Maddon’s Post, an Italian and Polish restaurant inspired by the first generation heritages of Chef-Partner Tony Mantuano and Cubs Manager, Joe Maddon has just launched a few new dishes at the Lakeview spot.
Executive Chef Aaron Thebault, who previously served as Stephanie Izard’s right hand man for eight years at Girl and the Goat, has crafted an array of new dishes. Guests can look out for three new sandwiches for the lunch menu, including a Schnitzel option and a Polish BLT, plus Spring Pea Pierogis, and a Tomahawk steak dinner.
Double Cheeseburger, $16 — An American classic just like baseball, Maddon’s Post has put a gourmet twist on the lunchtime dish. The crafted double patty is served on a potato bun with crispy shallots, B&B pickle relish, and American cheese. This savory bite is complemented by the Maddon’s Post hand cut fries.
Schnitzel Sandwich, $14 — A handcrafted potato bun with the pork loin schnitzel, a German dish combined with Polish and Italian elements at Maddon’s Post. The sandwich is accented with caramelized onions and dijonnaise.
Polish Bacon BLT, $14 — This twist on a wholesome American sandwich incorporates Polish bacon to create a sandwich with the Maddon’s Post family roots in mind. Joe Maddon’s Polish heritage inspired this reimagined comfort food. The grilled bacon marries with the flavors of tomato, lettuce, horseradish, and rye bread to create a nice lunch pick-me-up.
Spring Pea Pierogi, $13 — Maddon’s Post keeps it seasonal with a Spring Pea Pierogi. The fresh spring peas offset the hearty pierogi, topped with pickled mushrooms and kohlrabi for a kick.
Tomahawk & Frites, $120 — Every Friday and Saturday evening from 4 p.m. to 10 p.m., guests will be offered the shareable dish: an enormous tomahawk steak. These cuts are carefully selected and grilled, so there is only a limited quantity each night. The dish is served with frites and a rotating selection of artisan sauces.