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Article updated: 2/15/2012 10:28 AM

Local chefs put best plates forward for restaurant week

Suburban restaurants offering deals, fixed menus

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Courtesy of Chicago Prime Steakhouse

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

Courtesy of Tokio Pub

About this Article

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.

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