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

 
By Deborah Pankey

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. "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.

Share this page
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.