Chicago Chef Week 2013 Highlights Chicago Cuisine

CHICAGO - March 19, 2013 - PRLog -- Chicago Chef week will run this week from Sunday March 17 to Friday March 22. Chef week (which complements Chicago restaurant week that took place in January) is an annual opportunity for many of Chicago’s premier restaurants and their well-known and up-and-coming chefs to display their culinary talents to both the critics and the public. It is also a great opportunity for Chicagoans to take part in an exciting and important week long event and experience new and exciting dishes at a wide variety of participating restaurants at discounted dining rates.

Anyone can reserve a table for one to twenty people for any day and for lunch or dinner (contingent on restaurant hours and availability) at any of the participating restaurants via the Chicago Chef Week website (http://www.chicagochefweek.com/). Some restaurants are dinner only and are indicated as such on the homepage. The event features a specialty flat price of $22 per person for a three course lunch and $44 per person for a three course dinner.

From Acadia in the South Loop at 1639 S. Wabash Ave. to Zocalo at 358 W. Ontario in the Gold Coast, diners have their choice of 75 restaurants across the city that cover a wide variety of cuisines. Famous restaurants such as Michael Jordan’s Steak House are on the list as well as much smaller and less known establishments. Just a few of the places taking part in Chef Week that have been noted by critics as the restaurants to visit for chef week are as follows:

Urban Union is located in Little Italy/University Park at 1421 W. Taylor St. However, don’t let the neighborhood location fool you – only part of Urban Union’s focus is on Italian food. Chef/partner Michael Shrader’s goal is a broader identity, and they consider themselves a European restaurant, with accents of Spanish cuisine and even Eastern European touches.
BellyQ at 1400 W. Randolph St. is a concept “Asian Barbeque” restaurant, as described by chef Bill Kim, that features a variety of menu items from many different salads to tea-smoked duck and other hot pot creations, Thai-style chicken nuggets and many grilled items that diners have the option of cooking themselves if they are sitting at one of their cooktop tables, accompanied by a range of cocktails, craft beers and wines in stock.
Red Door at 2118 N. Damen Ave. is also high on the suggestion list. Chef Troy Graves also cooked at the same space, which was previously Meritage, however the food is said to be much different and mostly served in small bite fashion. On the chef’s week menu is lobster-tellagio ravioli, blugogi short ribs with kimchi, and yuzu basil pound cake.

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