Fall Menu

Appears in the November 2018 issue.

Watermelon radish is everywhere this fall, including in the roasted beet salad (above) at Michael Jordan’s (1225 West 22nd Street, michaeljordansrestaurant.com), which showcases orange, feta, arugula, and pistachios accented by tangerine oil. The Oak Brook restaurant’s Jump Higher salad also showcases fall produce, combining kale, spinach, cabbage, fennel, carrots, shaved cauliflower, quinoa, and dried cranberries and cherries, plus sunflower and pumpkin seeds served with a coriander vinaigrette.

Meatier steak options, including a 26-ounce Tomahawk (a long-bone rib-eye steak) served with balsamic-ginger jus and a 16-ounce bone-in fillet topped with bone marrow butter, are standouts among nine new offerings on the fall menu created by chef Gary Baca (formerly of Joe’s Seafood, Prime Steak & Stone Crab in Chicago). Pair the prime Delmonico—Jordan’s favorite—with creamed spinach with a Parmesan crust or Broccolini flecked with garlic and Calabrian chilies.