DINNER HOT SPOT
With Alaskan Seafood Season having just recently kicked off, there’s no question that Joe’s is serving up the freshest and most delicious fish this artic region has to offer. This month, the restaurant is showcasing Wild King Salmon ($36.95). This rich yet elegant dish offers 8oz of wild Alaskan Salmon, seared, and served with artichoke hearts, English peas and fava beans, topped with a Barigoule broth. Also up for the savoring, Steak Frites ($29.95). Taking note from the traditional French dish, Joe’s version consists of a 6oz. filet that is broiled and finished with Matre d’Hotel Butter and served alongside crispy shoestring potatoes. The piece de resistance, the side of Bordelaise sauce, is drizzled over the top. For those looking for a bright and flavorful side to complement any entrée, the Spring Vegetable Ratitouille ($9.95) is the perfect option. This fresh and flavorful dish utilizes the best of seasonal vegetables, featuring a mixture of baby zucchini, yellow patty pan squash, Japanese eggplant, baby sweet peppers and sweet onions that are roasted and then tossed in a mashed grape tomato confit and finished with fresh basil leaves.
Be sure to leave room for dessert, as Joe’s seasonal pie of the month, Strawberry Rhubarb ($7.95), is not to be missed. Fresh strawberries and rhubarb harmoniously blended with tapioca and sugar for the essence of this springtime favorite. Topped with an oatmeal streusel crust and a dollop of whipped cream, its no wonder it has become a tried and true favorite. And while a slice of Joe’s Stone Crab’s irresistible pie is sure to put a smile on anyone’s face, throughout the month of May guests can also help put a smile on the faces of children around the world. In honor of National Smile Month, the restaurant is inviting all to Pie it Forward and order up a slice of their seasonal Strawberry Rhubarb Pie as $1 from every slice sold will benefit Operation Smile—an organization dedicated to providing safe, effective and free cleft lip and cleft palate reconstructive surgery for children all over the world.
Check out the Menu HERE. For reservations, call (312) 379-5637.
PATIO HOT SPOT
III Forks, located in Lakeshore East, welcomes guests to experience the fabulous rooftop, stunning scenery, seasonal cocktails and creative cuisine. Executive Sous Chef Andrea Williams has created a new menu, available exclusively on the rooftop. Highlights include: Szechwan filet skewers (with red curry and micro wasabi); crudo (raw hamachi and salmon with avocado and candied Fresno chiles); cheese and charcuterie (create-your-own cutting board); Caprese salad (heirloom tomatoes with Burratta, balsamic glaze and micro basil); and Seared Scallops (housemade bacon jam and shaved radish-fennel slaw).
The award-winning design of III Forks’ outdoor lounge offers cabana-style seating complete with built-in heaters, lengthy knotty pine and granite bar, stone fireplaces and serene, city and park views. The rooftop is now open from 4 p.m. to 12 a.m. daily (weather permitting). To reserve a cabana in advance for your group, contact private events director Shawn Farmer at 312-938-4309 or ChicagoBanquets@iiiforks.com.
Check out the Menu HERE
LUNCH HOT SPOT
Lunching at Baume & Brix will be a fun and approachable experience. Guests will discover that the chefs have creatively incorporated adventurous flavors and ingredients into familiar dishes. The new lunch menu leads with “Small” selections (Potato Chip Gnocchi; Arancini; Pork Belly; Thai Curry Soup), followed by “Green” dishes (Burrata; Beet and Goat Cheese; Baby Kale; Grilled Asparagus). “Between the Bread” features four sandwiches: Foie Sausage; Chicken Salad; Mortadella; and B&B Burger. “Big” lunch entrees include: Fish du Jour; “Brick” Chicken; Steak Frites; and Cheddar Risotto. For a “Sweet” finish to the midday meal, the dessert portion of the lunch menu offers Citrus & Spice (rice pudding, citrus cream, crunchy noodles, caraway ice cream); Tiramisu Dips (espresso ganache, mascarpone cream, crunchy ladyfingers); and Avocado Cheesecake (vanilla-olive oil, sweet avocado cream, candied tortilla).
At Baume & Brix restaurant, classic meets modern and sweet meets savory. For lunch reservations, please call 312-321-0351 or visit baumeandbrix.com/contact. Outdoor seating is available on Hubbard Street, weather permitting. Valet is available for $12.
Check out the Menu HERE
WINDY CITY PIZZA CLUB
Looking for a new way to meet people, network, and just have a plain old good time? Join the Windy City Pizza Club! The Pizza Club meets once a month at a different Pizza joint around Chicago (within city limits). There’s no cost to join! Ages 21-40. Check out the group page HERE, and follow instructions in the “About” section.