With guests’ cravings for roast turkey sated, Gary Baca, Executive Chef of Michael Jordan’s Restaurant, turns his attention to oysters, salmon and other celebratory seafood for the restaurant’s Signature Seafood Weekend, Friday and Saturday, November 23 and 24.
Highlighted menu offerings for the weekend showcase Baca’s seafood expertise—he spent 15 years as chef and partner at Joe’s Seafood, Prime Steak & Stone Crab—and his ingredient-driven focus on quality and the beautiful simplicity of seafood sourced from coast to coast.
Fresh Oysters on the half-shell need little beyond pink peppercorn mignonette; guests have the option of a half- or full order ($18 or $36). Fresh and crispy Calamari from Rhode Island, another starter, come with fried lemon, spicy marinara and a creamy horseradish sauce on the side ($14). The signature Crab Cake with Meyer lemon aioli rounds out the starters ($22).
The weekend’s two starring entrees are Faroe Island Salmon ($27), served with poblano creamed corn, and Seared Ahi Tuna ($34), which layers the flavors of togarashi, ponzu and sweet soy and comes with soba noodle slaw.
The restaurant’s extensive wine list offers guests a range of options, both classic and New World, that pair well with the Signature Seafood Weekend specialties.
Michael Jordan’s is located at 1225 W. 22nd St. in Oak Brook and is open 11 a.m. to 9 p.m., Monday to Thursday, 11 a.m. to midnight Friday, 11:30 a.m. to midnight Saturday and 11:30 a.m. to 9 p.m. Sunday. To make reservations, visit michaeljordansrestaurant.com or call 630.828.2932.