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New Menu Fusion / Eclectic Lincoln Square

Acclaimed Chicago restaurant, Elizabeth, will be open on Tuesday evenings starting on August 9. The Michelin-starred restaurant's "new gatherer" tasting menu will be available Tuesday through Saturday, with seatings from 5:30-9 p.m. Dining guests will delight in a multitude of incredible courses prepared by Executive Chef Ian Jones (NoMI; Bavette's; Band of Bohemia; Sepia; Kitsune). The choice of spirit-free beverage pairings, wine pairings or reserve wine pairings, curated by Beverage Director Ali Martin, may accompany the menu.

Chef Iliana Regan's legacy of farming and foraging pure ingredients continues under the direction of owner Tim Lacey (Trio; Kitsune; Spring; Green Zebra; Custom House; Drawing Room) and aforementioned Executive Chef Ian Jones. Their commitment to utilizing lost or forgotten foods and each season's sustainable bounty results in simply stunning, unique and flavorful dishes. The midwestern aesthetic first begun by Chef Regan will always be celebrated.

Elizabeth's summer menu is detailed below. For table reservations, visit

4835 N. Western Avenue
Chicago, IL 60625 

Summer Menu
$160 per guest Pairings: $75 spirit-free; $105 wine; $150 reserve wine

Snacks No.1
Pea croquette, white truffle
Paired with Mancino Vermouth di Torino Bianco Secco, Piedmont, IT
Or spirit-free Rhubarb shrub, fizz

Tart, humbolt fog, lemon basil

Bacalao, salted plum
Paired with 2020 Revel Cider ‘Ostara’ Golden Plum Chamomile, Ontario, CN
Or spirit-free Kabosu, umami

Melon, jamón, Midori 

Hamachi, hearts of palm, cherry 
Paired with 2020 Long Shadow’s ‘Poet’s Leap’ Riesling, Columbia Valley, WA
Or spirit-free Cherry, sakura, California bay leaf 

Optional Course ($45):
Lobster Roll, white asparagus, lovage, black garlic pretzel roll, osetra 
Paired with 2020 Division Winemaking Co. ‘Un’ Chardonnay, Willamette Valley
Or spirit-free Raspberry lime rickey

Almond ricotta, asparagus, koji, semolina focaccia 
Paired with 2020 Pedro Parra y Familia ‘Vinista’ Pais Itata, Bìo Bìo, CH
Or spirit-free Kombucha, mandarin

Striped Bass
Vadouvan, leek, razor clam

Pea, truffle, wasabi sourdough
Paired with 2017 Russiz Superiore Collio Cabernet Franc, Friuli-Venezia Giulia, IT
Or spirit-free Seedlip 108, white soy

Fried baloney, grape juice

Yuzu, elderflower, mint

Charred fig wood, sorrel, pink peppercorn
Paired with 2019 Marchesi di Gresy ‘La Serra’ Moscato d’Asti, Piedmont, IT
Or spirit-free Amaro 

Chocolate, kumquat, black sesame

Snacks No. 2
Kombucha Gummy
Rose, oolong, rhubarb

Citrus lace, strawberry-boshi

Bananas Foster 
Chestnut miso, Thai banana, rum caramel

Lobster Roll


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