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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.
1. Upon arrival, all guests will have their temperature taken with an infra-red, no contact thermometer.
2. 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.
3. 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.
1. 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.
2. 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.

Download the full Lettuce Entertain You Health and Safety Guide

Posted on June, 4 2020.

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.

R.J. Melman
President

How To

Recipe: Shaw’s Pumpkin Pie

Mar 11, 2020

End Thanksgiving dinner on a sweet note with this iconic pumpkin pie from Shaw’s Crab House. Featuring a buttery homemade crust with a classic pumpkin filling, this is sure to be a hit around the dinner table.

To download the recipe of Shaw’s Pumpkin Pie, click here.

Shaw’s Pumpkin Pie

Yields 2 pies

Crust

INGREDIENTS
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold & cubed
1 cup ice water

METHOD

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky, be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls, Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least one hour.
Roll dough and press into a 9 in. pie pans. Crimp edges.

Filling & Assembly

INGREDIENTS
5 whole eggs
2 cups light brown sugar
6 ounces light corn syrup
4 cups heavy whipping cream
32 ounces roasted pumpkin puree or canned pumpkin
1 teaspoon ground cinnamon
½ tablespoon pumpkin pie spice
½ teaspoon powdered ginger
2 teaspoons pure vanilla extract
Pinch of iodized salt

METHOD

Combine all ingredients and blend with a hand mixer until well combined.
Pour into 2 prepared 9-inch pie shells.
Bake at 350° F for 30-35 minutes or until the filling sets.
Serve at room temperature with fresh sweetened whipped cream and chopped pecans.

Want more Thanksgiving recipe inspiration? Check out our full guide to Thanksgiving – from the wines to the turkey – here.