JANUARY 2019 — Come colder weather in January and February, Chicago kitchens turn up the heat for the annual Chicago Restaurant Week celebration citywide, with special menus and fixed prices —making dining out for lunch and dinner all the more feasible in the chillier months. Between Friday, January 25 – Friday, February 15, Cindy’s and Cherry Circle Room participate in this year’s culinary tradition, and invite Chicagoans to indulge in some serious winter comfort food, all under one roof.
Lunch at Cindy’s
Stop up at Cindy’s for a $24 prix fixe for lunch, weekdays from 11 a.m. – 2 p.m., and enjoy three courses including a hearty squash and parsnip soup; roman gnocchi or chicken parmesan; and a baked s’more.
For Cindy’s Chef de Cuisine Keith Potter, the Chicken Parmasean on the special menu is a must. “Because we source only the best ingredients for our seasonally fresh menu, this plate is robust, savory and warm,” says Chef Potter. “We use ethically-raised Amish Chicken with shaved parmesan, torn basil, and parsley.” The Chicken Parmesean is served with roasted Nichols Farms spaghetti squash, Caciocavera smoked cheese, Werp Farms arugula, and MightyVine tomatoes stewed into a spicy arrabiata with Calabrian chili, and is available for the second course of the Chicago Restaurant Week menu.
Vegetarian and gluten-free options are available for our plant-eating and gluten-free friends. Take a look at the full menu here.
Lunch & Dinner at Cherry Circle Room
Downstairs on the second floor of the Chicago Athletic Association hotel, the Cherry Circle Room offers a $24 prix fixe lunch menu 11 a.m. — 2:30 p.m., and a $48 dinner menu 5 p.m. – 12 a.m.
Director of Outlets for Cherry Circle Room Pete Smiler is excited to invite diners in for the debut of Cherry Circle Room’s dinner menu over Chicago Restaurant Week this year.
“Chef Michael Kinasz has put together an incredible three-course menu that features a delicious braised short rib, a take on traditional beef bourguignon,” says Smiler. “We braise it overnight in beef jus and serve it with a delicate mirepoix that creates layer upon layer of flavor.”
Featuring French onion soup or salad, braised short rib, roast chicken or bouillabaisse and cheesecake, this menu is sure to win you over for its first go-round in Chicago Restaurant Week. Dinner wine pairings are available for $30. See the full lunch and dinner menus here.