![]() Next time you are craving a steak, seafood or just dessert be sure to think of Chicago Steakhouse. Pair either of these desserts with an after dinner cordial or coffee and your stomach will be thanking you.ĭirector of Culinary Operations Chef Andrew Smith and Chicago’s Room Chef Chris Zelienski and their entire staff have done a wonderful job on the new menu items. Think New York style cheesecake with a crispy creme brûlée topping. I wanted to scream to the whole restaurant how good this cheesecake was. Then there was the Creme Brûlée cheesecake. First was the apricot creme brûlée that took the ordinary dish up a notch. I am a lover of creme brûlée and there were two new dishes that called my name. No worries Chef, it was perfect.Įven though I was stuffed I couldn’t leave without trying out some of the new desserts. It was that good! The flaky cod perfectly seared and covered with the sauce was yummy. To be honest I am not a fish person, but I would order this every time I eat here. Raymond told me that this was the Chef’s favorite dish and if I didn’t like it, the Chef would probably cry. For my entree, I asked my server Brandon what he recommended and that was the Miso Marinated Black Cod in a Soy Burre Blanc sauce. The scallops were melt in your mouth good and the flavors of the hash pulled it all together. They arrived to the table on top of a bed of homemade sweet potato and bacon hash. I started with the seared scallops as an appetizer. ![]() The new decor brings a contemporary twist to the upscale steakhouse. I was greeted by the steakhouse manager, Andreas Karaminas, and taken to my seat in the beautifully redecorated dining room. So I did what any foodie would do, I made a reservation and prepared myself for a mouth watering meal.
0 Comments
Leave a Reply. |