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NoMI will be offering a three-course $25 brunch menu, $25 lunch menu, and a $59 dinner menu. This includes the option to try NoMI’s Duck the seasonal poultry option or Wagyu New York Strip Steak during dinner and Blue Crab Artichoke Fritters for brunch.

Solita Tacos & Margaritas

Solita will be offering a $25 brunch menu and a $42 dinner menu. Guests will be able to select from a four-course dinner menu which includes the double tortilla wrapped taco, Vampiro Taco and their house made salsa and guacamole. The $25 brunch menu includes brunch options like Huevos Rancheros, Chilaquiles, and a flavored churro as well as a puffy chocolate chip churro.

TAO Chicago

For Chicago Restaurant Week, TAO Chicago is offering the Dinner option for $59 per person. 

The three-course meal features a wide range of specialties (including vegetarian and gluten free options). Appetizer choices include the Tuna Pringle and Chicken Satay; entrees vary from Kung Pao Chicken and Filet Mignon Pepper Steak, to a Sushi Platter, and for dessert the Molten Chocolate Cake or Bread Pudding Doughnut. Reservations are available on OpenTable.

Good Eats Group – Sociale, Burger Bar, and Café Press

Good Eats Group restaurants will be participating in CRW 2023. This includes Sociale’s $59 dinner Surf & Turf Trio option, an entrée consisting of Wagyu Skewers with chef Chimichurri, Crab Cake with lemon garlic aioli and signature remoulade & Lamb Chop with oven dried tomato pesto relish.


For Chicago Restaurant Week WoodWind is serving a lunch and dinner, presenting regionally focused cuisine with global flavor profiles.

  • The lunch menu consists of three courses for $25 per person available Monday - Friday from 12-3p.m. The menu highlights include Squash & Apple Bisque with espellete pecans, candied ginger, and allium oil; Rice Chicharron with flavors of bagels & lox, sour cream & onion foam; Tennesee hot Chicken N’ Waffles; and dessert options including Ube Ice Cream, or Smoke Chocolate Pot de Crème.
  • WoodWind’s dinner menu includes four courses for $59 per person available daily from 4-9:30p.m. The menu highlights include Tots N’ Caviar with golden kaluga and shio kombu; Fermented Hummus served with naan, vegetables, and ash; Pan-Seared Salmon with sides of charred broccolini and crispy enoki mushrooms; Pork Belly with a mezcal-infused pineapple salsa.

The Ambassador Room

For Chicago Restaurant Week, Ambassador Chicago’s in-house restaurant, The Ambassador Room will be offering a three-course prix fixe meal for $59 per person. 

  • First Course: Tijuana Caesar Salad with poblano dressing and ancho chile crostini; Tuna Tiradito with aji amarillo leche de tigre, pickled cucumber, and radish
  • Second Course: Bourbon Braised Short Rib with rosemary bourbon reduction and a truffle potato puree; Pan Seared Salmon with sweet pea risotto and charred fennel
  • Third Course: Earl Grey Crème Brule with spiced plum and a speculoos cookie
Sweet Potato Crwdinner No Mi
Photo courtesy of NoMi

Avli on The Park in Lakeshore East

Avli on The Park in Lakeshore East will celebrate Restaurant Week with a three-course dinner menu available for $42. Curated by Executive Chef Nikolaos Kapernaros, the dinner menu will feature:

  • Kataifi Shrimp with spicy mayo and Greek yogurt.
  • Himoniatiki Salada with seasonal greens, spinach, pear, goat cheese, berries, mint, celery root, and champagne vinaigrette.
  • Lavraki Filetto, an oven baked branzino filet with smoked eggplant, red pepper, and tomato sauce.

The menu will be available for dine-in only Tuesday - Friday. Reservations can be booked on Tock, walk-ins are also available. 

Avli Taverna

Lincoln Park's Avli Taverna is back after a two year Restaurant Week hiatus. Avli's signature bowls that were exclusively available in River North are debuting on the weekend brunch & lunch menu in Lincoln Park for Restaurant Week. Avli Taverna will also offer a three-course dinner menu for $42 per person.

  • Avli Taverna Brunch ($25/two-course) highlights include:
    • Choice of Greek Salad or Beet Salad and a choice of a signature bowl including Chicken Chicken Bowl, Pork Bowl, Shrimp Bowl, and more.
  • Avli Taverna Dinner ($42/three-course) highlights include:
    • Pork Souvlakia, mini pork skewers served with garlic aioli; choice of an Avli spread, and Greek Style Half Chicken.

Avli Taverna is open for dinner service daily, and weekend brunch Saturday and Sunday. Reservations can be booked on Tock, walk-ins are welcome. 

Avli River North

Executive Chef Panos Chalikiopoulos has crafted a three-course dinner menu ($42) as well as a three-course brunch/lunch menu ($25) for guests in River North on the fully enclosed and heated patio.

  • Avli River North Brunch ($25/three-course) highlights include:
    • Choice of Avgolemono Soup or Greek Salad, a Signature Bowl, and a Yogurt Mousse.
  • Avli River North ($42/three-course) highlights include:
    • Soutzoukakia, a serving of Greek meatballs with cumin, tomato sauce, and feta mousse; Chicken Riganato, a half roasted organic chicken with Greek potatoes, lemon, and oregano; and Rizogalo, a Greek rice pudding with cinnamon and toasted spiced nuts.

Avli River North is open for dinner & lunch service daily, as well as weekend brunch Saturday and Sunday. Reservations can be booked on Tock, walk-ins are welcome.

Avli River North Dessert Rizogalo
Photo courtesy of Avli River North

Sunda New Asian

Sunda New Asian is offering a vegetarian/vegan-friendly Chicago Restaurant Week Menu this year from January 20 - February 5, 2023. It is $59 per person. Full menu below.  


  • CRISPY BRUSSELS SPROUTS (available vegan) -  brussels sprouts, red cabbage,red onions, carrots, chilis, fried shallots,minced shrimp, nuoc cham vinaigrette

  • OXTAIL POT STICKERS - braised oxtail, caramelized onion jus,white wasabi cream


  • YELLOWTAIL JALAPEÑO - cilantro, garlic, yuzu ponzu

  • SWEET POTATO POKE MAKI (vegan) - sweet potatoes, cucumber, avocado,sesame soy sauce, seaweed salad

MAIN FLAVOR | Choose One

  • CHAP CHAE (vegan) - sweet potato noodles, spinach, mushrooms,carrots, cabbage, scallions, tofu, sesame

  • CHICKEN INASAL - lemongrass, tomatoes, red onion, achiote glaze,chili lime vinaigrette, grilled lemon

  • HAINANESE SALMON - ginger scallion oil, bok choy,toasted garlic soy

Chicken Inasal Sunda
Photo courtesy of Sunda New Asian


The restaurant will be offering two special menus for dinner, three-courses for $42 and five-courses for $59.

Dinner, $42 Per Person (Available Weds.-Sun. from 5-11 pm) 

  • First Course: Asparagus Crab Soup or Lobster Salad with Ginger Dressing
  • Second Course: Tuna Tartare
  • Third Course: Duck Breast, Salmon or Beef Tenderloin

Dinner, $59 Per Person(Available Weds. – Sun from 5-11 pm) 

  • First Course: Asparagus Crab Soup or Lobster Salad with Ginger Dressing
  • Second Course: Tuna Tartare
  • Third Course: Salmon Maki or Nigiri (Choice of Salmon, Tuna or Yellowtail)
  • Fourth Course: Duck Breast, Salmon or Beef Tenderloin
  • Fifth Course: Asparagus Pudding or Green Tea Crème Brûlée


Carnivale, will be offering a Chicago Restaurant Week 3-course dinner experience curated and prepared by Executive Chef Carlos Garza. The menu features diner’s choice from each of the courses below for $59 per person.

  • Appetizer: Shrimp Empanada, Kale Pear Salad, Chicken Croquettes or Scallop Ceviche
  • Entree: Boliche, Spanish Style Vegetarian Paella, Beef Shank Birria or American Red Snapper
  • Dessert:  Coconut Cheesecake, Peanut Butter & Jelly Bar or Chocolate Tart

The Chicago Firehouse Restaurant

The South Loop Steakhouse housed in a Landmarked 1905 firehouse offers their Restaurant Week menu of three courses curated by Chef de Cuisine Oscar Montesinos. The menu features diner’s choice from each of the courses for $59 per person below:

  • First Course: Signature Lobster Bisque or Knife & Fork Caesar Salad
  • Main Course: Faroe Islands Salmon or Center Cut Prime 6 oz. Filet Mignon
  • Dessert: Coconut Buttermilk Pie or Banana Pudding

Fulton Market Kitchen

The restaurant’s 3-course dinner experience features diner’s choice from each of the courses for $59 per person below:

  • First Course: Ahi Tuna Carpaccio (GF), Chicken Liver Paté or Roasted Beets (V) 
  • Main Course: Coq a Vin (GF) or Roasted Atlantic Salmon (GF)
  • Dessert: Brioche Bread Pudding,  Crème Brûlée (GF) or Seasonal House Made Sorbet Trio


The restaurant’s offerings, curated by Executive Chef Jennifer Zambrano, includes a $25 brunch, $25 lunch, and $50 Dinner. Each offer diner’s choice from the following:

Brunch (Available Saturday and Sunday, 10 am – 3 pm)

  • To Start (Served in a Tier): Fresh Fruit, Assorted Pastries, Churros and Dipping Sauces
  • Main (Choice Of): Spanish Fried Chicken & Waffles, Ricotta and Blueberry Pancakes, Flan Stuffed French Toast or Skirt Steak and Eggs


  • To Start: Pinza Flatbread (V), Fried Shishito (V), Papas Bravas or Roasted Cauliflower (V)
  • Main: Valencia Paella, Chicken Panes or Short Rib Burger
  • Dessert: Banana Empanadas


  • To Start: Lirica Salad, Pinza Flatbread (V) or Baked Goat Cheese Dip
  • Main: Spanish Fried Chicken (GF), Valencia Paella, Pan-Seared Whitefish or Iberian BBQ Ribs
  • Dessert: Churros & Dip or S’more Tart
Photo courtesy of Komo

François Frankie

For Chicago Restaurant Week 2023, François Frankie (222 W. Randolph St.) will offer a $59 prix fixe fine dining experience, with a menu that highlights French-inspired cuisine. Diners will have the opportunity to choose from dishes like French Onion Soup, Slow Roasted Sweet Potatoes, Black Truffle Gnocchi, Steak Frites, and Chocolate Mousse Cake.

François Frankie’s Restaurant Week menu will be available for both their lunch and dinner service from January 20th - February 5th.


  • French Onion

  • Seasonal Soup


  • Market Greens Salad

  • Classic Caesar Salad

  • Slow Roasted Sweet Potatoes


  • Black Truffle Gnocchi

  • Steak Frites

  • Scottish Salmon


  • Chocolate Mousse Cake

  • Banana Eclair

Taureaux Tavern

Taureaux Tavern’s (155 W. Van Buren St.) Chef Eric Tiglao has curated a $59 prix fixe dinner menu for Chicago Restaurant Week 2023. Guests will have their choice from a selection of French-American soups, entrées, and desserts such as French Onion Soup, Beef Short Rib, Pleurotes Rotis, and Flourless Chocolate Cake. 

Taureaux Tavern’s Chicago Restaurant Week menu will only be available during their dinner service from January 20th - February 5th.


  • French Onion Soup

  • Soup du Jour

  • Seasonal Salad


  • Beef Short Rib

  • Rainbow Trout

  • Pleurotes Rotis (v)


  • Flourless Chocolate Cake

  • Apple Tart


In honor of Restaurant Week 2023, Mordecai (3632 N. Clark St) will be offering a three-course prix fixe dinner menu for $59/person. Each course comes with two options. From Beet Carpaccio, to Grilled Pork Chops, to Chocolate Truffle Cake (served with Bourbon Ice Cream). 


  • BEET CARPACCIO (V/GF) Tuscan olive oil, truffle, caraway crema


  • OYSTER ROCKEFELLER kale, chorizo, brioche


  • HOUSE RIGATONI vodka sauce, chicken, parmesan


  • GRILLED PORK CHOPS (GF) rosemary potatoes, port wine braised apples


  • CHOCOLATE TRUFFLE CAKE bourbon ice cream




Celebrate Chicago Restaurant Week ‘23 Peruvian style at River North’s Tanta (118 W. Grand Ave) with a four-course prix fixe dinner menu ($59/person), featuring dishes inspired by South American cuisine. With each course offering two different choices (with vegetarian options as well), guests can partake in Tanta’s bites, such as their Cebiche Clasico, Pulpo al Olivo (sliced grilled octopus anticuchero), Chanchito Glaseado (pork tenderloin), and more.


  • TIRADITO COCO white fish, coco sauce, avocado mousse, toasted peanuts, cucumbers, coriander oil


  • CEBICHE CLASICO Peru’s National Dish seasonal fish, classic leche de tigre, choclo, sweet potatoes, cancha, red onions


  • PULPO AL OLIVO sliced grilled octopus anticuchero, roasted baby potatoes, olive sauce, piquillo gelee


  • CAUSA GARDEN whipped potato with pesto, artichokes, asparagus, beet salad, avocado, tomatoes, olive sauce, quail egg


  • VEGGIE SALTADO SALTADO stir fried portobello mushrooms, tomatoes, onions, cilantro, soy sauce, potatoes, arroz con choclo


  • CAZUELA ACEBICHADA DE ALMEJAS Y CONCHAS clams, mussels, acebichada sauce, bucatini pasta, dehydrated lima bean powder, crostini


  • CHANCHITO GLASEADO pork tenderloin marinated in peruvian spices, butternut squash & carrot puree, rocoto–hoisin glaze, crispy quinoa granola, shaved asparagus and baby carrots


  • FLOR DE PAPA chocolate sponge cake, peruvian chocolate mousse, mini heirloom potato chips


  • SEASONAL FRUIT SORBET two seasonal fruit sorbet 


For $59/person, Frontier’s (1072 N. Milwaukee Ave) three-course menu will feature choices such as Lamb Empanadas and Smoked Wagyu Ribs, among others. 


  • SMOKED CARROT SALAD whipped goat cheese, pistachio, dill, mint, EVOO, Zaatar, lemon


  • LAMB EMPANADAS charred chimichurri, crema 


  • SMOKED WAGYU RIBS garlicky greens, Carolina BBQ


  • BOURBON CHICKEN house bourbon sauce, dirty rabbit rice


  • PEACH PIE JAR topped with vanilla ice cream, pecan oat crumble

Ina Mae Tavern

Celebrate Chicago Restaurant Week NOLA-style with Ina Mae Tavern’s (1415 N. Wood St) three-course menu ($42/person) that will offer blackened cauliflower, fried catfish, praline beignets, and more.


  • BLACKENED CAULIFLOWER cauliflower florets sauteed & blackened with tarragon, garlic, & lemon while layered on a bed of cayenne aioli 


  • CHILLED GULF SHRIMP remoulade, iceberg lettuce, preserved lemons, and saltine crackers, drizzled with Chef's house hot sauce


  • FRIED CATFISH ORLEANS fried catfish, NOLA crab & shrimp sauce


  • BLACKENED SALMON blackened salmon, cajun rice & creole butter


  • PRALINE BEIGNETS warm beignets topped with powdered sugar
Franç Ois Frankie  Bigeye Tuna C Talbert
Photo courtesy of François Frankie

Lexington Betty Smokehouse

Lexington Betty Smokehouse's Chef and Pitmaster Dominique Leach invites guests down to the South Side of Chicago for lunch for this year's Restaurant Week. Choose your own BBQ adventure with three courses featuring options like a Salmon Burger Slider or Wagyu Dog "Chicago Style” Slider (first course), Beef Brisket Gouda Macaroni or a Rib Tips & Wagyu Beef Andouille Sausage combo (second course), and a sweet finish of either Banana Pudding or Peach Cobbler. Available for lunch service only ($25 per person).

One Off Hospitality

Helmed by Chef and Partner Paul Kahan and crew, One Off Hospitality is cooking up menus across Chicago that span the culinary spectrum. For the early diner, newly opened seafood-focused Big Star Mariscos in West Town is serving up a coastal Mexican-inspired brunch while the OG avec in West Loop serves up a Mediterranean lunch and avec River North has their all-new brunch service on special - giant cinnamon rolls from Natalie Saben. When the sun goes down, the lights go up at Publican Quality Meats for a Restaurant-Week-only revival of their Cassoulet tradition, featuring sausage, beans, and confit duck along with a winter salad and French apple cake.


The Mag Mile French brasserie is offering a Restaurant Week dinner with offerings like Alsatian Tarte Flambée, Arctic Char speckled with lemon and dusted with breading à la meunière, or mussels drunken on white wine - a dinner to pull a bottle of bubbles from Ventuex’s champagne collection. The evening comes to an end with a French classic, light and airy creme brûlée. Reservations are $59/person. 

Photo Jul 29 5 17 20 Pm
Photo courtesy of GAZ Consulting and Design for Lexington Betty Smokehouse

BLVD Steakhouse

This Restaurant Week, BLVD Steakhouse and Culinary Director Chef Joe Flamm have created a Chicago steakhouse 3-course menu. Main entrees include classic Risotto served with beets, goat cheese and poppy seed, Halibut served with fennel cream, peas, grilled cucumber, torn herbs, herb oil and fennel pollen, or the Organic Half Chicken finished with a truffle chicken jus. For an additional fee, diners can upgrade their meal with menu items such as 8-oz Filet Mignon, Surf & Turf, 16 oz Bone-In NY Strip. 

Bar Esmé

For the first time, diners can select a special three-course menu from the Michelin-starred restaurant. On the menu, indulge in their Flamin’ Hot Cheeto and choose between Butternut Squash Soup or Mushroom Conserva. For the third course, diner’s can also choose between Trout with New Zealand Spinach, Carrot, and Sauce Normandy or Wagyu Pithiever with Beet and Balsamic. Additionally, guests can add on additional bar menu items along with beverage offerings. 

Michael Jordan's Steak House

Located within the historic InterContinental Magnificent Mile hotel, this steakhouse formed by Chicago basketball player Michael Jordan offers a four-course meal featuring their specialty steaks and seafood. Guests may choose from Garlic Bread with Wisconsin Blue Cheese Fondue, Arugula with Apples, Tomato Bisque, Filet with Truffle Butter, NY Strip with Lyonnaise Potatoes, Miso Marinated Salmon, Banana Bread Pudding, Chocolate Panna Cotta and more.

El Che Steakhouse & Bar

At El Che Steakhouse & Bar, diners can choose a four-course meal featuring the Argentinian steakhouses' best hits. Choose between Italian Beef Empanadas, Whipped Ricotta, Braised Pork Shoulder, Shrimp A La Plancha, Verlasso Salmon, or Grilled Bricklayer Steak. For dessert, diners will indulge in a Coconut and Dulce De Leche Tres Leches cake. 


For lunch and dinner, the restaurant is offering a choice of appetizers, entrees for pasta, seafood and meat lovers, as well as dessert. The entrees range from Carbonara with bucatini pasta, house cured pancetta, egg yolk, and pecorino cheese to Pan Roasted Sea Bass with fregola, artichokes, mushrooms, spinach and marsala glaze. And the desserts are options like Cannoli, Olive Oil Cake and more. 


Chef Chef Andrew Zimmerman combines two of his great loves: travel and cooking. His menu wanders freely through Asia, India, Mexico and beyond but still feels completely at home in Chicago. During Restaurant Week, diner's can order a four-course meal.


Serving a three course lunch, guests can select appetizers such as Truffle Burrata and Prime beef Meatballs, or entrees such as Crispy Pork Belly, Gnocchi, or Sea Bass. And dessert with choices like Panna Cotta, Cannoli, or Sorbetto. Petterino’s will also feature a dinner menu for Chicago Restaurant Week. 

The Press Room 

Diners may select a four-course meal with options like Tartine featuring oil poached octopus, nduja spread, olives, coriander and sourdough or Nashville Hot Quail with a buttermilk cheese spread, dill oil, Nashville hot spices and fennel salad. For the third course, guests can also choose from Short Rib & Mushroom Tagliolini, Penne Arrabbiata or Striped Bass. And dessert featuring a choice of either the Trifle or Orange & Tea. 

Mercat A La Planxa 

Select a two course brunch menu that features Datiles con Almendras and the restaurant’s Mercat Marinated Chicken Thigh. The dinner includes Steamed Mussels in a white wine butter sauce, chorizo, dill and pan de cristal for the first course, White Fish a La Planxa with olive escabeche, escalivada and artichokes for the second course, and to end the meal a Redwine Poached Pear with ricotta ice cream.  

Soul & Smoke

Available for lunch, Chef D’Andre Carter is offering their brisket dinner package, served with Smoked Prime Brisket drizzled with chef’s original BBQ sauce, their signature extra creamy Mac & Cheese, Collard Greens with smoked turkey and a cider vinegar jus, finished with a sweet and crumbly Cornbread Muffin. 

LIVA at Chicago Winery 

LIVA at Chicago Winery is participating in Chicago Restaurant Week with a four course dinner that includes dessert. This shareable dinner features dishes like Smoking Goose Capicola, Potato Croquettes, Smoked Fish Dip, Smoked Pork Hoc, Lamb and Squash Sugo, and more. For an additional $20 per person, diners can choose a paired wine from the restaurant’s winery with each course. 

Grill on 21 

Named for its location on the 21st floor of the LaSalle Hotel, Grill on 21 is serving up a three course brunch, lunch and dinner. From Steak & Eggs for brunch to Chicago’s Italian beef Sandwich with giardiniera for lunch. The dinner menu features American dishes, from a vegetarian Carrot Wellington to hearty platters like Hearth-Roasted Chicken and Steak Frites. Diners can also add a glass or bottle of wine to their meal for an additional cost. 

Farm Bar Lakeview

Farm Bar, located in Chicago’s Lakeview neighborhood offers a rotating seasonal menu incorporating a variety of ingredients from owner, TJ Callahan’s family farm, Brown Dog Farm located in Wisconsin. This Restaurant Week, Farm Bar is offering a customizable three-course dining experience. Diners can start their meal with a choice of Wisconsin Cheese Curds or a Seasonal Salad, followed by a three-option main course. Options include the Half Roasted Chicken, Farmers Cut Steak or the popular Cauliflower Steak served with a Basil Chimichurri, Pickled Vegetables and Chicory. And the choice of dessert, Triple Chocolate Brownie, Apple Cider Doughnuts or 2 Scoops of Sorbet. 


The Italian restaurant will serve a three course dinner featuring a selection of choices for antipasti, main entrees for pasta, seafood and meat lovers, and dolci to sweeten the deal. Indulge in Pici Tuscano featuring Tuscan pici and meat ragu, or savor Merluzzo featuring roasted Icelandic cod, sardinian fregola, winter vegetables saffron broth and frutti di mare. 

Shula’s Steak House 

Shula’s Steak House will serve a three course dinner featuring a selection of smokey and roasted starters, meat and fish entrees and desserts. Choose from a Smokey Corn Chowder or Shredded Kale and Roasted Root Vegetable Salad with a Vanilla Chili Raspberry Dressing to start, select either Herb Crusted Prime Rib or Brown Butter Rainbow Trout for the main entree and either a Chocolate Souffle or Chai Tea Creme Brulee for dessert. 

Raised An Urban Rooftop Bar

The venue's Restaurant Week menu will feature shareables, solos and sweets. Start with either the Pimiento Cheese that includes Wheat Chicharron, black lime, Melrose Peppers and scallion or Berbere Rubbed Spare Ribs with Berbere Spice, date barbecue sauce, Dukkah and house-made pickles. For the solo section, choose from The Raised Burger, Hangar Steak or White Miso Mazeman Ramen. End the night with either a slice of Lemonhead Pie served with vanilla savarin, almond cardamom streusel and blood orange gastrique or Kit Kat Spring Rolls with blackberry caramel sauce. 

Staytion Market & Bar

Staytion Market & Bar, located at Renaissance Chicago Downtown Hotel, offers a three course dinner that includes an option of Impossible Dumplings, Brisket Taquitos or a Crispy Wonton Salad to start, four options for an entree that include Pappardelle with Calabrese Pork Bolognese, Pappardelle with Walnut Parsley Pesto, Linz Heritage Angus Grilled Hangar Steak, or Pan Seared Arctic Char, and a choice of either Horchata Tres Leches or Meyer Lemon Sponge Cake. 


Amaru offers two dinner experiences during restaurant week in 2023. The $42 experience is a three-course feast with dishes like Reina Pipiada Empanada, Cuban Oxtail and Coconut Pineapple Tres Leches. Chef Cuadros’ $59 dinner is a four-course treat featuring prepared daily Ceviche del Dia, charred Pulpo a la Plancha with fermented pumpkin seed romesco, Fideos a la Huancaina with jackfruit barbacoa and Rosa que Linda eres with a raspberry rose gelato for dessert.  


Bloom Plant Based Kitchen offers a completely gluten-free and vegan menu for Chicago diners. Chef Cuadros serves up a four-course feast to celebrate this year’s restaurant week. For a first course, diners can choose between a Plum and Celery Ceviche or a Cashew Requeson with tamarind saba, toasted sourdough, herbs and agave. The second course is packed with dishes like an Asada or Baja Tacos or Aguacate with hass avocado, smoked corn tempeh, pumpkin seed romesco and plantain crisps. Chef Cuadros’ Yuca Gnocchi is the star of third-courses offerings — toasted yuca gnocchi, celery root puree, mushroom sofrito, kale and shaved cashew pecorino. Diners are offered a Chef’s Special Dessert Trio to close out the meal. 

Bar Goa

The restaurant offers a special variety of their Bollywood Brunch at $25 per person throughout restaurant week. Diners will get to have their choice between a main, side and dessert throughout brunch. Mains include options like a Chorizo Sandwich, Sambar Uttapam, or a Mushroom Fried Rice with portobello mushrooms, a fried egg and Madras curry aioli among other dishes. Three sides include Cheesy Poi Bread with cheese fondue, Avocado Pakodas in a chickpea batter with smashed avocado and mint chutney and Peri-Peri Fries with Recheado Remoulade. Diners will have two options for dessert including Masala Chai Kulfi or a Nutella Pancake. 


ROOH serves up a three course menu for this year’s restaurant week. First-course options include Chili Cheese Kulcha, Tandoor Smoked Pork Belly with fig and ginger sauce and Avocado Bhel with Granny Smith apple, potatoes and puffed black rice among others. Second-course are packed with dishes like Butter Chicken in a red pepper makhani, Bagara Baingan and Scottish Salmon Meen Pulusu with coconut ginger sauce and saffron mashed potatoes. To close out the meal, diners can choose between a Mango Sorbet or a Saffron Cheesecake with MotiChoor ladoo, saffron ganache and pistachio crumble for dessert. 


Diners get to choose between brunch and dinner menus during this year’s restaurant week. Diners have options for the four-course dinner with house-made tortilla chips and choice of salsa or guacamole to kick things off. Second-course plates are served in half orders and diners can choose between Cornbread with Morita honey, Corn Fritters with Tajin aioli and chives or crispy Lobster Flautas served as taquitos with smoked gouda, lime serrano crema and red cabbage. Chef Roman’s globally inspired tacos, Chicken Romesco and Rattlesnake Burger make up the third course. Tacos come served in hand-pressed tortillas and include the Korean Sticky Mushroom, Que-FC Taco and Mole Dip with sliced ribeye, caramelized onion, Panela cheese and mole jus. Dessert choices include Tres Leches Bread Pudding or Churro Bites. 


Diners get to choose between brunch or dinner throughout this year’s restaurant week. Brunch's first-course features half orders of Smoked Mozzarella Taquitos, Crispy Buffalo Chicken Rolls or Cashew Crunch Salad. Full orders follow with the second-course with Recess’ BLT & E, Avocado Toast, Pork Belly Fried Rice or Biscuits and Gravy with warm cheddar biscuits, pork sausage gravy and scallions. For dessert, choose between a Nutella French Toast or Recess’ Cinnamon Toast Crunch Bread Pudding with orange caramel and smoked maple bourbon pecan ice cream. 

Untitled Supper Club

Diners will receive a four-course option during their visit. First-courses include starters like Crispy Ravioli with a spicy pork ragu, Cornbread with apple butter and saba or Burrata with whiskey roasted grapes, truffle honey and crispy bread. Diners can choose from two during the second-course with a Caesar Salad or East Coast Oysters with bourbon pineapple mignonette, yuzu cocktail and horseradish. The third-course offers dishes like a Grilled Lamb Rack, Roasted Salmon or Untitled’s Wild Mushroom Lasagna with braised leeks, taleggio cheese, ricotta bechamel and truffle oil. Diners can choose between two desserts to round-out dinner with a Chocolate Pot de Creme or an Apple Pie Cheesecake with spiced apples, vanilla bourbon gelato and a graham cracker crust. 

FireLake Grill House & Cocktail Bar

Offering a 3-course menu, guests can choose from a variety of dishes featuring regional produce such as Superior Farms-Michigan Roasted Acorn Squash Bisque, Salad from Hundred Acre Farms, Smoked Pork Belly Bacon, Rotisserie Chicken, Garfield Farm-Illinois Pan Roasted Walleye Pike, Apple Crumble, or Chocolate Tart. These elevated comfort food dishes pair with the bar’s craft cocktail list and beer menu. During lunch, a few dishes from the dinner menu along with a Rotisserie Chicken Sandwich. 


For $59.00 per person, diners can enjoy a special three course menu that includes fan favorites such as Curried Pumpkin Soup, Duck Liver Toast, Smoked Beet Tartar, Slagel Farms Chicken Breast, Mushroom & Onion Flatbread, and much more!

Wood Dinner 2022 17
Photo courtesy of Wood

City Winery Chicago

Offering a 3-course Dinner Menu for $42 and includes:

  • First Course:
    • Lobster Bisque (GF) or Roasted Beet and Goat Cheese Salad with spring mix, arugula, avocado, walnuts, maple vinaigrette (V/GF)
  • Second Course: 
    • 12oz Ribeye with parsnip puree, potato roost, herb butter (GF) or Tofu Pad Thai with snow peas, peanut sauce and cashew cream (V/GF)
  • Dessert: 
    • S’mores Panna Cotta (V) or Strawberry Shortcake with Rose Syrup (V)

Takito Brands Restaurants

  • Bar Takito offers two menus. For $42 guests get a sparkling cava to start with a “you choose” prix fix that includes some of the restaurants most popular dishes. And for $59, enjoy a Classic Margarita (Takito-style) or their bottomless nonalcoholic Aqua Fresca with your choice of Shrimp Ceviche or warm flan, Pepper-crusted Steak, Chilean Sea Bass Al Pastor or Pulpo a la Plancha (Spanish octopus). Depending on the menu, close out the experience with “Abuelita” Chocolate Pudding or Pineapple Upside Down Cake.
  • Wicker Park’s Takito Kitchen is offering one “you choose” prix fix menu for $59 including a Classic Margarita with Takito Private Label Tequila or bottomless nonalcoholic Aqua Fresca. Start with Hamachi Ceviche or Three Sisters Polenta. For entrée select either Grilled Octopus, Skirt Steak Chimichurri or Carne Asada followed by Coconut Flan.
  • Takito Street in Lincoln Park also has two menus. For $42 sip the Classic Margarita with Takito Private Label Tequila while enjoying either the Pineapple Guacamole or Esquites. Choose one of two entrees, Roasted Pork Tenderloin or Enchiladas Verdes and then enjoy the Flourless Chocolate Torte with mango sauce. The $59 menu also includes a Classic Margarita, Queso Fundido or Crab Tostada “Aqua-chile”. Entrée choices are Grilled Flank Steak and Roasted Pork Tenderloin and choose the Chef Add-on – pan seared Sea Scallop with pipian mole and parsnip puree. Finish with the Hibiscus Flan.
Bar Takito Octopus
Photo courtesy of Bar Takito

Kostali at The Gwen

Kostali is a partnership between The Gwen, a Luxury Collection Hotel with Chef Carrie Nahabedian, along with her cousin, Michael Nahabedian.

Kostali is offering a 3-course meal starting at $59.00 with dishes inspired by the coasts of the Mediterranean. Reservations can be made here.

Menu courtesy of Kostali at The Gwen


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