Yellowtail crudo with marinated cherries, summer Perigord black truffle “puff bread,” harissa-rubbed toothpick lamb with tzatziki & lime…
Whatever you have on your July calendar so far, we have one more can’t miss dinner party to add.
Prepare to meet Chicago’s Apolonia, acclaimed chef Stephen Gillanders’ second restaurant, which explores the rich flavors of the Mediterranean with the same creative flair so many have come to love at S.K.Y.
Michelin Guide calls Apolonia Chef de Cuisine Joseph Spretnjak’s cooking “exemplary” and “poised for sharing.”
Translation: If you missed the S.K.Y team at Frame in February, don’t make the same mistake again.
This Windy City crew is blowing into town for doing what they do best, celebrating the summer classics in their own inimitable style.
MENU
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Yellowtail Crudo
Marinated Cherries, Black Pepper Gastrique
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Cucumber-Watermelon Salad
Whipped Feta, White Verjus, Thyme
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Toothpick Lamb
Tzatziki, Harissa Rub, Lime
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Branzino
Marinated Castelvetrano olives, Dill, Fennel
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Apolonia Summer Dessert
Chefs Pick Based on Seasonality
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Black Truffle Puff Bread
Shaved Australian Summer Perigord Truffle Price TBD
++ Chef is kindly requesting no dietary changes to this dinner menu++