Today's Menu
Roasted Alaskan Halibut in Olive Oil Basil Broth
with Roasted Mushrooms, Shallots, Roasted Corn, Tomato, Artichokes and Arugula
Sauteed Breast of Duck and Duck Moo Shu Pancake in Orange-Star Anise Sauce with Roasted Pear
Tart Cherries, Organic Brown Jasmine Rice, Scallion, Nappa Cabbage and Goat Cheese
Roasted Tenderloin of Beef in a Red Wine Reduction with Mushrooms, Arugula, Confit Onion
and Dumplings filled with Mushrooms, Braised Beef Short Ribs and Truffle
Roasted Rack of Lamb with Spicy Bean Glaze in Lamb Jus
with Garlic, Tomatoes, Rapini, Basil, Cipollini Onions and Sweet Potato-Mango-Ginger Custard
More of Today's Menu
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Valentine's Day Dinner
-01/24/2008
On Valentine's Day we will have a regular menu. Kevin usually does something a bit more holidayish, but there are no scheduled seatings and there are no set menus. Shikago Restaurant, our new place, will have a Valentine's Day dinner in the Library, on the 40th Floor of the 190 South LaSalle building, the only building designed by Phillip Johnson in Chicago (Shikago is on the ground floor). The Library looks like something you would find in Bruce Wayne's mansion. There are massive windows, Read More...
More News and Reviews
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Our Last Day in Business at the Restaurant Kevin is SATURDAY, MARCH 1st, 2008.
Please visit us at our new restaurant, SHIKAGO (Kevin is the chef, the food is more Asian, the look is more Modern Asian art gallery), at LaSalle & Adams, entrance on Adams, next door to the W Hotel.
We opened the restaurant Kevin in December of 2001. We opened without our chairs. They were still on the ocean. We used red banquet chairs left over from the Thai restaurant that was in the space before us. It was quiet when we opened. For three months the servers told me to be patient. Then the reviews came and the place exploded. We were crazy for three years. Our staff stayed with us. They worked together for six days and then they got together on their day off. Kevin is a restaurant with many regulars. You see their name on the reservation book and it is like relatives coming over to visit. Winemakers stop by when they are in town with their collections of newly released or soon to be released wine. Foragers and food people would come by with their fish from a professor in Maine, their salmon from an Indian reservation. Having a restaurant like Kevin can be the most wonderful thing. Unfortunately, over the last few years, the number of people visiting us has declined. Who knows why? We got better at what we did and our wine list grew. That is life. Sometimes it is just time. Saturday, March 1st will be our last day. To celebrate our last month we are offering 20% off any bottle of wine on our list and 25% off any bottle $100 or over. The wine list on this web site is not accurate. We added many more wines and then wines have sold. It is a large list populated with many small production, allocated wines. We thank you for our many years together.
Rather than let a great space in a great location go to waste, we may re-open as something different.
Please consider our new restaurant, Shikago. It is on Adams next door to the W Hotel at 172 W. Adams. It is more Asian than Kevin - in style, more modern. There is lunch take out and an amazing private dining/bar space on the 40th floor.) We do not yet have permission for valet parking, but, after 6 pm you can park on the street. There are lots to the West and there is valet parking at the W Hotel next door.
We are pleased Kevin was Top Newcomer/Rated (Top By Cuisine), by ZagatSurvey. We also appear as one of their top "In" Places with a 28/27/26 rating. We are also pleased to have Chicago Magazine's "Best New Dish of the Year" in Kevin's Tuna Tartare and to have been named to the same magazine's "Best New Restaurants" (2002) and "The 20 Very Finest Restaurants" lists (2002 and 2003).
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We call Kevin "the master of broth." Kevin made his reputation at a restaurant called "Jimmy's Place," a French restaurant with an opera theme. He was named as one of the "10 Best New Chefs in America" by Food and Wine Magazine, and the James Beard Foundation called Kevin a "Rising Star of American Cuisine." He was just a kid then, beginning to work out the ideas that he has developed into a personal style - deceptively simple food, elegant in presentation, amazingly intense in flavor - in a subtle sort of way.
More Staff Bios
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Make a Reservation...
We have a private room that seats a maximum of 30. There is a minimum expenditure requirement of $2,000.00 plus tax and gratuity (18%)for booking the room on a weekday (M-Th). Friday's minimum depends on the time of the year. On Saturdays the minimums are $4,000. The room is at the back of the restaurant. It is separated from the restaurant by a glass paneled door and a partial wall with glass panels. It is pleasant because you are not removed from the restaurant but it is private. The quality of dining is the same as the restaurant. There is no separate banquet kitchen.
Make a reservation.
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