Dusek’s, located at the corner of 18th and S. Allport in Pilsen re-opens to the public on Saturday, May 15, 2021 with a bevy of changes and additions.
Introducing a brand-new team consisting of chefs including Executive Chef Ben Truesdell (Pacific Standard Time, The Publican, Longman & Eagle, Vie), Chef de Cuisine Tyler Houston (The Publican, Primehouse, Pacific Standard Time), and Pastry Chef Ashley Robinson (The Bakery at Fat Rice, Spiaggia, Japonais by Morimoto). Dusek’s will present tavern fare prepared with international ingredients from “people who care, for people we care about.” Look for an assortment of vegetable, seafood and meat dishes to be shared and centered around the concept’s wood-fired hearth.
“We’re excited to be taking the menu at Dusek’s in a direction that’s completely different from where the restaurant has gone before,” says Truesdell. “We’ve really lightened things up and are offering tons of veggie-forward dishes and smaller plates that can be shared while gathering with friends or family in a welcoming atmosphere, which is what Dusek’s has always aimed to provide.”
There’s new dishes like Sweet and Sour Marinated Eggplant with whipped robiolina, preserved pepper and basil served with Middle Brow sourdough; Whole Branzino with bouillabaisse, fregola sarda, shrimp, spinach, spring onion and caper remoulade; and Braised Lamb Neck Pappardelle with English peas, oyster mushrooms, confit shallots, and pecorino. Ashley Robinson will present dessert options including Kentucky Butter Cake made with a caramelized crust, orange blossom lemon curd, and strawberries and more, while 16” on Center Beverage Director Mark Phelan has crafted a new drinks list featuring twists on classic cocktails, domestic wines by independent producers and Chicago brewed beers.
Awarded one star in the MICHELIN Guide Chicago in 2016, 2017, 2018 and 2019, the ground-floor restaurant was refreshed, lightened and brightened to boast two distinct spaces and an outdoor patio for drinking and dining for the neighborhood. With a handful of experiences under one roof, guests can also choose to make a full night of it and stay a while to order a meal in the Dusek's dining room, catch a live show upstairs at the Thalia Hall music venue, sip on a classic punch cocktail downstairs at Punch House, or even belt out a tune at the neighboring carriage-house-turned-piano-bar, Tack Room.
As acts begin to return to the stage, check out Thalia Hall’s Hall Together private events, where guests can book live entertainment in the venue with food and drink offerings for up to 20 people, Kickin’ it Curbside at Tack Room, an ongoing series that brings free outdoor music performances to the neighborhood or Punch House’s Song Sectors, where local DJ’s spin their favorite vinyl picks all night long.
Dusek’s is located at 1227 W. 18th St. and is open Wednesday - Friday from 5 p.m. - 1 a.m. and on Saturday and Sunday from 10 a.m. - 1 a.m.
Dusek’s, located at the corner of 18th and S. Allport in Pilsen re-opens to the public on Saturday, May 15, 2021 with a bevy of changes and additions.
Introducing a brand-new team consisting of chefs including Executive Chef Ben Truesdell (Pacific Standard Time, The Publican, Longman & Eagle, Vie), Chef de Cuisine Tyler Houston (The Publican, Primehouse, Pacific Standard Time), and Pastry Chef Ashley Robinson (The Bakery at Fat Rice, Spiaggia, Japonais by Morimoto). Dusek’s will present tavern fare prepared with international ingredients from “people who care, for people we care about.” Look for an assortment of vegetable, seafood and meat dishes to be shared and centered around the concept’s wood-fired hearth.
“We’re excited to be taking the menu at Dusek’s in a direction that’s completely different from where the restaurant has gone before,” says Truesdell. “We’ve really lightened things up and are offering tons of veggie-forward dishes and smaller plates that can be shared while gathering with friends or family in a welcoming atmosphere, which is what Dusek’s has always aimed to provide.”
There’s new dishes like Sweet and Sour Marinated Eggplant with whipped robiolina, preserved pepper and basil served with Middle Brow sourdough; Whole Branzino with bouillabaisse, fregola sarda, shrimp, spinach, spring onion and caper remoulade; and Braised Lamb Neck Pappardelle with English peas, oyster mushrooms, confit shallots, and pecorino. Ashley Robinson will present dessert options including Kentucky Butter Cake made with a caramelized crust, orange blossom lemon curd, and strawberries and more, while 16” on Center Beverage Director Mark Phelan has crafted a new drinks list featuring twists on classic cocktails, domestic wines by independent producers and Chicago brewed beers.
Awarded one star in the MICHELIN Guide Chicago in 2016, 2017, 2018 and 2019, the ground-floor restaurant was refreshed, lightened and brightened to boast two distinct spaces and an outdoor patio for drinking and dining for the neighborhood. With a handful of experiences under one roof, guests can also choose to make a full night of it and stay a while to order a meal in the Dusek's dining room, catch a live show upstairs at the Thalia Hall music venue, sip on a classic punch cocktail downstairs at Punch House, or even belt out a tune at the neighboring carriage-house-turned-piano-bar, Tack Room.
As acts begin to return to the stage, check out Thalia Hall’s Hall Together private events, where guests can book live entertainment in the venue with food and drink offerings for up to 20 people, Kickin’ it Curbside at Tack Room, an ongoing series that brings free outdoor music performances to the neighborhood or Punch House’s Song Sectors, where local DJ’s spin their favorite vinyl picks all night long.
Dusek’s is located at 1227 W. 18th St. and is open Wednesday - Friday from 5 p.m. - 1 a.m. and on Saturday and Sunday from 10 a.m. - 1 a.m.
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