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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 Kevin Shikami
Chef/Owner
When Kevin was at the University of Wisconsin-Madison, he would cook after coming home from gymnastics practice. Word got around that he was doing some pretty fine cooking. People started asking Kevin if they could join him for his late evening meals. Pretty soon he was cooking for a lot of people - like how about 50 in a little college apartment? That was well over 20 years ago. Since then he has cooked at Yoshi's (Chicago), Jimmy's Place (Chicago), Le Domarais (Paris), Le Meridien (San Francisco), Confusion and The Outpost (briefly, while waiting for his brother, Alan, to lease and build out KEVIN).
While at Jimmy's Place, Kevin was named one of the "Ten Best New Chefs in America" by Food & Wine Magazine (1991), and "Rising Star" by the James Beard Foundation.
Digital City's Review of Kevin
digitalcity.com-02/10/2001
Dining with Pat Bruno
Chicago Sun-Times-01/18/2002
Kevin's Worth the Wait
Chicago Tribune-01/25/2002
The 20 Very Finest Restaurants
Chicago Magazine-11/01/2002
Zagat Survey - 2003 Chicago Restaurants
Zagat Survey-01/01/2003
The Sleepless Chef
Bite Magazine-01/01/2003
Shikago is Open
Alan Shikami-08/02/2007
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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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