By: Dana A. Pointer–Staff Writer (CSU Intern), The Drive Student Blog
For as long as I can remember, I have been a connoisseur of food. Since the age of four, I have walked into many of Chicago’s most excellent restaurants with my parents requesting what I thought was the epitome of rich and famous foods: lobster. Since then, I have prided myself on trying different cuisines and exploring different ingredients locally and abroad through Restaurant Week.
Working in downtown Chicago, my lunch and dinner options are endless. Whatever cuisine I am looking for, from traditional gyros to the smoke and mirrors of gastronomy, Chicago can compete with any of the world’s food meccas. Restaurant Week is a time to explore 5-star quality food at affordable prices.
As of 2020, Chicago has 25 restaurants that carry one to three Michelin Stars, including the world-famous, Alinea, led by Chef Grant Achatz. In 1926, the Michelin tire company started producing an annual guide to the best European restaurants and hotels called, the Red Guide. The book ranks restaurants around the world and awards the best of the best. One Michelin star indicates a “very good restaurant” and those that receive three-star status are considered to have “exceptional cuisine that is worth a special journey”. Sorry to inform you, Alinea is not part of Restaurant Week. You must book your reservation months ahead of time and their dining options start at a firm $395 per person, with advanced payment required.
In 2008, Chicago introduced the idea of Restaurant Week, with 35 participants, having added over 300 since then. These restaurants serve pre-set, two, three or four-course lunch ($24) and dinner ($36 or $48) options at a reasonable price. These reasonable prices allow those who usually may not have been able to dine at these high-end restaurants the opportunity to try expensive cuisine at a reasonable price.
“Nestled on the corner of LaSalle and Wacker Drive, in downtown Chicago, steps from the beautiful River Walk, Prime and Provision stands.”
I decided to try a familiar place this year to see what they would offer, and I must say, I was quite pleased. Nestled on the corner of LaSalle and Wacker Drive, in downtown Chicago, steps from the beautiful River Walk, Prime and Provision stands. This restaurant is under the same umbrella as Chicago’s favorites, Siena Tavern and Public House. Upon arriving, the dark, masculine, heavily wooded décor gives the feel of a speakeasy in the 1920s. The bustling white-collar, business crowd, give the impression of a stuffy, members-only venue. The owners, Lucas Stoioff and David Rekhson, set out to create an all-around experience and boast of having the best beef available. All cuts are dry-aged (in-house) for 45 days, by one of Chicago’s very own chefs, Joseph Rizza.
Mixologists pour up a variety of specialty cocktails in the $15 range, and the bar prides themselves in offering an eclectic wine collection, with bottles starting at a modest $55 to the extravagant 2002 Cabernet Sauvignon, from Napa Valley, costing $1950. The beer selections on tap were less impressive, only having six options available. And, if you are a cigar aficionado, you can grab a stick and head to the patio for a smoke and sip.
Prime and Provision only offered a two-course lunch menu, given only upon request, which was a little disappointing. Three options for the appetizer and four options for the entrée included a burger. I decided to order the beet salad and the Blackened Florida Grouper Sandwich. Normally, the cost of these items would be $15 and $18, respectively. To start off, the waiter brought warm popovers to the table. They were herbaceous, perfectly hollow inside, and were served with lavender-lemon butter. Upon receiving my first course, I was in awe of the plating. The beets were carefully placed to create a beautiful display of the main ingredient. There were two varieties used: purple and yellow. The bed of frisée and shaved fennel created a nest for the beautiful beets to be placed. Spiced feta and Greek vinaigrette dressed the salad perfectly, and the crunch of sunflower seeds gave the salad a pleasant contrasting texture.
Now, the Blackened Grouper was not plated as beautifully as the salad, but it was no less delicious. The Grouper was moist and flaky and was placed on a fluffy brioche bun, dressed in a house tartar sauce, bib lettuce, and tomato, plus a side of fresh-cut fries. I would give Prime and Provision, 3.5 stars and would come back again to try some of their other menu items. Give them a try and let me know what you think!
Happy eating!
-And remember,
Stay Informed, Open-Minded, and Driven!
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