Restaurant Review: Chicago Black Restaurant Week highlights excellent cuisine throughout Chicago
An important month in our calendar every year is February’s Black History Month. We celebrate Chicago’s rich history in the civil rights movement, and through February 22, Chicago is celebrating a culinary legacy in Chicago BLACK Restaurant Week.
History of Chicago BLACK Restaurant Week
Chicago BLACK Restaurant Week was founded by Chicago marketing executive Lauran A. Smith in September 2015 as a way to celebrate food/beverage/dessert businesses in the Black community. The celebration also honors Dr. Carter G. Woodson, the “Father of Black History Month,” who established “Negro History Week” in 1926 as a way to celebrate the achievements of the Black Community. celebrates a century this year, and is a perfect time to explore Chicago’s rich culinary legacy.
Participating Restaurants
Restaurants throughout Chicago’s communities and suburbs are providing special menus and prices, some through Monday, September 23. Check individual restaurants if you have questions.
Batter & Berries 2748 N. Lincoln Avenue. The Lincoln Park brunch spot is known for its World-Famous French Toast, especially its French Toast Flight, which samples strawberry, blueberry, lemon and carmel French toasts. Also, We’re Moving on Up Executive, whichincludes a 7oz Linz Heritage Angus Rib Eye steak, grilled onions and mushrooms, Love Cork Screw “We’re Movin on Up” cabernet sauce, with 2 eggs cooked to order, and B&B cheese-crusted hash browns. Green City Omelet has sauteed zucchini, summer squash, peppers, onions and mushrooms with herbed egg whites. Cluck-N-Gaufre (Goof) is a sweet potato waffle, stuffed with bits of fried chicken, topped with a buttermilk herb-fried chicken breast and nutmeg hot sauce. They invite you to “join the waitlist” by clicking here.
Chalet Chicago, 228 W. Chicago Avenue. Located in the heart of River North, Chalet was created to bring people together through delicious food. While they did not publish a special menu online, they are known for their Chalet Smash Burger, with 4oz patties, aged white cheddar, arugula, garlic aioli, pickled red chilis, on brioche, and served with fries. Braised Half Chicken is browned over aromatic vegetables and served with mashed potatoes. Caprese Chicken Flatbread is mozzarella cheese, wild cherry tomato, and grilled chicken with a balsamic glaze. Pork Shank “Osso Buco” Style pairs a pork shank with aromatic vegetables and Italian white beans. For reservations, click here.
Gaijin 950 W. Lake Street. The West Town spot, specializing in okonomiyaki and negiyaki, which are Japanese savory pancakes cooked on a griddle, has put together special lunch and dinner menus with your choice of Okonomiyaki with pork belly with bacon and bonito, tofu osaka with phoenix bean tofu and shichimi togarashi, among many other choices. Glazed Pork Ribs have a honey gastrique glaze and are served with rice, furikake, and lemon ginger turnips. Through Chicago BLACK Restaurant Week, take advantage of $30 three-course lunch special Tuesday – Sunday 11am- 2:30pm, or $45 four-course dinner special 5pm-10 pm, Tuesday – Sunday. For reservations, click here.
Soul Prime 1969 N. Halsted Street. The Lincoln Park restaurant serves elevated soul food like Short Rib Street Tacos with cilantro & onion mix, with a cheese blend, Fried Green Tomatoes are lightly dusted in seasoned cornmeal, lump crab, and Cajun ranch aioli. Follow that with the World’s Best Baked Chicken, which is a 4-hour slow roasted half chicken, with signature spices, and served with a roasted potato medley. Or, try The Branzino Experience, served pan seared with citrus butter sauce, mixed cajun collard greens, and creamy southern grits. For reservations, click here.
Taste 222, 222 N. Canal Street. The West Town eatery specializes in Southern-inspired dishes, and its Rest Week menu includes their Chicken & Waffles, which has Southern-fried buttermilk airline chicken breast, Belgian waffles, and a spicy sriracha maple syrup, Shrimp + Grits, pairing Applewood smoked bacon,with cremini mushrooms, scallions, citrus crème, and chives, and Steak Frites with grilled steak, truffle pomme frites, chimichurri, and compound butter. For reservations, click here.
Many more restaurants have special menus. For a complete list of Chicago BLACK Restaurant Week participants, click here.
Alison Moran-Powers and Dean’s Team Chicago
