Beginning Thursday, September 15 Reservations for Limited Seating Communal Supper Club Experience Will Be Made Available to Intro Email List Subscribers
CHICAGO, IL – Intro welcomes Jonah Reider, of New York City’s Pith, to Chicago for a limited one-month engagement. Working under the mentorship of Executive Chef Stephen Gillanders, Reider—a cook, event curator and entrepreneur who opened his own restaurant out of his dorm room at Columbia University—will begin on Thursday, September 15.
Reider’s cooking style is refined yet improvisational, highly seasonal and eclectic in influence. Dishes at Intro include Scallop Crudo with Meyer Lemon, Charred Ramp Oil and Rhubarb; Venison Tartare with Porcini and Quince; and Confit Duck Leg with Wild Mushrooms, Red Quinoa and Chimichurri. Desserts include Galette of Fresh Berries with Ice Cream and Panna Cotta with Apple Cider and Sea Salt. He is also collaborating on Intro’s beverage program, creating sodas with flavors such as Turmeric and Ginger; Grape and Bay Leaf; and Rose Hip and Chile.
Guests have two ways to enjoy Reider’s cuisine. The first, a limited availability multi-course communal supper club experience, will be offered Thursdays through Saturdays only for $95 per person (not including beverage, tax and gratuity). Information on when and how to book reservations for this experience will be communicated exclusively to subscribers of Intro’s email list, which can be joined at www.introchicago.com. Guests may also enjoy select dishes from Reider’s supper club experience on Intro’s a la carte menu in the main dining room. Reservations can be made on the website or by calling 773-878-0002.
About onah Reider
Jonah Reider is a cook, event curator and entrepreneur based in New York City. While at Columbia University, Jonah created Pith, a renowned supper club in his dorm room. Soon New York Post announced Pith as “The hottest table in town,” Food & Wine described Reider as “mesmerizing to watch at work,” and Ruth Reichl commented that his cuisine was “impossible to stop eating.” Reider appeared on Late Show with Stephen Colbert, where the host proclaimed the dessert Reider prepared for him “fantastic, delicious, unexpected.” Most recently, he was featured in The New York Times 30 Under 30, a series profiling young people experimenting in new forms of work, play, community and creation. Through Pith, Reider now develops pop-ups and events integrating dining into the realms of art, music, design and entertainment. Reider has an upcoming web series, “Nice Food For Not Much,” premiering in September 2016. Reider can be followed on Instagram at @PithNYC.
Intro was conceptualized with four goals in mind: to introduce Chicago to new culinary talent, to teach young chef entrepreneurs the structure of building and running a successful business, to give senior Lettuce partners the opportunity to act as mentors, and to expose talented new chefs to potential future employees, as well as to potential investors. Executive Chef Stephen Gillanders, whose cuisine was so warmly received by our guests during his residency, joined Intro permanently and has instituted a delicious, versatile a la carte menu, which evolves seasonally and is always available. Currently he is also offering his South Korean-inspired menu. Intro will always complement Gillanders’ menu with visiting chefs and pop up experiences as we continue to strive to create the best menu possible.
It’s easy to experience Intro! Make a reservation on www.introchicago.com, call 773-868-0002 or join through the LettuceEats app. Walk-ins are always encouraged. Intro is located at 2300 N. Lincoln Park West, Chicago, IL and is open Sundays, 5:30 to 9 p.m.; Wednesdays and Thursdays, 5:30 to 9:30 p.m.; and Fridays and Saturdays 5:30 to 10:00 p.m. For news, events, ticket availabilities and menu changes, guests can follow Intro’s social media at @IntroChicago.
About Lettuce Entertain You Enterprises
Based in Chicago, Lettuce Entertain You Enterprises Inc. (LEYE) is one of the nation’s leading independent restaurant groups, owning, managing or licensing more than 100 establishments in Illinois, Arizona, Minnesota, Maryland, Nevada, California, Virginia, Washington D.C., Hawaii and Canada. The establishments range from the casual style and cuisine of the original restaurant, R.J. Grunts (opened in 1971), to the formal elegance of Michelin-starred Everest and Tru.