Meatier steak options, including a 26-ounce Tomahawk steak and a 16-ounce bone-in filet, are among the new items on Chef Gary Baca’s fall menu at Michael Jordan’s, 1225 W. 22nd St., Oak Brook, the everyday dining spot located across from Oakbrook Center.
A porcini-rubbed Tomahawk ($69) served with balsamic-ginger jus is one of two new steaks on the dinner menu. The other, a 16-ounce Bone-In Filet ($59), comes with bone marrow butter. The dry-aged Prime Delmonico ($57), meanwhile — Jordan’s favorite — has sized up to a hefty 16 ounces. New sides to pair with the meaty offerings include Creamed Spinach with a Parmesan crust and Broccolini flecked with garlic and Calabrian chilies, both $9.
On the lunch menu, several new salads (each $12) showcase fall produce. The aptly named Jump Higher Salad combines kale, spinach, cabbage, fennel, carrots, shaved cauliflower and quinoa with dried cranberries, dried cherries, sunflower and pumpkin seeds for extra crunch; coriander vinaigrette pulls it all together. Roasted Beets showcase the complementary flavors of orange, feta, arugula, pistachios and watermelon radish, accented by tangerine oil.
The Crispy Chicken Sandwich ($14) is Baca’s rendition of the popular Nashville hot style, featuring roasted garlic aioli, spicy slaw and housemade pickles on a brioche bun, while the Roast Turkey and Avocado Sandwich has West Coast flair, with cucumber, sprouts, herb mayo, tomato and the all-important applewood-smoked bacon on multigrain bread.
Guest favorites, including the 23-ingredient Chopped Salad and the Big Mike Burger, remain on the menu at Michael Jordan’s Restaurant, which is open for lunch and dinner daily.
New Game Day Platters
The platters consist of the restaurant’s bar-menu items, served by the half-dozen or dozen. Options include: the famous Little Mike Burgers ($18 half-dozen, $36 dozen); Honey BBQ Wings with blue cheese dressing and spicy slaw ($7/$14); Chicken Tacos with queso fresco, pickled onion, roasted chiles, avocado salsa and crema ($15/$30); and Signature Garlic Bread with creamy Roth Käse blue cheese ($6/$12).
The full lineup of craft beers, wines and cocktails is available to pair with the platters. Featured fall cocktails include the Perfect Pear, made with Hendrick’s gin, Mathilde pear liqueur, elderflower syrup, walnut bitters, egg white and finished with the iconic “Jumpman” silhouette. During happy hour, weekdays from 3 to 6 p.m., guests can enjoy select cocktails, wine and beer, such as the Milagro House Margarita, for $5 and $6.
The Game Day Platters are available in the bar only at Michael Jordan’s every Saturday, Sunday, Monday and Thursday — and just in time for the launch of weekend lunch service. The full lunch menu will now be available starting at 11:30 a.m. Saturdays and Sundays.
New Fall Menu
Meatier steak options, including a 26-ounce Tomahawk steak and a 16-ounce bone-in filet, are among the new items on Chef Gary Baca’s fall menu at Michael Jordan’s, 1225 W. 22nd St., Oak Brook, the everyday dining spot located across from Oakbrook Center.
A porcini-rubbed Tomahawk ($69) served with balsamic-ginger jus is one of two new steaks on the dinner menu. The other, a 16-ounce Bone-In Filet ($59), comes with bone marrow butter. The dry-aged Prime Delmonico ($57), meanwhile — Jordan’s favorite — has sized up to a hefty 16 ounces. New sides to pair with the meaty offerings include Creamed Spinach with a Parmesan crust and Broccolini flecked with garlic and Calabrian chilies, both $9.
On the lunch menu, several new salads (each $12) showcase fall produce. The aptly named Jump Higher Salad combines kale, spinach, cabbage, fennel, carrots, shaved cauliflower and quinoa with dried cranberries, dried cherries, sunflower and pumpkin seeds for extra crunch; coriander vinaigrette pulls it all together. Roasted Beets showcase the complementary flavors of orange, feta, arugula, pistachios and watermelon radish, accented by tangerine oil.
The Crispy Chicken Sandwich ($14) is Baca’s rendition of the popular Nashville hot style, featuring roasted garlic aioli, spicy slaw and housemade pickles on a brioche bun, while the Roast Turkey and Avocado Sandwich has West Coast flair, with cucumber, sprouts, herb mayo, tomato and the all-important applewood-smoked bacon on multigrain bread.
Guest favorites, including the 23-ingredient Chopped Salad and the Big Mike Burger, remain on the menu at Michael Jordan’s Restaurant, which is open for lunch and dinner daily.
New Game Day Platters
The platters consist of the restaurant’s bar-menu items, served by the half-dozen or dozen. Options include: the famous Little Mike Burgers ($18 half-dozen, $36 dozen); Honey BBQ Wings with blue cheese dressing and spicy slaw ($7/$14); Chicken Tacos with queso fresco, pickled onion, roasted chiles, avocado salsa and crema ($15/$30); and Signature Garlic Bread with creamy Roth Käse blue cheese ($6/$12).
The full lineup of craft beers, wines and cocktails is available to pair with the platters. Featured fall cocktails include the Perfect Pear, made with Hendrick’s gin, Mathilde pear liqueur, elderflower syrup, walnut bitters, egg white and finished with the iconic “Jumpman” silhouette. During happy hour, weekdays from 3 to 6 p.m., guests can enjoy select cocktails, wine and beer, such as the Milagro House Margarita, for $5 and $6.
The Game Day Platters are available in the bar only at Michael Jordan’s every Saturday, Sunday, Monday and Thursday — and just in time for the launch of weekend lunch service. The full lunch menu will now be available starting at 11:30 a.m. Saturdays and Sundays.
Michael Jordan's Steak House
505 N Michigan Ave
Chicago, IL 60611
(312) 321-8823
mjshchicago.com
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