STK Chicago, River North’s “Vibe Dining” steakhouse, announced its new Spring menu which includes the permanent addition of James Beard-inspired dishes that were developed for Chicago’s celebration the upcoming culinary awards. The menu also features the addition of new salads and shareables, and decadent items like a smoked bacon plate, foraged mushrooms and beef tartare.
STK Chicago is celebrating Chicago’s second annual James Beard Eats Week with a sublimely simple American classic, Amish Fried Chicken. The restaurant is also participating in the James Beard Foundation’s Blended Burger Project with its “Juicy Lucy” Blended Burger, a foie gras and maitake mushroom burger stuffed with brie cheese, tart cherry mustarda, and fire-roasted chiles on a house-made bun available starting Memorial Day through July 31. The Project is forwarding an emerging culinary trend that features the blending of finely chopped mushrooms with ground meat for meals that are more delicious, nutritious and sustainable.
New items include (*indicates unique to the Chicago location)
Baby Gem Lettuce Caesar Salad—herb crouton—parmesan reggiano
Stracciatella & Heirloom Tomato Salad*—stracciatella cheese—green garlic—basil seeds
Blue Iceberg—Nueske’s applewood smoked bacon point reyes blue—cherry tomato
Beef Tartare—Italian capers—whole grain dijon—poached quail egg truffled crouton
Grilled Spanish Octopus—purple potatoes—capers—heirloom tomato
Seared Hokkaido Scallops*—white & green asparagus—black garlic
Nueske’s Smoked Bacon—balsamic bbq—celery leaves—pickled onions
Jumbo Lump Crab Cake—grain mustard sauce—herb salad
Fried Amish Chicken*—peas—onions—green garlic—chicken jus
Herb Crusted Rack of Lamb—heirloom carrots—spiced yogurt
Alaskan Black Cod*—hearts of palm—mint—aji miso glaze
Tater Tots
Foraged Mushrooms
Sugar Snap Peas
“We’re excited about celebrating Springtime in Chicago with our new menu,” says STK Chicago’s General Manager Heather Hammack. “Chef Aaron Taylor has worked closely with our local team to help celebrate James Beard in Chicago and to introduce new menu items—including a few that are only available here.”
