k e v i n

k e v i n tuesday, november 13 2007 home | information | feedback " bragging rights . . . finesse, flair, flavor and talent make kevin stand out. " -chicago sun-times 9 w hubbard st chicago, il 60610(312) 595-0055 today's menu roasted alaskan halibut in olive oil basil brothwith roasted mushrooms, shallots, roasted corn, tomato, artichokes and arugulasauteed breast of duck and duck moo shu pancake in orange-star anise sauce with roasted peartart cherries, organic brown jasmine rice, scallion, nappa cabbage and goat cheeseroasted tenderloin of beef in a red wine reduction with mushrooms, arugula, confit onionand dumplings filled with mushrooms, braised beef short ribs and truffleroasted rack of lamb with spicy bean glaze in lamb juswith garlic, tomatoes, rapini, basil, cipollini onions and sweet potato-mango-ginger custard more of today's menu shikago is open -08/02/2007 you never open as soon as you would like. our second restaurant, shikago, is now open after how many months? i don't know and i don't really want to figure it out. it came out beautiful. it is an open and airy space that some talented artists contributed to. there are beautiful oak and ash tables. an installation art piece by a talented young artist. photographs on rice paper by a korean photographer. it is a dramatic space that looks modern and asian. that is the theme. kevin is playing with read more... more news and reviews when we first sat down with our architect, we told her we wanted a comfortable space where people could relax and have a conversation. we wanted it to be kind of asian, but not in any theme park kind of way, kind of quiet and meditative, but not in a way that would put anyone to sleep. we wanted the place to have a nice feel with flattering lighting. we think she did well. our customers most often say the restaurant is cozy and they thank us for making a restaurant where they can talk without having to take part in their neighbor's conversation. we are pleased to be named, top newcomer/rated (top by cuisine), by zagatsurvey. we also appear as one of their top "in" places with a 28/27/26 rating. we are also pleased to have chicago magazine's "best new dish of the year" in kevin's tuna tartare and to have been named to the same magazine's "best new restaurants" (2002) and "the 20 very finest restaurants" lists (2002 and 2003). we call kevin "the master of broth." kevin made his reputation at a restaurant called "jimmy's place," a french restaurant with an opera theme. he was named as one of the "10 best new chefs in america" by food and wine magazine, and the james beard foundation called kevin a "rising star of american cuisine." he was just a kid then, beginning to work out the ideas that he has developed into a personal style - deceptively simple food, elegant in presentation, amazingly intense in flavor - in a subtle sort of way. more staff bios make a reservation... we have a private room that seats a maximum of 30. there is a minimum expenditure requirement of $2,000.00 plus tax and gratuity (18%)for booking the room on a weekday (m-th). friday's minimum depends on the time of the year. on saturdays the minimums are $4,000. the room is at the back of the restaurant. it is separated from the restaurant by a glass paneled door and a partial wall with glass panels. it is pleasant because you are not removed from the restaurant but it is private. the quality of dining is the same as the restaurant. there is no separate banquet kitchen. make a reservation. home | information | feedback | our menu | about kevin | make a reservation | news and reviews ©2001 kevinrestaurant.com all rights reserved     site design by: blaise graphics  

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