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Cory Morris

Cory Morris

Four Chicago chefs band together at Mercat a la Planxa in the Loop in a benefit dinner for the the James Beard Foundation at 6 p.m. Wednesday, Nov. 9. Following a cocktail reception, the chefs will offer a seven-course, seated dinner, each course themed around a Chicago neighborhood. Mixologist Mike Ryan of Sable Kitchen and Bar will pair cocktails or wine with each.

The “Chicago Neighborhood” menu features:

  • Passed hors d’oeuvres: Pizza con salsiccia d’agnello e cavolo nero, pizza with house-made lamb sausage with black kale, Calabrian chili tomato sauce and hand-pulled mozzarella and chicken liver Chicago-style dog with house-made mustard, dehydrated nitro green onion and poppyseed gremolta, confit tomato and cucumber blossom.

  • Little Italy, Jonathan Beatty, DaVanti Enoteca: Warm salad of roasted farro, butternut squash, whipped goat cheese, apple cider vinaigrette and watercress.

  • Logan Square, Beatty: Braised oxtail and foie gras “little purses,” saba, fermented garlic and pickled chanterelles.

  • Lincoln Square, Chef Dirk Flanigan, The Gage: Duck sausage, black cabbage, nutmeg, mustard spatzle, walnut emulsion and duck jus.

  • Bridgeport, Flanigan: House-smoked haddock cake, caviar, lemon, mustard and creme fraiche.

  • South Side, Chef Cory Morris, Mercat a la Planxa: Fried quail, roasted grape, braised escarole and goat cheese polenta.

  • Stockyards, Morris: Wagyu bauvette, smoked cipollini onion, smashed parsnips and pickled asparagus.

  • Wicker Park, Pastry Chef Ben Roche, Moto Restaurant: Campfire s’more bomb with dark chocolate, graham cracker and burnt marshmallow.

  • Uptown, Roche: “Egg drop” of lemongrass, kaffir lime and mango, jasmine rice froth, caramelized soy sauce ice cream and banana mint.

The cost is $125, and reservations are required.