We are excited to annouce that Cook County and City of Chicago are on track to advance to Tier 1 mitigations. We can resume indoor dining at restaurants at 25% occupancy or 25 people per room. Please click the Reserve Now button below to find a restaurant and make your reservation.
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As the temperatures drop and dining moves indoors, our top priority remains providing a safe, clean, and healthy experience.
That is why we are excited to implement technology developed by AIRPHX (pronounced “air-fix”) into all of our restaurants nationwide by mid November. After extensive research and on the advice of experts, we've concluded that this is the best system for us.
Here’s how it works
AIRPHX features “cold plasma” chambers intended to kill harmful airborne and surface organisms throughout the day. Used in hospitals, healthcare facilities, Olympic training centers, universities, police and fire stations, and casinos, it eliminates 90-98% of influenza, coronavirus, norovirus, hepatitis, salmonella, listeria, e.coli, and over 30 common bacteria and viruses both in the air and on other surfaces.
This is just one more important step that we are taking to continue improving health and safety measures in our restaurants, and we want to thank you for your continued confidence in us.
To our valued guests,
Thank you to all who have been dining with us and plan on dining with us in the future. We are making two changes to our health and safety procedures to continue to protect both our guests and employees. These new protocols are intended to provide an additional layer of protection and greater peace of mind to everyone whom we welcome through our doors.
Consistent with the CDC’s recognition of temperature screening as an optional strategy to help to prevent the spread of COVID-19, we will be temperature checking all dine-in guests at our full-service restaurants.
Upon arrival, all guests will have their temperature taken with an infra-red, no contact thermometer.
If a guest’s temperature is over (>) 100°F, the guest will not be permitted to enter but will be offered alternative accommodations, such as an order to go, or a reservation for another time.
Guests who wish to may wait 15 minutes outside the restaurant for a second temperature check but will not be offered a third temperature check.
The City of Chicago and Cook County have issued emergency travel orders directing travelers entering or returning to Chicago from states experiencing a surge in new COVID-19 cases to quarantine for a 14-day period from the time of leaving the identified state. In support of these efforts, we will be asking all dine-in guests at our Chicago and Cook County restaurants whether they have traveled to any of the locations that are on the current travel restriction list within the prior 14 days.
If you confirm that you should be quarantined as a result of the travel restrictions, you will not be permitted to enter but we are happy to offer alternative accommodations, such as an order to go, or a reservation for another time.
In the event travel restrictions are issued in other locations where we do business, we will do the same.
As a reminder, you must wear a face mask when entering, exiting, and moving around the restaurant, removing your mask while you are seated. If you are experiencing any COVID-19 symptoms, we kindly request that you join us another day when you are feeling better.
Thank you for your continued support and for doing your part to keep everyone in our restaurants safe and healthy.
We haven’t said a lot these past few days. We stand unequivocally with Black Americans and the tens of thousands of people of conscience demanding that we live up to our values as a nation. But it is the voices of those who have suffered the injuries of systemic racism that must be heard right now. We are listening intently. As we face the indisputable truth that we can do better, we reflect on how we can best drive meaningful change within our own organization and communities.
We are starting with a thorough review of our corporate giving strategies to ensure that we are focused on efforts to eliminate social injustice and improve lives in Black communities and communities of People of Color. We are making an immediate contribution to the NAACP LDF. Through litigation, advocacy, and public education, LDF seeks structural changes to expand democracy, eliminate disparities, and achieve racial justice in a society that fulfills the promise of equality for all Americans.
We know that actions speak louder than words and that we have a lot of work to do. It's a start. We pledge to move with deliberate speed and look forward to reporting back to you on our efforts.
RPM Steak (66 W. Kinzie St., 312-284-4990), the eagerly awaited restaurant by the Melman siblings, will make its debut with dinner service Tuesday.
As with RPM Italian, the monogram refers to Bill & Giuliana Rancic, Melman sibs R.J., Jerrod & Molly, and chef Doug Psaltis, who also oversees the kitchen work at corporate cousins Paris Club and Bub City.
So, chef Psaltis: Is there room in Chicago for yet another steakhouse?
“At this point, I definitely hope so,” he said. “Chicago has such a great, dramatic, serious steakhouse scene; we hope to add something youthful to the theme.”
The look is certainly more contemporary than other Chicago steakhouses. The sunken dining room is done in creamy leathers, mahogany paneling and dramatic white walls; deep leather booths will line the room’s perimeter. A 100-seat mezzanine (available for private functions) is literally above it all, giving guests there a bird’s-eye view of the dining room while being removed from much of the bustle.
The steak end of the menu includes the expected cuts, but the sourcing is far-ranging; there are USDA prime steaks, wagyu from Japan, grass-fed and bison steaks and “kind cuts” that include prime skirt steak, hanger steak and a short rib steak done topped with bone-marrow butter.
Seafood options include the expected oysters and chilled shellfish (there’s a grand seafood platter for $115), but the fish items show evidence of actual cooking — whole-grilled dorade with tomato vinaigrette, grilled Big Eye tuna with salsa verde, roasted salmon with tarragon aioli.
Psaltis seems particularly proud of the chicken, roasted over hardwood coals in a special oven. “It cooks at such a high speed that you get a crispy, blistered skin, and it stays moist,” he said.
Desserts will include such classics as Baked Alaska, and at least three dessert souffles will be featured daily.
The owners brought out the big guns for the beverage program. The throwback cocktail list was devised by Paul McGee, and the wine list is the work of sommelier Richard Hanauer, Lettuce Entertain You Enterprise’s wine director, the Langham Hospitality Group’s beverage director and the man who once poured me Pabst Blue Ribbon from a can (keeping a straight face throughout) at L2O
