every WednesdayĬravings Menu is half-price weekdays from 4:30 p.m. Its cravings menu is available for half-price during that same 4:30 to 6:30 window of time.Ĥ:30 - 6:30 p.m., $3 food items (with purchase of drink)Ģ5-cent oysters in Lounge from 5 - 7 p.m. Just a block away from Elate, Zed 451 also has a happy hour of sorts. "Hopefully, they come back and they see that, you know, if we are putting out an amazing $3 happy hour menu, what we can do with our other food," Jacobs said. Jacobs says the regular dinner menu is a far cry from the happy hour specials, but he hopes this bit of marketing will at least get prospective customers in the door. The marinated chicken breast sandwich gets a Greek spin: herbed feta and tzatziki provide richness, while cucumbers give it crunch and bite.Įven the seasoned, hand-cut fries make good nibble-worthy snacks. Just before serving, it gets a shower of fresh cilantro. Where lesser chefs offer nachos, Jacobs instead adds salsa verde to pulled pork, roasts it, then serves it with jalapenos, fresh cilantro, queso fresco and tortillas, allowing you to make your own free-form taco.īarbequed chicken finds its way onto a pizza crust, along with provolone and caramelized onions. Where most places offer tiny sliders, Jacobs, instead, tops his giant burger with creamed leeks, sandwiching it between sturdy brioche buns. Hopefully, they'll check out our dinner menu, and they'll come back and have a great evening here at the restaurant," said Randal Jacobs, the chef of Elate. We're just trying to get people to come in, enjoy the atmosphere. Clark Street Chicago (312) 266-6691 Event: Chicago Auto Show, 2014 First Look for Charity Gala Friday, February 7 7:00 p.m. "We offer five items off of our happy hour menu finitely don't lack in the portion size. and drop just three bucks for the food, provided they buy a drink. Since when did happy hour cocktails and hors d'oeuvres get super-sized? At Elate, the swanky little restaurant inside the Felix Hotel in River North, downtown workers can blow off a little steam from 4:30 p.m. Of course, the name is misleading, as these special discount periods are usually a couple of hours long.Įither way, chefs and GMs are hoping they accomplish one thing: get diners to come back again. Clark Street, planned for a mid- or late-October opening.J(CHICAGO) A lot of restaurants are attempting to lure in prospective diners with food and drink specials, then get them to stick around.ĪBC7's Hungry Hound recently visited one downtown restaurant where all of the food items during happy hour are just $3.įrom 25-cent oysters on Wednesdays at Benny's Chop House to a food menu with absurdly low prices - provided you buy a drink - many restaurants are holding "happy hours" to get people in the door. Stay tuned for more coverage in the coming months. Graves also notes they’re working on an all-season sidewalk patio along Clark Street. A news release mentions a draft nitro-brewed espresso martini as part of the beverage program. Landes worked at Rick Bayless’ Bar Sotano, the Loyalist, and Mi Tocaya Antojeria in Logan Square. Liva has also brought aboard veteran Chicago bartender Roger Landes. Weekend brunch will be part of the repertoire, and Graves says they’ll have a late-night menu. The menu will lean European and the classic wine regions, but Graves isn’t opposed to dipping into other places for inspiration if the situation calls for it, For example, Graves says he has an XO Sauce he’s ready to deploy on the menu. “It’s really a matter of having good wine and having food that plays off that good wine.” Name: Shaw’s Crab House and Blue Crab Lounge Cuisine Type: Seafood Address: 21 E Hubbard St, Chicago, IL 60611 Phone: 312.527.2722 Web Site: Shaw’s Crab House and Blue Crab Lounge Hours of Operation: Lunch: Mondays to Fridays 11.30am to 2pm Dinner: Mondays to Thursdays 5. “I don’t know if it’s really as complicated as people make it out to be,” Graves says of getting the food and wine programs in step.
It’s creative modern Midwestern cuisine that will pair well with the wine made on premises. Liva, a name derived from the Scandinavian word for life, won’t have a fine dining bent like Graves’ Alinea adventures. Given that last credential, it’s apparent that Graves has experience ensuring food and wine complement each other. But what might catch diners’ eyes is Graves developed the menu at Terra & Vine, the Evanston restaurant owned by one of Chicago’s most famous sommeliers, Alpana Singh. He’s also cooked at the Promontory in Hyde Park. Graves is a former sous chef at Alinea, and also worked at Next Restaurant, and Aviary. Grilled shrimp at Liva isn’t exactly midwestern.
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