Friday, August 6, 2010

New August additions arrive at May Street Market in Chicago

BYOBEER Menu with Growing Power
May Street Market partners with local farm Growing Power to offer a week long BYOBEER Menu offered at dinner from Thursday, August 19 through Thursday, August 26. The four course dinner is $29 per person.

Start with an appetizer, Chilled Corn Soup with smoked tilapia, cilantro pesto and corn nuts, or Chicken Liver Truffle Spread, grilled dark rye and fig compote. The second course, the salad, include Pig’s Head, black garlic aioli, salad bouquet and pickled cabbage, or Fried Green Tomato, vine ripened tomato salad, lemon and olive oil vinaigrette, and zucchini chutney. For the main course, try Sous Vide/Grilled Hanger Steak, heirloom carrot salad and chive spaetzle, or Seared Scallop, roasted plums, Bari Foods’ Barese sausage, goat cheese and artichoke puree. Finally, indulge in Chocolate Fondant Cake with Dragson’s Milk ice cream, Terry’s Toffee orange blossom and lavender syrup, or Whipped Sweet Ricotta, with peaches and honey drizzle, for dessert.

Make a reservation for the dinner by calling (312) 421-5547 and visit for recommended beer pairings from chef/owner Alex Cheswick.

New Cracker Jack Ice Cream
Cool off with a new treat on May Street Market’s dessert menu, Cracker Jack Ice Cream, caramel popcorn ice cream with homemade cracker jacks sprinkled on top ($5). Find a special prize underneath every bowl of Cracker Jack Ice Cream, just like a regular box of Cracker Jacks.

About May Street Market
May Street Market is a contemporary American restaurant, located at 1132 W. Grand Ave. in Chicago. Chef Alex Cheswick delivers fresh food, hand-selected from local farmers and markets in Chicago to serve in May Street Market’s warm and friendly atmosphere at affordable prices. The restaurant is open for dinner 5 p.m. to 10 p.m. Monday through Saturday, and closed Sunday. May Street Market welcomes parties and banquets, and also offers its complete menu for carry out. For more information or to make a reservation, contact general manager Hamid Benna at (312) 421-5547 or visit

No comments: