Snails are one of Chef Anderes' favorite, and we're excited to participate in National Escargot Day on Friday, May 24th!  We'll be offering the following dishes starting tomorrow, Thursday the 23rd (photos available tomorrow upon request): 

Grilled swordfish, smoked patty pan squash, petit snail ramp vinaigrette

Scotch snaiil, edwards ham sausage, sauce remoulade, pickled radicchio

Nettle spaghetti, leeks, horseradish, white wine poached egg

All of these dishes will go on our regular menu for the weekend.  Our sister restaurant, Reno, will also be participating and serving mushroom snail duxelle pizza, housemade cheddar ricotta, and French ham.  

Mariano's Fresh Market is a family-owned chain of markets in and around the Chicago metro area. As part of their new "Tastemakers" campaign, several Chicago chefs were picked to show what they love about Mariano's products through shopping videos and special appearances. We are excited and proud that Carrie was chosen to be the Tastemaker for May. Visit Mariano's website for her special shopping list, how her Armenian heritage influences her cooking, some questions and answers and other great pieces of information! 

Join us for a celebration of the cuisine of Venice!

Through Wednesday, May 29th, we’re offering:

1st course:
cicheti of white anchovy, grilled fennel and proscuitto, whipped butter, radish
paired with: menti vino frizzante

2nd course:
squid ink pasta, fresh garbanzo beans, sepia primavera salsiccia
paired with: domaine du bagnol rose

3rd course:
veal sweetbreads, wild asparagus, fresh ricotta risotto, horseradish sabayon
paired with: zind humbrecht dry muscat

4th course:
beef shoulder carpaccio, turnip pesto, chili aioli, cured egg yolk, pickled shallot
paired with: marco de bartoli ‘vecchio samperi’ marsala

A photo of each dish is available on our Facebook page.

$35 per person; $60 with pairings - no reservation necessary.  

NAHA is proud to announce that this year Chef Carrie will be participating in the 33rd annual Taste of Chicago in picturesque Grant Park on Chicago's lakefront! At this year’s Taste, Carrie will be a Celebrity Chef du Jour on July 11. Joining other notable Chicago chefs Paul Kahan, Rick Bayless, Gale Gand and the Hearty Boys, and Giuseppe Tentori while they prepare three-course meals served in an air-conditioned tent in the heart of the action. 

The Taste of Chicago runs from July 10-14th and features some of the best and brightest in Chicago's restaurants, and will host award-winning musical acts including Robert Plant, Jill Scott, and fun. 

Tickets are $40 and will go on sale on Wednesday May 15th. For details and updates, visit the event website, the Taste's facebook page and follow on Twitter at @TasteofChi2013, using hashtag #TasteofChi

After attending the Slow Food Terra Madre conference as a delegate in Turin, Italy in 2009, Chicago chef Jared Van Camp made it his mission to create the most Italian pizza outside of Italy.

According to Van Camp: "The Associazione Verace Pizza Napoletana states that you must abide by certain 'rules' to have your restaurant or pizzeria certified by the organization. Of these rules, one states that you must use 'proper ingredients, preferably from Italy'. In Italy, specifically Naples, the ingredients happen to come from very close proximity. It is our contention that in order to preserve this culinary heritage of Neapolitan pizza, we should do everything we can to source those ingredients as locally as possible."

When Van Camp launched Nellcôte on West Randolph in 2012, he went to extreme lengths to fill a void in the Chicago food scene by becoming the first chef in the country to mill his own superfine double zero flour with local heritage wheat sourced from regional farmers, fresh and in-house daily. Just recently Van Camp purchased 10 acres of heritage wheat from Breslin in Illinois. Van Camp also purchased one ton of tomatoes from Amish tomato farmers outside of Arthur, Illinois, 175 miles away. Otherwise known as Amish paste tomatoes, which are certified by Slow Food US Ark of Taste as a sustainably produced ingredient tied to a specific culture, these are the best tomatoes for making sauce. One farmer grows Van Camp's tomatoes, another cryovaks and freezes them at their peak and another non-Amish farmer drives them to Chicago for use. True to form, Van Camp's deal with the Amish farmer for this product was very antiquated, done on a handshake rather than a contract.

Now, after being recognized for this extreme sourcing effort by being named one of the "Best New Italian Restaurants in the US" by Food & Wine in April 2013, and receiving numerous accolades from various Chicago publications---Van Camp is proud to release two new pizza stunners for spring, as well as an all-new collection of seasonal pastas and dishes crafted from scratch. New spring menu below.

NEW PIZZAS:

local asparagus & burrata pistachio, chili flake, shaved red onion 19

black truffle & d.o.p. taleggio illinois ramps, pickled rhubarb 25

NEW PASTAS:

english pea agnolotti smoked guanciale, roasted red grapes, pea shoots 15

tagliatelle illinois ramp pesto, snow peas, pecorino romano, marcona almons 17

NEW SPRING MENU ITEMS:

local asparagus salad soft-boiled hen egg, greens, walnut vinaigrette 9

roasted & pickled cauliflower salad parmigiano, pistachio 9

rabbit loin & sausage bacon, spring vegetable ragoût, rhubarb mostarda 14

soft shell crab basmati rice, hazelnuts, romesco, mojo de ajo 14

wood-grilled chicken morels, peas, pecorino, almonds, natural jus 17

organic salmon local asparagus, radish, sorrel-walnut sauce 24

ABOUT NELLCOTE: Nellcôte is a $2.9 million dollar restaurant & nightlife concept by leading hospitality group, Element Collective. Nellcôte presents innovations from nationally renowned Executive Chef Jared Van Camp (2011 Rising Star Chef, Starchefs; "12 to Watch in 2012" Restaurant Hospitality Magazine; "Best New Chef in Chicago, 2010" TimeOut) that have yet to be executed by even the finest dining destinations in the country. With a custom made 9-by-11ft stone mill, Nellcôte was the first restaurant in the US to mill its own flour in house daily. Van Camp crafts an “obsessively house made” and locally focused bill of fare, which consists of Neapolitan-style pies crisped to perfection in a wood burning oven imported from Italy, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat and a fresh pasta extruder, as well as a variety of meat and seafood dishes. For more information, please visit www.nellcoterestaurant.com 

Michael Nahabedian and Carrie Nahabedian are proud to announce the opening of their new restaurant, Brindille. Brindille (pronounced “braun-dee”, translates from French to “branch or twig with a new growth”), is located at 534 N. Clark Street in Chicago’s vibrant River North area.

Brindille is open nightly for dinner. The menu created by James Beard award-winning chef Carrie Nahabedian is “refined Parisian”, and reflects her love of France and its cuisine.
Highlighted elements include Dover Sole, Rib of Beef, Lamb Saddle, Guinea Fowl,
King Crab, Foie Gras, Monkfish Tail, Rabbit, Sweetbreads, and Foie Gras.

Desserts are decidedly classic in style but with a modern spin and include offerings such as Paris-Brest, Clafoutis, Chocolate Fantasie, and Roasted Pineapple. The selection of cheeses features a dozen of the finest varieties from all regions in France, served with warm baked Raisin Ficelle and Meyer Lemon-Huckleberry Preserves.

The wine program features varietals of America and the Old World chosen by Advanced Sommelier Rachael Lowe. An extensive list of wines by the glass, Champagnes, and Dessert Wines are available as well. Veteran NAHA Bar Director, Steve Carrow celebrates the Belle Époque period of 1980’s France with a cocktail program of legendary Absinthe drinks, Pousse-Café, and classic cocktails served in his unique style with mesmerizing glassware and implements.

Elements of service include items from Carrie’s personal collection of antique forks, saltcellars, branch knives, and spoons to enhance the experience. The Steak Blades and silverware in use were designed in London for the restaurant. A relaxed, comfortable, and welcoming service is overseen by General Manager Jude McDonough.

Architect Tom Nahabedian of the Bureau of Architecture and Design designed the urban chic and delicate setting of Brindille. Tom worked closely with his brother Michael on creating a detailed, textured feeling for the room. From the moment of entry to every space, the room has a comfortable and refined feeling.

Luxurious wall coverings, marble bar, coffered ceiling, curved walls, soft colors, and lighting elements enhance the visual experience. The whole dining room and bar are viewable through the architecturally designed window from bustling Clark Street.

Three large scale artworks by renowned artist Lora Fosberg "three kinds of yes" are meant to convey the feeling of being in the forest and seeing the trees stretch skyward. These unique paintings are striking in design and immediately set the guest into the mood of the space.

A seasoned team of chefs from sister restaurant NAHA heads the kitchen at Brindille.
Chef de Cuisine Ali Ratcliffe Bauer assisted by Sous Chefs Fred Zolig, Zachary Steen, and Executive Pastry Chef Craig Harzewski execute the menu of Brindille based on Michael and Carrie’s remembrance of their favorite times in Paris.

We are very pleased to add Brindille to the dynamic, important, and ever-growing Chicago restaurant community. 

Michael Nahabedian and Carrie Nahabedian are proud to announce the opening of their new restaurant, Brindille. Brindille (pronounced “braun-dee” which translates from French to “branch or twig with a new growth”), is located at 534 N. Clark Street in Chicago’s vibrant River North area.

Brindille is open nightly for dinner. The menu created by James Beard award-winning chef Carrie Nahabedian is “refined Parisian”, and reflects her love of France and its cuisine.
Highlighted elements include Dover Sole, Rib of Beef, Lamb Saddle, Guinea Fowl,
King Crab, Foie Gras, Monkfish Tail, Rabbit, Sweetbreads, and Foie Gras.

Desserts are decidedly classic in style but with a modern spin and include offerings such as Paris-Brest, Clafoutis, Chocolate Fantasie, and Roasted Pineapple. The selection of cheeses features a dozen of the finest varieties from all regions in France, served with warm baked Raisin Ficelle and Meyer Lemon-Huckleberry Preserves.

The wine program features varietals of America and the Old World chosen by Advanced Sommelier Rachael Lowe. An extensive list of wines by the glass, Champagnes, and Dessert Wines are available as well. Veteran NAHA Bar Director, Steve Carrow celebrates the Belle Époque period of 1980’s France with a cocktail program of legendary Absinthe drinks, Pousse-Café, and classic cocktails served in his unique style with mesmerizing glassware and implements.

Elements of service include items from Carrie’s personal collection of antique forks, saltcellars, branch knives, and spoons to enhance the experience. The Steak Blades and silverware in use were designed in London for the restaurant. A relaxed, comfortable, and welcoming service is overseen by General Manager Jude McDonough.

Architect Tom Nahabedian of the Bureau of Architecture and Design designed the urban chic and delicate setting of Brindille. Tom worked closely with his brother Michael on creating a detailed, textured feeling for the room. From the moment of entry to every space, the room has a comfortable and refined feeling.

Luxurious wall coverings, marble bar, coffered ceiling, curved walls, soft colors, and lighting elements enhance the visual experience. The whole dining room and bar are viewable through the architecturally designed window from bustling Clark Street.

Three large scale artworks by renowned artist Lora Fosberg "three kinds of yes" are meant to convey the feeling of being in the forest and seeing the trees stretch skyward. These unique paintings are striking in design and immediately set the guest into the mood of the space.

A seasoned team of chefs from sister restaurant NAHA heads the kitchen at Brindille.
Chef de Cuisine Ali Ratcliffe Bauer assisted by Sous Chefs Fred Zolig, Zachary Steen, and Executive Pastry Chef Craig Harzewski execute the menu of Brindille based on Michael and Carrie’s remembrance of their favorite times in Paris.

We are very pleased to add Brindille to the dynamic, important, and ever-growing Chicago restaurant community. 

Celebrate Mother's Day with a brunch menu from Executive Chef Mark Mendez at Vera Wine Bar & Restaurant. Enjoy a menu meant for sharing with friends and family, including Spanish favorites and springtime specials. Pair your brunch selections with cocktails and wine from Beverage Director Elizabeth Mendez, including a twist on the classic Bloody Mary and Bellini.

Red Door is offering a 3 course Mother's Day Brunch menu for $20. We will be open from 11:00 a.m. until 4:00 p.m. We are also arranging for beautiful flower arrangements from nearby Larkspur to be waiting for your arrival. This be an additional $40

MOTHER’S DAY 2013

1st Course
Spring Pea Puree | Pickled Ginger Mascarpone | Nori Croutons
Little Gem Lettuce | Strawberries | Brie Cheese | Rhubarb Vinaigrette

2nd Course
Crab Benedict | Hot Coppa | Poached Eggs | Pesto Hollandaise
Asparagus-Mushroom Hash |Red Wine Poached Eggs | Mustard Aioli
Braised Pork Belly | Pickled Red Cabbage | Green Garlic Broth
Grilled Bacon | Farm Eggs | Buttered Spring Greens | Roasted Potatoes

Dessert

White Chocolate-Spring Berry Trifle

We're celebrating moms at Telegraph with our first-ever, special Mother's Day brunch!  

Service starts at 11am on May 12th.  

Menu:

First Course

Oysters on the half shell – $16 for half dozen / $30 for a dozen
Smoked trout tartine, roasted green garlic, spring greens, fried farm egg 11
Baby romaine salad, spring peas, pickled radicchio, walnut, sun-dried tomato vinaigrette 9
Aubergines & house-made mozzarella tartine, tomato sauce, basil, parmesan 8
Edward’s ham & pickled shishito pepper tartine, poached farm egg 10
Housemade goat’s cheese, roasted grape, marcona almond tartine 9

Second Course
Roasted striped bass, kumquat marmalade, pink peppercorn, olio verde herb salad 14
Grilled flat iron steak, French omelet, Beecher flagship cheddar, ramps, bechamel, 13
Housemade angel hair pasta, grilled squid, fresh chickpeas, golden raisins, tomato 12
Braised pork shoulder, pancetta, spring peas, spring onion, mint 15
Eggs benedict, Edwards ham, citrus hollendase, hearty spinach, housemade biscuits 12

Reservations on our website at: http://telegraphchicago.com/about/reservations/