Lockwood Restaurant & Bar announces Fall Menu

Lockwood Restaurant & Bar, located within The Palmer House Hilton at 17 E. Monroe, announces the fall menu created by Executive Chef Mathew Wiltzius. “I strive to creatively blend the past and present with quality ingredients, fond memories and new techniques,” said Wiltzius. Lockwood is praised for seasonally influenced modern American cuisine featuring the duck bao bun with shaved brussel sprout, leg confit salad and plum sauce entrée this season. Lockwood also offers an extensive wine list and trademark cocktails, perfectly complementing the chef inspired cuisine. Lockwood is open for breakfast, lunch, tea and dinner. Hours are Sunday – Thursday: 6:30 a.m. – 2 p.m., 5 – 10 p.m., Friday and Saturday: 6:30 a.m. – 2 p.m., 5 – 11 p.m. Reservations may be made by calling 312.917.3404 or on the website, lockwoodrestaurant.com.

Since its opening in 2008, Lockwood Restaurant & Bar has established itself as one of the leading restaurants for dining in Chicago garnering many honors for its fare, location and ambiance including the AAA Four Diamond Award, “One of the 10 Best Restaurants” by the Chicago Tribune, 2014 Diners’ Choice award-winner from OpenTable.com and Zagat says Lockwood is a “sight to be seen.” Guests may enjoy Chef Wiltzius’ new fall menu available now at Lockwood Restaurant & Bar. The seasonal chef-inspired menu includes:

Snacks

beef tartare black truffle, dijon, esplette, egg yolk and grilled sourdough

cheese & charcuterie a chef’s selection of assorted cured meats and cheese, cherry preserve, whole grain mustard, pickles, crisp flat bread and grilled sourdough bread

mussels & fries white wine, pickled shallot, tomatillo and fine herb

potted ricotta lavender, roof top honey, olive oil and grilled sourdough

chicharron “nacho” aerated cheddar, sriracha, sour cream dust

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Salads

beets, burrata & tomato pumpernickel bread, persimmon, “honey comb” and aged balsamic

artisan green salad sweet potato, roasted cauliflower, plumped raisins, pumpkin seed vinaigrette

chopped tuscan kale peppadew pepper, roasted beet, preserved fennel, radish, parmesan, lemon and extra virgin olive oil

gnudi soft poached egg, Iberico ham, puffed grains and pickled shallot

kobe beef & king crab charred brussel sprout, black truffle, sauce americane, crispy gremolata

sunchoke soup bacon, goat cheese beignets and parsley

Large Plates

dry aged ribeye caramelized onion, crispy potato “cobbler,” herb salad, jus

seared sea scallops pearl lentil, habanero yogurt and young carrot

duck bao bun, shaved brussel sprout and leg confit salad and plum sauce

amish chicken breast corn and seasonal vegetable succotash, garlic and arbol chili

pasta chitarra wild mushroom, black truffle, fine herb, parmesan cheese

60 day aged bone in ribeye 48 oz. simply prepared, roasted garlic

slow cooked salmon “everything crust,” smoked roe, yuzu cream cheese, bagel panzanella salad

duo of veal cheeks & loin, roasted leek, parsnip puree and cranberry

lamb loin escargot ragout, oatmeal risotto, fig preserve, black garlic and oat crumble

cavatelli bolognese braised veal cheek and fine herb

Additions

smoked sweet corn truffle cream

yukon gold mashed potato chive

grilled asparagus fresh salsa verde

roasted sweet potato maple sugar, whipped butter