Chicago Restaurant Week Downtown
Executive Chef Brett Faldstein invites guests to indulge in Howells & Hood’s 2018 Chicago Restaurant Week Lunch and Dinner menus.
Restaurant Week Dinner Menu
~ 44 per person
STARTER
Cheesy Cream of Broccoli
smoked broccoli, spiced cheese, grilled gruyere cheese stick
~or~
Brie Rangoon
woolrich triple crème brie, wonton wrappers, garlic onion jam, smoked cranberry relish
ENTREE
Churrasco Skirt Steak
adobo grilled skirt steak, green chili rice, warm tomato vinaigrette, red harissa crispy kohlrabi strings
~or~
Crispy Thai Rice
lump crab, jasmine rice, kimchi, sweet & spicy tamari, 60-degree egg
DESSERT
Hop Brownie
warm brownie, marshmallow fluff, hop butter, soy caramel
~or~
Crème Brulee
sponge cake, roasted strawberries, chantilly meringue
Restaurant Week Lunch Menu
~ 22 per person
STARTER
Cheesy Cream of Broccoli
smoked broccoli, spiced cheese, grilled gruyere cheese stick
~or~
Asian Pear Salad
charred Asian pears, grilled bok choy, spinach, seared hearts of palm, sweet onion, goat cheese snow, wild mushroom croutons, pear dressing
ENTREE
Sloppy Joe
ground brisket, ground short rib, keehma seasoning, toasted brioche bun, beer cheese fries
~or~
Southern Fried Chicken
Crispy chicken, pimento cheese, green tomatillo pickles, red onion, iceberg
DESSERT
Hop Brownie
warm brownie, marshmallow fluff, hop butter, soy caramel
~or~
Crème Brulee
sponge cake, roasted strawberries, chantilly meringue
Reservations strongly encouraged, and can be made by calling 312.262.5310 or online by clicking below.