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

~or~

Southern Fried Chicken

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.