This year take the pressure off of yourself on Independence Day and let somebody else do the work. There are amazing specials happening at restaurants all around the city that can provide your family with a great meal put together by great chefs. I’ve found three of the best places to do just that and one of them is even an alternative to barbecue, just in case you wanted to totally switch it up this year.
LITTLE MARKET BRASSERIE
106 East Delaware
Chicago, IL 60611
312.640.8141
www.twitter.com/littlemarketchi
Chef Ryan Poli is preparing a few special items to be offered throughout the holiday weekend. The picnic-themed specials are perfect for celebrating out on the restaurant’s patio, where you can enjoy the great summer weather. Along with the traditional fourth of July fare like BBQ Ribs, Kobe Hot Dogs, Grilled Corn on the Cob and House-Made Potato Salad from Chef Poli, the Tippling Bros. have created a festive drink called Independence Fever, a layered red, white and blue cocktail with a starfruit garnish.
MARKETHOUSE RESTAURANT
611 N. Fairbanks Ct.
Chicago, IL 60611
312.224.2200
Facebook.com/markethousechicago
Markethouse Restaurant and Bar, the farm and garden-to-table restaurant, is offering an array of all-American classics for just $4 each. Available from Wednesday, July 3 through Sunday, July 7, Chef De’Ann is preparing the following in the restaurant. Goose Island’s 312, Green Line and Honkers Ale will be available for just $5 each.
- Hickory Smoke Baby Back Ribs with 312 Honey-BBQ sauce (2 bones and a piece of corn)
- Red Potato Salad with scallion, whole grain mustard and crispy lardoons
- Heirloom Baked Beans made with pinto, black, and red kidney beans and baked slow with molasses & spices
- Housemade Markethouse cornbread
- Peach Cobbler with vanilla ice cream
- Taffy Apple tart with vanilla ice cream
MERCAT A LA PLANXA
638 S. Michigan Ave.
Chicago, IL 60605
312.765.0524
An alternative to BBQ, let Mercat a la Planxa do the work! At Mercat a la Planxa in Chicago, the modern Catalan-inspired restaurant, chef de cuisine Cory Morris cooks a whole pig in way that’s unique to the restaurant. To accomplish this feat, he de-bone’s the pig, stuffs it with marinated pork belly, glues it together, wraps it in banana leaf and roasts for six hours. Deboning the pig and then putting it back together makes it perfect for buffet-style settings and backyard BBQ parties.
Mercat a la Planxa also offers the suckling pig to-go and it includes grilled green onions, herb-roasted fingerlings and rosemary white beans. Guests must place the order 72 hours in advance for pick-up or to dine
