Dining Out 1 minute 12 April 2018

6 New Dishes to Try This Spring in Chicago

Here's what's new in the Windy City.

Spring ingredients

Ready or not, spring has sprung and menus, they are a-changin’, reflecting mother nature’s blooming bounty.

We’ve rounded up some noteworthy new dishes in the Windy City. Here is what you need to check out this spring.

Longman & Eagle

At his farm-to-table-meets-nose-to-tail eatery in Logan Square, executive chef Maxwell Robbins is notorious for changing the menu frequently—sometimes daily.

New on the dinner menu: white tuna crudo with lardo, fava and caper leaf; blue crab with egg yolk, peas, endive and crab roe vinaigrette; and pork blade steak with grilled spring onions and salsa verde. Also not to be missed is the goat cheese- and asparagus-stuffed French omelette, served with a choice of house potatoes or greens (pictured above).

Sixteen

With service ending on April 28, it’s the final countdown for the two-Michelin-starred restaurant inside the Trump Hotel.

(Photo: Sixteen Facebook page)
(Photo: Sixteen Facebook page)

Executive chef Nick Dostal is pulling out all the stops for the menu. Springtime plates include white asparagus soup with Alaskan king crab and ginger; crawfish with morel mushrooms and Vin Jaune; artichoke dumpling with Jamón Ibérico and egg yolk; and a pre-dessert of rhubarb banana cheesecake with pomegranate and black sesame (pictured above).

Blackbird

“In many ways, an acclaimed restaurant that opened in 1997 may seem like old news, but chef/owner Paul Kahan continues to enliven this Chicago original with fresh talent and new flavor,” state our anonymous inspectors of this West Loop stalwart.

The spring menu is set to debut soon—look for tempura asparagus, dill pickle and sweet fish sauce (pictured above).

BOKA

At Boka Restaurant Group’s flagship one-Michelin-starred restaurant in Lincoln Park, chef Lee Wolen doles out imaginative savory dishes with a Mediterranean flare. For the spring season, diners will delight in dishes like tagliolini with buttermilk whey, ramps and bottarga; grilled bass with radish, shiitakes and Chinese broccoli; and Colorado lamb loin and neck with black garlic, artichokes and olives.

A post shared by BOKA Chicago (@bokachicago) on

Sweet tooths will revel in a new dessert of a black lemon/chamomile pavlova featuring goat’s milk lemon sherbet, olive oil cream, buckwheat, cajeta and mint (pictured above).

Dusek’s Board & Beer

Comfort food is the name of the game at this one-Michelin-starred gastropub in Pilsen. Not to worry, you’ll still be able to have your fare share of sourdough pretzels, beef fat frites and sausage sandwiches, but there are a few new additions to the menu reflecting the spring sunshine.

Now on the menu: asparagus and crab salad with tarragon sabayon, croutons, confit egg yolk and lemon dressing (pictured above); hamachi crudo with green apple, celery, Meyer lemon and Moroccan olive crumble; and English pea ravioli with black garlic puree, lavender whip, heirloom carrot, country ham chip and charred pearl onions.

Roister

“Items may be served as small plates, family-style, or a tasting menu, culled from the à la carte offerings,” state Michelin inspectors of this laid-back and modern establishment courtesy of the Alinea Group.

(Photo: Roister Facebook page)
(Photo: Roister Facebook page)

To celebrate the (pending) warm season, opt for the braised, poached and fried whole chicken and chamomile served with sunchokes or the cobb salad with avocado, soft-cooked egg, bleu cheese and green goddess dressing (pictured above).

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New on the dinner menu: white tuna crudo with lardo, fava and caper leaf; blue crab with egg yolk, peas, endive and crab roe vinaigrette; and pork blade steak with grilled spring onions and salsa verde. Also not to be missed is the goat cheese- and asparagus-stuffed French omelette, served with a choice of house potatoes or greens (pictured above).

Sixteen

With service ending on April 28, it\u2019s the final countdown for the two-Michelin-starred restaurant inside the Trump Hotel.

\n(Photo: Sixteen Facebook page)\n

Executive chef Nick Dostal is pulling out all the stops for the menu. Springtime plates include white asparagus soup with Alaskan king crab and ginger; crawfish with morel mushrooms and Vin Jaune; artichoke dumpling with Jam\u00f3n Ib\u00e9rico and egg yolk; and a pre-dessert of rhubarb banana cheesecake with pomegranate and black sesame (pictured above).

Blackbird

\u201cIn many ways, an acclaimed restaurant that opened in 1997 may seem like old news, but chef/owner Paul Kahan continues to enliven this Chicago original with fresh talent and new flavor,\u201d state our anonymous inspectors of this West Loop stalwart.

\n

A post shared by Blackbird (@blackbirdchicago) on

\n

The spring menu is set to debut soon\u2014look for tempura asparagus, dill pickle and sweet fish sauce (pictured above).

BOKA

At Boka Restaurant Group\u2019s flagship one-Michelin-starred restaurant in Lincoln Park, chef Lee Wolen doles out imaginative savory dishes with a Mediterranean flare. For the spring season, diners will delight in dishes like tagliolini with buttermilk whey, ramps and bottarga; grilled bass with radish, shiitakes and Chinese broccoli; and Colorado lamb loin and neck with black garlic, artichokes and olives.

\n

A post shared by BOKA Chicago (@bokachicago) on

\n

Sweet tooths will revel in a new dessert of a black lemon/chamomile pavlova featuring goat\u2019s milk lemon sherbet, olive oil cream, buckwheat, cajeta and mint (pictured above).

Dusek\u2019s Board & Beer

Comfort food is the name of the game at this one-Michelin-starred gastropub in Pilsen. Not to worry, you\u2019ll still be able to have your fare share of sourdough pretzels, beef fat frites and sausage sandwiches, but there are a few new additions to the menu reflecting the spring sunshine.

\n

A post shared by John Dusek's Board & Beer (@dusekschicago) on

\n

Now on the menu: asparagus and crab salad with tarragon sabayon, croutons, confit egg yolk and lemon dressing (pictured above); hamachi crudo with green apple, celery, Meyer lemon and Moroccan olive crumble; and English pea ravioli with black garlic puree, lavender whip, heirloom carrot, country ham chip and charred pearl onions.

Roister

\u201cItems may be served as small plates, family-style, or a tasting menu, culled from the \u00e0 la carte offerings,\u201d state Michelin inspectors of this laid-back and modern establishment courtesy of the Alinea Group.

\n(Photo: Roister Facebook page)\n

To celebrate the (pending) warm season, opt for the braised, poached and fried whole chicken and chamomile served with sunchokes or the cobb salad with avocado, soft-cooked egg, bleu cheese and green goddess dressing (pictured above).

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