A Pot Roast for Every Palate

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Appears in the June Issue issue.

Chef Paul Katz’s new menu at Old Town Pour House in both Naperville (1703 Freedom Dr.) and Oak Brook (8 Oakbrook Center) includes one of the richest dishes ever put on a plate. It’s a deconstructed pot roast, which drenches assorted veggies and a hunk of top sirloin—Katz calls it the “faux fillet”—in an anise-flavored red-wine reduction gilded with a pat of herbed butter. “It’s a unique—and rich—take on steak,” he says. 

Photo courtesy of Tom Hemerka