Restaurant Review: Dinner With A View-Dining on the Chicago River and Lake Michigan
With warmer temperatures in the air and an exciting Chicago summer coming up, it’s time to savor Chicago’s greatest asset-riverfront dining!
Along Chicago’s famed Riverwalk, there’s multiple options to savor a delicious meal while watching the sun dancing atop the Chicago River…maybe even waving to passengers on the boats sailing by!
One eclectic option is Beatnik on the River, 180 N. Upper Wacker Drive. Described as design-through-storytelling whimsy, as they say on their website, Beatnik’s culinary team “takes guests on a globetrotting journey that starts in the Eastern Mediterranean, moves westward across Northern Africa and finishes across the Atlantic with the flavors of Mexico.” And indoors or outdoors, their brightly colored décor provides spectacular views of the Chicago River.
Start in the Mediterranean with shareables like Baba Ganoush, made with smoked eggplant, tahini labneh, and pomegranate seeds, served with pita bread. Or, Beet Mutabbal is made with roasted beets, whipped tahini, goat cheese, and basil oil. Hummus & Octopus never tasted better with radouvan curry, green beans, sesame za’atar, and pita. Follow that with a Beatnik Caesar Salad, with creamy tahini and preserved lemon dressing, parmesan cheese, and harissa crispy garbanzos. Kale Fattoush Salad is made with dill vinaigrette, Persian cucumbers, kalamata olives, tomatoes, and served with crispy naan.
Move on to entrees like Short Rib Tagine which pairs an Angus beef rib with apricot and chickpea stew, sesame and fresh herbs. Chicken Musakhan, a roasted half semi-boneless chicken, cous cous with golden raisins, sumac onions, and lemon. For reservations and more information, click here.
At nearby River Roast, 315 N. LaSalle Street, from breakfast through dinner, their lively social house and gathering place offers a new riverside coffee bar (River Roast Corner Roast Coffee & Bar) this summer, inspired by the LaSalle bridge houses it overlooks. They’re offering made-to-order roasted coffee, savory breakfast pastries, baked in-house daily, seasonal salads and signature roasted sandwiches. For leisurely lunches and dinners, try their Charcuterie & Cheese, with a Chef’s Selection of cured meats & cheeses, seasonal accompaniments, and grilled sourdough. Or, RR Pull Apart Rolls with truffle, chives, and grana padano.
Move on to their River Roast Burger with double patties, American cheese, caramelized onions, lettuce, tomato, pickle, and garlic aioli on pretzel bun. Steamed Bar Harbor Mussels are made with green garlic butter, white wine, lemon, and herbs, served with grilled sourdough bread. For a touch of elegance, try their hickory-smoked Roast Chicken, hand-carved tablesid, with their RR potatoes, red wine vinegar and rosemary. Or, their Branzino, Mediterranean sea bass with chimichurri and grilled lemon. For reservations and more, click here.
In Lincoln Park, Shore Club Chicago, 1603 N. DuSable Lakeshore Drive, describes itself as “The ultimate beachfront restaurant experience in Chicago.” Located directly on the sands of North Avenue Beach, they were inspired by world-class coastal retreats, serving fresh, Mediterranean-inspired cuisine.
Start with an appetizer like Spicy Tuna Crispy Rice, with roe, jalapeño, avocado crema, and spicy mayo. Or, a Local Cheese Board with a spread of cheese, salted spanish almonds, honeycomb, summer berry gastrique, fresh fruit and crackers. Tuna Poké is a blend of tuna, mango, edamame and ponzu sauce served with cucumber and wonton planks. Mezze Platter hasa shareable spread of hummus, tzatziki, whipped feta, cucumber, carrot, tomato, sweet pepper, jícama, roasted mushroom, marinated olive, pita chips and naan.
Unique, fresh salads include an Elote Cobb, combining romaine lettuce topped with crispy chicken, cotija cheese, grilled corn, pickled onion, cherry tomatoes, and cilantro in a spicy chili lime dressing. Mojito Watermelon Salad combines mixed greens topped with feta, watermelon, red onion, candied pecan, mint, cucumber, tajíned jícama in a balsamic vinaigrette.
Main courses include three Crispy Lobster Tacos, topped with tropical slaw and cilantro in crispy corn tortillas. A Mykonos Board has a spread of matoyianni street style chicken, flambéed halloumi, tzatziki and naan. Vegetarian Souvlaki Gyro arevegan chickpea and wheat skewers served with naan, roasted peppers and onions, and tzatziki. Lobster Fettuccine also has shrimp, cherry tomato, asparagus, parmesan, and creamy white wine sauce. For reservations, click here.
Enjoy summer in a whole new way…at one with our picturesque lakefront!
Alison Moran-Powers and Dean’s Team Chicago
