Chicago Restaurant Week 2016: Cherry Circle Room (Lunch)

Chicago Athletic Association

Cherry Circle Room, a new restaurant at the Chicago Athletic Hotel, was named one of the best new restaurants in Chicago for 2015 by Time Out Chicago and Chicagoist, so I decided to give their lunch a try during Restaurant Week. The restaurant is tucked away in the very back of the second floor at the Chicago Athletic Hotel, on the other end of winding wooden hallways.  Continue reading

Chicago Restaurant Week 2016: Boka (Part 1)

Boka RW16 1

I’ve made no secret of the fact that Boka is one of my favorite restaurants in Chicago or the fact that, at $44 for four courses at a Michelin-starred restaurant, it’s one of the best deals in all of Restaurant Week. Boka is, in fact, the restaurant by which I judge restaurants during Restaurant Week – whether or not I would have rather been at Boka instead. Therefore, I’ve decided to visit Boka three times this year during Restaurant Week in order to sample as much of the menu as possible. For this, my first visit of the year, I’ve chosen a seafood-focused meal progression. Continue reading

Chicago Restaurant Week 2016: NoMI Kitchen (Lunch)

NoMi RW16

NoMI Kitchen at the Park Hyatt offers a three-course lunch for $22 during Restaurant Week, which is a terrific deal – compared to their regular menu prices, it’s similar to getting a first course and dessert for free. Compared to my previous lunches for Restaurant Week 2015 and Chef’s Week 2015, my main course fell a bit short, but the dessert was distinctly better. The service was also more attentive.  Continue reading

Chicago Restaurant Week 2016: The Duck Inn

The Duck Inn

For the start of this year’s Restaurant Week, I travelled all the way to The Duck Inn, recipient of a 2016 Bib Gourmand, in Bridgeport. Unlike many restaurants, The Duck Inn doesn’t provide multiple options for most of their Restaurant Week courses – only for the third course. And although the menu seemed rather standard (soup, green salad, pork or chicken for the main course, and crème brûlée for dessert), the food turned out to be interesting and well-executed. The service is also excellent, competent yet warm and welcoming. Continue reading