Memphis Garrett of Garrett Hospitality Group is opening of his newest concept Lady May (405 N Wabash Ave), an ode to Southern charm. Opening on March 21st, 2023 in Chicago’s River North neighborhood, the Southern coastal eatery and cocktail parlor was designed around the love story of the mysterious Southern belle, “Lady May,” and pulls culinary inspiration from the coastal regions of the South.
The menu, created by Chef de Cuisine Austin Blake, features a selection of raw bar offerings; snacks like Boiled Peanut Hummus with Cajun peanut oil and crudité and a Fried Pickle Plate, along with larger dishes such as Short Rib Helper – fresh rigatoni with bone marrow and black truffle; Duck & Dumplings – duck confit, English peas and herbs; Grilled Oysters with Tabasco butter and breadcrumbs; and a Pork Chop with tallow sweet potato, collard greens and mushroom master gravy.
To complement the culinary offerings, Lady May will have a bar program featuring twists on classic cocktails, such as the “Sotol Pineapple Mojito” made with Los Magos Sotol, mint, pineapple juice, lime, and a bruleed pineapple wedge.
Memphis Garrett of Garrett Hospitality Group is opening of his newest concept Lady May (405 N Wabash Ave), an ode to Southern charm. Opening on March 21st, 2023 in Chicago’s River North neighborhood, the Southern coastal eatery and cocktail parlor was designed around the love story of the mysterious Southern belle, “Lady May,” and pulls culinary inspiration from the coastal regions of the South.
The menu, created by Chef de Cuisine Austin Blake, features a selection of raw bar offerings; snacks like Boiled Peanut Hummus with Cajun peanut oil and crudité and a Fried Pickle Plate, along with larger dishes such as Short Rib Helper – fresh rigatoni with bone marrow and black truffle; Duck & Dumplings – duck confit, English peas and herbs; Grilled Oysters with Tabasco butter and breadcrumbs; and a Pork Chop with tallow sweet potato, collard greens and mushroom master gravy.
To complement the culinary offerings, Lady May will have a bar program featuring twists on classic cocktails, such as the “Sotol Pineapple Mojito” made with Los Magos Sotol, mint, pineapple juice, lime, and a bruleed pineapple wedge.
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