Located in Chicago’s exciting theatre district, in the city’s “Loop” area, Petterino’s offers prime steaks, fresh seafood and classic specialties. Featuring a 1940’s style look, with original drawings of actors who have performed in Chicago, Petterino’s celebrates the Golden Age of Glamour and the theatre while offering delicious cuisine with a full menu of favorites from tomato bisque soup to a shrimp de jonghe to fettuccine alberto.
Pre-theatre and after work specials are available daily. Petterino's location is ideal for business lunches as well as a break from shopping or touring in the nearby State Street and Millennium Park venues. Pre-theatre diners have the option of leaving their car with Petterino's while they attend the show and can then pick it up after the performance is completed.
Petterino's will be closed Labor Day
Petterino's will be closed on Monday in honor of the holiday. We open regular business hours on Tuesday!
Make it a Manic Monday
At last, a cure for the Mondays!Are you falling behind the week that just started? Is your boss getting under your skin? Are you simply having a “case of the Mondays”?
Don’t panic. We have just the thing to cure your case of the all-too-common Manic Monday. It’s painless and easy. In fact, it’s a sure cure and a pleasure rolled into one.
Stop by Petterino’s after 4:00 pm, where you may toast to Monday with any bottle of wine at half price, a three-course dinner for only $19.95, and even free valet parking when you arrive after 7:00 pm. All you have to do is just sit back, relax, and enjoy!
Feel better now? Of course you do! Reservations encouraged. Make one by calling at 312.422.0150 or make one online here.
Executive Chef, Francis Brennan's Market Bruschetta Recipe
Enjoy summer time fun with our new market bruschetta, featuring Chef Francis Brennan’s favorite seasonal ingredients, asparagus, arugula, proscuitto di Parma, and mozzarella.
Petterino’s Market Bruschetta is featured on our 7 After 7 menu and is also available a la carte.
Ingredients
8 Asparagus Spears
8 1/2in thick slices of crusty bread (such as a baguette)
8 Slices of proscuitto (sliced as thin as possible)
8 Slices of fresh mozzarella
1/2 lb Baby arugula
2 oz of shaved or grated Parmesan cheese
1 Peeled clove of garlic
Olive oil
Lemon
Salt and pepper
Directions
Bring 4 quarts of water to a boil and season generously with salt (the water should be salty like the ocean). Prepare a bowl filled with ice and water. Plunge the asparagus into the boiling water for 90 seconds. Immediately transfer the asparagus to the bowl filled with ice water and chill for 5 minutes. Remove from the water and slice each spear in half lengthwise and reserve.
Toss the slice with a drizzle of olive oil and season with salt and pepper. Place slices on the grill, over medium heat, and grill for 2 minutes on each side, or until nicely toasted on the outside and still soft in the middle. Remove from the grill and rub one side of the slices with peeled garlic clove (or both sides if you like a lot of garlic!).
Drizzle some olive oil over the fresh mozzarella and asparagus spears. Then season with salt and pepper. In a small bowl toss the arugula with a little olive oil, salt and pepper, and a squeeze of lemon juice.
Assembly
Place one slice of mozzarella on each piece of grilled bread, followed a slice of proscuitto, and top with 2 halves of asparagus. Arrange the bruschetta around a plate or platter. Place the seasoned arugula in the middle of the plate and top with the shaved parmesan.
View Chef Francis Brennan's other recipes and cooking segment here.
7 After 7
Every night, after 7 pm, join Petterino's for a three-course dinner for $19.95. For more information, click here.