Act One (1330 W. Morse Ave.; 773-381-4550) has launched a new fall menu, including more pub fare and vegetarian dishes while maintaining its modern-day gastropub roots."Gastropubs traditionally feature high quality food without a stuffy environment, and that’s exactly what Act One offers," says Act One general manager Mike Cordis. "The new dishes expand our offerings, and we’re confident the community will be pleased with the additions."
The fall Act One menu includes favorites like Lobster Mac and Cheese ($8) as well as a number of new options. Appetizer selections include Lobster Bisque, smooth and creamy soup with lobster and sherry cream ($7); Jerk Chicken Spring Rolls, fiery jerk chicken and caramelized plantain filling with sweet sugarcane dipping sauce ($7); and Tuna Carpaccio, shaved raw tuna served with sesame dressing, wasabi, avocado and arugula ($7).
Salads at Act One include a Spinach Salad, Champagne vinaigrette tossed with spinach leaves and topped with sliced strawberries and pears, candied pecans, shaved red onion and bacon ($7); Act One Caprese, goat cheese, tomato and grilled artichokes on a bed of arugula with balsamic reduction ($7); and a Chop Salad of lettuce, tomato, red peppers, avocado, onion, black beans, bacon and cheddar tossed in honey mustard dressing ($8).
The sandwich selections feature The Burger, 8 oz. Dietzler Farm burger with Gruyère, bacon and sautéed mushrooms on a brioche bun ($10); The Ribwich, slow-cooked short ribs on a brioche bun with pickled red onions, and Dunbarton cheddar blue cheese ($10); The Wrap, spicy arugula, Brie, sun dried tomato pesto, tomato and pears in a tomato basil wrap ($8); and The Club, sourdough bread with turkey, capicola, candied proscuitto, lettuce, tomato and garlic aioli ($9).
Entrées at Act One are served with a Vegetable du Jour and include options like Pork Wellington, pork tenderloin wrapped in mushroom duxelles and pastry, topped with Sauce Robert ($16); Vegetarian Shepherd’s Pie, served in a cast iron pan and topped with whipped potatoes ($13); Fish ‘N’ Chips, beer-battered haddock with crispy chips, housemade tartar sauce and coleslaw ($15); and Bistro Steak, grilled hangar steak in a red wine reduction and Duchess potatoes ($20).
Save room for dessert at Act One with selections like Tootsie Roll Cheesecake, housemade cheesecake served with Tootsie Roll ganache and a cinnamon wafer ($5); White Chocolate Panna Cotta with candied orange wheel and citrus caramel ($5); Roasted Pineapple Upside Down Cake with brown sugar cherry coulis ($5); and a Root Beer Float, Sprecher root beer with vanilla ice cream ($5).
Act One continues to offer a hearty brunch buffet every Sunday from 9:30 a.m. to 3 p.m. Dinner is served daily beginning at 5 p.m. Check the chalkboard for daily dinner specials.
About Act One
Act One is located at 1330 W. Morse Ave. in Chicago’s Rogers Park neighborhood. Act One is open for dinner Tuesday through Thursday, 5 p.m. to 10 p.m.; Friday and Saturday, 5 p.m. to 11 p.m.; and Sunday, 5 p.m. to 10 p.m. Brunch is served on Sunday from 9:30 a.m. until 3 p.m. For more information, or to make a reservation, call (773) 381-4550 or visit http://www.actonepub.com/. Follow Act One on Twitter at www.twitter.com/ActOnePub.
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