Big Chef Big Savings on Super Bowl Sunday in Schaumburg

Share:             

Big Chef Burgers (1602 E. Algonquin Road in Schaumburg,  847-221-8539) has launched a Big Super Sunday Special and invites everyone to the party, 11 a.m. to 10 p.m. Super Sunday (February 2, Dine-In Only). Bring your friends for an afternoon and evening of great food and viewing the big game on 4 sixty-inch televisions strategically positioned throughout the restaurant.   

   

You'll be thrilled with the Big Deal pricing that chef Cristiano Bassani has in store. All of Big Chef's homemade artisan Neapolitan pizza will be half-off all day this Sunday. Half pound hormone-free burgers (beef, turkey and vegetarian) in various delicious combinations will be half off during half time.

    

Big Chef has introduced a special new Caramel Frappuccino Shake and take note: shakes are made with gelato and can be "spiked" as you like. And, of course, a bucket of beer will be available featuring Coors, Budlight, MGD and Miller for just $12. No reservations are necessary.

Enjoy Half-Off Neapolitan Pizzas 4-7 pm Monday through Thursday at Big Chef Burgers Dine-In Only

If you haven't tried Big Chef Burgers that just opened in early January at 1602 E. Algonquin Rd. in Schaumburg, now's the perfect time. The robust 6 ft. 6 inch "Big Chef" Owner Cristiano Bassani is offering an introductory special every Monday through Thursday, featuring the restaurants homemade wood-fired Neapolitan pizzas at half off. The deal is good through February 28.

 

Big Chef features a number of pizzas to suit all tastes including: Pizza Con Buffalo with Mozzarella, Prosciutto, Arugula and cherry tomatoes; Pizza Con Pancetta E Grana with tomato sauce, Pancetta and shaved Parmesan; Pizza Con Prosciutto Cotta E Funghi with tomato sauce, sautéed mushroom, Italian ham, and Mozzarella; Pizza Margarita with tomato sauce, Mozzarella and basil; Pizza Salsiccia E Cipolla with tomato sauce, homemade mild Italian sausage, onion and Mozzarella; Quattro Formaggi with Mozzarella, Gorgonzola, Brie, and Fontinella cheeses; Quattro Stagioni with tomato sauce, Italian ham, artichokes, sautéed mushrooms, and black olives,. And Pizza Vegetariana with tomato sauce, Mozzarella, roasted pepper, grilled eggplant, zucchini, and sautéed spinach. All pizzas are $8 each; $4 Monday through Thursday from 4 p.m. to 7 p.m. dine in only.

 

 

In addition to pizza, the new eatery offers gourmet burgers, homemade gelato milkshakes, artisan salads, desserts and full bar service.

For more information, please call Big Chef Burgers at (847) 221-8539 or visit the website at www.bigchefburgers.com.

 Share:            

Lunch Hour Music with Chris Goranson at the Chicago French Market this Wednesday

Wednesday January 29
Lunch Hour Music
11 a.m. to 2 p.m.
Complimentary
Chris Goranson

Noted Chicago jazz guitarist and Chicago French Market favorite, Chris Goranson returns 11 a.m. to 2 p.m. Wednesday, January 29 for the market's lunch time entertainment. Chris Goranson is a 26-year-old musician that grew up in Libertyville. Goranson is a guitar teacher with a degree in Jazz Performance from Northern Illinois University. Currently, he plays in a rock band called OurGlass, who has had several gigs at Ace Bar in Lincoln Park and Our Glass recently performance for JBTV.  

Celebrate an Exquisite Valentine's Weekend at Oceanique

Evanston, IL -- If you're looking for an exceptional dining experience this Valentine's weekend, look no further than Oceanique (505 Main Street, 847-864-3435) in Evanston. Recognized as the best seafood restaurant in the Chicago area and one of the top in the nation, Chef Mark Grosz has prepared a special meal - perfect for couples wishing to enjoy one of the most delicious and memorable meals ever. Valentine's will be celebrated both Friday, February 14 and Saturday, February 15.

Planning to pop the question? Think about doing it at Oceanique. The dining room is intimate, the atmosphere is sexy and the service is superb. 

The beautiful special Valentine's menu features five courses with or without a Champagne or wine pairings. The cost is $99 per person without pairings, excluding tax and gratuity. Add an additional $150 per person with Champagne or $69 for the "Intro", $125 for the "Premiere" or $250 for "The Grand wine pairings."

The meal begins with a Chef's Surprise, followed by your choice of Wild Maine Diver Sea Scallops, Country Pate, Butternut Squash Ravioli, Chilled Maine Basket Island Oysters, Pear Maytag Blue Cheese Salad, or Wild Maine Lobster. The third course is an intermezzo of Passion Fruit Sorbet. Choose from Wild Maine Skate, Organic Arctic Char, Nebraska Prime Filet Mignon, Organic Spanish Turbot, Eggplant Heirloom Carrots and Pea Tips, or Wild Maine Lobster for your entrée. Finish with the dessert from the chef's pastry selections.

Oceanique serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.

 

Friday, February 14, 2014

Saturday, February 15, 2014

Without Pairing - $99 per person

Add
 Champagne Pairings - $150 per person

Wine Pairings - Intro - $69 per person
Wine Pairings - Premier - $125 per person
Wine Pairings - Grand - $250 per person  

(excluding tax and gratuity)

1er

Chef's Surprise

2ème

Wild Maine Diver Sea Scallops

Lobster-Soy Broth       Kimchi      Cilantro

Country Pate

Almonds   Parsley-Apple Salad     Blackberry Gelée     Poilâne Toast   

Butternut Squash Ravioli 

Fennel      Prosciutto      Crispy Sage       Walnuts

Chilled Maine Basket Island Oysters (6)

Jalapeño-Red Onion Salsa    Radish      Seaweed       

Pear   Maytag Blue Cheese Salad

Red Watercress      Pecans      Buttermilk       

Wild Maine Lobster   

Bufala Mozzarella     Caviar     Basil     Avocado                 

3ème

Passion Fruit Sorbet

Main

 Wild Maine Skate

Fennel     Pea Tips     Green Beans    Porto    

 Organic Arctic Char

       Elote       Butternut Squash       Turmeric     Poblano      

Nebraska Prime Filet Mignon

         Escargot       Purple Potatoes      Chanterelles    Red Onion     

Organic Spanish Turbot

   Fennel      Heirloom Carrots     Purple Potatoes     Lemongrass    

Eggplant   Heirloom Carrots   Pea Tips

Chanterelles        Red Onion        Leek-Basil Broth       

Wild Maine Lobster

          Golden Beets     Pea Tips     Basil Potato     Yuzu-Saffron     

5ème

Chef's Pastry Selections

     

Mark Grosz

Chef de Cuisine / Entrepreneur

 

Maine Basket Island Oysters
 

 Wild Maine Lobster