The Press Room
Cuisine: American, New American
The intimate West Loop spot is perfect for a spring outing. Chef Jeff Williams just rolled out a new seasonal menu and the subterranean space in a century-old building is perfect respite from the... Read More
The intimate West Loop spot is perfect for a spring outing. Chef Jeff Williams just rolled out a new seasonal menu and the subterranean space in a century-old building is perfect respite from the flurry of Washington Street. Try charred asparagus topped with crispy ham crumbles, pickled ramps and a ribbon of lemon aioli; Market salad - tender baby kale, shaved asparagus, celery and radish, fresh Wisconsin goat cheese in herb vinaigrette; and roasted leeks crowned with brown butter sauce, smoked trout roe and chives. Simple and delicious: roasted airline chicken (boneless breast with the meaty part of the wing still attached) bathed in chicken jus, herbs and chive oil. Finish with Buttermilk Panna Cotta topped with strawberries marinated in absinthe, pistachio cake crumble, strawberry puree and African blue basil from Chef's Garden. The Happy Hour Charcuterie deal with two varieties of cheese and one meat is a sure bet.
- Best Restaurants for Spring: "Why airline breast vs boneless? You get a little dark meat, too, so it's juicier, and the presentation is more appealing."
- Recommended as Best Restaurants for Spring Because: Subterranean for spring? For those who aren't keen on noisy, crowded patios, The Press Room is a hidden gem with a fresh, appealing spring menu.