Dusek’s is a wood-fire focused restaurant with a seasonal Midwestern menu from Chef Ben Truesdell (PST, Vie, Longman) on the main level of Thalia Hall. Beverage Director Taryn Shaw focuses on low-intervention/natural wines and they have an upcoming paired dinner with Lieu Dit and a four course menu from Chef Ben. Tickets are available on their website ($145 per person) and the event is Thursday, March 24 from 6-8 pm.
Lieu Dit is a Santa Barbara winery with French varietals due to Eric Raisback (Verve Wine) and Justin Willett’s time working harvests in France.
Wines paired are the Melon de Bourgogne, Sauvignon Blanc, Chenin Blan, Gamay, Cabernet Franc, and a Black Manhattan to close. The paired menu includes crab, tuna, grilled sourdough with sliced ham and horseradish cheddar, roasted salmon with pickled cauliflower, smoked lamb with fregola sarda, and ganache bites for dessert.
Dusek’s is a wood-fire focused restaurant with a seasonal Midwestern menu from Chef Ben Truesdell (PST, Vie, Longman) on the main level of Thalia Hall. Beverage Director Taryn Shaw focuses on low-intervention/natural wines and they have an upcoming paired dinner with Lieu Dit and a four course menu from Chef Ben. Tickets are available on their website ($145 per person) and the event is Thursday, March 24 from 6-8 pm.
Lieu Dit is a Santa Barbara winery with French varietals due to Eric Raisback (Verve Wine) and Justin Willett’s time working harvests in France.
Wines paired are the Melon de Bourgogne, Sauvignon Blanc, Chenin Blan, Gamay, Cabernet Franc, and a Black Manhattan to close. The paired menu includes crab, tuna, grilled sourdough with sliced ham and horseradish cheddar, roasted salmon with pickled cauliflower, smoked lamb with fregola sarda, and ganache bites for dessert.
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!