Beginning on Friday, October 30, we will not be seating our indoor dining rooms due to the Governor's restrictions in the Chicago area. We will continue to offer Carry Out and Delivery and have heated outdoor spaces available for dining, weather permitting.
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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.
R.J. Melman
President
How To
The Art of Pasta Making
Mar 20, 2020
Food trends come and go but hearty, delicious pasta is forever. Whether a fan of rigatoni, macaroni or fettuccine, we can all share in our love of this Italian staple.
Let’s take a step back. Do you ever wonder why there are so many varieties of pasta noodles? Chef / Partner Mychael Bonner of Saranello’s explains that each has a unique shape and size, with ridges designed to absorb different sauces and accentuate the flavors. Check out these three examples below:
Linguine is a long-noodle pasta, among the likes of fettuccine or spaghetti. Its flattened shape helps it hang onto light cream or seafood sauces.
Radiatori’s ridges are best accompanied by thicker sauces like ragus or gravies.
Trompetti pasta tends to pair with lighter sauces which cling to the unique folds and ridges.
If making fresh pasta at home is intimidating, it may be for a good reason. Chef Bonner explains that while the ingredients are simple — flour and water — there are several different variables that make it all work. It is an artisan craft that requires some skill but the benefits are worth trying it at home! Aside from having a much softer texture, homemade pasta gives you the ability to experiment with several different styles. Once you try it for yourself, you may never be able to go back…
Here is a step-by-step guide on how Chef Bonner and his team at Saranello’s make their pasta:
1. The process begins with 70% durum wheat semolina and 30% (room temperature) water.
2. The dough is kneaded for 20 minutes to develop gluten within the pasta. It is then passed through a pasta extruder machine with a bronze dye. This special dye shapes and scores the dough giving the pasta its unique finished shape and texture.
3. It is then air-dried for about an hour to remove excess moisture from the pasta.
4. When you are ready to cook, bring a large pot of salted water to boil. Fresh pasta cooks much faster than typically dried pastas. Cooking times can vary but are typically 2-5 minutes depending on the shape and size of the noodles. (Linguine- 2 min, Radiatori and Trompetti- 3 min)
5. Strain pasta, add the sauce of your choice and enjoy!
