We’re excited to be participating in Chicago Restaurant Week again this year, and since the official dates, January 26 – February 8, run up quite close to an early Mardi Gras (February 13) this year, we are indulging one of our favorite cuisines and going full-on Mardi Gras for Restaurant Week 2018!

The regular menu will also be available, but we will be in Mardi Gras “popup” mode with our favorite dishes of South Louisiana lore seasoning the menu. We do ask, because of the extraordinary deal the Restaurant Week menu represents, that if you’d like the RW deal, your entire table participates. We are offering a table d’hote menu, so there are choices offered for every course, making it a great way to try different dishes and enjoy an abundance.

We are participating in the official Restaurant Week extension through Sunday, February 11, and will continue to offer this menu through Mardi Gras, Tuesday, February 13, and Valentine’s Day.

Chicago Restaurant Week

Laissez les bon temps rouler!

A Louisiana Mardi Gras Odyssey

January 26â€”February 8, 2018 * 5-10:00 p.m. Daily
Table dâ€™Hote, choose one per course

First

Gumbo zâ€™Herbes collard, turnip, and mustard greens with parsley and carrot tops in Cajun black roux with smoked paprika, steamed Braggadocio rice, pickled okra, green onions

Cochon de Lait crispy seared suckling pig, creamy grits, gratons, redeye gravy, sweet and hot chow-chow, salted radish

Coush-Coush crispy hot water cornbread nibblets with fried Gulf oysters, frisee, scallions, pepper jelly vinaigrette

Bread Service:

Jalapeno Cheese Bread Cajun-style monkey bread with Hookâ€™s one year cheddar, jalapenos, bbq dry rub

EntrÃ©e:

Alligator & Andouille Sauce Piquant Louisiana alligator tail, housemade andouille, piquant tomato & wine sauce, steamed Braggadocio rice

Fried Chicken award-winning recipe cooked in leaf lard with butter and bacon fat, served with red beans and rice & voodoo greens choose light ($2 supplement) or dark meat

Crawfish Etouffee a la Breaux Bridge, ca 1930 Louisiana crawfish tails smothered in wine and butter with onions and spices, served with steamed Braggadocio rice

Sweet Potato and Barley Jambalaya Local sweet potatoes and Anson Mills blue barley simmered in cauliflower puree, served with seared Mycopia maitake mushrooms

Dessert:

Calas, ca. 1890 hot sourdough rice fritters, citron curd, coconut, palm sugar, benne

Winter Bread Pudding brandy and orange peel bread pudding, spiced apple butter, salted sorghum ice cream, oatmeal cookie crumble

Whiskey Corn Baba Heirloom white corn yeast cake soaked in bourbon, filled with sherry-spiked whipped cream, and garnished with preserved sweet cherries