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
In The Restaurants
Meet the Women Behind Some of Your Favorite Desserts
Mar 6, 2020
We want to give a shout out and honor four women who make us all want to skip dinner and go right to dessert. These are the pastry chefs behind some of Lettuce Entertain You’s most famous (and top-selling) dishes. Have you ever dug into the Oh My! Caramel Pie at Beatrix? We all know you’ve grabbed a cookie at Summer House Santa Monica or indulged in an Ice Cream Sundae at RPM Steak before, right?
Let us introduce you to the extraordinary talent behind these delicious desserts:
Did you know: Chef Yasmin makes more than 500 cookies fresh every day and created more than 25 new recipes in just 2018 alone! Due to the high demand for her house-made cookies & pies, Chef Yasmin loves to come up with new recipes and specials like the Stuffed Nutella Cookie, Tall, Dark & Berry Handsome Chocolate Cake, Peanut Butterand Jelly Cookie and more!
Dessert she’s most proud of: With a hand pipe and her creativity,Chef Yasmin has mastered the art of beautifully decorated cookies. You can count on these customized, made-by-hand cookies for everything from holidays’ to the premiere of the new Star Wars movie.
Restaurant: Summer House Santa Monica. She also oversees the pastry programs at Stella Barra Pizzeria and Mon Ami Gabi.
Desserts you definitely know: Summer House cookies! Erin’s famous cookies are the first thing you see when you walk into the restaurant and since the Chicago locations of Summer House and Stella Barra opened, they’ve sold nearly 600,000 cookies! Her personal favorites are the Peanut Butter Cookie, Oatmeal Chocolate Chip and the Chewy Double Chocolate.
Dessert she’s most proud of: Our Sticky Toffee Pudding with apple compote, medjool dates, brown butter ice cream and walnut crunch – its got a great kick with the sweet and savory blend of the cinnamon and chili pepper.
What she’s most proud of at home: It’s funny how my proudest moment as a chef actually has to do with my son. I knew I’d be super bummed if he grew up to be a picky eater, so I was obsessed with cooking him things like curried lamb stew and spinach pie. I can’t believe how much it paid off – he will literally eat anything, which is no small feat for a toddler.
Dessert you definitely know: Ice Cream Sundaes at RPM Steak. “Whenever there are rotating items on a menu, try them! I have a lot of fun with these sundaes since they change seasonally, and I can play with delicious flavor combinations.”
Dessert she’s most proud of: “There have been so many of the last few years that I’ve been very proud of, so it’s hard to pick just one! Lately, I’ve had a lot of fun with the new Coconut Cream Tart and the Black Forest Mousse for RPM Steak. Also the desserts for the San brand, which lends itself to being super creative with fun flavors, like Mochi Cake with black sesame and passion fruit cream.”
It began with a book, chocolate and ice cream: “My fondest childhood memory is making recipes with my mom out of a children’s cookbook called Kids Cooking: A Very Slightly Messy Manual. I have always done some sort of pastry since I began working. When I was 14, I had an internship with a local chocolate company in Columbus, Ohio. From there, I moved on to work for Jeni’s Ice Cream in their bakery doing all the confections for the ice creams.” Before heading to Chicago, Hannah was the Assistant Pastry Chef for Hollywood Casino Columbus and in 2015, she moved to Chicago and attended the French Pastry School. After school, she took over as Pastry Chef for Nellcote and RM Champagne Salon before joining the RPM team in 2017.
Did you know: Hannah’s cookbook collection is no joke. “I spend a lot of time reading and collecting pastry books. I ran out of room to put them because I have so many! I think learning new techniques and trends is the key to being good in this industry. Being with the RPM and San restaurants, I get the opportunity to work with all types of cuisines which pushes me to learn and discover new desserts every day. I get to create desserts for RPM Steak, RPM Italian, Ramen-San, Sushi-San, il Porcellino and Bub City.”
Dessert you definitely know: The RPM Seafood dessert menu is a combination of classic RPM desserts like the vanilla sugar doughnuts and signature cheesecake, and newer creations.
Dessert your most proud of: The Banana Napoleon, which is comprised of layers of caramelized phyllo pastry, banana cream, whipped cream and a bananas foster caramel sauce. It’s a combination of two desserts we had on the Booth One menu – the Lemon Napoleon and the Bananas Foster Cream Pie. It has been our best selling dessert at RPM Seafood so far, and it’s my favorite to eat!
Even more reasons why you’ve got to try RPM Seafood sweets: Our newest obsession is creating different color patterns/flavors of chocolate bon bons. The possibilities and combinations are endless! We are very spoiled because we have a chocolate tempering machine which makes our creativity that much easier and fun. Oh, and that stunning dessert you probably have seen on Instagram? The Platinum Coconut Cake: it’s a must order!
