Utilizing seasonal ingredients, Myers is creating new dishes with bright and bold flavors. He is growing the menus to offer more grass fed mainstays. New “Night” menu Large plates include the Grilled Grass Fed NY Strip Steak ($22) with brown-butter gnocchi, spring garlic, peas, trumpet royal mushrooms and chimichurri; Roasted Half Chicken ($20) with beer braised bratwurst, broccoli rabe, spring onions and whole grain mustard; and Sauteed Whitefish ($21) from Lake Superior with artichokes, fingerling potatoes, toasted pine nuts and sauce gribiche. Vegetarians will indulge in the Goat Cheese White Grits ($18), a ragu of spring vegetables with garlic herb butter and shaved parmesan.
Myers is also whipping up new Small plates—perfect for starting off the evening or sharing with others. Dishes include the Crispy Duck Confit ($12) with frisée, chorizo-lentil vinaigrette; Caramelized Onion and Buttermilk Biscuits ($6) served with blue cheese and honey butter; and Slow Roasted Eggplant ($8) with cherry tomatoes and poblano peppers, topped with a house-made cumin farmers cheese.
A fusion of brunch and lunch, the “Day” menu offers guests options, every day of the week! Delicious new items include the Bread Pudding “French Toast” ($10), a mixed berry French toast with candied walnuts and Chantilly; Smoked Chicken Sandwich ($12) with smoked chicken, sweet and spicy pepper aioli, celery root slaw and a choice of salad or fries; and Asparagus Salad ($9) with asparagus, endive, garlic croutons, bacon and basil vinaigrette, topped with a soft poached egg.
Cocktails are also blossoming this spring—the perfect accompaniment to your meal! House bottled concoctions include the exotic The Springboard ($10) with pineapple infused rum, mint simple syrup and lime juice and The Lip-Smacker ($10) with guava infused vodka, cantaloupe juice, lemon juice and ginger simple syrup. The Firefly ($10) specialty cocktail features cucumber and lavender infused gin, egg whites, lemon juice and ginger simple syrup.
The restaurant’s grass fed meats are sourced from farms committed to the humane treatment of animals, in a pasture-raised, hormone- and antibiotic-free environment. Not only is this healthy for the animals, but the all-natural—and organic, where possible—meat also contains antioxidant vitamins and minerals and is lean, succulent and tender!
For more information, please visit www.grassfedbucktown.com, or follow Grass Fed on Facebook, Twitter or Instagram (@IAmGrassFed).
ABOUT GRASS FED
Opening its doors in summer 2012, Grass Fed is a Bucktown restaurant featuring a chic farmhouse setting and unique twists on familiar dishes. Their Night and Day menus offer contemporary American comfort food, including all-natural, organic grass fed meat, where possible. They make most products in-house, from condiments and sauces to desserts and house infused cocktails. Grass Fed also features fresh coffee throughout the day, roasted locally by Passion House.
Grass Fed is located at 1721 N. Damen Ave. The restaurant features free Wi-Fi and parking behind the building. For more information, please call 773.342.6000, visit their website at www.grassfedbucktown.com, or follow Grass Fed on Facebook, Twitter or Instagram (@IAmGrassFed).
- Uncork a Culinary Adventure With Ruth’s Chris and Spanish Wine Pairings - February 8, 2016
- Class Up Game Day With Barbecue Friendly Wines - February 5, 2016
- 30 Minute Meals: Beer Braised Barbecue Chicken Sliders - February 3, 2016
- Blackberry Chipotle Red Wine Barbecue Sauce - February 3, 2016
- Mozzarella Stuffed Turkey Mini Meatball Sliders - February 3, 2016
- Grilled Fingerlings With Cabernet Ketchup By Winemaker Tom Gore - February 3, 2016
- Wine Review: Tom Gore 2013 Cabernet Sauvignon, California - February 3, 2016
- Wine Review: Joseph Phelps Scheurebe 2012, St. Helena - February 3, 2016
- Pigskin and Punch: Party Sized Cocktails for the Big Game - February 3, 2016
- 5 Romantic Cocktails From The World’s Best Hotel Bars - January 24, 2016