Fittest loser
Article updated: 1/25/2013 6:56 AM

Suburban eateries put best meal forward during Chicago Restaurant Week

Buy this photo Buy this photo
next prev 6 of 9
   

Flourless chocolate cake is a tempting ending at The Capital Grille in Lombard during Chicago Restaurant Week.

Bev Horne | Staff Photographer

Chicago Restaurant Week diners can sample Parmesan herb marinated tournedos with heirloom tomatoes at The Capital Grille in Lombard.

Bev Horne | Staff Photographer

A shrimp noodle bowl is meant for sharing at Tokio Pub in Schaumburg.

Courtesy of RR Public Relations

Crab cakes are just one of the featured dishes at Shaw's Crab House in Schaumburg during Chicago Restaurant Week.

Courtesy of RR Public Relations

Chef de cuisine Cameron Grant, left, and pastry chef Mark Becker, of Fresco 21 in Rosemont, will whip up specialty dishes for diners during Chicago Restaurant Week.

Bob Chwedyk | Staff Photographer

Gallery Image

Whitefish is among the featured dishes at Catch 35 in Naperville.

Courtesy of Catch 35

Diners can try creme brulee at The Capital Grille in Lombard during Chicago Restaurant Week.

Bev Horne | Staff Photographer

Guests can taste the Italian hazelnut cake with chocolate raspberry sauce at Fresco 21 in Rosemont during Chicago Restaurant Week.

Bob Chwedyk | Staff Photographer

End a Chicago Restaurant Week dinner with Key lime pie at Shaw's Crab House in Schaumburg.

Courtesy of RR Public Relations

About this Article

Doesn't honey mustard tequila Napa cabbage slaw salad, followed by baby back ribs with whiskey baked beans and spicy jalapeño cornbread sound tempting? Impossible, you say -- think of the cost! But the meal, from Prairie River Restaurant in Itasca, is just one of many reasonable prix fixe menu options at suburban restaurants during Chicago Restaurant Week, which runs Feb. 1-10.
prev next
    • Flourless chocolate cake is a tempting ending at The Capital Grille in Lombard during Chicago Restaurant Week.
    • Chicago Restaurant Week diners can sample Parmesan herb marinated tournedos with heirloom tomatoes at The Capital Grille in Lombard.
    • A shrimp noodle bowl is meant for sharing at Tokio Pub in Schaumburg.
    • Crab cakes are just one of the featured dishes at Shaw's Crab House in Schaumburg during Chicago Restaurant Week.
    • Chef de cuisine Cameron Grant, left, and pastry chef Mark Becker, of Fresco 21 in Rosemont, will whip up specialty dishes for diners during Chicago Restaurant Week.
    • Whitefish is among the featured dishes at Catch 35 in Naperville.
    • Diners can try creme brulee at The Capital Grille in Lombard during Chicago Restaurant Week.
    • Guests can taste the Italian hazelnut cake with chocolate raspberry sauce at Fresco 21 in Rosemont during Chicago Restaurant Week.
    • End a Chicago Restaurant Week dinner with Key lime pie at Shaw’s Crab House in Schaumburg.
    Galleries by Category