Monday, September 14, 2009
Dine Around deals you don't want to miss
Lockwood Executive Chef Phillip Foss (Photo: Lockwood)
The second-annual Chicago Gourmet is just around the corner, but your $$$ are a little short for the full-price ticket of $150 per day.
This year, the event's producers are giving us somewhat of a break with the chance to get a free one-day pass by participating in the Dine Around program.
All you have to do to gain access is to dine in at least five of the more than 30 restaurants participating in the program through Sept. 27 (Chicago Gourmet happens Sept. 26-27).
Yeah, we know, that sounds pretty daunting, but 312DD's picked out the Top 5 best deals so you know where to go:
Chef Kevin Hickey's menu at Seasons Restaurant at the Four Seasons is likely the best deal of the bunch, a four-course, prix-fixe feast that comes with wine pairings if you desire. The menu's seasonal and priced at $50 ($65 with the wine pairings).
If you're looking for a seafood-only menu, they've got you covered over at Hugo's Frog Bar. Three courses at $29.50 is also a helluva deal, plus you get your choice of New England clam chowder, spicy basil-crusted Norwegian salmon, sauteed frog legs and jumbo lump crab cakes.
At the Palmer House's glam Lockwood, chef Phillip Foss holds it down with stylish, seasonal fare. His special Dine Around menu includes local produce in the Kendall Farm's crème fraîche mushroom soup, Blue Hill Bay mussels, free-range chicken with summer veggies, and the spaghetti with eggplant "bolognese." Menu's $38.
West Town neighborhood gem Mexique gets props for its casual, yet upscale fare, including braised short ribs (with hibiscus flower glaze) and truffle pomme frites and a pan-seared Alaskan halibut with black bean puree gordita. If you think that's great, they top it off with a moist tres leches chocolate cake. It's $50, and also includes a glass of white or red wine.
And wow. For $50, you'll get four seasonal courses at TRU, including a selection from the signature Chef's Collection, house aperitif and dessert.