Chicago Restaurant Week 2018 kicks off on Friday, and if you haven’t started making your reservations by now, it’s high time to get on it. This year’s lineup includes 370 establishments around the city and suburbs, all of which will offer prix fixe menus starting at $22 for brunch or lunch, and $33 and/or $44 for dinner. And good to know: Restaurant week is actually two weeks long, running through February 8.
Here’s what some of Chicago’s most-beloved restaurants are planning for their prix fixe.
The Boarding House
(720 N Wells St.)
Highlights include Baby Spanish Octopus with edamame hummus, charred tomato vinaigrette, marcona almonds, black olives, and cilantro; Potato & Leek Soup with whipped crème fraîche, black truffle puree, and chive oil; Faroe Island Salmon with black quinoa, butternut squash, charred cipollini onion, baby spinach, and vermouth cream; and Flat Iron Steak with roasted brussels sprouts, peewee potatoes, and veal jus. For reservations, visit opentable.com.
Dolce Italian
(127 W. Huron St.)
Executive Chef Nathaniel Cayer created a four-course menu of authentic Italian fare, starting with Butter Lettuce Salad antipasti; followed by Spinach Linguini with oyster mushrooms, cherry tomatoes, and arugula and a classic Veal Milanese. For dessert, guests finish their Italian adventure with traditional Tiramisu made with fresh mascarpone, imported ladyfingers, and pulled espresso. Gluten free pasta is available upon request. The menu is $44 per person and available during dinner service. Reservations can be made by calling Dolce Italian at 312.754.0700.
El Che Bar
(845 W. Washington Blvd)
The Argentinian-inspired West Loop spot will offer a four-course dinner menu for $44. First course selections include a salad of Arugula, manchego, local apples sunflower seeds, creole mustard vinaigrette, and a French onion empanada with chimichurri aioli. Second course offerings are Grilled chorizo with white bean locro, or Gulf shrimp with mojo de ajo and charred lemon, followed by a choice of salmon or ribeye. For dessert? Dulce de leche cake with coconut whipped cream.
Dolce Italian’s Spinach Linguine with Scallops
Ema
(74 W Illinois St.)
River North Mediterranean favorite Ema is offering lunch, brunch and dinner options throughout the week. Lunch selections include mezze options like Spicy Hummus with marinated fresno & sweet roasted chiles; and Brussels Sprouts with crispy shallots, pumpkin seeds, and sherry glaze. Lunch entrees include Fattoush Salad, Chicken Kefta Kebab, Green Falafel Sandwich, and a Lamb & Beef kafta kebab. For the full lunch, brunch, and dinner menus, click here.
The Izakaya at Momotaro
(820 W Lake St.)
Momotaro’s subterranean sister restaurant will offer a three-course menu for $33. Choose from seven items for the first course (standouts include the Uni Spaghetti, Tuna Jaga Roll, and Fried Chicken Karrage), and eight options for the second course (like Pops Ginger Chicken, Kakuni Pork Hot Pot, and Tekka Don Buri). Dessert includes a selection of ice cream sandwiches.
Joe’s Stone Crab
(60 E. Grand Ave.)
Joe’s Stone Crab will feature a two-course option for both lunch and dinner (which remains an excellent deal for one of the city’s most perennially packed restaurants). Entree options for both lunch and dinner are Florida Stone Crab Claws with hashed browns and creamed spinach; or Filet Mignon with grilled tomato and mashed potatoes (portion size is the only difference between menus). Reservations are recommended and can be made by calling 312-379-5637.
Lomo Saltado, from Tanta’s restaurant week menu.
Mercat a la Planxa
(638 S. Michigan Ave.)
Chef Diego Amat, a native of Barcelona, brings an authentic edge to Mercat a la Planxa’s Restaurant Week menu. The South Loop restaurant offers three courses of tapas and Spanish-inspired plates, including a Catalan-style Galet Pasta made with pork, chicken, and seasonal vegetables as well as a decadent Short Rib-and-Chicken-Stuffed Cannelloni with foie gras and creamy truffle béchamel. The three-course dinner menu is priced at $44 offers two options for each course. Guests can make reservations by calling 312.765.0524.
Monteverde
(1020 W. Madison St.)
If you’re still searching for an excuse to try Monteverde, this is it. The three course menu is $33, with optional wine pairings for and extra $15. On the menu? Dishes like Roasted Squash Crustino with brown butter, parmesan and sage; Meat Sugo fusilli rustico pasta with ricotta and parsley; Acqua Pazza artichoke with fennel, potato, spicy tomato broth and grilled bread; and Slow-roasted Cabbage and Mushrooms with creamy polenta and porcini Bolognese.
Naha
(500 N Clark St.)
Enjoy a meal at Michelin-starred Naha for just $22? If you opt for the restaurant’s prix-fixe lunch menu, it’s a possibility. You’ll find offerings like Crisp Cauliflower scented with North African duqqa spice and tahini vinaigrette; Mediterranean Dips and Sacca; Luleh Kebab with cracked wheat tabbouleh, babaganoush, lemon-scented rich yogurt, housemade pita, torn mint and parsley; and a salad of Italian cow’s milk burrata from Puglia, rustic toasted ciabatta bread, beluga lentils, saba and pomegranate. The three-course dinner menu is $44. For reservations, visit opentable.com.
Roasted Beets from RPM Italian
RPM Italian
(52 W Illinois St.)
RPM Italian’s three-course dinner menu ($44) offers something for everyone, featuring a welcome mix of classic and creative dishes. Appetizer options include Roasted Beets with gorgonzola crema and pistachio; Big-Eye Tuna Bruschetta with basil aioli and garlic toast; and prime beef meatballs, while entrees include Veal Parmesan; Smoked Ricotta Cavatelli with black truffle; and Wild Mushroom Risotto. For dessert? Chocolate Budino or Pistachio Gelatto with wild Italian strawberries.
Tanta
(118 W. Grand Ave.)
Tanta’s Executive Chef Jesus Delgado offers guests a two-course lunch menu ($22) and a three-course dinner menu ($44) both designed to take guests on a culinary tour of Peru. A sample of the lunch options include Chinese BBQ pork fried rice, wild mushrooms and shrimp egg tortilla; Peruvian-style roasted chicken, rustic potatoes and a house salad; and Quinoa Caprese with organic quinoa mix, heirloom tomatoes, straccitella and aji amarillo dressing. For dinner, menu highlights include Cebiche Carretilla, featuring a seafood mix, rocoto leche de tigre, choclo and cancha; traditional beef stir-fry with red onions, tomato, cilantro, garlic-soy sauce, rustic potatoes and rice; and Shrimp-crusted fish, with white fried rice, soy & sesame sauce. Dessert options for both lunch and dinner are a Shortbread Cookie with dulce de leche and lucuma ice cream, or Peruvian chocolate mousse with crispy quinoa and cacao merengues. to end their Peruvian feast. Reservations and recommended and can be made by calling 312.222.9700.
Torali Italian – Steak
(160 E. Pearson St.)
Torali Italian-Steak, the newly opened restaurant inside the Ritz-Carlton, will offer both lunch and dinner menus. Lunch highlights include a traditional Spaghetti & Meatball with oregano, chili flake and ricotta salata; Mushroom Risotto with fresh peas and grana padana; and a Fish Sandwich with lettuce, tomato, red onion and pepperoncini aioli. Dinner includes a selection of antipasti options followed by entree choices including Chianti Short Ribs with creamy polenta, roasted mushrooms and braising jus; Ora King Salmon with guazzetto, olives and parsnip puree; Frenched Slagel Farms Young Chicken with heirloom carrots, roasted fingerling potatoes in a marsala reduction; and Eggplant Parmigiana featuring twice cooked baby graffiti eggplant with 24-month parmigiano regiano. For reservations, call 312.573. 5160.
Travelle Kitchen + Bar
(330 N. Wabash Ave. at The Langham, Chicago)
Travelle Kitchen + Bar is featuring lunch and dinner menus with choice of appetizer, entrée, and dessert. Chef de Cuisine Ricardo Jarquin’s menu selections include: Roasted Squash Soup, Crispy Octopus & Pork Belly, Carbonara Risotto, Seared Branzino, and Grilled Rohan Duck Breast. Executive Pastry Chef Scott Green features favorites including Lemon Pavlova and Grandma’s Chocolate Cake. To make a reservation, call 312.923.7705.
Upstairs at The Gwen
(521 N. Rush St.)
Upstairs at The Gwen’s Restaurant Week menu is the creation of newly-appointed Executive Chef Matt Jergens. A three-course prix fixe dinner menu includes new American fare like Grilled Octopus with confit potato, chorizo vinaigrette, and charred citrus and American Wagyu Bavette with fried plantain, provoleta, and chimichurri. Guests may also join Upstairs at The Gwen for a three-course prix fixe lunch menu ($22) with selections such as the Pork Belly Croquettes with togarashi aioli and chorizo vinaigrette and a Prime Rib Sandwich with brie, pickled onions, and wasabi aioli. Reservations can be made by visiting http://www.thegwenchicago.com/dining.
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