For $60 per person, Head Butcher and Chef Rob Levitt is serving up a three-course dinner that includes Pâté Maison with cornichons, mustard, and green salad; Trout Amandine with brown butter and green beans; and Boeuf Bourguignon with carrots, potatoes, turnips, and bread. End the meal with a sweet pastry dessert from One Off Hospitality’s Head Pastry Chef Natalie Saben.
Best restaurants near me
The Publican
Locally sourced farmhouse fare is centerstage during lunch ($30/per person) and dinner ($60/per person) services. For your midday fix, your choice between fried artichoke or crudo, followed by your desired entree for course two: options include crispy chicken milanese, bouchot mussels, or hearty kale & farro salad. End the meal with your choice between ice cream, or an ice cream sandwich by One Off Hospitality's Head Pastry Chef Natalie Saben. For an evening dinner, start with salmon tartare dressed with creme fraiche, cider vinaigrette, horseradish, and potato chips followed by fried sunchokes served with hazelnut mayonnaise. Course three brings a smoked pork collar with a side of barbecue lentils, then wrap up the evening with an airy banoffee cream puff.
Photo courtesy of Maddy Cox for Publican Quality Meats
Logan Square
Daisies
This year, choose between a 3- or 4-course dinner showcasing offerings from its veggie-focused, Midwestern-inspired menu, crafted with hyper-seasonal and locally sourced ingredients. Kick off with your choice of a fresh starter, like the Shaved Squash Salad dressed in a brown butter vinaigrette, followed by one of Chef Joe Frillman’s handmade pastas, like the Pappardelle with mushroom ragù or Stracci with lamb sugo. For the optional protein course, pick one of Daisies’ mains, like the Braised Chicken Thigh with white beans or the Rainbow Trout with an almond salmoriglio sauce. And for dessert, Pastry Chef Leigh Omilinsky’s sweets; choices include her Tiramisu, Olive Oil Crumb Cake, or Butterscotch Budino.
Bar Parisette
Bar Parisette's Chicago Restaurant Week menu has options like steak frites and a black truffle rigatoni. The third course offers an option of their soft serve or a gluten-free chocolate cake.
Best restaurants near me
Table, Donkey and Stick
Table, Donkey and Stick is offering guests a wide variety of choices from their everyday dinner menu. A choice of charcuterie or cheese can be paired with crispy brussels sprouts, a pappardelle with rabbit ragu and the pork schnitzel.
Photo courtesy of Neil Burger for Daisies
Loop
PERILLA
A steakhouse lunch for under $30. Classic items with a Korean twist will be offered such as a caesar salad, smash burger, fried chicken sandwich and their cacio e pepe rice cakes.
Magnificent Mile
Venteux
A three-course dinner of classic French fare offered exclusively during Chicago Restaurant Week 2025. Start with one of Executive Chef Marcel Heiduk’s lighter bites, like Steak Tartare on a potato fritter or the Petite Raw Platter, featuring a daily selection of oysters and shellfish. For course two, choose from French classics like their Seared Sea Bass, served with a warm lentil salad and topped with saffron beurre blanc sauce, or opt for the Lion’s Mane Bourguignon stew, served with a creamy pomme purée and carrots, chestnut mushrooms, and red onion. Complete your meal with something sweet like Venteux’s Crème Brûlée or Grand Marnier Soufflé.
Photo courtesy of Venteux
River North
Hawksmoor
The British steakhouse is serving up regular menut and RW-only options for their inaugural Restaurant Week — including a new vegetarian dish. Guests can choose from two or three course meals, kicking off by picking between their Potted Beef & Bacon served with a Yorkshire Pudding and onion gravy, a Caesar Salad, or their Ash-Baked Beets served with pickled fennel and spicy horseradish. For a main course, choose from a Steak Frites served with beef dripping fries, their Charcoal Chicken Ana Mari with roast garlic dressing, shmaltz croutons and mashed boat toes, a Baked Whole Sea Break with a fennel salad, or vegetarian Ricotta Dumplings served with a medley of mistake, beech and silver oyster mushrooms. For dessert, try their take on a British classic with the Sticky Toffee Sundae, which comes with a house made milk ice cream, their Hot Chocolate Tart with brown butter ice cream, or the tropical Coconut & Passionfruit Pavlova.
Legal Sea Foods
Legal Sea Foods makes their debut at Chicago Restaurant Week. Select a 2-course prix fixe lunch menu for $30 or a 3-course dinner menu for $45. Options like their New England Clam Chowder, Hoisin Glazed Salmon, Shrimp Scampi, Boston Cream Pie, and more.
Photo courtesy of Hawksmoor
West Loop
TenGoku Aburiya
Chef Sangtae Park and his team have created menus featuring a 3-course lunch priced at $30 per person and a 4-course dinner priced at $60 per person. Lunch options include a starter selection, such as miso soup or cucumber salad, followed by your choice of entree like sakamushi udon with clams and mussels, their bento boxes with assorted sushi sets (made with the same fish used by sister concept Omakase Yume) and salmon teriyaki, nigiri maki sets, or a 3-sashimi poke bowl topped with dash-soy wasabi and crunchy onions, finished by sweet mochi ice cream. For dinner, guests can select from bites like crispy rice topped with spicy tuna, savory snow crab Japanese egg custard, chef’s choice handrolls, A5 wagyu, and a strawberry cheesecake for dessert.
Leña Brava
Leña Brava will be launching their lunch service during Chicago Restaurant Week, offering existing menu items and new additions. The steak frites from their year-round dinner menu will be featured as a main dish option along with a fried baja fish and frites and vegetarian enchiladas.
Leña Brava will also have dinner options for Chicago Restaurant Week. The salsa macha ceviche is offered as a starter alongside wood-oven empanadas and charred shishitos. They are offering their “surf” platter known as the baja marsiscada is a fire-roasted platter of shrimp, mussels and lobster and a “turf” version known as the parrillada mexicana featuring skirt steak, chicken and a short rib toastada.
Cruz Blanca
Cruz Blanca is bringing a taste of Mexican street food to Chicago Restaurant Week. Guests will have an option of carne asada, chicken al carbon or mushroom for the oaxaca taco platter served with all of the fixings like refried beans, tortillas, carmelized onions and more. The boozy sweet treat to top things off is called “not just a cookie float” a butter cookie dawns dark chocolate, mexican candy and more over a Cruz Blanca barrel aged beer and vanilla custard.
Bonyeon
Bonyeon has unveiled a new, limited-time “omakase select” service for $70 compared to the usual $255 price tag. The five-course Restaurant Week-inspired menu will be available at the 12-seat chef's counter from Sunday to Thursday on the weeks of January 26th and February 2nd. It features dishes like beef carpaccio with ponzu pearls, bone marrow miso tenderloin, ribeye yukjeon with habanero sauce and bap sang with mushroom stone pot rice and hearty gomtang beef soup. The savory plates will be followed by a dessert course of bingsu shaved ice with Oishii Omakase strawberries, lychee, and rose powder.
Photo courtesy of TenGoku Aburiya
Wicker Park
Dove's Luncheonette
For $60, a three-course, Southern-inspired dinner for two. The menu starts with Alubia Blanca Bean Dip with sikil pak gremolata, a pumpkin seed topping, and a flour tortilla, followed by the main course: tender Braised Short Rib smothered in chipotle-pomegranate glaze and served with spicy cotija, herb salad, and a corn tortilla. For dessert, choose either the chocolatey champorado or a buttermilk pie.
Cafe Robey
Cafe Robey is offering three courses with options across breakfast and lunch categories. With choices like loaded potato tots, burrata toast, cinnamon crusted french toast and a double cheeseburger.
Photo courtesy of Brian Willette for Dove's Luncheonette
Multiple Locations
avec
With brunch offerings listed at $30/per person, lunch at $30/per person, and dinner at $60/per person, get a bite at avec's OG West Loop location or at the River North location.
Big Star
For lunch at all three locations, a three-course meal for sharing. Start with chips and salsa for the table, followed by your choice of flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, choose from a variety of Big Star tacos—such as Al Pastor, Camarones Fritos, Papas con Rajas, and more—or tostadas, including Achiote Pescado or Brussels Sprouts. Finish lunch with a skillet cookie, flan, or apple empanadas.
For dinner at their Wicker Park and Wrigleyville locations, guests can select starters such as flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, guests can choose between Beef Birria or Roasted Lion’s Mane Tlayuda.
Big Star’s newest seafood-focused outpost in West Town is serving up a three-course dinner inspired by the coastal regions of Mexico. For $45, start with flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. The main course features your choice of three entrées: Cochinita Pibil, Pescado Zarandeado, or Roasted Lion’s Mane. End on a sweet note with your choice of a skillet cookie, flan, or apple empanada.
Fulton Market District
For $60 per person, Head Butcher and Chef Rob Levitt is serving up a three-course dinner that includes Pâté Maison with cornichons, mustard, and green salad; Trout Amandine with brown butter and green beans; and Boeuf Bourguignon with carrots, potatoes, turnips, and bread. End the meal with a sweet pastry dessert from One Off Hospitality’s Head Pastry Chef Natalie Saben.
Locally sourced farmhouse fare is centerstage during lunch ($30/per person) and dinner ($60/per person) services. For your midday fix, your choice between fried artichoke or crudo, followed by your desired entree for course two: options include crispy chicken milanese, bouchot mussels, or hearty kale & farro salad. End the meal with your choice between ice cream, or an ice cream sandwich by One Off Hospitality's Head Pastry Chef Natalie Saben. For an evening dinner, start with salmon tartare dressed with creme fraiche, cider vinaigrette, horseradish, and potato chips followed by fried sunchokes served with hazelnut mayonnaise. Course three brings a smoked pork collar with a side of barbecue lentils, then wrap up the evening with an airy banoffee cream puff.
Logan Square
This year, choose between a 3- or 4-course dinner showcasing offerings from its veggie-focused, Midwestern-inspired menu, crafted with hyper-seasonal and locally sourced ingredients. Kick off with your choice of a fresh starter, like the Shaved Squash Salad dressed in a brown butter vinaigrette, followed by one of Chef Joe Frillman’s handmade pastas, like the Pappardelle with mushroom ragù or Stracci with lamb sugo. For the optional protein course, pick one of Daisies’ mains, like the Braised Chicken Thigh with white beans or the Rainbow Trout with an almond salmoriglio sauce. And for dessert, Pastry Chef Leigh Omilinsky’s sweets; choices include her Tiramisu, Olive Oil Crumb Cake, or Butterscotch Budino.
Bar Parisette's Chicago Restaurant Week menu has options like steak frites and a black truffle rigatoni. The third course offers an option of their soft serve or a gluten-free chocolate cake.
Table, Donkey and Stick is offering guests a wide variety of choices from their everyday dinner menu. A choice of charcuterie or cheese can be paired with crispy brussels sprouts, a pappardelle with rabbit ragu and the pork schnitzel.
Loop
A steakhouse lunch for under $30. Classic items with a Korean twist will be offered such as a caesar salad, smash burger, fried chicken sandwich and their cacio e pepe rice cakes.
Magnificent Mile
A three-course dinner of classic French fare offered exclusively during Chicago Restaurant Week 2025. Start with one of Executive Chef Marcel Heiduk’s lighter bites, like Steak Tartare on a potato fritter or the Petite Raw Platter, featuring a daily selection of oysters and shellfish. For course two, choose from French classics like their Seared Sea Bass, served with a warm lentil salad and topped with saffron beurre blanc sauce, or opt for the Lion’s Mane Bourguignon stew, served with a creamy pomme purée and carrots, chestnut mushrooms, and red onion. Complete your meal with something sweet like Venteux’s Crème Brûlée or Grand Marnier Soufflé.
River North
The British steakhouse is serving up regular menut and RW-only options for their inaugural Restaurant Week — including a new vegetarian dish. Guests can choose from two or three course meals, kicking off by picking between their Potted Beef & Bacon served with a Yorkshire Pudding and onion gravy, a Caesar Salad, or their Ash-Baked Beets served with pickled fennel and spicy horseradish. For a main course, choose from a Steak Frites served with beef dripping fries, their Charcoal Chicken Ana Mari with roast garlic dressing, shmaltz croutons and mashed boat toes, a Baked Whole Sea Break with a fennel salad, or vegetarian Ricotta Dumplings served with a medley of mistake, beech and silver oyster mushrooms. For dessert, try their take on a British classic with the Sticky Toffee Sundae, which comes with a house made milk ice cream, their Hot Chocolate Tart with brown butter ice cream, or the tropical Coconut & Passionfruit Pavlova.
Legal Sea Foods makes their debut at Chicago Restaurant Week. Select a 2-course prix fixe lunch menu for $30 or a 3-course dinner menu for $45. Options like their New England Clam Chowder, Hoisin Glazed Salmon, Shrimp Scampi, Boston Cream Pie, and more.
West Loop
Chef Sangtae Park and his team have created menus featuring a 3-course lunch priced at $30 per person and a 4-course dinner priced at $60 per person. Lunch options include a starter selection, such as miso soup or cucumber salad, followed by your choice of entree like sakamushi udon with clams and mussels, their bento boxes with assorted sushi sets (made with the same fish used by sister concept Omakase Yume) and salmon teriyaki, nigiri maki sets, or a 3-sashimi poke bowl topped with dash-soy wasabi and crunchy onions, finished by sweet mochi ice cream. For dinner, guests can select from bites like crispy rice topped with spicy tuna, savory snow crab Japanese egg custard, chef’s choice handrolls, A5 wagyu, and a strawberry cheesecake for dessert.
Leña Brava will be launching their lunch service during Chicago Restaurant Week, offering existing menu items and new additions. The steak frites from their year-round dinner menu will be featured as a main dish option along with a fried baja fish and frites and vegetarian enchiladas.
Leña Brava will also have dinner options for Chicago Restaurant Week. The salsa macha ceviche is offered as a starter alongside wood-oven empanadas and charred shishitos. They are offering their “surf” platter known as the baja marsiscada is a fire-roasted platter of shrimp, mussels and lobster and a “turf” version known as the parrillada mexicana featuring skirt steak, chicken and a short rib toastada.
Cruz Blanca is bringing a taste of Mexican street food to Chicago Restaurant Week. Guests will have an option of carne asada, chicken al carbon or mushroom for the oaxaca taco platter served with all of the fixings like refried beans, tortillas, carmelized onions and more. The boozy sweet treat to top things off is called “not just a cookie float” a butter cookie dawns dark chocolate, mexican candy and more over a Cruz Blanca barrel aged beer and vanilla custard.
Bonyeon has unveiled a new, limited-time “omakase select” service for $70 compared to the usual $255 price tag. The five-course Restaurant Week-inspired menu will be available at the 12-seat chef's counter from Sunday to Thursday on the weeks of January 26th and February 2nd. It features dishes like beef carpaccio with ponzu pearls, bone marrow miso tenderloin, ribeye yukjeon with habanero sauce and bap sang with mushroom stone pot rice and hearty gomtang beef soup. The savory plates will be followed by a dessert course of bingsu shaved ice with Oishii Omakase strawberries, lychee, and rose powder.
Wicker Park
For $60, a three-course, Southern-inspired dinner for two. The menu starts with Alubia Blanca Bean Dip with sikil pak gremolata, a pumpkin seed topping, and a flour tortilla, followed by the main course: tender Braised Short Rib smothered in chipotle-pomegranate glaze and served with spicy cotija, herb salad, and a corn tortilla. For dessert, choose either the chocolatey champorado or a buttermilk pie.
Cafe Robey is offering three courses with options across breakfast and lunch categories. With choices like loaded potato tots, burrata toast, cinnamon crusted french toast and a double cheeseburger.
Multiple Locations
With brunch offerings listed at $30/per person, lunch at $30/per person, and dinner at $60/per person, get a bite at avec's OG West Loop location or at the River North location.
For lunch at all three locations, a three-course meal for sharing. Start with chips and salsa for the table, followed by your choice of flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, choose from a variety of Big Star tacos—such as Al Pastor, Camarones Fritos, Papas con Rajas, and more—or tostadas, including Achiote Pescado or Brussels Sprouts. Finish lunch with a skillet cookie, flan, or apple empanadas.
For dinner at their Wicker Park and Wrigleyville locations, guests can select starters such as flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. For the main course, guests can choose between Beef Birria or Roasted Lion’s Mane Tlayuda.
Big Star’s newest seafood-focused outpost in West Town is serving up a three-course dinner inspired by the coastal regions of Mexico. For $45, start with flautas made with Yukon Gold potatoes and queso Oaxaca or the Big Star Salad. The main course features your choice of three entrées: Cochinita Pibil, Pescado Zarandeado, or Roasted Lion’s Mane. End on a sweet note with your choice of a skillet cookie, flan, or apple empanada.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!