Happy male cook wearing apron standing by kitchen counter preparing food

Restaurant Review: For National Black Restaurant Week, West Town’s Frontier delivers

Happy male cook wearing apron standing by kitchen counter preparing food

National Black Restaurant Week ends on February 25. For a unique experience, head to the outskirts of West Town, just off Milwaukee Avenue, to Frontier.

James Beard Award semifinalist chef Brian Jupiter calls his restaurant “a tribute to what those adventurers ate and hunted on the trail as we invite you to savor the modern day interpretations of their fare.” 

Since 2018, according to their website, Frontier has received local and national recognition for ambiance, group dining and exotic fare.  Chef Jupiter was nominated for 2 James Beard Best Chef Midwest awards, 2022 Chopped Champion and awarded 3 Michelin Bib Gourmand’s at their sister restaurant, Ina Mae.

Frontier will “take you out of your comfort zone and give you a taste of eating and drinking on the edge of civilization, where nature dictates what’s on the menu.”

In a unique twist on the family supper table, they’vecaptured the early pioneer’s celebration of family dinner gatherings. 

This is the place for game meats—primarily Elk—sliders or chili, anyone? Elk Chili pairs ground elk with mixed beans, trinity, cheddar sour cream, while their Elk Sliders are an elk loin grilled medium rare, wasabi onion, garlic Boursin, and elk jus.

Or, try a neat twist on a Philly Cheesesteak, here made with venison. Frontier’s Venison Cheesesteak is a thinly sliced venison, peppers, onions, red wine jam, cheddar, provolone, hoagie roll, and served with fries.

For those who prefer the vegetarian life, Mushroom Fritters are “Four Star” local mushrooms, gouda, confit garlic, chimichurri, cayenne, and togarashi aioli.

They make a Chopped Salad like no one else. Wild boar tasso is  paired with cucumber, avocado, tomato, onion, banana peppers, feta, fried peanut, and harissa ranch.

They also have a selection of seafood and crustacean delights. Charred Octopus has romesco, muffaletta olives, oregano, lemon, and EVOO (extra virgin olive oil).Steamed Mussels are black mussels with nduja pork sausage, garlic, fennel, cream, tomatoes, white wine sauce, and served with grilled bread. 

Special Event on Leap Night 

Chef Jup & Chef Zubair Mohajir of The Coach House by Wazwan & L Tiger are hosting Smoje Night on Thursday, February 29 from 7-9pm. For $88 a person, the two chefs will prepare two dishes & two cocktails each. Chef Zubair will be preparing Smoked Varuval Chicken, a bone-in leg quarter with roti and a sesame tomatillo salad. He’ll also make an Ube Milk Cake with carrot butter, toasted coconut, and honey comb. 

Chef Jup is making a Smoked Brisket Flauta with avocado, jicama and apple salad, along with Crispy Beef Tongue, served with smoked mushroom, duck fat potato and pickled cauliflower.

Froqntier is located at 1072 N. Milwaukee Avenue. They are open Wednesday – Thursday, 5pm –10:30pm, Friday, 5pm – 12am. Saturday brunch from 12pm – 3pm, and dinner, 4pm – 12am. Sunday, they are open 12pm – 5pm. For reservations, click here.

Alison Moran-Powers and Dean’s Team Chicago