National Cheeseburger Day: The Ultimate Guide to a really cheesy holiday with a side of cronut

Wednesday, September 18 marks that time of year when we get to hunker down and stuff our mug with red meat and enough cheese to sink a battleship.

Luxe File Chicago rounded up some of the town’s top protein palaces where you can get downright carnivorous on National Cheeseburger Day. #moo

Au Cheval

Name: Cheeseburger Au Cheval

Price: $10.95

The 411: If you’ve been dreaming about breakfast while you’re out to dinner, then Brendan Sodikoff’s unpretentious whopper is the way to go. After biting into two succulent beef patties, heaped high with thick dill pickles, red onions, gooey cheddar cheese and the crown jewel – a perfectly fried egg - you may never want to sleep again.

Benny’s Chop House

Name: Fried Egg Truffle Burger

Price: $10.99 (includes home-made french fries or mixed greens)

The 411: If you’re a green freak like we are this sexy River North mancave might be your best pick. Benny’s reduces the carbon footprint with its Earth-friendly "Five Napkin" Fried Egg Truffle Burger, a delicious pairing of USDA Prime Rib Eye-and-New-York-Strip-steak patties, truffle oil-drenched mushrooms and fresh, locally-sourced ingredients from area farms and bakeries like Yuppie Hill Farm, River Valley Ranch and Red Hen Bakery. Not only will you leave appropriately stuffed but feeling a lot like a sustainability superhero, too.

Blackbird        

Name: Grilled PQM Short Rib Burger

Price: $15 (served with pommes frites; available for lunch only)

The 411: It’s the same old story: four impossibly creative restaurateurs open an impossibly chic restaurant that celebrates local, farm-fresh ingredients with a take-no-prisoners culinary prowess (and boy do they have the James Beard Awards to prove it). We love the Grilled PQM Short Rib Burger (short for Publican Quality Meats) which offers a decadent heaping of juicy short rib, kale, pickled ramps and a generous schmear of bacon cream cheese atop a sesame brioche bun. As far as haute burgers go, this one is the hottest in town.

Devil Dawgs

Name: Demon’s Delight

Price: $6.95 for a single patty; $7.95/double; $8.95/triple 

The 411: How the cronut has lasted this long we don't know but it seems that one Lincoln Park fast food eatery is not ready to give the popular breakfast hybrid its passed due papers. Just the opposite. So how does Devil Dawgs, best known for serving up some of the best hot dogs in the city, able to transform the traditional cronut into an edible art form? By drenching them with maple glaze and chunks of bacon. These little rascals are then stuffed to the point of bursting with one, two or even three beef patties, American cheese and the restaurant's secret Devil Sauce. We're thinking of two words: cholesterol blocker.

Jake Melnick's Corner Tap

Name: Monster Burger

Price: $49.95

The 411: Some countries test manhood by sending out young men alone into the Australian wilderness for months at a time, others ingest enough hallucinogens to land them in drug rehab – or a Grateful Dead concert. In Chicago, some rites of passage are more culinary than cunning. Take Jake Melnick’s Monster Burger, an eight-pound behemoth worthy of its own zip code, which dares patrons to prove their man meat by eating meat. You won’t win any medals but we guarantee it’s more enjoyable than naked vine-diving (unless you’re into that kind of thing).

Little Goat Diner

Name: Goat Almighty

Price: $17

The 411: When we heard that Stephanie Izard's "ode-to-the-Goat-God" sandwich might be too much of a mouthful, even for fans of the hairy and horny (no, not that one), four-legged creature, we wondered: "Haven't they ever heard of Jeff Corwin"? Then, we realized something extraordinary. With a name like the "Goat Almighty" - an inimitable mashup of BBQ pork, braised beef and goat meat crowned with a hearty helping of onion rings, jalapeños, cheddar cheese and homemade salsa verde on a potato bun - all this juicy, gooey goodness can't be all that baaa-d!

Lockdown Bar and Grill

Name: The Warden

Price: $14 (served with hand-cut fries or side salad)

The 411: We aren't going to name favorites - heck, we'd take all these guys with us if we were banned to a deserted island - but if we had to pick one winner for "Breakout Burger", it would be The Warden (and don't ignore the prison reference, we're piling it on strong). This bad boy won't be found on any behind-bars menus but it surely has all the ingredients you'd commit some serious mayhem for - a towering 10 oz. certified Angus beef patty with bacon, leeks, garlic and shallots stuffed with old-school Merkts Cheddar and brimming with fried leeks, shallots and a shot of truffle oil. 

Hey, Lockdown jailbait! We have two suggestions for those taking their first trip to this Ukrainian Village resto - seek out and say hello to co-owner and heavy metal fanatic, PJ Zonis (extra points if you tell him you're a fan of Iron Maiden and Metallica) and, most importantly, make sure your lawyer is on speed dial.

Mercat a la Planxa

Name: Mercat Burger

Price: $13 (includes garlic and smoked paprika-dusted fries)

The 411: If your bank account can’t pop for a business class ticket to Catalonia, Spain, then consider an alternate route to Mercat a la Planxa in Chicago’s South Loop. Chef De Cuisine Cory Morris courts digestive greatness by pairing Black Angus beef with La Peral cheese, padrón peppers and red wine onion jam atop a toasted brioche bun.

Public House

Name: The Burger 

Price: $8 (includes fries and a Pabst Blue Ribbon)

The 411: Admit it, there are some great perks to being an “All-American”: blinged-out championship rings, self-depicted movie roles and supermodel girlfriends. Public House grabs the spotlight with its own patriotic prizewinner, which includes the usual burger-buffet essentials (shredded lettuce, raw onion, tomato slices) along with a “secret sauce” (spoiler alert: pickles). After the first bite, we were ready to tie on a bandana and air guitar to "Born in the USA".  

RJ Grunts

Name: BLT Burger

Price: $13.95 (available through September only)

The 411: There’s something about “little” surprises we don’t really care for. The big, bombastic ones – we’re talking blindfolds, mega-yachts and lots and lots of champagne – well, those we don’t mind so much. So when we heard Chef Gary Baca of Joe's Stone Crab would be offering his twist on the classic BLT – a slab of crispy pork belly, baby! – we decided that little surprises can actually be good for the soul, er, stomach.

Rockit Burger Bar

Rockit Bar & Grill

Name: The Triple

Price: $13 (includes seasoned curly fries)

The 411: Call her the burger whisperer. While she’s not literally talking to cows (although what she does when she’s alone in the kitchen is her business), Rockit’s Executive Chef Amanda Downing does know how to transform raw meat into comfort food rapture. Her latest offering, The Triple, ups the feast factor with a cheese trifecta (Swiss, Cheddar and Habanero Jack), Applewood smoked bacon and three giant Angus patties. Seriously, who doesn’t love more cowbell? 

Hair of the Dog: Seven Creative Cocktails to Enjoy on May 5

Cinco de Mayo - or slightly less popularly known as “The Day of the Battle of Puebla” - is the patriotic-infused holiday when Mexican-Americans come together to celebrate their heritage and pride. For the rest of us gringos, it’s a time to reflect on the meaning of “happy hour” over several pitchers of tequila-laced cocktails.

For Luxe File readers who are planning a mixology mashup at su casa, we have provided several recipes from the town’s top tequila-toting restaurants that include some fabulous flavors, including pink guava, hibiscus flowers, avocado, and poblano chilis that are sure to add some fireworks to any fiesta.

Smoky Bandit

(Makes 1 glass)

Courtesy of Carnivale

2 ozs. Illegal Mezcal Joven

½ oz. of pink guava purée

Float of Barritt’s ginger beer

Preparation: Muddle 3 medium slices of cucumber with 1 lemon segment. Strain and pour over ice in a rocks glass. Top with a float of ginger beer. Garnish with a guava slice and half rim of pimenton and salt mixture.

Mexican Cosmo

(Makes 8 glasses)

Courtesy of Frontera Grill

2 cups silver tequila 


1 cup Cointreau


¾ cup fresh lime juice


1 cup Jamaica Flower Cooler (see recipe below)


½ cup plus 1 tablespoon superfine sugar


1 lime for serving

Preparation: In a carafe or pitcher, combine the tequila, Cointreau, lime juice, Jamaica Flower Cooler, and sugar. Stir until the sugar is dissolved. Refrigerate if not serving within a few minutes. Set out a bucket full of ice and glasses (the drinks are strong, so serve them in 6-ounce martini glasses). Slice the lime into rounds (1 for each glass), then make a cut through each slice from the center through one spot on the rind to impale a lime round on the side of each glass as garnish. Scoop lime slices into a small serving bowl.

When ready to serve, fill a cocktail shaker about half full of ice and measure in about ½ cup of the cosmo mixture, then cover and shake vigorously for about 15 seconds to chill the drink and dissolve enough ice to bring the flavors into balance. Strain into a glass and serve.

Jamaica Flower Cooler

(Makes 2 quarts)

2 cups (2 ounces) dried jamaica "flowers"


1 ¼ cups sugar

Preparation: In a medium 3-quart stainless or enameled saucepan, bring 1 ½ quarts of water to a boil. Add the "flowers" and sugar. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than 2. Pour the mixture through colander or strainer into a large bowl, pressing on the "flowers" to extract as much liquid as possible. Stir in 3 cups water.

This recipe makes a tart version of uga de jamaica so feel free to stir in more sugar. Store covered in the refrigerator in a noncorrosive container, preferably one that won't strain.

Tippling Bros. Little Market Cocktail 


(Makes 1 glass)
Courtesy of Little Market Brasserie

2 chunks pineapple, approximately 1½-inch cubes


1 ½ ozs. reposado tequila 


1 oz. guajillo syrup (recipe below)


1 oz. lime juice

Preparation: Muddle pineapple in cocktail shaker. Add remaining ingredients. Shake over ice.

Guajillo Syrup 


(Makes 4 cups)

4 cups simple syrup


3-4 guajillo chiles

Simple syrup preparation: In a pot, mix four parts sugar to four parts water. Boil until sugar dissolves.

Preparation: Warm simple syrup over medium heat. Break up chiles and add to syrup. Simmer 10 minutes, taste for heat, and let simmer for another 10 minutes if needed. When desired heat level is achieved, strain and refrigerate.

Chile en Nogada

(Makes 1 glass)
Courtesy of Mercadito

2 oz. reposado tequila

1 oz. poblano chile purée**

1 oz. lime juice

½ oz. Nux Alpina walnut liqueur

¼ oz. simple syrup

Purée preparation: Remove stems and seeds from two poblano chiles and cut into ½ pieces. Blend on high with ¼ cup loosely packed cilantro leaves and ½ cup of water. Keep refrigerated in an airtight plastic or glass container. Will stay viable for 3 days.

Preparation: Shake all ingredients together with ice in a mixing tin. Strain over fresh ice in an old-faashioned glass. For garnish, fill half of an empty walnut shell with a spoonful of pomegranate seeds and float on top of drink.

El Bolero Margarita

(Makes 1 glass)

Courtesy of Mercat a la Planxa

½ oz. agave nectar

1 ½ ozs. reposado tequila

½ oz. Grand Marnier
fresh avocado, 2 slices

2 ozs. house made sour mix (see recipe below)

lime juice

sour syrup

jalepeno bitters

Sour mix preparation: Combine 1/3 cup fresh lime juice, 1/3 cup water, and 1/3 cup sour syrup.

Preparation: Combine all ingredients. Shake until avocado dissolves. Pour into a margarita or rocks glass with ice and a salt and peppar rim. Add a dash of bitters on top and serve.

Hibiscus Flower Sangria

(Makes 4 glasses)

Courtesy of Mexique

1 cup hibiscus flower glaze

1 cup orange juice

¼ cup orange liqueur

1 quart burgundy wine

3 cups 7-Up

Preparation: Mash a few sprigs of fresh mint and combine all ingredients in a pitcher. Add ice and stir. Pour into a large red wine glass and garnish with ice, diced jicama, oranges and limes.

Mezcal~rita

(Makes 1 glass)

Courtesy of Nacional 27

2 ozs. mezcal

1 oz. lime juice

½ oz. agave

½ oz. triple sec

Preparation: Mix all ingredients together, serve over ice in glass with salted rim, or strain into a chilled martini glass.

Written by Sally Shorr

HARE-Y HOTSPOTS: Where To Indulge In Rabbit This Easter

Whether supping out or staying in, Luxe File Chicago’s got your fix for the perfect “other Easter” dish: rabbit. Known for its sweet, mild flavor, this scrumptious herbivore offers a tasty alternative to the classic holiday meal.

Here, a sampling of five outstanding Chicago restos whose well-executed, hare-apparent offerings you are sure to savor well after Easter is over. Peter Cottontail, you've been warned.

Billy Sunday: Like a big, blue Snuggie, the Jean Banchet Award-winning Matthias Merges offers up one of the city’s best, and most old-fashioned, options – a braised rabbit pot pie (below), stuffed with fresh fixings like carrots, celery, onions, and peas and potatoes in a rabbit gravy and topped with a melt-in-your-mouth buttermilk biscuit crust. Includes a side of roasted Cream of Wheat with mustard greens, tomatoes, and Pecorino Romano. $18. 3143 W. Logan Boulevard, 773-661-2485.

Filini Bar & Restaurant: Newly-minted chef extraordinaire, William Johnson, features a four-course prix fixe menu that spotlights rabbit ragù risotto with green olives and Grana Padano. $45 per person. 221 N. Columbus Drive, 312-477-0234.

Mercat a la Planxa: Craving Catalan cuisine? Head to Iron Chef Jose Garces’ tapas hotspot for a 3-course brunch, featuring Conill Coca, a braised rabbit flatbread with mascarpone béchamel, arugula, orange and hazelnut, and unlimited carving and dessert stations. $35 per person. After 5:00 p.m., tuck into Arroz a la Cazuela, a saffron scented broth featuring tender rabbit, Maine lobster, chicken, chorizo, shaved artichoke salad, and piquillo aioli, on the restaurant’s regular dinner menu. $14. 638 S. Michigan Avenue, 312-765-0524.

Moto: Chicago’s hometown hero, Homaro Cantu, flips this comfort food-style dish onto its furry head with Allium 2.0, one course on the restaurant’s 13-course Nightly Tasting Menu. Featuring rabbit roulade (rabbit farce and loin inlay wrapped in rabbit belly) and served with five-onion jam, pickled pearl onions, onion and garlic chips, baby leeks, confit green garlic, and onion ice cream. $175 per person. 945 W. Fulton Marketing, 312-491-0058.

Nellcôte: Executive Chef Jared Van Camp offers a creative take on an old Francophile favorite. Smoked bacon-wrapped rabbit loin and sausage served with braised red cabbage, housemade apple mostarda, and shallot-garlic rabbit jus. $13. 833 W. Randolph Street, 312-432-0500.

Prefer to skip the reservation and celebrate at home with close friends and family? Here’s one of our favorite rabbit recipes by chef/owner Chris Pandel of Balena and The Bristol. His secret behind this elegant and flavorful dish? Use locally-sourced meats and farm-fresh vegetables.

Rabbit Liver and Kidney Lyonnaise with Poached Egg and Frisée Lettuce

1 serving

For the Frisée Salad:

3 heads clipped frisée

1 tsp. minced shallots

12 rosemary croutons

1 tbsp. chive batons

½ oz. sherry vinegar

For the Rabbit Liver and Kidney Lyonnaise:

1 tbsp. butter

4 rabbit livers, cleaned and dried

½ oz. lardons

1 tsp. shallots, minced and soaked in red wine

6 butter-poached rabbit kidneys

3 oz. rabbit jus

1 pinch fines herbes, minced

Sherry vinegar

Kosher salt and freshly ground pepper

For Final Assembly:

1 hen egg, poached

½ oz. extra virgin olive oil

Salt and freshly ground black pepper

Make the Frisée Salad:

In a metal bowl, combine the frisée, shallots, croutons, and chive batons, and dress them with the sherry vinegar. Let the salad stand while assembling the rabbit liver and kidney lyonnaise. NOTE: Vinegar helps break down the frisée.

Make the Rabbit Liver and Kidney Lyonnaise:

Heat a sauté pan over medium-high heat. Add a touch of butter and melt. Season rabbit livers with salt then add to the pan and cook to rare. Remove rabbit livers and add the lardons. Cook until crisp. Add the wine-soaked shallot, livers and poached kidneys to the pan. Deglaze with sherry vinegar and reduce until it reaches a syrupy consistency. Add the rabbit jus and bring to a simmer. Season with kosher salt and freshly ground pepper. When ready to serve, add the fines herbes.

Final Assembly:

Plate rabbit liver and kidney lyonnaise and top with the poached egg. Add olive oil to the frisée salad and season with salt and freshly ground black pepper. Spoon frisée salad on top of the egg, rabbit liver and kidney lyonnaise.

Fa-La-La Fabulous Holiday Giveaway #9: "Art of Paella" at Mercat a la Planxa

Tapas Trippin' in Barcelona

If taking a whirlwind culinary tour across Spain is on your bucket list but not in the budget (your private banker has you on financial lockdown) then take a Catalonian detour to Chicago's famed Mercat a la Planxa where you will learn the art of preparing perfect paella from renowned Chef De Cuisine, Cory Morris. Best part? No fiscal fallout.

Giveaway #9: "Art of Paella" at Mercat a la Planxa. Includes a paella cooking demo by Chef De Cuisine Cory Morris and paella tasting for 4 guests (Monday-Sunday; lunch only)

To enter:

1. On Twitter, follow Luxe File Chicago (@LuxeFileChicago) and Mercat a la Planxa (@MercatChicago) AND answer this giveaway question using hashtag #falalafabulous: "Where is your favorite worldwide dining destination?"

Terms & Conditions:

1. Introduction: Luxe File Chicago's "Fa-La-La Fabulous" Giveaway Series - Giveaway #9: Mercat a la Planxa. NO PURCHASE NECESSARY.

2. Eligibility: The Giveaway is open to Chicago residents only and winner must be twenty-one (21) years of age or older at the time of entry. Entrant must be following “Luxe File Chicago” and “Mercat a la Planxa” on Twitter to be considered.

Mercat a la Planxa

3. Giveaway Period: The Giveaway begins at 5:00 p.m. Central Standard Time (“CST”) on Thursday, December 27, 2012, and ends at 11:59 p.m. CST on Saturday, December 29, 2012.

4. Winning: After 11:59 p.m. CST on Saturday, December 29, 2012, one (1) winner will be randomly selected by Luxe File Chicago. Winner will be notified by Luxe File Chicago (via Twitter). If a potential winner is unreachable for [24] hours after the first attempt to contact such winner, Luxe File Chicago may award the Prize to an alternate entrant. Winner will be required to provide name, mailing address, and telephone number. Prize will be mailed to the Winner.

5. Prize: One (1) winner will be awarded an "Art of Paella" cooking demonstration & paella tasting for four (4) guests at Mercat a la Planxa. Luxe File Chicago will not be responsible for any loss, liability or damage arising out of the winner’s acceptance or use of the prize. Prizes are not transferable. No cash or substitutions of prizes may be made. No alternative prize or other substitution is permitted. Tip/gratuity is the sole responsibility of the Winner.

One-On-One: Five Things You Need To Know About Cory Morris

Chicago is home to some of the world's most iconic restaurants. Which one is your favorite?
The Purple Pig is my hands-down, favorite restaurant in the city. The food isn’t fussy and it is always great. I usually try to go at least one to two times a month.

What is the most challenging aspect of being Mercat's Chef de Cuisine?

It can be challenging in the fact that we just keep getting busier and busier every year. We have been open for almost five years now and were focusing on changing the menu as much as possible but still keeping our signature dishes.

When you're not serving up Catalan cuisine in the kitchen, where would we find you?

I really enjoy going to the gym and rock climbing.

If your life was made into a movie, which actor would play you?

I can relate to the movie, Dinner Rush, and I would be played by Edoardo Ballerini. If you haven’t seen it yet, order it on Netflix. You will not be disappointed.

How will you be celebrating the holidays?

I will be up in Milwaukee celebrating the holidays with my girlfriend’s family. It is going to be really weird to not be working for the holidays so I plan on bringing a few things to cook for everyone.

Thankfully Yours: Thanksgiving in Chicago

Harry Truman, 33rd President of the United States, famously noted, "If you can't take the heat, get out of the kitchen." Well, if the idea of playing executive chef this Thanksgiving has you feeling less-than-thankful, consider a visit to one of these feasting hotspots instead and leave the cooking (and cleanup) to the pros.

Luxe File Chicago also caught up with several top executive and pastry chefs to see what they were serving up and what they were grateful for. Bon appétit!

Café des Architectes
Sofitel Chicago Water Tower
20 E. Chestnut Street
Chicago, IL
(312) 324-4000
Thanksgiving menu: $62 per person and $15.95 for children.

Luxe File’s Favs: Venison Carpaccio with candied pancetta, deviled egg, and blood orange; Roasted Organic Turkey Breast with brioche stuffing, green beans, and cranberry-sage jus; and Chocolate Mint Gateau featuring dark chocolate mousse, whipped mint ganache, and chocolate crunch.

Greg Biggers, Executive Chef

What is your favorite item on the holiday menu? Roasted Organic Turkey. It wouldn't be Thanksgiving without some great turkey.

What are you most thankful for this Thanksgiving? My family, but I'm also grateful for leftovers! I'm looking forward to making a leftover turkey sandwich on toasted challah bread with sage gravy and cranberries.

Leigh Omilinsky, Pastry Chef

What is your favorite item on the holiday menu? The Pumpkin Coupe with malt caramel, milk chocolate cream and candied pumpkin seeds. It's the perfect blend nostalgia and indulgence.

What are you most thankful for this Thanksgiving? My family and a great support system.

Filini Bar & Restaurant

221 N. Columbus Drive

Chicago, IL

(312) 477-0234

Thanksgiving hours: 11:00 a.m. to 6:00 p.m.

Thanksgiving menu: $45 per person.

Luxe File’s Favs: Butternut Squash Soup; Pan Roasted Whitefish with artichokes, fingerling potatoes, soppressata, and herb salad; and Sweet Potato Pie with nutmeg and cinnamon-scented sweet potatoes, maple syrup, and toasted marshmallow.

Fulton’s on the River

315 N. LaSalle Street

Chicago, IL

(312) 822-0100

Thanksgiving hours: 11:00 a.m. to 7:00 p.m.

Thanksgiving menu: $49.95 per person, $15.95 for children ages 4 to 12, and free for children ages 3 and under.

Luxe File’s Favs: Seared Atlantic Salmon and brioche stuffing; Roasted Pork Shoulder; Banana Cream Pie; and a Mayflower Martini made with Plymouth Gin and fall spices.

Kevin Schulz, Executive Chef

What is your favorite item on the holiday menu? I love the Atlantic Shrimp and Blue Crab Cakes. It's a great way to update a Thanksgiving menu with something a little bit different.

What are you most thankful for this Thanksgiving? Good family, good friends, good food and the occasional cocktail.

Hash House A Go Go

1212 N. State Parkway

Chicago, IL

(312) 202-0994

Thanksgiving hours: 5:00 p.m. to 10:00 p.m.

A la carte Thanksgiving menu

Luxe File’s Favs: Stuffed Turkey Meatloaf with griddled smoked mozzarella, grilled onions, spinach, charred tomato, and barbeque cream sauce; Maple-Glazed Pork Tenderloin with fresh nutmeg apple sauce, wild boar bacon mashed potatoes, corn on the cobb, and crispy leaks; and Roasted Turkey Breast with rosemary gravy, mashed potatoes, “old school” stuffing, carrots, and green beans.

Anthony Vidal, Executive Chef

What is your favorite item on the holiday menu? Roasted Turkey. This dish brings all the holiday flavors together. It comes with pumpkin mashed potatoes, rosemary stuffing and cranberry chutney.

What are you most thankful for this Thanksgiving? The health of my family, my amazing job, but most of all I am grateful to know that no matter how hard things seem, my glass is always half full.

Kit Kat Lounge & Supper Club
3700 N. Halsted Street
Chicago, IL

(773) 525-1111

Thanksgiving hours: 5:30 p.m. to 2:00 a.m.

Thanksgiving menu: $20 per person with canned good donation or $40 without donation.

Luxe File’s Favs: Sliced Turkey Breast with green beans sautéed with olive oil and sea salt; Pumpkin Tart; and a Pumpkin Vodka Martini.

JoAnn Witherell, Consulting Chef

What is your favorite item on the holiday menu? Picking a favorite item on this menu is tough because it really all works together to make that perfect meal. I love mushroom gravy to complement the turkey, the stuffing and the mashed potatoes.

What are you most thankful for this Thanksgiving? My family and friends. I truly believe in life the only place we are irreplaceable is with our friends and family.

Lockwood Restaurant

The Palmer House Hilton

17 E. Monroe Street

(312) 917-3404

Thanksgiving hours: 11:00 a.m. to 7:00 p.m.

Thanksgiving menu: $65 for adults, $55 for seniors, and $30 for children.

Luxe File’s Favs: Honey Molasses Roasted Turkey with rhubarb compote, chestnuts, pistachio stuffing, and gravy; Sweet Potato Marshmallow Gratin; and Strip Loin with corn succotash and Pinot Noir reduction.

Joseph Rose, Executive Chef

What is your favorite item on the holiday menu? The Stone Ground Anson Mills Polenta with slow cooked Slagel Farm egg, hen of the wood mushrooms, and Banyuls jus.

What are you most thankful for this Thanksgiving? My wife, Heather, and our one-year-old daughter, Addison.

Markethouse Restaurant & Bar

611 N. Fairbanks Court

Chicago, IL

(312) 224-2200

Thanksgiving hours: 11:00 a.m. to 9:00 p.m.

Thanksgiving menu: $32 per person and $16 for children ages 12 and under.

Luxe File’s Favs: Maple Thyme-Mopped Young Turkey and Arkansas sweet potato purée with shagbark hickory marshmallow fluff; Baked Heirloom Apple Gratin with squash butter and granola; and Salted Butterscotch Sauce with praline ice cream.

Scott Walton, Executive Chef

What is your favorite item on the holiday menu? The cassoulet. The wonderful aromatics that fill the room remind me of warmth, comfort, and family.

What are you most thankful for this Thanksgiving? The time that I get to spend with my team who have been together for four years, and the joy we can bring families on Thanksgiving.

Mercat a la Planxa

638 S. Michigan Avenue

Chicago, IL

(312) 765-0524

Thanksgiving hours: 5:00 p.m. to 10:00 p.m.

Thanksgiving Suckling Pig Package: $220 for 6-8 ppl, $440 for 6-12 ppl (must be pre-ordered 48 hours in advance). Chef’s luxury tasting menu: $85 per person ($125 with wine pairings).

Luxe File’s Favs: Suckling Pig with grilled green onions, herb-roasted fingerling potatoes, espinacas a la catalane, and rosemary white beans; and Short Ribs and Bay Scallops with butternut squash, crispy brussels sprouts, and beluga lentils.

Cory Morris, Chef de Cuisine

What is your favorite item on the holiday menu? Coles de Bruselas. It’s a warm brussels sprout salad with candied walnuts, cranberry glaze, french feta cheese and shaved red onion.

What are you most thankful for this Thanksgiving? Living and working in one of the best cities in the world. Chicago is full of amazing, talented and passionate people and I feel honored to be part of the culinary community here.

Mity Nice Bar & Grill

Water Tower Place

835 N. Michigan Avenue

Chicago, IL

(312) 335-4745
Thanksgiving hours: 12:00 p.m. to 7:00 p.m.

Thanksgiving buffet: $45 per person and $16 for children ages 12 and under.

Luxe File’s Favs: Shrimp and Crab Bisque; Maryland Crab Cakes, Rosemary-Crusted Prime Rib and brown sugar-glazed sweet potatoes; Pineapple-Glazed Ham and “classic” stuffing; Butternut Squash Ravioli and green bean casserole; and Pumpkin Chiffon Pie.

John Chiakulas, Chef Partner

What is your favorite item on the holiday menu? Stuffing scooped right out of the bird. I can’t resist tasting it immediately. So moist and delicious. I prefer a stuffing without too many fancy add-ins like nuts, oysters, and bacon.

What are you most thankful for this Thanksgiving? My family waiting for me at home. It is an amazing feeling coming home to a holiday party already in progress. It goes without saying that having a large happy family that lives in this town is plenty to be thankful for.

NoMI Kitchen

Park Hyatt Chicago

800 N. Michigan Avenue

Chicago, Illinois

(312) 239-4030

Thanksgiving hours: 10:30 a.m. to 8:00 p.m.

Chefs’ tables and a la carte offerings: $115 per person and $40 for children ages 5 to 12.

Luxe File's Favs: Steamed Crab Claws with mustard; Octopus Poki Salad featuring steamed octopus, ogo seawood, and sesame oil; Wild Mushroom Panzanella with butternut squash, marinated artichokes, and black truffle; Spiced Skate Wing with braised savoy cabbage, caramelized turnips, and truffled chicken broth; Chai Spice Cheesecake with speculoos cookie crust; and Chocolate Gingerbread Cake with milk chocolate chunks and dark chocolate glaze.

Ryan LaRoche, Executive Chef

What is your favorite item on the holiday menu? Pumpkin pie, surprisingly enough. I love all the amazing savory stuff but ever since I can remember I have always been a sucker for pumpkin pie.

What are you most thankful for this Thanksgiving? When all the pilgrims and Indians put aside their differences for one day and created a national holiday so I can see my family over turkey.

Meg Galus, Pastry Chef

What is your favorite item on the holiday menu? We have a selection of macaroons on the menu and for Thanksgiving, we are doing Pumpkin-Caramel, Milk Chocolate-Pecan, and Cornmeal-Fig. Macs are one of my favorite things to make because they require a lot of skill and creativity. There are infinite ways to change up the flavors. They are also one of my favorite things to eat, and since they are small you can eat a bunch without feeling guilty!

What are you most thankful for this Thanksgiving? My husband. He not only puts up with my crazy schedule, but is also my biggest supporter and keeps me sane! We’ve been married almost nine years and I feel so, so lucky.

Park Grill

11 N. Michigan Avenue

Chicago, Illinois

(312) 521-7275

Thanksgiving hours: 11:00 a.m. to 9:30 p.m.

A la carte Thanksgiving menu

Luxe File’s Favs: Spiced Pumpkin Soup with caramelized pears, chives, and ginger cookie; Oven Roasted Turkey with cornbread sausage stuffing, cranberry orange compote, and giblet gravy; Fall Risotto featuring chantrelles, leeks, pumpkin, basil, and manchego cheese; and Southern Pecan Pie with vanilla ice cream.

Michael Wallach, Executive Chef

What is your favorite item on the holiday menu? Roasted turkey dinner. It always reminds me of the past. Growing up and enjoying the whole process of Thanksgiving which is about being together with people who are important to us.

What are you most thankful for this Thanksgiving? For everything and everyone who have helped get me to this point in my life – from my new marriage to my dog, Lola.

David Burke’s Primehouse

616 N. Rush Street

Chicago, Illinois

(312) 660-6000

Thanksgiving hours: 11:00 a.m. to 10:00 p.m.

Thanksgiving menu: $58 per person, $19 for children ages 6 to 12, and free for children ages 5 and under.

Luxe File’s Favs: Pan Roasted Scallops with parsnip puree, wild rice and ginger vinaigrette; Cider Brined Pork Chop; Sweet Potato Mac 'n' Cheese; and Dark Chocolate Pot d’ Crème with coffee marshmallow, biscotti, and white chocolate crème parisienne.

Rick Gresh, Executive Chef

What is your favorite item on the holiday menu? Surf & Turf featuring short rib dumplings with garlicky escarole and crab fritters.

What are you most thankful for this Thanksgiving? My fiancé, Stephanie. She is a wonderful woman who has supported me constantly all year with all of my endeavors, traveling and crazy work schedule.

SUSHISAMBA rio

504 N. Wells Street

Chicago, Illinois

(312) 595-2300

Thanksgiving hours: 12:00 p.m. to 12:00 a.m.

A la carte Thanksgiving menu

Luxe File’s Favs: Braised Short Rib Gyoza with kabocha purée, red shiso leaf, and smoked ginger soy; Mojo Roasted Organic Turkey with linguiça quinoa stuffing and crispy Brussels sprouts; and Kabocha Cheesecake with candied cashews, bourbon caramel sauce, and milk chocolate whipped cream.

ZED451

739 North Clark Street
Chicago, Illinois
(312) 266-6691

Thanksgiving hours: 11:00 a.m. to 8:00 p.m.

Thanksgiving menu: $48 per person, $24 for children ages 6 to 12, and free for children ages 5 and under.

Note: Complimentary shuttle service offered. Call restaurant to arrange pick-up.

Luxe File’s Favs: Autumn Harvest Tables laden with salads, artisan cheeses and house-made breads; Maple Bourbon Glazed Ham with green bean casserole, cranberries, and sweet potatoes with homemade marshmallows; and S’more Pie with homemade peanut butter and banana ice cream.

Curtis Hawk, Executive Chef

What is your favorite item on the holiday menu? Butternut Squash Salad. It brings together all of my favorite things about fall with squash, cherries, bacon, and pecans.

What are you most thankful for this Thanksgiving? My family and their support. I am also thankful for all of the soldiers and the sacrifice they make to keep America free.

Kate Milashus, Corporate Pastry Chef

What is your favorite item on the holiday menu? Pumpkin pie and the jellied cranberry sauce out of the can. I can seriously eat an entire pumpkin pie myself and I've made cranberry sauce from scratch before, and can't really tell the difference between that and the canned!

What are you most thankful for this Thanksgiving? I get to make sweets for people for a living. I'm still in awe of this even after nine years!

Photo Credit:
Thanksgiving illustration courtesy of Alex Eben Meyer
Photos of NoMI's chefs Ryan LaRoche and Meg Galus courtesy of Jorge Gera Photography