Chicago Cut Steakhouse Announces New Menu

Chicago Cut Steakhouse announces a number of new seafood menu items developed by recently appointed Executive Chef Jackie Shen.  Chef Shen’s unique background and years of culinary expertise will be apparent in the creative preparation of such highlights, including Sushi Grade #1 Tuna, French Dutch Dover Sole and Chilean Sea Bass; see complete list of new menu items below.

“We’re excited to offer these new items with seasonal ingredients to our clientele.  We’ve been getting great responses from our guests so far,” said Managing Partner David Flom.  “It’s important to keep the menu fresh and have it evolve with seasonal ingredients, and no one understands that more than Chef Shen.  She does a fantastic job of knowing what guests are looking for in a dining experience, and we think the timing for these seafood choices is perfect with summer coming.”

Previously of Lawry’s, The Red Light and her own restaurant Jackie’s, Chef Shen is uniquely qualified to create truly one-of-a-kind options.  In addition to her restaurant experience, Chef Shen brings a wealth of knowledge and influence from her Asian roots and global travels.

On choosing these new menu options, Chef Shen explains, “I wanted to incorporate traditional seafood selections that would allow for interesting use of flavor and preparation.  It’s been a successful launch and a great addition to an already versatile and creative menu.”

Since their inception in September 2010, The Chicago Cut Steakhouse has garnered an impressive reputation for stellar service, dry-aged steaks and expansive iPad wine list.  Situated on the historic Chicago River, guests can enjoy breakfast, brunch, lunch and dinner while enjoying a scenic view of the city.

WHERE: Chicago Cut Steakhouse
300 N. LaSalle Street
Chicago, IL 60654
(312) 329-1800

Scottish Salmon, $26
Sushi Grade Yellowfin Tuna, $35
Great Lakes Whitefish, $19
Fresh Dutch Dover Sole, $49
Chilean Sea Bass, $39
Sushi Scallops, $37
Tristan Tails, $43
Alaskan King Crab Legs, $62 per pound
Surf & Turf, $65; includes petit filet with lobster tail or crab legs


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