Treat Yourself to Special Summer Dining Deals Beginning July 3

Maxwell's at the Club (500 N. Kingsbury St., Chicago; 312-527-5800), located on the first floor of the East Bank Club has special summer dining deals slated for Tuesday, Wednesday, Thursday and Friday nights beginning  July 3.  Maxwell's at the Club is a sophisticated yet casual contemporary American restaurant at the East Bank Club, offering a broad selection of delicious small plates, salads, entrées, desserts and wines. While the East Bank is a private, Maxwell's is open to the public. The restaurant serves lunch weekdays 11:30 a.m. to 2:30 p.m. and evenings 5:30 p.m. to 9:30 p.m. It is closed on weekends during the summer. Maxwell's also features complimentary live music in the bar nightly, Tuesday through Friday, 5:30 to 9:30 p.m.

July Daily Specials

 

 

Tuesdays

Lobster Tails Dinner
Maxwell's at the Club (500 N. Kingsbury St.) celebrates lobster every Tuesday this month with a Lobster Tails Dinner. Every Tuesday, enjoy succulent, cold-water twin lobster tails broiled to perfection and served with vegetables of the day. The price is $38.50. For reservations, call (312) 527-5800, extension 301, or schedule online using the Book a Table feature at http://www.eastbankclub.com/dining/maxwells-at-the-club




Wednesdays

Farm to Table Night
Maxwell's at the Club (500 N. Kingsbury St.) treats customers to a Midwestern farm-style dinner each Wednesday this July. Enjoy a three-course prix fixe meal of an appetizer or salad, an entrée and a dessert for $25. All ingredients for the meal are sourced from Illinois, Indiana, Iowa, Wisconsin, Ohio and Minnesota farms. Due to the seasonable availability of certain items, the menu changes each week. For more information on weekly menus or for reservations, call (312) 527-5800, extension 301, or visit http://www.eastbankclub.com/dining/maxwells-at-the-club

Small Plates Evening
Also on Wednesday evenings, Maxwell's at the Club (500 N. Kingsbury St.) invites customers to select any three choices from the special Small Plates menu for just $24. The small plates menu changes weekly but can include savory tastes such as seared Ahi Tuna complete with avocado, corn tortilla chips, and fire-roasted corn salsa, Seasonal Fresh Oysters on the Half Shell, and Flame-Seared Skirt Steak accompanied by sautéed wild mushroom and balsamic glaze.  For reservations or menu information, call (312) 527-5800, extension 301, or visit http://www.eastbankclub.com/dining/maxwells-at-the-club

Thursdays

Baby Back Ribs Night
Prepare yourself for lean, meaty American Family Farm Baby Back Ribs slathered in Maxwell's tangy BBQ sauce. Every Thursday night this July, treat yourself to a pound-and-a-half full slab of delicious baby back ribs, served with corn on the cob, smashed potatoes and cole slaw. The dinner is just $18. For reservations, call (312) 527-5800, extension 301 or visit http://www.eastbankclub.com/dining/maxwells-at-the-club


Fridays

Italian Night
Feast on exquisite Italian cuisine every Friday night at Maxwell's at the Club (500 N. Kingsbury St.) Enjoy unlimited access to your Italian favorites at Maxwell's extensive buffet. The buffet is complete with an antipasto selection, Caprese and Caesar salads and entrées including Grilled Swordfish and Risotto with Butternut Squash.  A build-your-own pasta station is also available and includes a wide range of sauces, pastas and add-on ingredients. The meal concludes with dessert options from a special menu including Sorbet, Chocolate Amaretto Tart, and Gelato. Maxwell's Italian Night costs $28 for adults and $12 for children 10 and under. Make a reservation at (312) 527-5800, extension 301, or visit http://www.eastbankclub.com/dining/maxwells-at-the-club

Fleming's Introduces Small Plate, Big Pour special

Fleming’s Prime Steakhouse & Wine Bar once again delivers by introducing the new dining experience, Small Plates, Big Pours. This new special features a pairing of seven original Flemings’ Small Plates with seven oversized, Big Pour selections from the Fleming’s 100 ® wine menu for only $24.95. Diners can choose from an option of upscale bites including Sliced Filet Mignon, Shrimp Scampi Skewers, Petite Lamb Chops, Seared Ahi Tuna, New Bedford Scallops, Fillet Mignon Skewers or Lobster Tempura. Accompanying wine options include a Penley Gryhpon Merlot (Australia), a Paco& Lola Albariño (Spain), a Cline Cashmere Red Blend (California), a A to Z Wineworks Pinot Noir Oregon), a Cakebread Sauvignon Blanc (Napa Valley), a B.R. Cohn Silver Cabernet (Napa Valley) and a Silverado Chardonnay (Napa Valley).

The Small Plates, Big Pours special only runs for a limited time in the Fleming's bar area at both the Chicago (25 E Ohio, 312-329-9463) and Lincolnshire (960 Milwaukee Ave, 847-793-0333) locations. This is a can't miss opportunity to experience the delicious and upscale offerings of Fleming's at an amazing price. We hope to see you there!

Fleming’s Prime Steakhouse & Wine Bar Debuts Small Plates; New 99 Calorie Cocktail

Fleming’s Prime Steakhouse & Wine Bar continues to set the standard in steakhouse dining with its introduction of seven Small Plates to its menu this week.


These lighter, healthier dishes represent a whole new way to dine at Fleming’s (25 E. Ohio St., Chicago; 312/ 329-9463 and 960 Milwaukee Ave., Lincolnshire, Ill.; 847/ 793-0333)– to be enjoyed anytime with a glass of wine, shared with friends, or as a starting course to a meal. 


They can even be an alternative to a large entrée. Fleming’s Small Plates are reminiscent of a Mediterranean style of dining and dishes like the Sliced Filet Mignon with Shiitake Risotto blend Asian influences with European flavors. Others like the Lobster Tempura are a variation on a Fleming’s favorite.



“One of my favorites is the Lobster Tempura,” says Russell Skall, Fleming’s Executive Chef. “We took a guest favorite that was an indulgent, high-calorie appetizer, and recreated it.


"You still have the succulent lobster and dipping sauce only now it’s paired with a salad and has only half the calories.”


Skall began creating and testing Small Plate combinations nearly two years ago. What started with close to 100 original dishes was paired down to 25, then 10, and finally the best seven that join the Fleming’s menu starting on September 21.


The seven new Small Plates include: Sliced Filet Mignon on shiitake risotto, chili oil, drizzled with porcini butter; Jumbo Shrimp Scampi Skewers with chimichurri dipping sauce and avocado citrus salad; New Zealand Petite Lamb Chops with pistachio-mint pesto, “F-17” sauce, and polenta fries; Ahi Tuna Skewers with wasabi aioli, sweet tomato vinaigrette, and homemade wonton chips; New Bedford Scallops with meyer lemon-honey glaze, baby carrots, green beans, and asparagus; Filet Mignon Skewers with gorgonzola-bacon fondue, mozzarella and sweet tomato salad; and Fleming’s Lobster Tempura with soy-ginger dipping sauce, arugula, jicama and apple salad.

“Small Plates let our guests customize their meal and their dining experience,” says Skall. “They are a direct response to requests we’ve received for more choice in portion size, light options and items to share.”


Fleming’s Small Plates range in price from $15.50 – $22.95. As with the majority of Fleming’s menu, they can be modified to be gluten free upon request. Guests also will find a contemporary new look and feel to Fleming’s menu designed to be lighter and easier to read and including original artwork from noted artist Thomas Arvid.


Also debuting this week is Fleming’s newest “5 6 7” bar menu with five wines from the new Fleming’s 100, Widmer Brothers Hefeweizen (available 2 for $6), and the Stiletto – a 99-Calorie cocktail in honor of Breast Cancer Awareness Month.

Showing Off Shochu on Wayne's Weekend

NBC-5’s Wayne Johnson was kind enough to invite Shochu Executive Chef/Partner Josh Hansen to NBC this morning to demonstrate how to make grilled small plate dishes featured at Shochu. Wayne’s recent visits to Shochu inspired him to host a dinner party featuring grilled small plates, and he enlisted Josh to share his knowledge on Wayne's Weekend. Chef Josh demonstrated two yakitori, or grilled, skewers: bacon wrapped quail and shrimp with Asian pear. A thunderstorm may have ravaged Chicago last night, but this morning it was nice enough to have the segment outside on the Plaza!

In case you missed the segment, you can read more about it here.

This was Chef Josh’s second TV segment of the week! Shochu’s television star also appeared on WGN-TV’s noon news Lunchbreak segment on Monday, June 2, to demonstrate grilled skirt steak lettuce wraps and the shrimp with Asian pear yakitori.

Shochu is located at 3313 N. Clark Street, Chicago, IL 60657. Reservations can be made by calling (773) 348-3313. Please visit the Shochu Web site at http://www.shochuchicago.com/.