Passover & Easter Dining Options

Passover & Easter Dining Options

Below is the list of the dining options I spoke about today on WGN  Radio with Carol North. I hope you and your family have a happy holiday.







This Passover, gather your family and friends around a table at Glenview House and feast on traditional Seder favorites. Chef Grant Slauterbeck will feature a 3-course unleavened Passover Tasting Menu including his twist on celebratory dishes eaten during the week-long holiday. The special menu will be available for both lunch and dinner. Monday, March 25 through Tuesday, April 2 from 4:00 p.m. to 10:00 p.m. $35 per person, not including tax and gratuity. Reservations are recommended. Passover is menu available for dine-in only.

Glenview House - 1843 Glenview Road, Glenview, IL 60025 847-724-0692

From March 25 to April 2, 2013, Bistronomic will offer a seasonal Passover menu with a French accent.  Perfect for diners attending services in a neighboring place of worship, the restaurant is offering the option to include value parking with a holiday package. Packages are priced (exclusive of tax and gratuity) as follows:

  • Package 1: 3-courses prix fixe menu ($40)
  • Package 2: 3-courses prix fixe menu & 3 hours of parking ($52)
  • Package 3: 3-courses prix fixe menu & 5 hours of parking ($58)

Reservations are highly recommended and available at (312) 944-8400.

The Goddess and Grocer is offering a catering menu perfect for celebrating Passover, Monday, March 25 to Tuesday, April 2. Start the tradition with a Seder Plate ($15). Follow the reading of the Haggadah with Chicken & Matzo Ball soup, ($6/pint; $12/quart),housemade Traditional Gefilte Fish ($5.50)with fresh horseradish and beet puree, or Chopped Chicken Liver ($9/lb)garnished with hard cooked egg. Fresh and flavorful salads include Smoked Whitefish Salad ($48/6-8 servings) with shaved fennel, baby arugula, celery, orange, lemon, and olive oil and Spiced Quinoa & Carrot Salad ($10/lb) with carrots, roasted zucchini, cilantro, scallions, currants, paprika and citrus vinaigrette.

For the main course, dig into Braised Beef Brisket ($18/lb) with mushroom, shallot and red wine sauce, Matzo Crusted Chicken Breast ($9.50) stuffed with dried figs, toasted almonds and oranges, or Baked Whitefish ($9.50) herb crusted with lemon and white wine sauce. Hearty sides include Matzo Cheese Kugel ($30/10-12 servings) with toasted almonds and granny smith apples and Tzimmes ($9/lb) with carrots, sweet potatoes and apples braised in orange juice with prunes and honey.  Go for the sweet stuff! Goddess is featuring an array of choices, including Chocolate Decadence Cake ($50/12-16 servings), a rich, flourless chocolate cake served with a raspberry coulis, Chocolate Ganache Cheesecake ($6/slice; $45/whole, 10-12 servings) with vanilla cheesecake covered in chocolate ganache on a chocolate coconut base and Lemon Tart ($35/8-10 servings) with creamy lemon filling in a coconut macaroon crust with raspberries.

The Passover catering menu is available from Sunday, March 24 to Tuesday, April 2. The menu will be available in stores starting Saturday, March 23. Orders must be placed 48 hours in advance by calling 773.292.7100, emailing or visiting a store.


Tavernita, 151 W Erie, will offer a special Easter Brunch sharing menu on Sunday, March 31. The holiday offering, perfect for family or a group of friends, will include the chef's choice of amuse bouche, four dishes for the table, and one cocktail per guest for $30 per person (excluding tax & gratuity). Kid-friendly menu items, including Chocolate Chip & Berry Pancakes and Macaroni & Cheese, will also be available for $5 per dish along with a selection of homemade sodas. The menu, curated by Executive Chef/Partner Greg Bastien, features a selection of crostinis and sliders, small plates, eggs, and sweets for diners to choose from.  Brunch cocktails, kegged cocktails and sangria will be available, as well as Raw Bar items and vegetarian options, to please a variety of palates. Reservations are required and may be made by calling (312) 274-1111.

Join us on Sunday, March 31, to celebrate Easter with a seasonal and decadent brunch at Sepia. James Beard Award nominated Chef Andrew Zimmerman and Pastry Chef Cindy Schuman have created a four-course menu full of fresh flavors and produce for you to share with family and friends. The cost per person is $48 for adults and $26 for children age 12 and under, exclusive of beverage, tax, and gratuity. Brunch libations are available for $10. The special menu is available on Sunday, March 31, from 10 a.m. to 3 p.m. Reservations for Sepia's Easter brunch are recommended and can be made by calling the restaurant at 312.441.1920.

Easter Brunch at Fulton’s on the River, sure to please everyone in the family! On Sunday, March 31 from 10am to 3pm, Executive Chef Kevin Schulz is offering a spread for $49.95 for adults and $15.95 for children 12 and under (excluding tax and gratuity). Brunch also includes an Easter Egg Hunt for the kids, occurring throughout the day, with eggs filled with treats under seats and hidden among tables.

Enjoy spectacular views of the Chicago River while taking your pick of dishes off the chef’s tables. Don’t miss Fulton’s “Build Your Own” Bloody Mary Bar. Brunch wouldn’t be the same without the delicious cocktail! Seats are limited, so please call 312.822.0100 to make reservation.

Bistronomic will offer a lavish Easter Brunch, available for $29 (exclusive of tax and gratuity), on Sunday, March 31.  Bottomless mimosas are also available for an additional $15. Reservations are highly recommended and available at (312) 944-8400.

Fleming's Prime Steakhouse & Wine Bar announces the return of its annual three-course Easter brunch. Guests can enjoy classic brunch favorites done the Fleming's way for $36.95 per guest and children under 12 available for $17.95.. In addition, each party will receive a $25 dining card valid for a future visit. Fleming's Prime Steakhouse & Wine Bar - Chicago - 25 East Ohio Street. Easter Sunday - March, 31, 2013 from 11:30 a.m. to 3 p.m. to make reservations please call 312-329-9463.

Joe Campagna is the Chicago Food Snob. A former restaurant General Manager, Server and Chef you can find him on twitter @chifoodsnob. You can reach him through email at

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