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Pennyville Station

Pennyville Station offers menu of seasonal New American fare in downtown Park Ridge. Executive Chef Jose Alvarez offers a variety of seafood dishes on his menu regularly during the Lent season. Some (but not all) of his seafood-focused dishes include: 

Lunch Specialties

  • Ahi Tuna Sandwich ($17) – served with baby arugula, tartar sauce, and crispy onions.
  • Cajun Shrimp Salad ($14) – with baby arugula, red onion, cucumber, cherry tomato, and a lemon vinaigrette.

Dinner Specialties

  • Cajun Shrimp Appetizer ($14) – Pan seared and served with housemade honey mustard and cocktail sauces
  • Sesame Crusted Ahi Tuna Appetizer ($15) – Pan seared and served over soy sauce, with wasabi and pickled ginger
  • Lake Superior White Fish Entrée  ($22) – Pan seared over sweet pea risotto and served with a lemony butter sauce.

Osteria Trulli 

At Osteria Trulli in Arlington Heights, Chef/Owner Giovanni DeNigris focuses on the coastal cuisine of his native Puglia, an oftentimes overlooked culinary region of Italy. His menu focuses heavily on seafood, and many of his dishes are served on both the lunch and dinner menus. Dishes offered during Lent run the gamut from roasted fish to pasta dishes brimming with seafood. Some dishes include: 

  • Vongole Gratinate (Baked Clams - $16) – Like many items on Giovanni’s menu, these are baked in his wood-fire oven - with a simple mixture of breadcrumb, parmesan, garlic, and parsley.
  • Spaghetti Adriatico ($29)– Giovanni’s Pugliese Frutti di Mare pasta dish is brimming with fresh clams, shrimp, calamari, and mussels.
  • Whole Roasted Branzino (Market Price)
  • Grigliata ($28) – Grilled Octopus, Cuttlefish, Calamari, AND Prawns – Served with a spicy tomato sauce and lemon.
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Courtesy of Amy Roesch

Fat Rice

Even though cod is not native to the coasts of Portugal, the fish has been a staple of Portuguese cooking since the 14th century. Bacalhau refers to dried and salted cod, a dish treasured across Portugal. Throughout the years, Bacalhau evolved into the main dish served during holiday dinners, from Christmas to Easter, and its popularity surged in the predominantly-Catholic country during Lent — a time when meat is considered forbidden. According to an infamous myth about the fish, it’s said that there are nearly 1,000 ways to prepare Bacalhau, from Bacalhau com Natas, an oven-baked dish with fried potato and cream, to Pasteis de Bacalhau, a deep-fried, ‘cod cake.’ At Fat Rice, the Bacalhau da vovó (Grandma’s Cod), is served as a spread with house-made bread, black olive, chilli, and mint. "The Bacalhau has been on our menu since Day 1 -- it’s Chef Abe's great-grandmothers recipe,” says Co-Owner Adrienne Lo. “It is light, creamy, and in our opinion, one of the best ways to eat salt cod. It’s been a staple on our menu for 7 years, and will always be on our menu for everyone to enjoy."

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Courtesy of Fat Rice

River Roast

Their Fish Fry returns on Ash Wednesday (2/26) and every Friday during lent (2/28 - 4/10). The feast includes battered and fried cod, malt vinegar fries, house pickles, coleslaw, and remoulade ($20 - 8 oz; $39 - 16 oz). 

Jake Melnick's Corner Tap 

Jake Melnick's Corner Tap will be serving up three special fish-forward dishes for Fridays during Lent. 

  • Salmon Burger ($13.95): 6oz. salmon patty, bok choy kimchi, roasted shiitake mushrooms, sriracha mayo, sesame bun
  • Fish Tacos ($12.95): fried tilapia, guacamole, pico de gallo, corn tortillas, chipotle-lime aioli
  • Shrimp & Chips ($14.95): 1/2 lb. fried butterfly shrimp, firecracker sauce, and house-made fries.
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Courtesy of River Roast


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