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Visit our Wine Cellar...
We are fortunate that many winemakers and distributors come to our restaurant and offer their wines for our tasting. Sometimes you find a wine that is beautiful. There are many different personalities - different varietals, soil types, weather conditions, and styles of winemaking, a lot of variables go into the making of what it is you are tasting - but, to put it simply, the mouth knows when beauty has arrived. It might come all in a rush or it might start out quiet and then soar - to me, those are the real beauties.
See our Wine List.
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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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Click Here to See The Dinner Menu.
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Our dinner menu changes daily. We are a small, chef driven restaurant. There are no formulas. There is a chef thinking through what and how he will cook for you this day. (This may not show today's menu. Desserts by pastry chef, Cindy Schuman)
Soup of the Day
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| $7 |
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Mixed Green Salad in Sesame Vinaigrette
with Grape Tomatoes, Pickled Cucumbers, Haricot Vert and Won Ton Crisps |
| $7 |
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Asparagus Salad
in Balsamic Black Pepper Vinaigrette with Goat Cheese and Strawberry Coulis |
| $8 |
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Tartare of Tuna
with Soy, Wasabi and Pickled Vegetables |
| $12 |
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Potstickers
filled with Mushrooms, Pine Nuts, Shallots, Chives and Goat Cheese in Aged Balsamic, White Truffle O |
| $10 |
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Sauteed Shrimp
in Lobster Broth with Garlic, Tomato, Mango, Ginger, Scallion, Nappa, Chili and Herbs |
| $12 |
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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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