Breaking News Bar
updated: 2/15/2012 10:28 AM

Local chefs put best plates forward for restaurant week

Suburban restaurants offering deals, fixed menus

hello
Success - Article sent! close
  • Macadamia-crusted Chilean sea bass with black lentil cake, saffron coulis with mustard aioli and micro greens is one of the entree options on the Restaurant Week tasting menu at Atwater's in Geneva.

       Macadamia-crusted Chilean sea bass with black lentil cake, saffron coulis with mustard aioli and micro greens is one of the entree options on the Restaurant Week tasting menu at Atwater's in Geneva.
    Laura Stoecker | Staff Photographer

  • Confit of onion and fennel, left, and seared Pacific salmon with lavender-limoncello syrup will be offered at Prairie River at Eaglewood Resort and Spa in Itasca during Restaurant Week.

       Confit of onion and fennel, left, and seared Pacific salmon with lavender-limoncello syrup will be offered at Prairie River at Eaglewood Resort and Spa in Itasca during Restaurant Week.
    Bev Horne | Staff Photographer

  • Confit of onion and fennel with orange-basil infused feta kicks off the three-course dinner at Prairie River at Eaglewood Resort and Spa in Itasca.

       Confit of onion and fennel with orange-basil infused feta kicks off the three-course dinner at Prairie River at Eaglewood Resort and Spa in Itasca.
    Bev Horne | Staff Photographer

  • Port-poached pear and Chambord-ganache tart caps off a three-course tasting menu at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.

       Port-poached pear and Chambord-ganache tart caps off a three-course tasting menu at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.
    Bev Horne | Staff Photographer

  • Seared Pacific salmon in lavender-limoncello syrup is one of three entree options on the Restaurant Week prix fixe menu at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.

       Seared Pacific salmon in lavender-limoncello syrup is one of three entree options on the Restaurant Week prix fixe menu at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.
    Bev Horne | Staff Photographer

  • Seared Pacific salmon in lavender-limoncello syrup is one of three entree options on the Restaurant Week prix fixe menu offered at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.

       Seared Pacific salmon in lavender-limoncello syrup is one of three entree options on the Restaurant Week prix fixe menu offered at Prairie River restaurant at Eaglewood Resort and Spa in Itasca.
    Bev Horne | Staff Photographer

  • Macadamia-crusted Chilean sea bass with black lentil cake, saffron coulis with mustard aioli and micro greens is one of the entree options on the Restaurant Week tasting menu at Atwater's in Geneva.

       Macadamia-crusted Chilean sea bass with black lentil cake, saffron coulis with mustard aioli and micro greens is one of the entree options on the Restaurant Week tasting menu at Atwater's in Geneva.
    Laura Stoecker | Staff Photographer

  • Chocolate flourless cake topped with white and dark chocolate mousse and Italian marinated cherries is one of the dessert choices on the Restaurant Week prix fixe menu at Atwater's at the Herrington Inn in Geneva.

       Chocolate flourless cake topped with white and dark chocolate mousse and Italian marinated cherries is one of the dessert choices on the Restaurant Week prix fixe menu at Atwater's at the Herrington Inn in Geneva.
    Laura Stoecker | Staff Photographer

  • Belgium endive watercress salad with warm baby brie, toasted almonds and marinated striped beets with a shallot champagne vinaigrette is on the Restaurant Week prix fixe menu at Atwater's in Geneva.

       Belgium endive watercress salad with warm baby brie, toasted almonds and marinated striped beets with a shallot champagne vinaigrette is on the Restaurant Week prix fixe menu at Atwater's in Geneva.
    Laura Stoecker | Staff Photographer

  • Beef tenderloin served with sweet onion and cognac sauce is on the tasting menu at Atwater's inside the Herrington Inn in Geneva during Restaurant Week.

       Beef tenderloin served with sweet onion and cognac sauce is on the tasting menu at Atwater's inside the Herrington Inn in Geneva during Restaurant Week.
    Laura Stoecker | Staff Photographer

  • Filet mignon and stuffed shrimp will be available through Feb. 26 on the Restaurant Week tasting menu at Chicago Prime Steakhouse in Schaumburg.

      Filet mignon and stuffed shrimp will be available through Feb. 26 on the Restaurant Week tasting menu at Chicago Prime Steakhouse in Schaumburg.
    Courtesy of Chicago Prime Steakhouse

  • Roasted beet salad is one of the first-course options on the $33 Restaurant Week tasting menu at Chicago Prime Steakhouse in Schaumburg.

      Roasted beet salad is one of the first-course options on the $33 Restaurant Week tasting menu at Chicago Prime Steakhouse in Schaumburg.
    Courtesy of Chicago Prime Steakhouse

  • Hot, fresh beignets are on the Restaurant Week menu at Tokio Pub in Schaumburg.

      Hot, fresh beignets are on the Restaurant Week menu at Tokio Pub in Schaumburg.
    Courtesy of Tokio Pub

 
 

Suburban chefs and restaurateurs are putting their best plates forward hoping to lure diners to their tables during a traditionally slow time of year.

For the second year in a row, eateries throughout the suburbs have signed on with Chicago Restaurant Week, the Chicago Convention and Tourism Bureau's five-year-old winter dining promotion.

But a week just isn't enough time to eat your way from Angus strip steak with horseradish crust at Black Steer Charhouse in Elk Grove Village to the Cajun seafood chowder at Catch 35 in Naperville to the cider-braised pork belly at Atwater's in Geneva, so Restaurant Week actually stretches 10 days, from Friday, Feb. 17, to Sunday, Feb. 26. During that time, restaurants offer unique fixed-price lunch and/or dinner menus: $22 for two courses; $33 for three courses and $44 for four courses.

"This allows us to reach out to guests who have always wanted to try us," said John Santangelo, food and beverage director at Prairie River at Eaglewood Resort and Spa in Itasca.

Chef Jason Tsoris at Atwater's in Geneva said the value-priced menus entice people to dine out on nights they might otherwise stay home.

"It's hard enough to get people in the Western suburbs to get out during the week," Tsoris acknowledged. He's hoping his flavored-packed menu that includes hazelnut-crusted sea bass with saffron sauce will do the trick.

He also said the special menus benefit loyal customers by giving them a post-holiday price break and offering them slightly smaller portions of dishes they might not have tried.

Jeanie Morris, manager at Chicago Prime Steakhouse in Schaumburg, said 2011's Restaurant Week helped bring in new business, and she's seen some of the diners become repeat customers.

This year, entree options include filet medallions with stuffed shrimp and sliced sirloin in a Port wine sauce.

Santangelo said he expects suburban restaurant participation in the Chicago-bred event to expand in coming years. Some 200 restaurants in the Windy City participate compared to about two dozen in the suburbs.

"I think it's going to keep growing," he said. "It's a great way to get people aware of your menu."

Share

Interested in reusing this article?

Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.

The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.

Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Name * Company Telephone * E-mail *

Message (optional)

Success - Reprint request sent Click to close
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here