There is no time of year better for a Windy City foodie than Chicago Restaurant Week. It’s perfect to visit all of your favorite restaurants one more time or head into hot spots you’ve been dying to try for great meals at a bargain price. We’ve rounded up the best spots to wine, dine and celebrate…
Plus, given that Chicago is becoming a hub of national and international cuisine, if you’ve never partaken in Restaurant Week before, this is the year to do it! Running from this Friday, January 30th through February 12th, restaurants across the city offer set menus for lunch and dinner at discounted prices in addition to their usual menus. Here are our top picks:
A new favorite in the city is Adamus in the Silversmith Hotel thanks to their monthly changing cocktail special based on that month’s birthstone. In addition to their delicious bar menu, their Restaurant Week menu includes classics like herb roasted chicken, as well as unique dishes including bartlett pear and soft chevre salad.
It’s no secret that we love Bar Takito in the West Loop, and now everyone can get a taste of their Latin heat! Nosh on signature coffee braised beef tacos or sangrita shrimp ceviche but be sure to stay for popcorn butterscotch mousse as dessert. Make a reservation for a late Thursday night dinner and you’ll be able to enjoy live music too!
We’re stepping over to Chicago q this weekend for one of the best deals of Restaurant Week! We recommend starting with Fried Green Tomatoes, continuing on to St. Louis ribs and finishing with their famous carrot cake. Don’t worry; you’ll also get a side of corn bread in there too!
The W Hotel is a hot spot to stay for Windy City visitors, but it’s also a great place to eat! Executive Chef Fernando Coppola created a menu at IPO Restaurant that’s meant to allow guests to mingle over pork belly confit, indulge in pan seared salmon and then finally delight in bread pudding brulee.
Another hotel must-visit is Mercat a la Planxa in the Renaissance Blackstone Hotel. It’s perfect for happy hour with friends thanks to all the Catalonia tapas options. Think Datiles con Almendras (bacon-wrapped dates) or Cordero a la Planxa (lamb chops with romesco sauce) or even Cepes y Butifarra (a wild mushroom flatbread). The staff is also super helpful picking out amazing options!
From Spain to Italy, the journey is a delicious one thanks to Osteria la Madia. The smoked spaghetti is a favorite on the Restaurant Week menu, as is the cheesy tomato fondue. Be sure to ask your server about their extensive wine collection too, as they can help you find the perfect pairing for your meal.
Bar Pastoral always a great place to grab delicious cheese and wine to go, but with bacon flatbread and orecchiette with spinach on their Restaurant Week menu, you’ll certainly want to hang out there. Plus there is caramel apple torte for dessert, so this really is a menu for the record books.
PSA! Public House’s Restaurant Week menu includes make-your-own macaroni and cheese! And the legitimately mouth watering sliced apple pie in a jar! There’s really nothing more to say, other than: Make your reservations here.
The Pump Room has a sultry atmosphere that makes it perfect for a date night, but their special menu is perfect for anyone. Beets with yogurt and chilies is a light but surprising start to the meal and adding fresh linguini with caramelized brussel sprouts is an excellent next choice. Then for dessert, let us all eat cake! Yes, let’s.
Another blog and city favorite is Siena Tavern from Fabio Viviani. Chef Fabio brings the “BOOM!” with signature dishes like his mammoth wagyu beet meatball, butternut squash tortellacci and brick chicken diavolo. Top it all off with nine (yes, count them) options of gelato flavors for dessert and you can’t go wrong. Better bring your stretchy pants for this meal.
The Tortoise Club is a perfect finale to Restaurant Week, thanks to its old school Chicago vibe. Mussels Provencal, Chicago 250 filet mignon and a turtle sundae make a meal you can really sit back and enjoy as you toast to another successful year of eating.