Chicago Restaurant Week: Deal or no deal?

Tomorrow kicks off Chicago's first-ever Restaurant Week, a promotion to get diners to tables at around 40 restaurants in the city, all of which will be offering three-course lunches for $21.95 and three-course dinners for $31.95. If the deal includes housemade pasta, juicy steaks and a winter citrus tart, that's a steal. But if a spot is plating up stuff they normally sell for peanuts, it's probably not worth braving the crowds. To help in your decision-making process, we culled menus to see just what's on offer.

Aigre Doux
230 W Kinzie St (312-329-9400)

Lunch
Choice of:
Crispy risotto al salto with prosciutto de parma and aioli or
Butternut squash veloute with black trumpet mushrooms
Choice of:
Slow-baked salmon with curried parsnip puree, braised endive and citrus emulsion or
Hanger steak frites with creamed spinach
Dessert:
Pastry chef's choice

Dinner
Choice of:
Haricot vert soup with curried peekytoe crab
Pumpkin ravioli with walnuts and roasted tomato vinaigrette
Choice of:
Slow-baked salmon with artichoke barigoule and crispy polenta
Sweet and sour braised short rib with sweet potato puree and sautéed swiss chard
Dessert:
Pastry chef's choice

Aria
200 N Columbus Dr (312-444-9494)

Lunch
Mushroom soup with porcini, chanterelles and morels with goat cheese toast
Shrimp and chicken pad thai with thai basil, bean sprouts, peanuts and sweet citrus (vegetarian option)
Housemade seasonal sorbets

Dinner
Organic greens, herb-crusted montrachet, shaved fennel, oven roasted tomatoes and marcona almonds with green goddess dressing
Pan-seared filet of walleye pike with herb gnocchi, wilted greens, capers and brown butter-memon sauce
Organic carrot cake with cream cheese ice cream, ginger poached carrot, Malibu rum-caramel sauce and walnut vinaigrette

Atwood Café
1 W Washington St (312-368-1900)

Lunch and dinner
Choice of:
Cheese tortellini with chicken broth and fresh herbs
Soup of the day
Graham cracker fried calamari with roasted garlic aioli
Choice of:
Gunthorp Farms organic chicken breast with mashed sweet potatoes, brussels sprouts, bacon and chicken jus
Pan-roasted market fish with saffron risotto, swiss chard, sherry vinegar gastrique and bacon lardons
Moroccan-braised lamb shank with golden raisin and pistachio couscous, minted yogurt and baby carrots
Choice of:
Dark chocolate soufflé cake with rum zabaglione and chocolate sauce
Brown sugar cheesecake with creamy butterscotch sauce
Warm roasted banana white chocolate bread pudding with banana caramel

Blue Water Grill
520 N Dearborn St (312-777-1400)

Lunch
Choice of:
Black Angus tataki roll with piquillo pepper, asparagus, arugala and ginger soy
Smoked potato soup with lobster croutons and braised leeks
Mesclun green salad with duck confit, roasted forelle pear and banyuls vinaigrette
Choice of:
Sauteed mahi mahi with lobster and shrimp dumplings, bok choy and lobster miso broth
Bento box with spicy tuna roll, Asian soba noodle salad, Thai lobster soup and tropical fruit bubble tea
Garlic roasted amish chicken with goat cheese potato croquette, haricot verts and chicken jus
Choice of:
Chocolate caramel crunch bar with hazelnut ice cream and smoked sea salt
Cracker jack sundae with peanut butter shell, salted caramel and butter peanut ice creams
Selection of ice creams or sorbets

Buca di Beppo
521 N Rush St (312-396-0001)

Lunch and dinner
Choice of:
Garlic bread
Bruschetta
Fried calamari
Pan-fried fresh mozzarella
Choice of:
Mixed greens with vinaigrette
Caesar salad
Choice of:
Chicken with lemon
Chicken parmigiana
Eggplant parmigiana
Veal parmigiana
Fresh salmon with pesto
Chicken saltimbocca
Fetuccine alfredo
Fettucine supremo
Lasagna
Spaghetti with meatballs
Spaghetti marinara
Ravioli al pomodoro
Penne arrabbiata
Choice of:
Spumoni
Homemade cheesecake
Tiramisu
Double dark chocolate cake

Café des Architectes
20 E Chestnut St (312-324-4000)

Lunch
Seaweed salad with salmon tempura, wasabi cream and cucumber gelee
Chilled green bean and mushroom salad with roasted almonds and sour cream
Grilled beef steak with lentils, baby carrots and long pepper veal jus
Blood orange crème brulee

Dinner
Lobster and mango salad with organic avocado tian, citrus cream and black caviar
Corn gnocchi with winter black truffle and cheese sabayon
Crispy duck breast with butternut squash puree, pearl onions and cardamom red wine sauce
Dark chocolate raspberry and cinnamon cake

Carnivale
702 W Fulton St (312-850-5005)

Lunch and dinner
Choice of:
Caldo gallego with bean and chorizo soup
Spinach salad with blue cheese, roasted local pears, caramelized onions and warm sherry vinaigrette
Choice of:
Gunthorp Farms pork shoulder with red beans and rice and winter vegetable escabeche
Arctic char with quinoa and Meyer lemon chile broth
Choice of:
Seasonal ice creams
Roasted plantain bread pudding

China Grill
203 N Michigan Ave (312-334-6700)

Dinner
Amuse bouche
Choice of:
Caesar salad with ginger aioli, spiced roasted cashews and crispy wontons
Crackling calamari salad with lime miso dressing
"Confucius chicken salad" with sesame oil vinaigrette
Choice of:
Spicy beef and scallion dumplings with soy ginger sauce
Lobster pancakes with stir-fried wild mushrooms, red chili, scallions and coconut milk
Chef’s intermezzo
Choice of:
Grilled szechuan beef with sake, spicy soy, shallots and cilantro
Grilled garlic shrimp with black fettucini and red curry coconut sauce
Wok-sauteed vegetables with choice of wasabi mashed potatoes or five vegetable fried rice
Chef’s selection for dessert

Primehouse, David Burke
616 N Rush St (312-660-6000)

Lunch
Choice of:
Soup of the day
Organic mixed greens with baby tomatoes and fresh herbs
Surf and turf dumplings with short rib barbeque and lobster lemon
Choice of:
Turkey club sandwich with tomato, applewood smoked bacon, bibb lettuce, lemon pepper mayo and sweet potato chips
Prime dry-aged ribeye sandwich with smoked mozzarella, caramelized onions, wild mushrooms, tomato tapenade and herb frites
Rock shrimp pasta with cavatappi, peas, mint and sweet butter
Aged 207L marinated filet salad with arugala, maytag blue cheese, baby tomatoes, red onion and balsamic vinaigrette
Dessert sampler: Cheesecake lollipop, milkshake

Dinner
Choice of:
Chilled seafood taster with shrimp cocktail, one east coast and one west coast oyster, cocktail sauce, mignonette and lime soy sauce
Lobster bisque with green apple essence and lobster spring roll
Baby arugula salad with truffle-smoked tomatoes, pine nuts, goat cheese fondue and white balsamic vinaigrette
Choice of:
Petite southside bone-in filet with basil-whipped potatoes and tempura green beans
Baby delmonico steak with truffle asiago skins, asparagus and shallots
Bacon-wrapped shrimp benedict with a potato cake, quail eggs and chili oil tapenade
Dessert sampler: cheesecake lollipop, milkshake

Devon Seafood Grill
39 E Chicago Ave (312-440-8660)

Lunch
Choice of:
Jumbo lump crab cake
Maine lobster bisque
New England clam chowder
Caesar or house salad
Choice of:
Pan-roasted chicken breast
Veggie or shrimp ravioli
Grilled salmon salad
Almond-crusted tilapia
Maryland-style crab cakes
Choice of:
Fresh berries with homemade whipped cream
New York-style cheesecake

Dinner
Choice of:
Jumbo lump crab cake
Maine lobster bisque
Spicy Creole gumbo
Caesar or house salad
Choice of:
Pan-roasted chicken breast
6 oz. center cut filet
Veggie or shrimp ravioli
Maryland-style crab cakes
Seared George’s Bank scallops
Choice of:
Chocolate velvet cake
Key lime pie

The Drawing Room at Le Passage
937 N Rush St (312-255-0022)

Dinner
Choice of:
Frisee with celery root, pumpkin seeds and brown butter vinaigrette
Caramelized apple soup
Roasted butternut squash soup
Choice of:
Crisp potato with spiced coppa, truffle and double cream cow’s milk cheese
Deconstructed potato salad with bacon, poached egg, herb potatoes, lemon aioli and cornichon vinaigrette
Choice of:
Lemon risotto with mascarpone, meyer lemon and lavender gremolata
Skate with sauteed skate wing, baby arugala, roasted sunchoke, sultanas and caper emulsion
Verjus braised pork belly, shaved spicy pecans, smoked eggplant puree and apricot

Four Seasons Café, Lounge and Restaurant
120 E Delaware Pl (312-649-2349)

Dinner
Choice of:
Jerusalem artichoke bisque
Caramelized Nantucket Bay scallops
Choice of:
Plum snapper with crisp calamari winter citrus salad, roasted garlic and saffron aioli
Kurobuta pork shank with parmesan polenta, swiss chard and red pepper coulis
Choice of:
Lemon curd cake
Lemon cream cannoli
Crème fraiche parfait with mango-passion fruit sorbet

Kiki’s Bistro
900 N Franklin St (312-335-5454)

Lunch
Choice of:
Assorted duck and liver patés with traditional condiments
Onion soup gratinée
Choice of:
Duck leg confit with green lentils
Steak frites with mâitre de beurre
Grilled salmon with hollandaise sauce
Choice of:
Lemon tart with raspberry sauce
Kiki’s crème brulée with chocolate bottom

Dinner
Choice of:
Fricasée of mushrooms with madeira sauce
Duck raviolis with natural jus
Onion soup gratinée
Choice of:
Lamb brochette with couscous and lamb jus
Duo of duck breast and duck confit with green peppercorn sauce
Poached king salmon with hollandaise sauce
Choice of:
Lemon tart with raspberry sauce
Kiki’s crème brulée with chocolate bottom
Croustade de poire with caramel sauce

Landmark
1663 N Halstead St (312-587-1600)

Dinner
Soup amuse
Spiced pumpkin seed salad with goat cheese, carrot ribbons and pumpkin seed vinaigrette
Choice of:
Barbecue-glazed swan creek heirloom pork chop with white cheddar grits and sweet onion marmalade
Wood-grilled mahi mahi with braised red cabbage, Northern Spy apple and cippolini onion glaze
Chocolate ganache tart with maple ice cream and candied orange

One Sixty Blue
1400 W Randolph St (312-850-0303)

Dinner
Choice of:
Belgian endive salad with great hill bleu cheese, mixed greens, candied walnuts, basil oil, tomato and hazelnut vinaigrette
Homemade soup served tableside
Homemade parmesan gnocchi with butternut squash, marcona almonds, amaretto cookie crumble and mostarda fruit
Choice of:
Lake Superior whitefish with suckling pig, brussels sprout, baby carrot, leek puree and red wine reduction
Hudson Valley magret duck breast with fuyu persimmon, fennel seed crust, Chicago co-op honey, manzanilla olive and licorice emulsioin
Korubuta pork tenderloin with crispy pork belly, red cabbage confit, Carolina Ruby sweet potato, Seedling apple salad and juniper berry sauce
Vegetarian daily preparation
Choice of:
Coconut crunch with white chocolate-coconut mousse, macadamia nut crisp, lime foam and fresh pineapple
Homemade sorbet with almond tuile, seasonal fruit and raspberry coulis
Banana-mascarpone cannelloni with jivara milk chocolate cremeux, caramelized banana and banana sherbet

The Peninsula
108 E Superior St (312-337-2888)

Dinner
Choice of:
Maine lobster bisque with curry, brioche and tarragon
Ahi tuna tartare with fennel, mango, avocado and radish
Choice of:
Roasted organic chicken breast with wild mushrooms, brussels sprouts, bacon and chicken jus
Grilled king salmon with ricotta gnocchi, basil sauce and tomato confit
Choice of:
Green tea tiramisu with jasmine panna cotta and ginger tea jelly
Persimmon date pudding with brazil nuts and banana milk chocolate ice cream

Naha
500 N Clark St (312-321-6242)

Lunch
Choice of:
Acorn squash soup with Hay River spaghetti squash, pumpkin seed oil, toasted brioche croutons and chives
Salad of Jonagored apples, Beauty Heart radishes, shaved spanish montelerraina cheese, watercress and apple cider-sherry vinaigrette
Chilled Wianno oysters with homemade crème fraiche and candied winter citrus
Choice of:
Southern fried chicken salad with roasted corn, glazed pecans, shaved red onion, torn flat-leaf parsley and housemade buttermilk ranch dressing
Twisted gigli pasta with broccoli rabe, sweet red peppers, wood-grilled Tuscan lacianto kale, sweet garlic cream and toasted focaccia
Confit duck leg and wilted Italian frisee, crimson raisins, Turkish apricots, caramelized fennel and port syrup
Great Lakes whitefish and Kurobuta fresh bacon with celery root remoulade, buttered kohlrabi beans and grain mustard
Choice of:
Dark chocolate cake with black forest ice cream and pinot noir
Caramel Hawaiian pineapple tart with toasted almond ice cream and coconut

Dinner
Choice of:
Acorn squash soup with spaghetti squash, toasted foraged hickory nuts and barrel-aged bourbon maple syrup
Salad of hand-picked garden greens, Nancy’s Hudson Valley camembert, anjou pears and pomegranates
Cured Lake Superior trout, Door Country golden whitefish caviar, a mosaic of nicoise garnishes and toasted brioche
Choice of:
Wild Great Lakes whitefish with a warm salad of hoop house spinach, wood-grilled bermuda onions, roasted turnips, chervil and red wine lobster sauce
Roast quail with a fondue of Anson Mills soft corn polenta, North Country slab bacon, cavolo nero greens, confit garlic, cured tomatoes and tarragon
Organic carnaroli risotto, butternut squash, hen of the woods mushrooms and wilted beet greens
Choice of:
Dark chocolate cake with black forest ice cream and pinot noir
Caramel Hawaiian pineapple tart with toasted almond ice cream and coconut

Park Grill at Millennium Park
11 N Michigan Ave (312-521-7275)

Lunch
Choice of:
Country bean soup with swiss chard and sundried tomato relish
Endive and blood orange salad with shaved fennel, watercress, candied pumpkin seeds and blood orange vinaigrette
Choice of:
Rushing Waters rainbow trout with celery leaf salad, preserved lemon, pumpernickel croutons, crème fraiche and american caviar
Bernie’s mom’s chicken pot pie (well not really) with chanterelle mushrooms, butternut squash and sage
Choice of:
Chocolate pot de crème with espresso shortbread and orange supremes
Lemon-thyme panna cotta with oven-roasted strawberries and lemon crisp

Dinner
Choice of:
Malaysian shrimp sugar cane sate with cucumber, cilantro and sweet soy
Endive and blood orange salad with shaved fennel, watercress, candied pumpkin seeds and blood orange vinaigrette
Choice of:
Rushing Waters rainbow trout with celery leaf salad, preserved lemon, pumpernickel croutons, crème fraiche and american caviar
Hand-cut papardelle pasta with slow-cooked rabbit ragout, parmesan and chives
Slow-cooked Berkshire pork with annatto seeds, smoked cheddar grits and caper-raisin relish
Choice of:
Chocolate pot de crème with espresso shortbread and orange supremes
Lemon-thyme panna cotta with oven roasted strawberries and lemon crisp

437 Rush
437 N Rush St (312-222-0101)

Lunch
Bruschetta al pomodoro, toasted italian bread topped with oven-roasted cherry tomatoes and capers
Chicken Monte Carlo, pan-seared skinless chicken breast with prosciutto, fontina and buttered parmigiano spinach
Tiramisu

Dinner
Choice of:
Caprese salad with basil pesto and aged balsamic vinegar
Caesar salad in a Parmigiano-Reggiano basket
Lobster bisque
Choice of:
Tortellini di vitello burro e salvia, homemade tortellini of ground veal with brown butter, parmigiano and sage
Grilled chicken mattone, marinated whole-grilled chicken under a brick with mixed greens and chianti vinaigrette
Grilled Lake Superior whitefish
Choice of:
Gianduia chocolate mousse with wild berries and pistachio crème anglaise
437 tiramisu

Prosecco
710 N Wells St (312-951-9500)

Dinner
Choice of:
Insalata mista, mixed salad with tomato, cucumber, red onion, carrot and red wine vinaigrette
Zuppa d’aglio arrosto, roasted garlic soup with mozzarella crostini
Choice of:
Cavatelli pomodori pesto, housemade ricotta dumpling with tomato, pesto and goat cheese
Petto di pollo gratinato, balsamic-marinated chicken breast with grilled portabello mushroom, fresh mozzarella, dolcetta d’alba reduction and grilled asparagus
Rigatoni norcina, grooved tube of pasta with pancetta, mild sausage and light tomato cream sauce
Tilapia with Sicilian cherry tomatoes, spinach, cremini mushrooms and marinara broth
Melanzane griglia e forno, grilled and baked eggplant with fresh and smoked mozzarella and tomato sauce
Choice of:
Torta du mele, baked apple puff pastry tart with cinnamon ice cream and caramel drizzle
Torta al cioccolata, chocolate decadence cake with crème anglaise and berry sauce

Pump Room
1301 N State St (312-266-0360)

Lunch
Choice of:
Potato leek soup with grilled new potatoes and caramelized leeks
Pump Room salad with organic mesclun, endive, blueberry-balsamic vinaigrette and thyme lavash
Chilled local beets with chioggia, indiana goat cheese crema and chimmichurri
Choice of:
Roasted Amish chicken with boudins, cabbage, caramelized shallots and sherry chicken jus
Apple-scented risotto with roasted apples, fennel and almond emulsion
Braised beef shortrib panini with grilled red onions, whole grain mustard on potato-rosemary bread and fries or chips
Choice of:
Bittersweet chocolate tart with almond brittle ice cream
White chocolate cheesecake with trio of sauces, black pepper lemon curd; strawberry-balsamic; blueberry-thyme
Seasonal ice creams and sorbets

Dinner
Choice of:
Potato leek soup with grilled new potatoes and caramelized leeks
Pump room salad with organic mesclun, endive, blueberry-balsamic vinaigrette and thyme lavash
Chilled local beets with chioggia, indiana goat cheese crema and chimmichurri
Choice of:
Roasted Amish chicken with boudins, cabbage, caramelized shallots and sherry chicken jus
Roasted line-caught codfish with white bean cassoulet, crispy berkshire bacon and chicken-scented nage
Braised beef shortrib with carrot soubise, shitake mushrooms and braising liquid
Choice of:
Bittersweet chocolate tart with almond brittle ice cream
White chocolate cheesecake with trio of sauces, black pepper lemon curd; strawberry-balsamic; blueberry-thyme
Seasonal ice creams and sorbets

Republic
58 E Ontario St (312-440-1818)

Lunch
Salmon rangoon
Miso soup
Choice of:
Sesame sauce with tofu, chicken, beef and shrimp
Orange sauce with tofu, chicken, beef and shrimp
Lemongrass grill of tofu, chicken, beef and shrimp
Sushi combo of tuna, salmon, yellowtail, ebi, unagi and california maki
Sushi combo of tuna, salmon, yellowtail and dragon maki

Dinner
Choice of:
Beef satay and chicken gyoza
Republic salad with ginger dressing
Choice of:
Hong Kong steak
Shiro miso salmon
Fried garlic prawns
Sushi and sashimi melange
Choice of:
Ginger crème brulee
Japanese mochi

Riva, Navy Pier
400 E Grand Ave (312-644-7482)

Lunch
Choice of:
Lobster corn bisque
House salad
Choice of:
Whitefish with haricot verts and lemon caper butter sauce
Pistachio and cheese ravioli with brown butter and sage
Lemon chicken breast with mashed potatoes and pan jus
Choice of:
Carrot cake with vanilla sauce
Hazelnut, vanilla, chocolate and coconut gelatos

Dinner
Choice of:
Lobster corn bisque
Caesar salad
Choice of:
Atlantic salmon with haricot verts and lemon caper butter sauce
Pistachio and cheese ravioli with brown butter and sage
Blue cheese-crusted sirloin with steamed broccoli and mashed potatoes
Choice of:
Carrot cake with vanilla sauce
Hazelnut, vanilla, chocolate and coconut gelatos

Roy’s
720 N State St (312-787-7599)

Dinner
Appetizer sampler:
Chicken and glass noodle spring roll
Coconut-crusted tiger shrimp
Mongolian grilled baby ribs
Tender-braised honey mustard short ribs with lomi lomi tomatoes, veal reduction and white wine butter
Teppenyaki grilled shrimp with house-made gnocchi, port reduction and wild mushroom cream
Blue crab dynamite-crusted ono with pineapple fried rice and spicy sesame cream
Choice of:
Roy’s melting hot chocolate souffle
Pineapple upside down cake with crème anglaise and caramel sauce

Smith & Wollensky
318 N State St (312-670-9900)

Lunch
Choice of:
Wollensky’s famous split pea soup
Mixed greens salad
Choice of:
Sliced steak sandwich
Atlantic salmon
Lemon pepper chicken breast with choice of whipped potatoes, fresh cut french fries or vegetables
Apple betty

Sullivan’s Steakhouse
415 N Dearborn St (312-527-3510)

Lunch
Choice of:
Iceberg wedge with blue cheese dressing
Mixed greens with raspberry vinaigrette
Choice of:
6 oz. filet
Grilled atlantic salmon
Garlic lemon chicken breast
Choice of:
Crème brulee
Home-made cheesecake
White chocolate mousse

Dinner
Choice of:
Iceberg wedge with blue cheese dressing
Mixed greens with raspberry vinaigrette
Choice of:
8oz. filet
Stuffed shrimp
Garlic lemon chicken breast
Choice of:
Crème brulee
Home-made cheesecake
White chocolate mousse

Sushi Samba Rio
504 N Wells St (312-595-2300)

Lunch
Choice of:
Peruvian chupe mixto
Seared otoro Kobe beef
Choice of:
Hanger steak teriyaki
Pan-seared scallops
Choice of:
Tres leite
Coco duo

Dinner
Choice of:
Hamachi tiradito
Aji amarillo poached lobster
Choice of:
Black bass
Kurobuta pork chop
Choice of:
Fuji apple ceviche
Warm chocolate banana cake

Viand
155 E Ontario St (312-255-8505)

Lunch
Choice of:
Soup of the day
House salad
Choice of:
Any sandwich on menu
Any pasta on menu
Choice of:
Any dessert on menu

Zest
505 N Michigan Ave (312-321-8766).

Lunch
Arugula salad with feta cheese, cherry tomatoes and lemon-thyme vinaigrette
Mango and chicken sublet with pesto-shitake mushroom risotto
Lemon meringue tart with raspberry coulis

Dinner
Thai mint gravlox on yellow corn pancake with with mango sour cream
Cajun-crusted New York strip with horseradish-baked potato, yellow beans, bacon and homemade barbeque sauce
Chocolate opera cake