7 Standout Dishes to Savor

7 Standout Dishes to Savor

February 14, 2020 by The Editors

1. Funkenhausen

Front and center at this West Town standout are chef Mark Steuer's rotating schnitzels, and his most recent version features skate wing coated in a potato crust, resting on scallop brandade with leeks. 1709 W. Chicago Ave., funkenhausen.com

2. Coco Pazzo

Assorted shellfish simmer in a seafood-tomato broth, then come to rest on a bed of 1-year-aged carnaroli rice for a seafood risotto ready to transport you straight to the Tuscan coast. 300 W. Hubbard St., cocopazzochicago.com

3. Gene & Georgetti

After nearly eight decades, Chicago's first steakhouse added a 45-day dry-aged, bone-in ribeye. Topped off with a Tuscan salt blend, garlic confit and grilled lemon, all it needs is a robust cabernet sauvignon to achieve perfection. 500 N. Franklin St., geneandgeorgetti.com

4. Margeaux Brasserie

This deconstructed pot pie is presented tableside, oozing with savory aromas. Lobster, cognac-truffle cream sauce and veggies simmer before your server peels the golden-brown crust from the copper pot and builds the dish on top, right before your eyes. 11 E. Walton St., margeauxbrasserie.com

5.Virtue

Prepared with sustainable seafood and served atop Carolina gold rice and beautiful barbecue carrots, this is the way blackened catfish was meant to taste— nutty, rich and delicious. 1462 E. 53rd St., virtuerestaurant.com

6. Proxi

Tempura elote fritters mingle with grated Grana Padano cheese and Kewpie mayonnaise, delighting with bright notes of lime and chile pepper in each bite. 565 W. Randolph St., proxichicago.com

7. Siena Tavern

There's a reason the gnocchi— swimming in a truffle-cream sauce with fried sage and pancetta—has been on the menu since day one: It's a favorite recipe of chef Fabio Viviani, handed down from his grandmother. 51 W. Kinzie St., sienatavern.com













7 Standout Dishes to Savor

February 14, 2020 by The Editors

1. Funkenhausen

Front and center at this West Town standout are chef Mark Steuer's rotating schnitzels, and his most recent version features skate wing coated in a potato crust, resting on scallop brandade with leeks. 1709 W. Chicago Ave., funkenhausen.com

2. Coco Pazzo

Assorted shellfish simmer in a seafood-tomato broth, then come to rest on a bed of 1-year-aged carnaroli rice for a seafood risotto ready to transport you straight to the Tuscan coast. 300 W. Hubbard St., cocopazzochicago.com

3. Gene & Georgetti

After nearly eight decades, Chicago's first steakhouse added a 45-day dry-aged, bone-in ribeye. Topped off with a Tuscan salt blend, garlic confit and grilled lemon, all it needs is a robust cabernet sauvignon to achieve perfection. 500 N. Franklin St., geneandgeorgetti.com

4. Margeaux Brasserie

This deconstructed pot pie is presented tableside, oozing with savory aromas. Lobster, cognac-truffle cream sauce and veggies simmer before your server peels the golden-brown crust from the copper pot and builds the dish on top, right before your eyes. 11 E. Walton St., margeauxbrasserie.com

5.Virtue

Prepared with sustainable seafood and served atop Carolina gold rice and beautiful barbecue carrots, this is the way blackened catfish was meant to taste— nutty, rich and delicious. 1462 E. 53rd St., virtuerestaurant.com

6. Proxi

Tempura elote fritters mingle with grated Grana Padano cheese and Kewpie mayonnaise, delighting with bright notes of lime and chile pepper in each bite. 565 W. Randolph St., proxichicago.com

7. Siena Tavern

There's a reason the gnocchi— swimming in a truffle-cream sauce with fried sage and pancetta—has been on the menu since day one: It's a favorite recipe of chef Fabio Viviani, handed down from his grandmother. 51 W. Kinzie St., sienatavern.com