Tag: 2015 Chicago Restaurant Week

Restaurant Week At Frontier Chicago

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WHEN:  Friday, January 30 – Thursday, February 12

  • Executive Chef Brian Jupiter
  • Dinner only: $33 prix fixe

Raised in New Orleans, Chef Jupiter has always believed that the Southern comfort style of cooking is a true art form, and he refers back to many recipes derived from closely held family secrets. Through his eclectic recipes, Chef Jupiter strives to elevate the status of “soul food” and Cajun/Creole cooking to the level of more widely recognized cuisines.

DINNER MENU:

FIRST COURSE (Choice of):

Rabbit and Frisée Salad

Rabbit confit, frisée, macerated cranberries, balsamic

 

Duck and Andouille Sausage Gumbo

Filé powder, rice

 

SECOND COURSE (Choice of):

Smoked Wild Boar Shank

Chestnut gnocchi, collard greens, boar bacon lardon

 

Char-grilled Redfish

Urban Till micro salad, grape tomato, grits

 

THIRD COURSE:

Pineapple Upside-Down Cake

Ginger anglaise, candied thyme

Restaurant Week At Phil Stefani’s 437 Rush

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Friday, January 30 – Thursday, February 12

  • Executive Chef Christian Fantoni

  • Lunch: $22 prix fixe

  • Dinner: $44 prix fixe

LUNCH MENU:

FIRST COURSE (Choice of):

Pasta e Fagioli

Tuscan cranberry bean soup, elbow pasta, herb oil

Ruchetta

Wild baby arugula, raisins, red onion, hazelnuts, crumbled goat cheese, citrus dressing

SECOND COURSE (Choice of):

Fusilli

Fresh eggless fusilli pasta, Italian sausage, bell peppers, basil, fresh tomato sauce

Trota Iridea

Roasted rainbow trout almondine, mashed potatoes, asparagus

THIRD COURSE (Choice of two flavors:

Gelati e Sorbetti

DINNER MENU:

FIRST COURSE (Choice of):

Calamari

Grilled marinated calamari, frisse & radicchio salad, corona beans, bell peppers, Dijon dressing

Mozzarelline

Bufala mozzarella porcini vellute, arugula, truffle dressing, pomodorini

SECOND COURSE (Choice of):

Ravioloni

Homemade braised short rib ravioli, brown butter emulsion, forest mushrooms, fava beans, parmesan

Tagliata

Grilled beef strip loin “tagliata style”, Brussels sprouts, bacon, fingerling potatoes, rosemary jus

THIRD COURSE (Choice of):

Tortino

Banana bread, Nutella, vanilla sauce, chocolate ice cream

Spuma

Layered lady fingers, hazelnut mousse, chocolate cigar, pistachio ice cream