Executive Chef Ben Goodnick has created a 30 oz. Prime Porterhouse Steak with wild mushrooms and truffle-brown butter to enjoy during this year’s James Beard Eats Week. His dish is inspired by Beard’s love of outdoor cooking and will be cooked on Summer House’s wood grill. Additionally, the chanterelles used in the Prime Porterhouse Steak are from the Pacific Northwest, just like Beard himself. The region largely influenced Beard’s cuisine. Click here for more information.
The dish will be available for $62.95 per guest, plus tax (gratuity not included) during the week of April 21 to May 1. Call 773-634-4100 to make a reservation.