Monday, February 4, 2013
This is a bummer.
Tony Potempa, who's been with The Boarding House since opening as general manager and executive bar chef, is no longer with the restaurant. He curated a promising cocktail menu before leaving, which included the delicious Red Wine Margarita made with Olmeca reposado tequila.
Here is what he had to say about his departure:
Frontier's antelope meatballs with smoked tomato, gnocchi and sage chimichurri. (Photo: Frontier)
Have you made reservations yet for Chicago Restaurant Week?!
Everybody has their favorites of where they're planning to go, but I am always curious to see which restaurants are doing the most offbeat offerings.
From antelope meatballs to rather tasty gluten-free Tagliatelle with chanterelle and truffle, here are the Top 5 most intriguing menus you'll find around town.