Returning to Chicago for a second year, the James Beard Awards celebrates the nation’s best, brightest and most creative chefs. From Friday, April 22 through Monday, May 2, Chicago restaurants will feature James Beard Eats Week. From previous award winners to Chicago innovators, these restaurant specials provide a feast for all of Chicago’s foodies.
Bar Toma : The pizzeria & bar from James Beard Award-winning Chef Tony Mantuano offers a Crab & Rapini Pizza with fontina cheese, rapini, Jonah crab, smoked garlic, chili flakes & EVOO.
Cindy’s: Cindy’s offers Oysters Rockefeller in the style of James Beard (Pernod, Watercress, Celery Salad); half dozen for $22, full dozen for $44.
Enolo Wine Café: Enolo Wine Café features the following three-course prix fixe tasting menu, available for $35 per person, with a wine pairing option for an additional $15 per person. Reservations for all spring happenings are highly recommended and can be made by calling the restaurant at 312.477.7674 or visiting the website http://enolowinecafe.com.
- First Course- Veal bruschetta with braised veal cheeks, tonnato sauce, watercress (Based on a canapé from his book Hors d’Oeuvre and Canapés from 1940)
- Second Course – Pacific salmon with morel mushrooms, wheat berries, salsa verde (In honor of his childhood spent vacationing on the pacific coast in Gearhart, Oregon)
- Third Course – Marin French cheese company “petite camembert” with seasonal accoutrements, baguette (Based on an article written by James Beard in 1957 in Gentry Magazine)
FIG & OLIVE: FIG & OLIVE presents a gorgeous, seasonal dish inspired by James Beard’s classic dishes. The Burrata & Asparagus salad ($16) features burrata, blanched asparagus, snow pea, hazelnut, arugula, micro-basil, and blood orange dressing made with the restaurant’s specialty line of olive oils.
Honey Butter Fried Chicken: Chefs and Co-Owners Christine Cikowski and Josh Kulp are offering a James Beard Caesar Salad with Garlic Bread Crumbs, and guests can add fried chicken if desired.
La Sirena Clandestina: Chef John Manion adds a South American spin on his James Beard inspired dish with a Chile Rubbed Ribeye served with creamed yucca, spring garlic butter, and fried onions.
Mercat a la Planxa: The Spanish restaurant serves a crudité-style dish with Marcona almond butter, marinated radish, and pickled ramps.
The Signature Room: Executive Chef Cardel Reid offers an Elk Burger with braised pork shoulder, bourbon poached pear, and crispy onion exclusively for James Beard Eats Week.
Stetsons Modern Steak + Sushi Guests bask in a sleek and modern atmosphere and enjoy a fine dining experience. In celebration of James Beard Eats Week, Chef Konstantinos at Stetsons has created a menu inspired by a quote from James Beard: “Food is our common ground, a universal experience.” The James Beard inspired menu features two Mediterranean dishes with an optional wine pairing – Domaine Skouras, a 2014 vintage from Greece ($12 per glass/$46 per bottle).
- Mediterranean Mezze – a selection of homemade canned burnt octopus, smoked mackerel, baby chorizo escabeche, saffron, meyer lemon, caper leaves, extra virgin olive oil, and butter, served with crispy pita bread
- Loukoumades – golden browned donuts made with bitter orange honey, shaved manchego cheese, bacon dust, toasted walnuts and watercress