Over the years, chef/owner Michael Taus,
one of Charlie Trotter’s most successful protégés and a well-respected
restaurateur in his own right, has built a large and loyal following of fans.
Taus is very proud of the opportunity to celebrate a 19th anniversary. “When I
look back at the list of restaurants that were named best new restaurants of
1994 by Chicago Magazine, I can see
that only three are still in existence and, of the fine dining restaurants
included, only ZEALOUS is still open,” he said. “It’s a testament to our guests
and to the many staff people who have contributed to our success over the
years. We’ve worked very hard to maintain the quality and of our food and our dining
experience. We have tried to stay cutting edge and creative with our menu yet
still be accessible to a wide range of food lovers. We’re proud that we’re
still getting rave reviews.”
The 19th anniversary
celebration will include three features. First, there will be a special
five-course menu for $85 (plus tax and gratuity), comprised of the “best of the
best” dishes during the past 19 years. This menu will change weekly throughout
the months of August and September. Wine pairings for an additional $50 per
person also will be available.
For the week beginning April 8, the first
course will be Big-Eye Sashimi Tuna Wrapped with Prosciutto and Basilin Rice
Paper with Housemade Kim Chee (this dish was featured in 1993). The second
course will feature Grilled Hudson Valley Foie Gras, Spicy Lobster Toast and
Roasted Pineapple Vinaigrette (featured in 2000). The third course will present
New Zealand Lamb Chops, Caramelized Onion Barbecue Sauce and Black-Bean Corn
Salsa (1995). The fourth course will be Chilled Lychee and Melon Soup with
Tropical Granita (1997). The dessert course will be Steamed Valrhona Chocolate
Ginger Pudding Cake with Opal Basil Ice Cream (1999). The feast will finish
with a selection of Mignardises.
A second element of the celebration will
be a “blast from the past” selection. The a la carte menu will incorporate
several dishes that have been favorites throughout the 19 years. “We have had
so many requests for items that go all the way back to our days in Elmhurst (ZEALOUS
was in Elmhurst, Ill. from 1993 to 1999 before the restaurant moved to its present
Chicago River North location in 2000) that we felt it would be great to offer
these favorites to our guests who may not want to indulge in a full five-course
dinner,” said Taus.
Thirdly, ZEALOUS is going to celebrate the
year 1993 with a special treat for wine lovers: Guests who bring in their own
bottle of 1993 vintage wine can enjoy it without a corkage fee.
Looking back over the years, one of Taus’
proudest achievements is that ZEALOUS was ahead of its time in going farm-to-table,
which is now a trend among many upscale restaurants. “We were buying from Nichols’
Farm, for example, from the beginning,” said Taus. “My great grandfather was a
farmer and also had an amazing garden. I’ve always appreciated using farm fresh
ingredients. Using the freshest ingredients from local farmers has always been
a priority for us.”
Taus is also proud of ZEALOUS’ culinary
tradition. “We’ve always used classic French technique to produce delicious
food with a lot of global influences, and we’ve always had a strong selection
of vegetarian dishes. Both were cutting edge at the time we opened and they
remain as contemporary as ever today.”
“We’re
looking forward to welcoming our fans as well as newcomers to the ZEALOUS
experience,” said Taus. “We always really, really care—every day we give a
hundred and ten percent to make sure everyone has an amazing time with us.”
ZEALOUS is located at 419 W. Superior,
Chicago, IL 60654. For more information on ZEALOUS or to make reservations,
please contact the restaurant at (312) 475-9112 or visit the website at www.zealousrestaurant.com.
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