Chef Mark Steuer has created over ten new dishes heading into the warmer weather highlighting local produce and ingredients in a fresh way.
“I love any and all market fruit we can get our hands on this spring,” says Chef and co-owner Mark Steuer. “I am particularly excited to incorporate seasonal fruits that are known for their distinct flavors such as peaches, nectarines, blackberries and raspberries, and am excited for diners to experience interesting ways these fruits are incorporated throughout the menu.”
When creating the new menu, Chef Mark focused on utilizing the entire product in ways to prevent waste in the kitchen. New dishes include the Riesling Steamed Mussels appetizer made with bacon, peas, celery, garlic, rouille and toast and a Spaetzle “Cacio e Pepe” made with pecorino, parmesan and lots of pepper. Chef Mark is also introducing a Whole Grilled Fish to his menu, served with a crunchy spring salad, hot sauce vinaigrette and a garlic scape relish.
“The dishes I am most excited about guests tasting this spring is the Burrata with charred knob onion and a minty salsa verde, and our new Escolar Crudo made with pistachio and orange,” says Steuer. “I am excited to work with a whole fish again and thought spring was the perfect time to introduce it to our menu.”
This spring, Funkenhausen is updating their interiors with a spring refresh.
“We are looking forward to new wall coverings, tweaking some existing materials we already have throughout the restaurant and softening up the room in a few ways that diners might not expect,” says Steuer.
Funkenhausen has transitioned from a modern beer hall to a wine option in Chicago for those looking to expand their palate and support underappreciated winemakers, with a focus on natural and biodynamics wines. On April 16, Funkenhausen debuted a to-go wine shop offering diners the opportunity to take home a bottle of the wine they loved during their meal.
In addition to the wine shop's debut, Funkenhausen’s Sunday brunch has returned every Sunday from 10am to 3pm.
Chef Mark Steuer has created over ten new dishes heading into the warmer weather highlighting local produce and ingredients in a fresh way.
“I love any and all market fruit we can get our hands on this spring,” says Chef and co-owner Mark Steuer. “I am particularly excited to incorporate seasonal fruits that are known for their distinct flavors such as peaches, nectarines, blackberries and raspberries, and am excited for diners to experience interesting ways these fruits are incorporated throughout the menu.”
When creating the new menu, Chef Mark focused on utilizing the entire product in ways to prevent waste in the kitchen. New dishes include the Riesling Steamed Mussels appetizer made with bacon, peas, celery, garlic, rouille and toast and a Spaetzle “Cacio e Pepe” made with pecorino, parmesan and lots of pepper. Chef Mark is also introducing a Whole Grilled Fish to his menu, served with a crunchy spring salad, hot sauce vinaigrette and a garlic scape relish.
“The dishes I am most excited about guests tasting this spring is the Burrata with charred knob onion and a minty salsa verde, and our new Escolar Crudo made with pistachio and orange,” says Steuer. “I am excited to work with a whole fish again and thought spring was the perfect time to introduce it to our menu.”
This spring, Funkenhausen is updating their interiors with a spring refresh.
“We are looking forward to new wall coverings, tweaking some existing materials we already have throughout the restaurant and softening up the room in a few ways that diners might not expect,” says Steuer.
Funkenhausen has transitioned from a modern beer hall to a wine option in Chicago for those looking to expand their palate and support underappreciated winemakers, with a focus on natural and biodynamics wines. On April 16, Funkenhausen debuted a to-go wine shop offering diners the opportunity to take home a bottle of the wine they loved during their meal.
In addition to the wine shop's debut, Funkenhausen’s Sunday brunch has returned every Sunday from 10am to 3pm.
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