OPENING THIS SUMMER JAMES BEARD EATS WEEK STEAK 48 Chef Brian Key 615 N. Wabash Ave., Chicago, IL 60611 www.steak48.com FEATURED DISH Mishima Reserve Ultra Grade Wagyu NY Strip Served sliced on a crispy hash brown with black truffle, sautéed Maine lobster and finished with sea salt and fresh chives. Look for a preview at this year’s Eats Week Sneak Peek Soiree 2017. INSPIRATION As a steakhouse, Steak 48 remains true to its focus of serving APRIL 21-MAY 1 | CHICAGO 2017 the finest cuts of Prime and Wagyu beef and fresh seafood, accompanied by the simplicity of potatoes. This dish combines the best a steakhouse has to offer, inspired by James Beard’s first book—Hors D’oeuvre & Canapés—written in 1940, as well as his first culinary venture, the food shop Hors d’Oeuvre, Inc. Steak 48, the latest concept from brothers Michael and Jeffrey Mastro, is set to open this Summer 2017 in River North, and will provide guests with a warm, contemporary and energetic environment while remaining a true American Steakhouse at its core. Guests can look forward to an impressive menu, featuring the best in prime steaks and fresh seafood, in addition to unique side dishes and appetizers alongside traditional favorites. STETSONS MODERN STEAK + SUSHI Chef Isidro Arroyo 151 East Wacker Drive, Chicago, IL 60601 | stetsonschicago.com | 312.239.4491 FEATURED DISH Kishu white Binchotan Charcoal fragrant Hamachi tataki INSPIRATION Our menus are changed seasonally based on flavors and ingredients that are relevant during that time. The coconut ice refreshes the palate while the pineapple and cucumber sake froth adds the element of citrus. Flavors are enhanced by the Kishu white Binchotan charcoal and the Yuzu sauce enhances the citrus of the dish with Asisan green bites bringing out the color. frozen coconut cubes & crumbled coconut, pineapple sake & cucumber froth, Asian green bites, aged white soy & Yuzu sauce. WARM BELLY BAKERY Chef Joe Dela Pena 1148 W. Monroe St., Chicago, IL 60607 | warmbellybakery.com | 312.265.0780 FEATURED DISH La Condesa INSPIRATION To me, food is the best way to explore different cultures. The amazing chefs and restaurants associated with the JBF have always been at the forefront of tearing down cultural walls and introducing new cuisines to the people. Our dish travels south of the border to La Condesa, a neighborhood in Mexico City that is highly populated with Argentinean immigrants. I’ve made a Mexican hot chocolate cookie paired with an Argentine chocotorta crema and mezcal infused mango sauce, topped with a dusting of churro chicharrones.