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.

Take a Lunch Break with Executive Chef, Francis Brennan

Watch Petterino's Executive Chef, Francis Brennan teach WGN 9's Allison Payne how to make Petterino's very own Gourgeres. French cooking made simple, watch the segment here.

Try out the recipe below:

Ingredients:

1 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

1 large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyere cheese (1 cup plus more) for sprinkling

3 turns of freshly ground black pepper

1 teaspoon of fresh thyme leaves

1/4 teaspoon cayenne pepper

Directions:

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. In a medium saucepan, combine the milk, butter, thyme, pepper, cayenne pepper, salt, and bring to a boil. Add the flour, stir with a wooden spoon until a smooth dough forms; stif over low heat until it dries and pulls away from the pan (about two minutes). Scrape the dough into the bowl; let cool for one minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. When cooled slightly, add the cheese and continue to mix. Do not add the cheese immediately or it will melt and the gougeres will be greasy. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350 degree oven until piping hot.

Chef suggests trying Petterino's Gourgeres with a refreshing starter, such as a salad.

7 After 7

Every night, after 7 pm, join Petterino's for a three-course dinner for $19.95. For more information, click here.