Boulder is quickly earning a reputation as a culinary haven for craft beer and game enthusiasts. Hailing from the base of the Rockies, The Kitchen immediately piqued our interest and brings with it hearty, Winter-friendly dishes. The well-designed space in the historic Reid Murdoch building along the Chicago River makes for a unique urban experience.
"We believe that gathering around the table and sharing good food and drink is what connects us as family, friends and a community." - The Kitchen
On a chilly night we took a seat at the bar and worked our way through a smattering of dinner options. Here's what we saw:
This simple tomato soup comes lightly drizzled with olive oil. A great way to warm up and kick off the evening.
Tomato Soup with Olive Oil
The Kitchen has a full seafood bar with the standard fresh fare and a straightforward presentation.
The Kitchen Seafood Bar
Seafood Platter
Moving out of the lighter starters and into a seared foie gras with Hazzard Free Farm polenta, shallots, lardons, mint and saba.
Seared Foie Gras
The Berkshire port tenderloin is also classified as a starter with radish, Nichols Farm sprout salad and sauce gribiche.
Berkshire Pork Tenderloin
Warning: things at The Kitchen can get meaty in a hurry.
Slagel Farm Dry Aged Steak
The Kitchen's take on bolognese includes beef, pork, lamb, cream and parmesan. Whew.
Trofie alla Bolognese
The Colorado influence is obvious with this whole roasted trout.
Whole Roasted Rushing Waters Trout
Rounding out the land with some sea. Seafood stew that is.
Seafood Stew
A glance at the dessert menu was all we needed after such a hearty meal.
Dessert Menu
On second thought, the sticky toffee pudding demanded to be ordered. Enjoy!
Boulder is quickly earning a reputation as a culinary haven for craft beer and game enthusiasts. Hailing from the base of the Rockies, The Kitchen immediately piqued our interest and brings with it hearty, Winter-friendly dishes. The well-designed space in the historic Reid Murdoch building along the Chicago River makes for a unique urban experience.
On a chilly night we took a seat at the bar and worked our way through a smattering of dinner options. Here's what we saw:
This simple tomato soup comes lightly drizzled with olive oil. A great way to warm up and kick off the evening.
The Kitchen has a full seafood bar with the standard fresh fare and a straightforward presentation.
Moving out of the lighter starters and into a seared foie gras with Hazzard Free Farm polenta, shallots, lardons, mint and saba.
The Berkshire port tenderloin is also classified as a starter with radish, Nichols Farm sprout salad and sauce gribiche.
Warning: things at The Kitchen can get meaty in a hurry.
The Kitchen's take on bolognese includes beef, pork, lamb, cream and parmesan. Whew.
The Colorado influence is obvious with this whole roasted trout.
Rounding out the land with some sea. Seafood stew that is.
A glance at the dessert menu was all we needed after such a hearty meal.
On second thought, the sticky toffee pudding demanded to be ordered. Enjoy!
The Kitchen
316 N Clark St
Chicago, IL 60654
(312) 836-1300
thekitchen.com
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