This will be different from Home Depot’s, which use Makowski for its basic dogs, but another vendor - Vander Farms - for its sagyu. A native of suburban Elmwood Park, Rubino forged a partnership with South Side sausage stalwart Makowski’s to produce an all-wagyu dog exclusively for The Evie. Butter-poached lobster roll (Old Bay, brioche).īuried among all the options, eagle-eyed patrons will find Rubino’s spin on a local favorite - an American wagyu Chicago-style hot dog. Mag Mile Roll (ahi tuna, yellowtail, salmon, avocado, lemon, chili oil). Entrees are hearty and familiar, ranging from a 30-day dry-aged charred prime beef ribeye to chili honey-glazed Faroe Island salmon, but are balanced out by a light sushi menu of maki, nigiri, and sashimi. The restaurant houses its own on-site bakery where the team makes buns and bread for the burger and sandwich selection, which includes butter-poached lobster rolls and juicy prime rib dips with au jus. The menu features a straightforward lineup of starters (shrimp cocktail, steamed mussels, and grilled artichokes) and a Thai salad with mango and bok choy. “You have to cater to that a little bit, but the trick is that you make the food really good and keep it approachable but fun.” “Being on Michigan, you’ve got everybody - tourists, people who live here, people who work here and live in the suburbs,” he says. Rubino, of shuttered Michelin-starred restaurants Spiaggia and L20, intends to set The Evie apart by emphasizing that broad culinary appeal can be an opportunity rather than a limitation. Chicago artist Sal Dominguez created these stag-inspired sculptures for The Evie.
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