Former Telegraph chef Johnny Anderes has finalized his first menus for The Kitchen, the Colorado-based restaurant that's opening Monday in the Reid Murdoch building on the Chicago River in River North. Anderes, while staying within the general philosophy of the philanthropic farm-to-table restaurant, has implemented many items that are unique to the 316 N. Clark St. location.
The dinner menu, aside from the extensive raw bar, caviar, and cheese and charcuterie programs, features three pastas ($18 each) and seven mains ($18-28). Anderes incorporates a host of local meats, fish and produce that highlight the purveyor contacts he picked up in his time in local kitchens.
The lunch menu includes many of the same mains and raw items, but adds "The Kitchen Lunchbox" (proscuitto, salami, cheese, chutney, pickles, toast; $18) as well as four salads and three sandwiches, running from $11 to the $17 Slagel Farms beef brisket with charred red onion, chimichurri, romaine, and ricotta salata. Community hour, which is actually a daily two-hour window from 3-5 p.m., offers a smaller selection of snacks such as raw bar items, salad, quiche, mussels, a lamb burger and two desserts.
To drink, there's a wide beer list that highlights a variety of ales from the Midwest, Colorado and Europe. 10 craft cocktails ($8-12), three mocktails, and a variety of liqueurs and apertifs round out the beverage program. Desserts, from pastry chef Claire Smyth, features seven twists on American and European classics.
Read all of the menus below. The Kitchen officially opens on Monday.