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.  

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.  

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/

Glorious and multifaceted, a ‘wine of love and passion’, sherry, in all its styles, is also one of the finest and most flexible food pairs in the world.

Join us through April 24 on an exploration of this most inspirational of wines in our new four-course Wine Dinner, whose culinary half represents our personal take on regional classics:

1st: smelt and olive fritto misto, roasted garlic aioli
(paired with La Guita's Manzanilla)

2nd: oyster on the half shell, white gazpacho, salmon roe
(paired with Gonzalez Byass’ Fino ‘En Rama’)

3rd: cajun-style boudin noir dolma, speck, hearts of palm, green apple
(paired with El Maestro Sierra’s Fino)

4th: coffee-marinated, grilled teres major (beef shoulder), pickled kumquat, st. malachi cow milk cheese
(paired with Gonzalez Byass’ rare Palo Cortado)

A slideshow of all four dishes is available on our Facebook page.  More info to be posted soon on "On the Menu".  

$35 for dinner
$55 with wine pairings

Telegraph is pleased to be part of Chicago Chef Week 2013!  From March 17th – 22nd, we’re offering the following three courses for $44:

First course: dandelion greens, salmon roe, smoked poblano vinaigrette, anderson farms chicken egg

Second course: sepia bay scallop terrine, spring pea, mint

Third course: roasted monkfish, lemongrass curry, asian pear, wisconsin popped wild rice

Wine pairings for an additional $20 for half-pours (2.5 oz), and $40 for full pours (5 oz).

Guests can make reservations directly on Telegraph's website:  http://telegraphchicago.com/about/reservations/

We’re very pleased to offer a new, regular feature on our menu – a three-course Wine Dinner that is inspired by a particular winemaker, group of winemakers, or a growing region, with cuisine specifically chosen to pair with these wines.

From Thursday, February 21 through Wednesday, March 6, we are featuring the wines of Catherine & Pierre Breton, from Bourgueil in France’s Loire Valley. The Breton’s are longstanding ambassadors of Loire Valley’s potential; their delicious range of biodynamic Bourgueils, Chinons, and Chenin Blancs have earned accolades within natural wine circles – and beyond – for over 20 years.

On February 21st, Catherine will be at Telegraph to celebrate this new menu with us. An engaging ‘bon vivant’, she’ll be dining with us at the chef’s table, and, along with her friend Christine Campadieu (of Tour Vieille in Collioure), will be available for questions and conversation.

First:
Fingerling potato salad, walnuts, Capriole Farms chevre
Breton ‘Avis de Vin Fort’

Second:
Cured foie gras, black tea, prunes
Breton ‘Trinch’

Third:
Confit pork shoulder, cipollini onion, braised greens
Breton ‘Franc du Pied’

$35 per person for dinner; $50 with wine pairings

We're celebrating Valentine's Day with a romantic three-course meal, centered on the savory, exciting flavors of northeast Italy’s unique wines:

First
Aioli-bruléed diver scallops, black truffle, coriander
Pairing: Abbazia di Novacella, Kerner, Alto Adige

Second
Anise-glazed golden beets, petite carrots, house-made fresh cow’s milk cheese, popped quinoa, green peppercorn, fennel
Pairing: Heinrich Mayr, Schiava, Bozen

Third
Mixed grill of pomegranate-glazed quail, tri-tip steak, polenta, mushroom
Pairing: Elisabetta Foradori, Teroldego, Dolomite Mountains

Desserts will be available a la carte.  

$35 per person for dinner; $55 with wine pairings
For reservations, guests can call Telegraph at 773-292-9463

Telegraph Chef Johnny Anderes and Sommelier Jeremy Quinn are very pleased to invite guests to join us on January 23 as we kick off a new winter menu with a five-course exploration of Emilia-Romagna’s hearty & heartwarming foods, carefully paired with its leading wines.

The “Culinary Capital of Italy”, Emilia-Romagna has long been famous as the seat of the country’s ‘richest and best’ cuisine. From traditional mortadella to artisinal balsamico, from aged ewe & cow’s milk cheeses to long-stewed pork ragus, from cured meats (coppa, culatello, pancetta, etc.) to an infinite variety of pasta (tagliatelle, tortellini, lasagna, etc.), its products inspire us year-round – but especially during the cold winter months.

Wine reception at 6:30pm
Five-course dinner served at 7:30pm

Menu

Wine Reception
Romagna style flatbread, ciccioli sausage, braised greens, lemon
Seasonal antipastis
Rabbit terrine with lavender, salumi coppa, assorted housemade breads, and mustards
Housemade primo sale
Wine pairings: Quarticello ‘Despina’ sparkling Malvasia di Candia (Bianco), Emilia
Vigneto Saetti, Lambrusco Salamino di Santa Croce (Rosso), Emilia

First Course
Grilled raddichio, endive, fennel, saba, parma rosa
Wine pairing: Fattoria Moretto, Lambrusco Grasparossa di Castelvetro (Rosso), Emilia

Second Course
Sole with lardo, anchovy, caper, parsley
Wine pairing: Filippi ‘Turbiana’ Trebbiano (Bianco), Veneto

Third Course
Romagna style ragu, tagliatelle
Wine pairing: Giovanna Madonia ‘Tenentino’ Sangiovese (Rosso), Emilia

Fourth Course
Smoked boar loin, onion consomme
Wine pairing: Quarticello ‘Chiaro’ Lambrusco Salamino (Rose), Emilia

Fifth course
A savory or sweet surprise from our pastry chef Katie Wyer

$75 / person
Call Telegraph at 773.292.9463 to RSVP

(Recommended Reading: The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper: http://www.amazon.com/Splendid-Table-Emilia-Romagna-Heartland-Northern/dp/0688089631)

Ring in 2013 at Telegraph!

Chef Johnny Anderes and Sommelier Jeremy Quinn have put together an amazing evening:

We’ll start the festivities at 7:30pm with sparkling wine & oysters in the bar.

At 9pm, we’ll serve a very special five-course dinner with Champagne pairings:

First course: Arctic char, Manila clam, fumé tower

Second course: Burgundy snails in feuille de brick filo pastry, pickled garlic, moss
Pairing: Cedric Bouchard 2008 ‘Roses Jeanne’ Ursules, Blanc de Noirs, Cote de Bar, Champagne

Third course: House-made boudin blanc, seared albacore mushrooms, whipped Dijon mustard butter

Fourth course: Lamb saddle, sunchoke, beet, smoke
Pairing: Pierre Moncuit 1995 Blanc de Blancs, Grand Cru Mesnil-sur-Oger, Cote de Blancs, Champagne

Fifth course: A sweet/savory surprise

We’ll welcome 2013 with a sparkling wine toast at midnight.
After dinner, stay until 1:30pm and continue the celebration in our bar!

$125 per person
Call Telegraph at 773.292.9463 to make a reservation

Limited seating available

On Wednesday, November 7th, Telegraph is having its second “Cooking With Wine” dinner, celebrating the wines and cuisine of Asturias and Galicia, in northwestern Spain.

We're offering a four course, family-style dinner featuring shellfish, traditional cured meats, octopus, chorizo, morcilla and more.  Four wine pairings, plus one “surprise”, will include regional specialities such as artisanal apple ciders, mencia, godello and more.

Tickets are $55/person.

The first seating will be at 6:30 pm, with the second seating at 9:00 pm. Reservations can be made by calling Telegraph at 773.292.9463 .