Red Door
View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)
Parking and Directions
- Venue: Red Door
- Intersection: Damen at Charleston
- Neighborhood: Bucktown
- Parking: valet
- Public transit: Blue Line Damen Stop
Pricing
- Dinner average price: $30
- Brunch average price: $10
- Appetizer/Small Plate: $4 to $16
- Entree/Large Plate: $12 to $22
- Dessert Plate: $6 to $9
Hours
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Sunday
- Brunch from 11:00am to 3:00pm
- Dinner from 5:00pm to 10:00pm
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Monday
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Tuesday
- Dinner from 5:00pm to 1:00am
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Wednesday
- Dinner from 5:00pm to 1:00am
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Thursday
- Dinner from 5:00pm to 1:00am
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Friday
- Dinner from 5:00pm to 2:00am
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Saturday
- Brunch from 11:00am to 3:00pm
- Dinner from 5:00pm to 2:00am
Closed
- Days closed: Monday
- Holidays closed: Christmas Day, New Years Day Thankgiving
Guest Relations
- Reservations: accepted
- Cancellation policy: 24 hours
- Dress code: casual
- Delivery: no
Design
- Graphic designer: John Heinz
- outdoor patio: 150 seats
- front room: 38 seats
- back room: 42 seats
Other Information
- Smoking: not allowed
- Concept: casual chef-driven
- Entertainment: special appearances
Newsfeed
Restaurant Staff
A La Minute Questions
- The beer we are excited about right now is view archive
- Evil twin hipster ale in a can (01/16/13)
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Archive
- Seasonal Ingredients: This just in view archive
- Got in some Meyer lemons to preserve for restaurant week menu (01/16/13)
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Archive
- Today’s menu specials are view archive
- Duck Confit Stroganoff I cut the legs and breast off the duck and use the bones for stock. I confined the legs in it's own fat and pull the meat. After the stock has cooled I skim the fat and enrich it with Parmesan cheese rinds. The duck meat is cooked with garlic, shallots, garlic, mushrooms, thyme ant the broth. After this has reduced by half I add cooked homemade egg noodles, finish with creme frail he and butter. I am charging $11 for this. (12/28/12)
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Archive
- Our current inspiration — be it ingredient, weather, song or whatever — is view archive
- The tall alliums that we planted last fall. They remind me of massive chive blossoms. (05/08/12)
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Archive
- Get here early: The item we've been selling out of the fastest is view archive
- Soy Cured Salmon with Cucumber, Asian Pear, Basil and Ponzu (05/08/12)
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Archive
