Tavern on Rush Redefines Classic Steakhouse Concept

Globally Inspired Menu a Cut Above

Tavern on Rush, the perpetually packed restaurant situated at the corner of Rush Street and Bellevue Place, may be known for its USDA-certified prime-aged steaks and chops as much for its vibrant atmosphere and lively crowd (and rightfully so), but the constantly evolving eatery offers more.

Executive Chef John Gatsos, who has manned the kitchen at Tavern on Rush since 2003, consistently imbues the restaurant’s menu with exciting, unexpected components, drawing from his passion for other cultures, particularly with Asian and Mediterranean influences.

Chef Gatsos sources the freshest available ingredients, including fish flown in daily from across the country (everywhere from Boston to Honolulu) and Midwestern prime-aged beef that has been specially butchered for the restaurant.  Fans of typical steakhouse fare, which often comes laden with unnecessary fat and calories, might be surprised to learn that Tavern on Rush is committed to healthy cooking, using such ingredients as olive oil, brown rice and whole wheat pasta.

The globally influenced menu offers such light and flavorful dishes as Firecracker Grilled Chicken Pasta ($17.95), which features slices of spicy chicken breast tossed with cilantro pesto, roasted red peppers, sweet corn and whole wheat spaghetti; and Seared Sesame Hawaiian Tuna ($27.95), a bigeye tuna steak, seared with a sesame seed crust and served with wasabi and ginger-soy sauce. 

Of course, steaks ($29.95-$42.95) have a starring role on Tavern on Rush’s extensive dinner menu.  All cuts of meat are grilled to order on fresh charcoal and served in the guest’s choice of preparation: classic sea salt and peppercorn, Cajun spice, roasted garlic, spicy firecracker, Greek or Mexican.  An array of appetizers, soups and salads, sandwiches, brick-oven pizzas, pastas and more round out Tavern on Rush’s delicious dinner offerings.

In addition to the restaurant’s popular lunch menu, which showcases a variety of starters, soups, entree salads and hearty sandwiches, Tavern on Rush also serves a lavish weekend breakfast on Saturdays and Sundays from 9 a.m. until 3 p.m. The menu abounds with such eye-opening options as Stuffed French Toast ($10.50) made with thick-cut brioche stuffed with blueberries and mascarpone cheese dipped in a rich egg batter; the Oak Street Scramble ($9.95), a combination of ground turkey, goat cheese, spinach, sun-dried tomatoes and cremini mushrooms served with a side of breakfast potatoes; and the Smoked Salmon Breakfast Pizza ($11.95) featuring chive cream cheese, red onion, tomatoes, capers and chopped hard-boiled eggs.

Tavern on Rush
1031 N. Rush Street
Chicago, IL 60611
www.tavernonrush.com
(312) 664-9600

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