Torali Italian-Steak has unveiled its fall and winter menus under Executive Chef Damion Henry, bringing a seasonal perspective to the restaurant’s signature blend of contemporary steakhouse dining and coastal Italian influences. Spanning breakfast, lunch, dinner and cocktails, the refreshed menus showcase seasonal produce, ingredients from regional producers and Italian-inspired preparations suited to Chicago’s colder months. Among the highlights are slow-braised meats, dry-aged specialties designed for sharing and a beverage program featuring cocktails named for the city’s streets and neighborhoods.
“I love working with fall and winter ingredients, whether it’s mushrooms, squash or a beautiful cut of meat that benefits from slow cooking,” said Henry. “There’s something special about taking those familiar, comforting flavors and giving them a fresh perspective. For me, it’s about creating food that feels connected to the season and to Chicago.”
Breakfast and Lunch
New breakfast offerings include Corned Beef Hash ($28), made with russet potatoes, peppers, onions and Calabrian chili, served with two eggs and toast; the Tuscan Frittata ($27), with asparagus, spinach, mushrooms, tomatoes, chili flakes and Parmigiano; Maine Lobster Benedict ($45) with spinach, artichoke, truffled hollandaise and Espelette pepper; and Brioche French Toast ($28), topped with berry compote and Chantilly cream.
Torali’s lunch menu balances lighter fare with more substantial steakhouse selections. The Tuscan Kale and Brussels Sprouts Salad ($24) brings together butternut squash, four-year-aged Gouda, pepitas and mustard vinaigrette, while the Roasted Beet Salad ($25) incorporates goat cheese, spiced pecans, green apple, radicchio and walnut vinaigrette. Other options include the Westholme Wagyu Steak Frites ($59), featuring a 10-ounce picanha with mushroom ragout, piquillo aioli and french fries, and the Mushroom Ragu ($26) with hand-rolled pasta, basil and breadcrumbs.
Hearty Italian Fare & Steakhouse Classics
At dinner, Italian preparations meet traditional steakhouse classics, with several dishes designed for sharing. Among the highlights is the Mint Creek Farms Braised Pork Shank ($75), served with Italian beans, Fresno chili, pickled apricot and piadina Romagnola bread. The 14-Day Dry-Aged Roasted Rohan Duck ($152) is prepared with Torali’s signature spice blend and honey, accompanied by cherry compote, duck confit risotto and natural duck jus, while the 32-ounce Beef Tomahawk Steak ($250) is served with bordelaise, salsa verde, sea salt and olio verde.
To begin, guests can choose from Warm Asiago Bread ($14) with ’nduja butter and honeycomb and Four Star Mushroom Fritters ($20) with herb ranch, pickled shallots and scallions. Pasta offerings include Spaghetti Bolognese ($34), prepared with beef, veal and pork in pomodoro sauce and finished with Parmesan breadcrumbs, and Cacio e Pepe ($28), featuring bucatini, black pepper and Pecorino. Additional entrées include Citrus Brick Half Chicken ($39), served with marble potatoes, English peas, carrots and preserved lemon jus, and Roasted Faroe Island Salmon ($42), with beluga lentils, lardons, lemon crème fraîche and dill.
Torali’s butcher’s selections include the 35-Day Dry-Aged Bone-In Rib-Eye ($95) and 12-ounce Westholme Wagyu Strip Steak ($79), alongside Crispy Brussels Sprouts ($12) with prosciutto, balsamic and Parmesan; Roasted Garlic Mashed Potatoes ($13) with Tomme de Savoie; and Parmesan Truffle Fries ($18) with black truffle, parsley, shaved Parmesan and truffle aioli.
Italian Desserts
Desserts range from traditional Italian confections to warm fruit and custard-based preparations. The Torta Fine di Mela ($16), a warm apple tart, is served with vanilla bean gelato and apple caramel, while the Brûléed Budino di Riso ($16) is a cinnamon rice pudding with pink peppercorn gelato. The Torta di Ricotta ($14) combines ricotta cheesecake with blackberry marmellata and warm honey caramel, while the Profiteroles & Cioccolata Calda ($15) brings together hazelnut gelato, Piedmont hazelnuts and Italian hot chocolate. The Tiramisù ($16) rounds out the dessert selections with mascarpone, espresso-soaked savoiardi and chocolate ganache.
Chicago-Inspired Cocktails & Zero-Proof Offerings
Torali Bar’s new cocktail collection takes its names from Chicago’s streets and neighborhoods, incorporating orchard fruits, warming spices, citrus, smoky flavors and aromatic herbs.
The Pearson Pear ($25) combines Chopin vodka, Williams pear brandy, Carpano Bianco, St. George spiced pear liqueur, fresh lemon and cardamom bitters. Smoke Over The Loop ($25) blends 400 Conejos Joven Espadín mezcal, Braulio amaro, Ancho Reyes Verde, black fig and mole bitters, while the State Street Sangria ($25) features house sangria, apple cider, cinnamon and orange bitters.
Oak Street Sage ($25) features Monkey 47 gin, Lo-Fi sweet vermouth, rosemary-honey syrup, fresh lemon and orange bitters, while the Mag Mile Glow ($25) combines Campari, cranberry, blood orange, fresh lemon, Prosecco and rosemary.
The bar’s zero-proof cocktails incorporate alcohol-free spirits while delivering the same depth and complexity as their spirited counterparts. Fireside Cider ($17) Lyre’s American Malt, Lyre’s Italian Orange, smoked apple cider, cinnamon, lemon and soda, while Winter Rose ($17) features Seedlip Spice 94, pomegranate, rosehip tea, fresh lemon, rosemary honey and San Pellegrino. The Snow Day Spritz ($18) brings together Lyre’s Italian Spritz, cranberry, blood orange, rosemary and Fever-Tree sparkling Sicilian lemonade, while The Fig & Fennel ($19) combines Seedlip Garden 108, black fig, fennel, fresh lemon and Mediterranean tonic.
Torali is located at The Ritz-Carlton, Chicago at 160 E. Pearson St. The restaurant is open daily for breakfast and lunch from 7 a.m. to 2 p.m. and for dinner Tuesday through Saturday from 5 p.m. to 10 p.m. Weekend brunch is available on Saturday and Sunday from 11 a.m. to 2 p.m. For reservations and additional information, visit toralichicago.com.
Worth a Taste
Torali Italian-Steak has unveiled its fall and winter menus under Executive Chef Damion Henry, bringing a seasonal perspective to the restaurant’s signature blend of contemporary steakhouse dining and coastal Italian influences. Spanning breakfast, lunch, dinner and cocktails, the refreshed menus showcase seasonal produce, ingredients from regional producers and Italian-inspired preparations suited to Chicago’s colder months. Among the highlights are slow-braised meats, dry-aged specialties designed for sharing and a beverage program featuring cocktails named for the city’s streets and neighborhoods.
“I love working with fall and winter ingredients, whether it’s mushrooms, squash or a beautiful cut of meat that benefits from slow cooking,” said Henry. “There’s something special about taking those familiar, comforting flavors and giving them a fresh perspective. For me, it’s about creating food that feels connected to the season and to Chicago.”
Breakfast and Lunch
New breakfast offerings include Corned Beef Hash ($28), made with russet potatoes, peppers, onions and Calabrian chili, served with two eggs and toast; the Tuscan Frittata ($27), with asparagus, spinach, mushrooms, tomatoes, chili flakes and Parmigiano; Maine Lobster Benedict ($45) with spinach, artichoke, truffled hollandaise and Espelette pepper; and Brioche French Toast ($28), topped with berry compote and Chantilly cream.
Torali’s lunch menu balances lighter fare with more substantial steakhouse selections. The Tuscan Kale and Brussels Sprouts Salad ($24) brings together butternut squash, four-year-aged Gouda, pepitas and mustard vinaigrette, while the Roasted Beet Salad ($25) incorporates goat cheese, spiced pecans, green apple, radicchio and walnut vinaigrette. Other options include the Westholme Wagyu Steak Frites ($59), featuring a 10-ounce picanha with mushroom ragout, piquillo aioli and french fries, and the Mushroom Ragu ($26) with hand-rolled pasta, basil and breadcrumbs.
Hearty Italian Fare & Steakhouse Classics
At dinner, Italian preparations meet traditional steakhouse classics, with several dishes designed for sharing. Among the highlights is the Mint Creek Farms Braised Pork Shank ($75), served with Italian beans, Fresno chili, pickled apricot and piadina Romagnola bread. The 14-Day Dry-Aged Roasted Rohan Duck ($152) is prepared with Torali’s signature spice blend and honey, accompanied by cherry compote, duck confit risotto and natural duck jus, while the 32-ounce Beef Tomahawk Steak ($250) is served with bordelaise, salsa verde, sea salt and olio verde.
To begin, guests can choose from Warm Asiago Bread ($14) with ’nduja butter and honeycomb and Four Star Mushroom Fritters ($20) with herb ranch, pickled shallots and scallions. Pasta offerings include Spaghetti Bolognese ($34), prepared with beef, veal and pork in pomodoro sauce and finished with Parmesan breadcrumbs, and Cacio e Pepe ($28), featuring bucatini, black pepper and Pecorino. Additional entrées include Citrus Brick Half Chicken ($39), served with marble potatoes, English peas, carrots and preserved lemon jus, and Roasted Faroe Island Salmon ($42), with beluga lentils, lardons, lemon crème fraîche and dill.
Torali’s butcher’s selections include the 35-Day Dry-Aged Bone-In Rib-Eye ($95) and 12-ounce Westholme Wagyu Strip Steak ($79), alongside Crispy Brussels Sprouts ($12) with prosciutto, balsamic and Parmesan; Roasted Garlic Mashed Potatoes ($13) with Tomme de Savoie; and Parmesan Truffle Fries ($18) with black truffle, parsley, shaved Parmesan and truffle aioli.
Italian Desserts
Desserts range from traditional Italian confections to warm fruit and custard-based preparations. The Torta Fine di Mela ($16), a warm apple tart, is served with vanilla bean gelato and apple caramel, while the Brûléed Budino di Riso ($16) is a cinnamon rice pudding with pink peppercorn gelato. The Torta di Ricotta ($14) combines ricotta cheesecake with blackberry marmellata and warm honey caramel, while the Profiteroles & Cioccolata Calda ($15) brings together hazelnut gelato, Piedmont hazelnuts and Italian hot chocolate. The Tiramisù ($16) rounds out the dessert selections with mascarpone, espresso-soaked savoiardi and chocolate ganache.
Chicago-Inspired Cocktails & Zero-Proof Offerings
Torali Bar’s new cocktail collection takes its names from Chicago’s streets and neighborhoods, incorporating orchard fruits, warming spices, citrus, smoky flavors and aromatic herbs.
The Pearson Pear ($25) combines Chopin vodka, Williams pear brandy, Carpano Bianco, St. George spiced pear liqueur, fresh lemon and cardamom bitters. Smoke Over The Loop ($25) blends 400 Conejos Joven Espadín mezcal, Braulio amaro, Ancho Reyes Verde, black fig and mole bitters, while the State Street Sangria ($25) features house sangria, apple cider, cinnamon and orange bitters.
Oak Street Sage ($25) features Monkey 47 gin, Lo-Fi sweet vermouth, rosemary-honey syrup, fresh lemon and orange bitters, while the Mag Mile Glow ($25) combines Campari, cranberry, blood orange, fresh lemon, Prosecco and rosemary.
The bar’s zero-proof cocktails incorporate alcohol-free spirits while delivering the same depth and complexity as their spirited counterparts. Fireside Cider ($17) Lyre’s American Malt, Lyre’s Italian Orange, smoked apple cider, cinnamon, lemon and soda, while Winter Rose ($17) features Seedlip Spice 94, pomegranate, rosehip tea, fresh lemon, rosemary honey and San Pellegrino. The Snow Day Spritz ($18) brings together Lyre’s Italian Spritz, cranberry, blood orange, rosemary and Fever-Tree sparkling Sicilian lemonade, while The Fig & Fennel ($19) combines Seedlip Garden 108, black fig, fennel, fresh lemon and Mediterranean tonic.
Torali is located at The Ritz-Carlton, Chicago at 160 E. Pearson St. The restaurant is open daily for breakfast and lunch from 7 a.m. to 2 p.m. and for dinner Tuesday through Saturday from 5 p.m. to 10 p.m. Weekend brunch is available on Saturday and Sunday from 11 a.m. to 2 p.m. For reservations and additional information, visit toralichicago.com.
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Location
160 E Pearson St, Chicago, IL 60611
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