The 12th annual Restaurant Week is descending upon the Windy City this Friday, offering up prix fixe menus for brunch and lunch (both $24) and dinner (either $36 or $48) until February 7. This year’s is the largest ever, with nearly 400 restaurants participating, including 100 first-timers and 45 suburban eateries.
Making it easier for you, we’ve rounded up a handful of Michelin-recommended restaurants offering up some killer menus—so make the most of it and take Chicago Restaurant Week by storm.
Breakfast items at Somerset include the citrus and cinnamon morning bun. (Photo courtesy of Somerset.)
“If the Great Gatsby himself opened a restaurant, it might look something like the unabashedly gorgeous Somerset,” state Michelin inspectors of Boka Restaurant Group’s Gold Coast marvel. Participating in brunch, lunch and dinner, courses include a variety of salads, grilled hanger steak, branzino, beef tartare, a salmon Benedict, citrus and cinnamon morning bun, and vanilla pavlova for dessert.
Rick and Deann Bayless’s stalwart one-Michelin-starred restaurant in River North is partaking in lunch for Restaurant Week this year. Appetizers include sopa Azteca
with pasilla broth, chicken, crispy tortillas, avocado and crema and classic ceviche, while wood-grilled pork quesadillas and chilaquiles yucatecos
with frizzled egg and avocado are featured under entrées. Wine pairings are also available to the tune of $20 per person.
“Despite its location on the first floor of the Museum of Contemporary Art, Marisol is so much more than a museum food court,” state inspectors of chef Jason Hammel’s Bib Gourmand eatery in the Gold Coast. For dinner, feast upon dishes like pâté toast with wild mushroom, blackberry oil and smoked onion; roast pork with charred winter cabbage, Taleggio, parsnip and black currant; fregola sarda
with chestnut, apples, Swiss chard and whey; and panna cotta with candied walnuts and whey.
Choucroute with sauerkraut, caraway pickled apples and confit potatoes can be had at one-Michelin-starred Dusek's (Board & Beer). (Photo courtesy of Dusek's.)
Those looking for a hearty, stick-to-your-ribs dinner during Restaurant Week should head to the famed one-Michelin-starred gastropub in Pilsen where “the craft beer selection is terrific, with mostly local varieties,” per inspectors. Country pâté with house pickles and grain mustard is a sure fire way to start the meal before heading into mains like choucroute with sauerkraut, caraway pickled apples and confit potatoes or bay scallops with cauliflower, sun-dried tomato relish, pumpernickel and country ham broth.
Brunch, lunch and dinner will be on offer at chef/partner CJ Jacobson’s Mediterranean restaurant in River North where inspectors say guests should be “prepared to be transported to the shores of the Adriatic.” Brunch mains include lamb shakshuka and blueberry clafoutis; Greek salad, chicken kefta kebab and a green falafel sandwich are lunch highlights; and grilled octopus with fried kale, fingerlings, and preserved lemon vinaigrette is served at dinner. A selection of spreads and mezze
is also featured on all three menus.Andrew Zimmerman
is hosting both lunch and dinner at his one-Michelin-starred West Loop restaurant. Of the fare, inspectors implore guests to “settle into one of their spacious tables and look forward to a meal that reflects the delicious amalgam of American cuisine, with hints of Southeast Asian, Korean and Mediterranean tastes.” Restaurant Week menu items includes kohlrabi salad with kumquats and caraway crumble; wild rice crêpe with Swiss chard, coconut milk, sweet potato and curry leaf; whipped mortadella agnolotti with breadcrumbs and caperberries; and carrot cake with mascarpone crémeux
and coconut for dessert.
Those looking to keep things super chill should head to this 41-seat diner and nosh on Southern-inspired Mexican eats while listening to 45s of 1960s and 1970s Chicago soul and blues spinning on the jukebox. Offering up lunch and dinner for Restaurant Week, dishes include avocado salad with spicy greens, roasted and raw winter vegetables and sunflower oil vinaigrette; chicken fried chicken
with chorizo verde gravy; and tamal de papas
, a sweet corn tamal filled with potatoes and served over mole coloradito
.Hero image courtesy of Ēma.