Baconfest Chicago » Chefs 2012

BAR UMBRIAGO – Michael Ponzio

Baconfest — Wed, 02 Jan 2013 18:22:28 +0000

BAR UMBRIAGO
6 W Hubbard Street
Chicago, IL 60654
Phone: 312.494.1200
www.barumbriago.com
TWITTER: @Bar_Umbriago

HOURS OF OPERATION:
Monday – Friday: 11:30 a.m. – Midnight | Bar until 2 a.m.
Saturday: 3 p.m. – Midnight | Bar until 3 a.m.
Sunday: 3 p.m. – 10 p.m.
Brunch, Saturday and Sunday: 9 a.m. – 2 p.m.

About Bar Umbriago
Located at 6 West Hubbard Street in River North, Bar Umbriago is now open. Led by Chef Michael Ponzio, who was recently featured on Food Network’s Kitchen Inventors and author of Cibo: Anybody’s Guide to Italian Cooking, Bar Umbriago provides an authentic atmosphere reminiscent of Italy’s enotecas (wine shops). Chef Ponzio has taken a modernistic approach in developing Bar Umbriago’s menu, features European family-style dining. Named after a character in Italian American singer Jimmy Durante’s famous song, the 160-seat new age Italian wine bar offers live entertainment, an affordable check average and a reasonably priced wine selection.

About Chef Michael Ponzio

A member of a large Italian family, Chef Ponzio grew up cooking at home. After attending Kendall College in Chicago, he trained at some of the best restaurants in Chicago including Spiaggia, Osteria di Tramonto and Maison Bistro. To add to his list of culinary accomplishments, in 2011 Chef Ponzio published a cookbook, Cibo: Anybody’s Guide to Italian Cooking. In May 2012, he was featured on the new Food Network show Kitchen Inventors. Chef Ponzio was hired as Executive Chef of Rosebud On Rush in 2010 and was promoted only one year later. He says, “It’s a huge honor to be named Director of Operations and Culinary Arts for Rosebud Restaurants, a true pioneer of Chicago Italian food. I am very appreciative and humbled by being part of such a Chicago landmark.” For more information on “Cibo” and recipes from the book, please visit www.chefponzio.com.

Chef Ponzio at Baconfest Chicago 2012:

gorgonzola dolce ravioli

JORDAN’S FOOD OF DISTINCTION – Jordan Spritz

Baconfest — Wed, 28 Mar 2012 15:11:20 +0000

Website

Jordan’s Food of Distinction | 1551 W. Thomas Street, Chicago, IL 60622
ph 773 278 8111 | info@jfod.com | www.jfod.com

Cooking and event planning are in Chef Jordan Spritz’s blood, having grown up in a house of foodies and professional party planners.

At an early age, Spritz developed a profound respect for ingredients working at a local farmer’s market on Chicago’s North Shore. In the fresh air, he studied produce seasonality and selection, ripening his respect for each individual ingredient.

From there, he took his first kitchen job at a private country club and wielded his skills in catering large-scale events, upwards of 300 guests. Paired with knowledge of event planning from his uncle Chuck Share, owner of the upscale Weddings Inc., Spritz found he could succeed in planning and catering large events, but had a sharp appreciation for intimate fine dining.

Spritz linked up with Gordon’s renowned chef, Don Yamauchi, beginning the lessons that would refine his culinary capabilities. With much personal attention, Yamauchi passed to his protégé the unique ability to plate art and business together – sharing secret techniques to craft a menu that is as artful as it is profitable.

With a desire to continue his epicurean education, Spritz headed to the Culinary Institute of America in New York City to polish his technique, style, and presentation among America’s culinary new guard. During his time at CIA, he returned to Chicago for an inspirational six-month internship at Charlie Trotter’s that brought him back to his hometown after graduation.

Time spent in Trotter’s kitchen served as a meaningful turning point in Spritz’s life and career. With the guidance of Chef de Cuisine Matt Merges, he found the inspiration to bring both his artistry and business skills to a new level of excellence.

After time, Spritz longed for a space of his own to plan and cater intimate events. After stumbling upon the space at 1551 West Thomas, Spritz was inspired to create a studio kitchen to host unique and unparalleled private dining events for his guests. Jordan’s Food of Distinction, the food-centered event planning and culinary company that resulted, now provides a fresh and innovative alternative to the Chicago catering scene.

Following the footsteps of his mentors, Chefs Yamauchi and Merges, Jordan continues to evolve his art and his business every day. He refuses to rest on the laurels of past success, but strives every day to create a better menu, plan a better event, attract new clients and build a stronger and more loyal staff than he could ever have imagined in his younger days packing produce in an outdoor farmer’s market.

Jordan’s Food of Distinction at Baconfest Chicago 2012:

applewood smoked bacon-scented South African lobster cappucino

FRONTIER – Brian Jupiter

Baconfest — Thu, 15 Mar 2012 19:22:39 +0000

Website – Facebook – Twitter

1072 North Milwaukee • Chicago, IL 60642
773.772.4322

THE FRONTIER STORY

Frontier is a warm, multi-level space replete with a 40-foot bar, private party room, open-air kitchen and beer garden. The West Town tavern features state-of-the-art ice taps with 16 seasonal and traditional beers, over 20 varieties of canned and bottled beers, specialty cocktails and wine pairings. Grab dinner and drinks on the main level and then head upstairs to the lounge to watch your favorite game and enjoy live DJs on the weekend.

Executive Chef Brian Jupiter has created “farm to table” dishes celebrating American contemporary cuisine, blending game and other seasonal ingredients into classic and approachable fare. Frontier’s menu also features up to 20 varieties of oysters as a signature offering to order a la carte with dinner or to enjoy with a bucket of beer at the bar. For large groups, Frontier can smoke an entire pig, lamb, goat or wild boar for the ultimate Frontier flavor experience.

The 2,500 square-foot outdoor beer garden, a charming patio separated by floor-to-ceiling windows, is fully winterized and open year round with a full service bar and food service.

Frontier is 2012 MICHELIN Guide recommended and has been included in Chicago Reader’s list of “Favorite Restaurants of 2011.”

SWEET BABY RAY’S RESTAURANTS & CATERING

Baconfest — Wed, 07 Mar 2012 20:33:58 +0000

Website – Facebook – Twitter

Sweet Baby Ray’s Story

From our humble barbecue beginnings to award-winning sauce, now restaurants, and premier catering — our passion for great food, and ability to throw one heckuva party and unforgettable events have taken Sweet Baby Ray’s from ambitious aspirations to a whole universe of “yum.”

My brother Larry and I started thinking seriously about Barbecue in 1982 when we first entered into Chicago’s Mike Royko’s Riboff. In 1985 we won second prize out of 700 contestants.

Over the years, slowly at first and with the help of friends and family, our hobby was turning into a business. Incorporating in 1986, the business was more like a hobby until my high school friend at Lane Tech, Mike O’Brien came on board in 1989 and helped shape and grow the business into the national brand Sweet Baby Ray’s Barbecue Sauce ultimately became.

In June of 2005, the first Sweet Baby Ray’s Barbecue Restaurant in Wood Dale, Illinois opened. A friendly, 36-seat counter service barbecue joint designed to give us the opportunity to develop a strong staff and learn about the restaurant business. With the help of Executive Chef Paul Papadopoulos, we introduced an authentic urban barbecue menu with a southern flair and a Cajun influence.

With the successful introduction of our Wood Dale location we were encouraged to open a larger facility. On December 18th 2007, Mike O’Brien and I opened Sweet Baby Ray’s Barbecue Elk Grove. Our Elk Grove property is a beautiful, 225 seat full service restaurant, including a full bar, a private dining area, an outdoor patio and a separate carry out sales area. Sweet Baby Ray’s Elk Grove is a very comfortable place where families and friends come to enjoy special times and great food. We are all excited about our team and our commitment to Elk Grove Village and the surrounding communities…

In 2008, Sweet Baby Ray’s Wood Dale acquired True Cuisine, DuPage County’s top caterer. Jean True, founder, continues on with Sweet Baby Ray’s leading this division. We also obtained our Chicago Caterer’s license and established an office in Chicago in the very popular West Loop neighborhood. Our goal is to continue to offer two great brands and build our catering business in DuPage and Cook Counties. Both brands have strong followings in both corporate and social events and True Cuisine has particular expertise in elegant off-premise weddings. During the summer of 2008, our team won first place in ribs at the famous Naperville Ribfest (the second largest festival of it’s kind), and took second place in sauce, in only our second year of competing–a feat almost never before accomplished. In spite of the difficult economic climate during 2008, Sweet Baby Ray’s was blessed and experienced a strong year in sales growth.
Now in 2009, Sweet Baby Ray’s Barbecue Restaurant and Catering Company in Wood Dale currently has several exciting new projects. We continue to invest in growth and the development of our intellectual capital. We have hired and are training new sales staff to meet the increased demand for our catering products. We have recently introduced our new restaurant menu including a regional barbecue menu offering different authentic daily selections from the great barbecue areas around the US including East Carolina, Memphis, Kansas City, Texas and of course Chicago, as well as an International barbecue day all designed to help educate the public on different styles of barbecue around the country and around the world. We are also once again updating our vastly expanded catering menu, featuring far more than the barbecue that we are known for, demonstrating the breadth and skill of our professional culinary staff.

Unique for an independent business like Sweet Baby Ray’s, as part of our serious commitment to excellence and truly great food, our highly trained culinary team includes seven professionally trained chefs. Our courteous and professional staff work hard to exceed your expectations and we think your guests will enjoy some of the best tasting food anywhere.

Sweet Baby Ray’s at Baconfest Chicago 2012:

porchetta cubano

THE COOKING CHICKS – Vanessa Moses

Baconfest — Tue, 21 Feb 2012 00:34:12 +0000

Website – Facebook – Twitter

ABOUT THE COOKING CHICKS

Chef Vanessa Moses is a top Chicago Residential Realtor for @properties and the founder of The Cooking Chicks, LLC. The Cooking Chicks was founded in 2010 as a women’s cooking club and soon blossomed into a second wing as a private chef business. When Vanessa is not selling real estate she is putting on amazing food and special catered events, unique private dinners for top Realtors, Developers, Designers, and everyday Food Lovers! She is also hired by corporations such as Kenmore, Sears, Conagra Foods, and other major companies as a Brand Ambassador and Demonstration Chef showcasing special products, foods, and being the face of new brands. Chef Vanessa has cooked & demonstrated at major food shows such as New York, San Diego, and South Beach Food and Wine. You can reach out to Chef Vanessa for any form of catered events from bento box lunches, to cocktail parties, private dinners, as well as team building or in-home cooking classes. She is best known for using fresh and unique ingredients to spicing up the everyday foods we all love! The cooking club side to The Cooking Chicks continues to grow with over 1000+ registered members who enjoy different monthly based foodie inspired networking events from cooking classes, dinner outings, potlucks and more!

The Cooking Chicks and Chef Vanessa’s story has been featured in TimeOut Chicago, Sun-Times, TCW Magazine, Gaper’s Block, The Reader, NBC.com, and more. The Cooking Chicks is also a featured sponsor for the coveted Chicago BaconFest Food Show aired on The Travel Channel, and featured in the following Published Books CRAVE Guide, MWF Seeking BFF by Rachel Berstche, and newly on the shelves as a mentioned case study business in Pinterest for Business by Ed Swiderski & Jess Loren. A new website with cooking videos, how-to tips, recipes and Cooking Chick member webframe will be launched any day! Chef Vanessa lives with her amazing husband Mike in the growing foodie & budding neighborhood hot spot of Logan Square.

JOIN THE COOKING CHICKS CLUB

The Cooking Chicks is currently Chicago’s biggest Women’s Cooking Club! The Cooking Chicks is a for-profit organization that enriches women’s lives by hosting food-based events, in-home cooking classes, and food-loving gatherings that inspire and create friendships, grow business networks, and allows for creative cooks to get together and meet, eat, exchange ideas/recipes, and learn from others on how to cook! The Cooking Chicks is paving the way to bring food, family, and friends back to the dinner table!

OUR EVENTS INCLUDE:

Soon to launch – HOMECOOK UNIVERSITY, in-home cooking classes & parties
Foodie Book Club – and meet the author series
Themed Potlucks
Restaurant outings & Foodie Crawls
Farmer’s market tours
Culinary Adventures to Paris
And more……

THE COOKING CHICKS PRIVATE EVENTS – with the Chef!

Bring in Vanessa to host your next custom designed:

Cooking Classes – couples, team building, or private one-on-one lessons on how to use your kitchen
Girls Nights In
Baby Showers, Wedding Showers, and more!
Cocktail Parties, themed dessert stations, candy stations and more!
Dinner Party, seated dinner, BBQs, professional functions and more!

Chef Vanessa’s personal approach is using the best ingredients that redefines traditional catering – it’s fresh and completely from scratch!

Visit the The Cooking Chicks website at thecookingchicks.com

Visit the The Cooking Chicks Channel: www.youtube.com/ChicagoCookingChicks

The Cooking Chicks at Baconfest Chicago 2012:

Chef Vanessa’s lemon, white truffle, bacon potato salad and bacon-inspired sweets

CHICAGO q – Lee Ann Whippen

Baconfest — Fri, 17 Feb 2012 16:43:08 +0000

Website – Facebook – Twitter

1160 N. Dearborn Street • Chicago, IL
312.642.1160

Hours:
Sun-Thu 11 am-10:30 pm
Fri-Sat 11 am-12 am

LEE ANN WHIPPEN – Chef/Partner

Chef Lee Ann Whippen is excited to start the new urban BBQ restaurant Chicago q. Lee Ann Whippen is also President and Owner of Wood Chick’s BBQ Restaurants & Catering Company, Lead Pitmaster for Wood Chick’s BBQ Competition Cooking Team, Member Kansas City Barbecue Society, KCBS Certified BBQ Judge, former Newspaper Food Columnist, 15 years in Hotel Catering Management and more than 14 years cooking competitive BBQ. In 1996 began competing in BBQ with “Team Boaris”, including father and step-mother, Jim (2010 winner of prestigious “Pioneer of BBQ” award) and Kathy Tabb, and won 1996 GA State BBQ Championship, entitling an invitation to the prestigious National BBQ Championship, the American Royal Invitational BBQ Competition in Kansas City whereby winning National Award 1st Place in Pork. Founded Wood Chick’s BBQ Catering Company and BBQ Competition Team in Chesapeake, VA in 2002.

In that short time, Wood Chick’s has won Multiple State BBQ Grand Championships and Awards in Virginia, North Carolina, Georgia to name a few most recently 2009 Virginia Grand Champion. The Wood Chick’s BBQ Catering Company had grown twofold between 2002 & 2004 and added BBQ vending at various Fairs and Festivals in VA, MD, NC. Due to the growth of the catering, the 24’ trailer with smoker on board wasn’t enough to handle the demand and the decision was made to open Wood Chick’s BBQ Restaurant in Chesapeake Virginia in 2004, which furnishes a state of the art kitchen with large commercial smoker where Apple, Hickory and Pecan Woods flavor all meats treated with dry rub, various mops and “Award Winning-VA 1st 2006” Wood Chicks Mild and Spicy BBQ Sauce.

Due to local demand and growth a move to a larger location in April of 2008 with a full bar, drive-thru and seating approximately 300 was opened. Winner of The Virginian Pilots’ “Best of Chesapeake” 6 years in a row for Best BBQ and Ribs since opening in 2004. She has appeared in numerous TV, Radio and Print stories revolving around BBQ including most recently TLC’s “BBQ Pitmasters” series of 1 hour shows which premiered 12/3/09 thru Feb of 2010 where she was 1 of 7 Pitmasters featured on 8 part series taking viewers into the high-stakes world of competitive BBQ! She has been selected to appear on new 2nd Series of “BBQ Pitmasters” due to air in August of 2010. Other appearances include Winner of Food Network’s Bobby Flay Throwdown” for best BBQ and selected to be in Bobby Flay’s new cookbook “Bobby Flay’s Favorite Throwdowns” due out in October of 2010, 2004 “Bobby Flay Road Show 2”, Travel Channel, Today Show, The 700 Club, People Magazine (article focused on Extreme BBQ), WAVY TV, Joel Rubin Show and the Virginia Pilot. In July of 2005 and 2007 served BBQ to our Senators and Congressmen in the Capitol. Her Beef Brisket recipe appears in the “2006 James Beard Award Winning” cookbook “The New American Cooking” by Joan Nathan.

In 2007 she was 1 of 18 Chefs in the Country selected to compete on Versus Network’s “National BBQ Championship Series” competing for $100,000. 2009 Speaker at National BBQ Convention. Wood Chick’s was 1 of 13 teams selected to participate in the “BBQ Shootout Series” and various Nascar tracks in 2009 including Food Demos for Prilosec and appearing on Speed Channel. 2009 Shining Star Award given by the Chesapeake Travel and Tourism Board for positively influencing the public perception of Chesapeake as a travel destination. 2010 Women’s World Magazine & ESPN Magazine.

Chicago q from Baconfest Chicago 2012

Smoked Bacon Baklava

Andy Gibson & Co.

PERENNIAL VIRANT – Paul Virant

Baconfest — Fri, 17 Feb 2012 16:35:35 +0000

Website – Facebook – Twitter

1800 N Lincoln Ave • Chicago, IL 60614
312-981-7070

About Paul Virant - Chef/Partner, Restauranteur, Preservation Guru

Paul Virant is the chef and owner of two restaurants, the celebrated Vie restaurant outside Chicago in Western Springs, Illinois and new restaurant Perennial Virant located across the street from Chicago’s Green City Market in partnership with the Boka Restaurant Group. Chef Virant’s restaurants are built upon his guiding philosophy of making the ingredients – their origin, production and quality – the full focus of his culinary approach. Embracing the Midwestern seasons and utilizing methods of preservation allow guests to always expect a menu that showcases local flavors and ingredients in abundance.
Chef Virant founded his restaurants on the principle that food is a symbol of the good life and conviviality including all of the joys that are experienced around the table – a sense of community, relationships and the connection that we feel with our land, all laying the foundation for a full and abundant life.

“I wanted to create an extension of my home, where people come together and enjoy high quality food and drink in the company of others. My goal is to be a small part of my guests’ enjoyment of every morsel and drop of life.”
Opening Vie in 2004, Chef Virant was quickly recognized and lauded by local and national media alike. Winning three stars from Phil Vettel at the Chicago Tribune, Food & Wine Magazine’s 2007 Best New Chef and Best New Chef by Chicago Magazine was just the beginning. 2010 and 2011 brought Vie a Michelin star, an appearance on the Food Network’s Iron Chef America as well as the James Beard Best Chef Great Lakes Nomination.

No other chef working in America today utilizes preservation as robustly as Chef Virant. He truly captures the peak flavors of each season and allows his guests to enjoy them year-round. Marrying old and new world sensibilities, he creates dishes with a beautiful blend of foreign techniques with domestic products reflecting the seasons and local harvests all with a touch of his vast knowledge about preservation. The result is national acclaim for his properties as well as respect and admiration for this amiable chef who brings humility, passion, natural-born talent and genuine excitement to all that he does.

Perennial Virant at Baconfest Chicago 2012:

smoked jerked belly with grilled vegetable relish

BARN & COMPANY – Gary Wiviott

Baconfest — Fri, 17 Feb 2012 16:26:12 +0000

Website – Facebook – Twitter

950 W. WRIGHTWOOD (Corner Lincoln & Sheffield)
773.832.4000

HOURS:
TUESDAY–FRIDAY: 3PM TO 2AM
SATURDAYS: 10AM TO 3AM
SUNDAYS: 10AM TO 2AM

Barn & Company a smokehouse and public hall from the team behind Black Bull and English, along with Pit Master Gary Wiviott, bring true Low Slow hickory smoked BBQ to Lincoln Park

The BBQ is helmed by Pit Master Gary Wiviott, who is also known for his BBQ cookbooks such as Low & Slow: Master the Art of Barbecue in 5 Easy Lessons and as the Co-founder & Pitmaster Emeritus of LTHForum.com. Gary refers to their menu as hickory smoke barbecue, taking the traditional messy glory of Memphis, Kansas City and Texas-style barbecue and turning it into a full-blown pig picking fest. “We stay focused on brisket, baby back ribs, pulled pork and free range smoked chicken. But, for those that aren’t crazy about BBQ we also offer some damn good non- BBQ’d food too.”

The menu is sourced from regional farm fresh ingredients and free-range meats, and includes new creations coming out of our smoker like Smoked Pulled Pork Tacos with a Spicy Cabbage Slaw, SmoFried Chicken Wings, Pulled Smoked Chicken Cobb Salad and more. The bar is stocked with a great selection of American microbrews on draft and bottles, and a variety of bourbon and rye specialty cocktails.

The Barn & Company Team from Baconfest Chicago 2012

Smoked Brisket Slider

ROCKIT BAR & GRILL/ROCKIT BURGER BAR – Amanda Downing

Baconfest — Tue, 24 Jan 2012 19:31:14 +0000

Website – Facebook – Twitter

Rockit River-North

22 W. Hubbard • Chicago, IL 60654
312.645.6000

HOURS:
Mon – Wed: 11:30am – 12:30am
Thu – Fri: 11:30am – 1:30am
Sat 10:30am – 2:30am
Sun 10:30am – Close

PARKING:
Valet parking available during all hours of operation

Amanda Downing

Executive Chef / Operating Partner

Rockit Bar & Grill

Named in 2011 as Executive Chef of Chicago’s two Rockit Bar and Grill locations, Amanda Downing is a veteran of the open-kitchen discipline. Downing had a jump start to her career when she landed an entry level line cook position at Chicago’s One Sixty Blue while attending the Culinary Management program at Elgin Community College. Over the next four years she worked her way through the kitchen earning her a role as Executive Sous Chef under Executive Chef Martial Noguier.

In the spring of 2004, Downing joined Chef James Gottwald as an opening sous chef, to open the River North hot spot Rockit Bar and Grill – a bar and grill with an old-school brigade system in the kitchen. In 2009, Rockit Ranch Productions expanded to the North Side with another location in Wrigleyville, where she continues to oversee daily operations bringing award-winning American comfort food with a twist.

About Rockit River-North

Rockit Bar & Grill, located in the heart of the booming River North Neighborhood puts Executive Chef Amanda Downing’s contemporary culinary twist on the traditional bar and grill. Offering outstanding casual American cuisine, using the freshest ingredients available in a mouthwatering menu that includes salads, sandwiches, and entrees. Rockit Bar & Grill is the premier downtown bar and grill, with the famous Rockit Burger being named the best in the nation by “Good Morning America” as well as the restaurant itself being called one of the top concepts in the world by Conde Nast Traveler.

Designed by Nate Berkus of “The Oprah Winfrey Show,” the comfortable, stylish atmosphere blends natural elements with sleek, modern design. The space, complete with exposed beams, natural brick and a 75 ft. skylight, exudes a raw warehouse feel enhanced by elements such as antler chandeliers, flowing metal sculptures created by local artists and cocktail tables made from authentic tree stumps. An upstairs lounge offers casual dining, an island bar and fifty-inch flat screen plasma televisions encased in antique frames.

Rockit Bar & Grill is open for lunch dinner and Saturday and Sunday brunch. We look forward to seeing you soon!

ROCKIT BURGER BAR LAUNCHES ON CUBS OPENING DAY APRIL 5!
Evolution of the Burger: “You Asked for It, and We’re Listening!”

Website – Twitter

March 13, 2012 – CHICAGO – Rockit Ranch Productions announces the evolution and transformation of Rockit Wrigley into the much demanded Rockit Burger Bar on Cubs Opening Day, Thursday, April 5, across from Wrigley Field at Waveland & Clark, 3700 N. Clark. This evolution of the brand into the soon-to-be Rockit Burger Bar comes as the result of an overwhelming response from North side patrons, social media enthusiasts and restaurant reviewers, all craving more burger selections specifically at the Wrigleyville location, wanting more of Rockit’s quality burgers at an affordable price – unique from Rockit River North, where the diverse menu is heavily requested by guests.

“Our company is avid about listening and communicating via social media, and since Rockit Wrigley opened three years ago, it has been clear that there is a much more obvious celebration and demand for our burgers at the Wrigleyville location, compared to Rockit River North, where the large menu selection is a selling point for guests,” says Billy Dec, CEO, Rockit Ranch Productions. “Based on the social media feedback we were receiving, we began to analyze collected sales data for our North side location and found that sure enough, over 75 percent of all food orders were burgers, over 90 percent of all sandwich orders were burgers and over 90 percent of all food on game days were burgers. We want our customers to know that we’re listening, and we are excited to give them more of what they want.”

Expanding on Rockit’s passion for burgers is a natural progression for the brand, with the Rockit Burger having received Best Burger praise from Good Morning America and Citysearch, in addition to Rockit’s highly anticipated annual Burgerfest celebration. Even more fitting? The timing. Scheduled to open the same day as the Cubs home opener, Rockit Burger Bar welcomes the new season and its new menu from executive chef Amanda Downing, which includes: 16 mouth-watering gourmet burgers, flatbread pizzas made in-house in an authentic Italian brick oven, signature salads and weekend brunch, in addition to a selection of specialty cocktails, craft and not-so-craft beers.

As of April 5, hours of operation will be: Tuesday through Thursday, 5 p.m. to 12 a.m.; Friday, 5 p.m. to 1:30 a.m.; Saturday, 10:30 a.m. to 2:30 a.m.; and Sunday, 10:30 a.m. to midnight. Weekend brunch will be available Saturday and Sunday from 10:30 a.m. to 4 p.m. Rockit Burger Bar will also open two hours prior to every Cubs home game.
For more information, visit www.rockitburgerbar.com.

Rockit Bar & Grill/Rockit Burger Bar at Baconfest Chicago 2012:

applewood-smoked bacon No-Bean-Texas Chili with corn tortilla

MODERNO – Philip Rubino

Baconfest — Tue, 24 Jan 2012 19:01:08 +0000

1850 Second St. | Highland Park, IL 60035 | 847-433-8600

Website – Twitter - Facebook

Located in downtown Highland Park, IL, Moderno is a new restaurant from Chef-Proprietor John des Rosiers and Executive Chef Phil Rubino that celebrates the spirit of Italian cuisine. At the heart of our menu are dishes composed of five ingredients or fewer, incorporating accents from throughout the Mediterranean and around the world. No Chicken Parmesan, no Caesar Salad—just forward-thinking food made by hand with fresh, local produce and sustainably raised meats, served the way it was meant it to be.

We invite you to come in and try our innovative menu, relax in a welcoming atmosphere, and savor a taste of Italy for yourself.

Moderno at Baconfest Chicago 2012:

homemade bacon cannoli