May 27, 2016
Join us on Thursday, June 16 from 5:30pm–10:30pm for a Sicilian Wine Dinner. Explore the Southern Mediterranean with unique food and wines indigenous to Sicily.
$55 for prix fixe menu, $35 for optional pairing.
Contact us for reservations 312.377.2002
scaccia bread with charred onions and wine-cured pork belly
2014 Hauner Salina Bianco IGT (unoaked inzolia, catarratto from Santa Marina Salina Island)
baked fresh ricotta with artichoke caponata
2014 Pietradolce Rosato (nerello mascalese from the northern slopes of Mount Etna, Sicilia)
charred squid and shrimp with oregano and limoncello vinaigrette
2014 Pietradolce Etna Bianco (carricante from Mount Etna, Sicilia)
wood-roasted swordfish with fennel and sun-dried olives
2013 Hauner Hiera (alicante, nocera and nero d’avola from Vulcano Island)
pistachio gelato with stewed apricots and brioche
2011 Hauner Malvasia delle Lipari (malvasia and corinto nero from Lipari Island)
May 19, 2016
On May 24th we will be hosting the Sardinian dinner and will have very limited seating available. Call prior to stopping by to confirm availability. 312.377.2002.
On May 25th, we will be closed for a private event. We apologize for any inconvenience.
May 6, 2016
We're kicking of a series of Island Wine dinners on May 24th. Explore the Southern Mediterranean with a five-course menu featuring classic Sardinian food.
Cal 312.377.2002 for reservations.
April 26, 2016
On Sunday, May 1, from 10:00am to 3:00pm, avec will host a one-day-only Momofuku Brunch Takeover in collaboration with Momofuku’s Ssäm Bar and Má Pêche (featuring JBFA “Rising Star Chef of the Year” finalist Matthew Rudofker, Executive Chef, Momofuku Ssäm Bar and Momofuku Má Pêche; and Ian Davis, Chef de Cuisine of Má Pêche) in honor of the 2016 James Beard Foundation Awards taking place in Chicago.
The restaurant will offer a collaborative a la carte menu featuring a mix of Ssäm Bar and Má Pêche offerings and inventive dishes selected especially for the takeover, plus a selection of avec’s beloved brunch dishes, alongside a specially crafted cocktail menu featuring a curated selection of Momofuku cocktails. Menu highlights include:
Kimchi Deviled Eggs - tobiko, chive
Niman Ranch Sirloin Tartare – sesame, yolk, yuzu kosho
Smoked Seven Spice Brisket - pea slaw, Bibb lettuce
Shrimp & Grits – xo, egg, kale
General seating will operate on a first come, first served basis.
February 1, 2016
We will be closing at 11pm on Sunday the 28th. We apologize for any inconvenience. Normal hours will resume on the 29th with lunch service begining at 11:30pm-2:00pm.
December 2, 2015
What better way to nurse a hangover than with brunch at avec? Join us for an à la carte menu featuring: baked egg shakshuka, wood oven baked french toast and breakfast paella. We'll be open from 10am to 2pm.
December 2, 2015
Ring in the New Year with us. Highlights from Chef Perry Hendrix’s five-course menu include: spice rubbed wood oven roaster sturgeon with tahini yogurt & burnt honey glaze and duck leg tagine with dried plums, celery root & hand rolled cous cous
$65 per person, plus service charge. An optional wine and beer pairing, with champagne toast is available for an additional $40 per person.
Reservations can be made by calling us at 312.377.2002.
December 1, 2015
Brunch is about sharing—sharing stories, plates and in our case, the kitchen. The premise: a chef or beverage professional takes over avec, placing their creative spin on our Sunday brunch. As for the beverage pros, they'll take their hand at the bar, offering a variety of cocktails or brews to be paired with Chef Perry Hendrix's brunch-time fare. The line up is:
· November 8: Strings, Executive Chef Kee Chan
· December 20: Cindy’s, Spirit Guide Nandini Khaund
· January 10: Bang Bang Pie, Head Chef Patrick Cloud & Head Baker Jen Mason
· February 21: Broken Shaker & Café Integral, Chef Jonathan Meyer & Head Bartender Freddie Sarkis
· March 6: Pipeworks Brewing Company, Master of the Barrels Mike Schallau & Founder Beejay Oslon
· April 10: Green Street Smoked Meats, Pitmaster Brad Hudetz
October 6, 2015
This October, avec is excited to participate in The Lynn Sage Foundation’s In Good Taste campaign. In solidarity, and to build awareness, we will donate one dollar from the sale of every avec Ginger Daiquiri purchased.
All proceeds support The Lynn Sage Foundation’s Scholars Program at Northwestern University Medical Center, where the most talented leaders in research work for a breast cancer cure.
August 24, 2015
In accordance with Labor Day, avec will be closed for lunch service on Monday, September 7, and reopen for dinner at 3:30pm.
July 8, 2015
June 14, 2015
On Wednesday, May 20 avec will open for lunch service. The menu will offer mezze-style small and large plates, as well as introduce entrée salads, tartines and sandwiches. Highlights from the seasonal Mediterranean menu include kale and carrot salad with mint, dill, green harissa & sunflower seed dukkah and chef de cuisine Perry Hendrix’s take on avec’s classic chorizo stuffed dates—the avec burger, a chorizo and beef patty with bacon, date mostarda & piquillo pepper aioli.
A unique offering for the Chicago market, avec lunch suits the needs of leisurely lunch-goers and business guests alike. Lunch service at avec will be offered Monday through Friday, 11:30am-2:00pm.
April 1, 2015
Brunch is about sharing—sharing stories, plates and in our case, the kitchen. The premise: a chef or beverage professional takes over avec, placing their creative spin on our Sunday brunch. In the case of the beverage pros, they'll take their hand at the bar, offering a variety of cocktails or brews to be paired with Chef Perry Hendrix's brunch-time fare.
· January 25: Tete Charcuterie, Executive Chefs Thomas Rice & Kurt Guzowski
· February 22: Moody Tongue Brewing Company, Brewmaster Jared Rouben
· March 15: Half Acre, Rog McGuin
· April 19: mfk, Danny Mejia and Matthew Morawski
· May 17: Parachute, Chefs Beverly Kim & Johnny Clark and Beverage Director Matty Colston
March 2, 2015
March is MS Awareness month. In solidarity, One Off Hospitality Group is participating in "Dine to End MS" to help raise money for the National Multiple Sclerosis Society. Stop by any One Off location through the month of March to contribute. We will be donating $1 for each Alfredo Santamaria, “Pago el Cordonero” here at avec.
December 10, 2014
Ring in the New Year with us. Highlights from Chef Perry Hendrix’s five-course menu include: Wood Oven Baked Oysters with Meyer Lemon Salsa Verde, Burrata Cheese with Pomegranate, Black Garlic & Charred Kale, Harrisa Braised Lamb with Chickpeas, Orange & Almond
$65 per person, plus service charge. An optional wine and beer pairing, with champagne toast is available for an additional $40 per person.
Reservations can be made by calling us at 312.377.2002.
December 9, 2014
October 22, 2014
We’re all for intimate dates, but there’s something to be said for sitting at a long table with all your favorite people—sharing delicious chorizo stuffed medjool dates, passing bottles of wine and fighting over the last piece of focaccia. To encourage such rendezvous, we will begin accepting reservations for large parties on Monday, November 3rd.
The prix fixe family-style menu features highlights from Chef Perry Hendrix’s menu, such as our much beloved medjool dates and focaccia, as well as special items like whole roasted lamb shoulder with hearth-baked pitas and large format desserts by Pastry Chef Dana Cree.
-$55/person, plus tax and gratuity
-available Sunday through Thursday, with seatings at 5:30pm and 9:30pm, exclusively
-wine pairings package available
-reservations secure an entire table, a party of 8
––Make your large group reservation by calling the restaurant at 312.377.2002––
October 7, 2014
If you've ever taken a swig from a porrón, then you're well acquainted with the makings of a good time. While glassware for sharing will be available, imbibing straight from the spout is by no means discouraged. Two porróns are available:
· sangria tinto - fall spirce driven sangria with pinot noir and brandy
· spanish gin & tonic - house tonic and citrus
March 4, 2014
March 1 is here and with that, we will be participating in "Dine to End MS" (multiple sclerosis). Our annual participation assists in raising money for the cure of Multiple Sclerosis. With every purchase of The Carcosa (Tequila, Cappelletti, Genepy, Lemon), we're donating $1 towards the efforts to stop MS. Stop by anytime this month to participate, and enjoy a great drink while you're at it!
February 17, 2014
Brunch is about sharing—sharing stories, plates and in our case, the kitchen. The premise: a chef or beverage professional takes over avec, placing their creative spin on our Sunday brunch.
In the case of the beverage pros, they'll take their hand at the bar, offering a variety of cocktails or brews to be paired with Chef Perry Hendrix's brunch-time fare. The following is the lineup:
· March 9 CH Distillery, Food & Beverage Director Krissy Schutte and Chef JP Doiron
· April 6 Virtue Cider
· April 27 smalls. Smoke Shack & More, Chef Joaquin Soler
· May 18 Big Star Chef Cary Taylor
· June 8 Off Color Brewing, John Laffler
January 29, 2014
In October of 2012, chefs from nearly all of our properties, including Chef Paul Kahan, partnered with 3 Floyds Brewing Company to craft a blended beer specifically designed for their restaurants. To celebrate the fruits of their labor, Chef Paul and chefs from Blackbird, avec, The Publican and Big Star will be hosting a six-course paired dinner at The Publican on February 17th at 6:15pm.
The project was inspired by a trip Big Star and 3 Floyds took to Kentucky in search of bourbon barrels, most of which were used in the brewing process. By developing both the brew and complementing dish, each chef had far greater creative control over their pairing. This unique approach to brewing and barrel aging goes far beyond the scope and involvement of normal chef-collaborative small batch beers.
The six-course paired beer dinner, inclusive of a beer on entry and dessert pairing, is $135 per person, plus tax and gratuity. A portion of the proceeds will go to Pilot Light, a nonprofit organization empowering children to make healthy choices by integrating culinary education with school standards, curriculum and culture. Contact firstname.lastname@example.org to reserve a spot.
The following is a bit more information about each brew:
· avec- Saison with bitter orange peel aged in an Evan Williams Single barrel
· Paul Kahan- Saison with harvested spruce tips aged in a chardonnay barrel with brett
· Blackbird – Zombie Dust (pale ale) with chamomile and sumac in a Four Roses barrel
· The Publican - Robert The Bruce (Scotch ale) blended with a little bit of The Publican Lambic, with plums in a Templeton Rye barrel
· Big Star - Alpha King (hoppy pale ale) in an Elijah Craig barrel with vanilla beans, cherries and kola nuts
November 12, 2013
Just in time for the holiday season, we are happy to announce the 2014 Master Cooking Class lineup. Each class offers the rare opportunity to learn directly from the pros, all with a drink in hand. Classes begin at 7:00pm and space is limited to 12 pupils per evening, making for a truly intimate affair. Contact Deanna Devries at 312.496.0012, or email@example.com to reserve your spot.
January 26, 2014- Publican Quality Meats: Chef de Cuisine Chris Kuziemko
February 23, 2014- Blackbird: Chef de Cuisine David Posey
March 30, 2014- One Off Hospitality: Executive Chef Paul Kahan
May 4, 2014- Big Star: Chef de Cuisine Cary Taylor
June 22, 2014- Publican: Chef de Cuisine Brian Huston
August 24, 2014- avec : Chef de Cuisine Perry Hendrix
October 19, 2014- Nico Osteria: Chef de Cuisine Erling Wu-Bower
November 16, 2014- One Off Hospitality: Ladies of Pastry- Dana Cree (Blackbird & avec), Anna Shovers (The Publican & Publican Quality Meats), Amanda Rockman (Nico Osteria)
December 7, 2014- One Off Hospitality: Executive Chef Paul Kahan
$175- 1/26; 2/23, 5/4; 6/22; 8/24; 10/19; 11/16
$300- 3/30; 12/7
October 17, 2013
In a rare move, avec will offer reservations for a very special Sardinian wine dinner on Tuesday, November 5. The five-course prix-fixe menu will highlight white, red and rosé wines from the Cantina Social Olinea vineyard. Wine Director/Partner Eduard Seitan says the rustic wines are “spicy and lively, with a delicate yet briny profile, perfectly suited to Chef Perry Hendrix’s fresh Mediterranean cuisine.” Hendrix’s seafood-focused menu will feature:
· · sheep’s milk ricotta crostini with bottarga
· merluza with Sardinian seafood stew
· slow roasted pork belly with stone ground polenta, orange, cured olives and rosemary
· selection of artisan pecorino cheeses
· mama pibiri’s tiramisu
Seatings are available between 3:30pm and 11:00pm, with the winery’s US importer Fabio Pibiri on hand to hand to lead guests through the evening. The five-course wine paired menu is $75 per person, plus tax and gratuity. Call 312-377-2002 to reserve a spot.
September 17, 2013
On Wednesday, October 16th New York's Mark Bello of Pizza a Casa Pizza School will be taking over avec's kitchen. In addition to Bello's pizzas, the menu will feature avec's signature chorizo-stuffed medjool dates, as well as a selection of salads and antipasti. Per usual, the restaurant will not accept reservations. The pizza menu is as follows:
· VEGGIE MEAT LOVER’S- Alleva smoked mozzarella, pecorino romano, marinated sun-dried tomatoes, basil and balsamic vinegar
· SLICE OF YORE-Whole milk shredded mozzarella with dried Italian wild oregano, pecorino romano, sausage
· the PAULIE-Alleva fresh mozzarella, PQM spicy sopressata, Fulvi pecorino romano, Mike’s Hot Honey
· HOT HULA- Alleva mozzarella with Mazi Piri Piri sauce, pineapple, “pulled” avec pork shoulder, Fulvi pecorino romano, dried jalapeno flakes
· SPROUTS N’ SNOUTS- Alleva mozzarella, whole milk ricotta, unsalted butter, Fulvi pecorino, shredded brussel sprouts, fresh garlic, PQM headcheese, lemon zest, black pepper
· BACON & EGGS- PQM pancetta, farm fresh eggs, brown butter crispy fried sage, Bolognese herb salt, fresh ground black pepper
· PESCI AFFUMICATI- red onion, poppy seeds, creme fraiche, capers, smoked sable & salmon
· STINKY CHEESE & TRUFFLE HONEY- stinky cheese du jour, clover honey, white truffle oil
August 15, 2013
Please note, avec will be closed on Tuesday, September 3rd. We apologize for any inconvenience. Normal hours resume on the 4th.
August 6, 2013
Check out our One Off Hospitality Tumblr! Photos, recipes and more from Blackbird, avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats and Nico.
July 10, 2013
We have dragged our feet for long enough; it’s time we give in. Beginning Sunday, July 21 at 10:00 am avec will officially open for brunch.
Chef Perry Hendrix is leading the charge with a wide assortment of new brunch items, a few highlights include:
~ torrejas (Spanish-style French toast) with fresh ricotta, cherries, almonds and mint
~ wood-fired oven baked eggs with summer squash and corona beans, cooked in a traditional guanciale amatriciana sauce
~ roasted hanger steak topped with a fried egg, and served with papas bravas
Favorites like the chorizo-stuffed medjool dates and ‘deluxe’ focaccia with the addition of cured salmon will also be available.
Pastry Chef Dana Cree’s revolving Danishes and wood-fired Dutch baby pancakes round out Hendrix’s fare. The Dutch baby will be offered with Meyer lemon and powdered sugar, or as a savory version topped with seasonal ingredients.
The kitchen will remain open until 2:00 pm, and reopen for dinner service at 3:30 pm. Guests are free to linger between services to enjoy our renowned selection of boutique wines or indulge in a harissa Bloody Mary. While waiting guests may sip on a seasonal Bellini or the aptly named ‘On a Wait,’ a barrel aged cocktail featuring Booker’s gin, americano and Carpano Antica, which will be available by mid-August.
June 24, 2013
Help us welcome our new chef de cuisine Perry Hendrix, as well as congratulate Chef Erling Wu-Bower on his new project Nico!
April 9, 2013
After nine years, and many requests, we are happy to announce that avec's doors will open early on Sundays.
Beginning Sunday, May 5th avec will open at 11am, and remain so, through the close of service at 12am. The much loved dinner menu will be served throughout the day, but expect eggs to turn up in interesting places from 11:00am-3:30PM.
March 11, 2013
1st course: bacon wrapped. chorizo stuffed medjool dates or werp green salad with pistachio yogurt vinaigrette, cucumbers, shaved beets and candied orange zest
2nd course: Anise marinated skirt steak with chickpea puree, back olives, feta cheese and carrot-shallot pickle or roasted skate wing with capers, almonds, butternut squash, endive and brown butter vinaigrette
3rd course: buttermilk panna cotta with blood orange and candied fennel
$33/guest exclusive of tax and gratuity
MENU SUBJECT TO CHANGE DUE TO AVAILABILITY AND SEASONALITY
February 3, 2013
Come on through avec tonight and enjoy some avec classics while watching the Super Bowl! avec will be open from 3:30pm-12:00am. See you all there!
November 21, 2012
We will be hosting a very special 4-course family-style prix fixe menu from 5:00pm-10:30pm, with seatings every half an hour. The menu (subject to change due to seasonality), will be $60/guest, optional beverage pairing will be $30/guest, and a supplementary menu will be offered at $35/guest.
Optional: Shigoku Oysters with American Sturgeon Caviar and Garnishes ($35 supplement)
-Braised Cavolo Nero Bruscetta with pancetta, parmesan and poached egg
-whipped brandade crostini with dungeness crab and celery root
Provencal Fisherman's Stew: fennel, tomato, garlic, saffron with octopus, mussels, clams, cod & rouille
Moroccan style wood oven roasted pork shoulder: couscous, almonds, raisins, oloroso sherry and cinnamon with preserved lemon and parsley
Cassata: Sicilian style ricotta and dried fruit cake
Reservations are required, please call 312.377.2002 to secure your reservation, see you all then!
October 19, 2012
An evening of food, drink, and discussion with winemaker Luis Pato.
5-Course menu $55/person
Wine Pairing (optional)-$25/person
Fritto Misto of Bacalao
Wine Pairing:N.V. "Duet" Bruto (baga, bical)
Smoked Artic Char with Cauliflower Caponata
Wine Pairing: 2008 Vinhas Velhas Blanco (bical, cercial, sercialinho)
Dry aged Duck Breast with Black Trumpet Mushrooms, Celery Root, & Cherry Jus
Wine Pairing:2008 Baga
Wood Roasted Pork Shoulder with Farro, Spigarello & Dried Apricots
Wine Pairing:2005 Vinhas Velhas
Wine Pairing:2003 Jose Maria da Fonseca, Moscatel de Setubal
*Menu is subject to change due to seasonality*
Reservations Required (beginning at 3:30pm until 10:30pm), Please call to resereve 312.377.2002, or ask a host for details!
Show your "I Voted" sticker and receive a complimentary glasss of Luis Pato Brut.
October 19, 2012
"The Publican is pleased to announce that the highly-acclaimed Brian Polcyn (chef and proprietor of Michigan's celebrated Forest Grill) and Michael Ruhlman (renowned culinary author of works including Ruhlman's Twenty and The Elements of Cooking) will be offering an in-restaurant demonstration on Saturday, October 20th from 1pm-3pm to promote their latest work--Salumi: The Craft of Italian Dry Curing. Charcuterie prepared by Brian Polcyn will be complimentary to all attendants and all beverages may be purchased based upon consumption. Reservations are not required, so please mark your calendars in preparation for what is sure to be an amazing afternoon."
August 20, 2012
This Sunday, August 26th, Publican Quality Meats’ Sunday Grilling Series welcomes Bill Kim of Belly Shack, Urban
Belly and Belly Q!
Join us, as chef Kim and the PQM team
work side by side, for an evening of simple
family style dishes grilled outside over
mesquite charcoal.Events goes 3pm-8pm, hope to see you all there!
In addition,PQM is open on Labor day from 10a-2p for a BBQ brunch. Of course the butcher counter and retail areas will be open as well. Will not offer our full sandwich menu, but will offer our grab’n go options.
-grilled porchetta with charcoal fried eggs, pickled red onion, arugula, and red wine salmoriglio
-suckling pig barbacoa on foccacia, with a charcoal fried egg, farmers cheese, and sungold tomato salsa verde
-Dual quads: two charcoal fried eggs, two sausages, two corn griddle cakes, and two sauces
-Clam and chorizo stew, cooked over the coals, with a charcoal fried egg, pork confit, corn and juliet tomaotes
-Grilled albacoe tuna, with green godess dressing, hard cooked egg, cherry tomatoes, wax beans, caperberries, olives and watercress
-heirloom tomato salad with jimmy nardello peppers green beans basil and cacciocavalo cheese
-market letuce & summer squash salad with lemon-dill vinaigrette and grilled fennel
cocktails: the easy ramos, gin, citrus, cream, orange flower water & gazpacho bloody marry
June 1, 2012
Enjoy a fantastic 3-course dinner prepared by renowned Chicago Chefs Koren Grieveson, Stephanie Izard and Mindy Segal. This dream team will join Inspiration Corp Chef David Rosenthall and 3Floyds Brewery for an unforgettable culinary experience at the lovely Inspiration Kitchens restaurant-Garfield Park. Get your tickets now! Call Evan Cauble-Johnson @ 773-878-0981×221 or firstname.lastname@example.org
May 20, 2012
Avec will be closing early this evening due to the NATO summit. But we are open until 10:00, so come and see us!
May 12, 2012
Jolly Pumpkin Beer Dinner
In honor of Chicago Craft Beer Week, Publican Quality Meats is hosting an exclusive, 30 seat, Jolly Pumpkin Beer Dinner. Please join us for an inspiring evening beginning with a charcuterie reception followed by 4-course seated family-style dinner; each course created to complement the elusive, unique and outlandish beers of Jolly Pumpkin.
$95 per person, plus tax and gratuity
Thursday, May 24th
Beer and Charcuterie Reception 7:00pm
Space is very limited, to secure your seat, please contact Sarah or Deanna at 312-496-0012 or email email@example.com
April 11, 2012
Our newest sister restaurant, Publican Quality Meats—located across the street from the Publican—is now available for private events seven nights a week! They can accommodate up to 36 for a seated dinner or up to 50 for a cocktail reception. Publican Quality Meats also features a Chef’s Table that can seat 12 for an exclusive dinner in the kitchen. To inquire about hosting an event, please contact event manager Sarah Humphreys at 312-496-0012, or sarah@publicanqualitymeats dot com.
April 5, 2012
To everyone who reserved the Three Floyds lunch on April 21: our computer got hungry and ate your phone numbers! Could you please give us a call at 312-377-2002 to provide us with this information so that we can confirm these reservations when the time comes? Thank you!
March 9, 2012
Avec is now accepting reservations for a special collaborative lunch with Three Floyds Brewery on Saturday, April 21st, at noon! For $40 you get three courses, each paired with a different beer. Seating is limited, so call 312-377-2002 today to reserve!
March 2, 2012
Join our chef de cuisine, Koren Grieveson, and other top local chefs in helping raise funds for an amazing Chicago nonprofit, Common Threads. Please see events.commonthreads.org for more details!
February 23, 2012
We’ll be projecting the Oscars this Sunday, so don’t cook at home! Come here instead and watch them walk the red carpet. We’ll cook and do the dishes so you don’t have to.
January 29, 2012
Watch the Super Bowl projected on the wall with us at avec! Ask about our specials . . . and go Bears.
December 22, 2011
This just in: our New Years’ Eve five-course menu.
Braised lentils and housemade cotechino
Lamb neck ravioli with cracked green olives, mint, swiss chard and grana padano
Whitefish steaks with ouzo-citrus vinaigrette, caviar and rocket
“Aunt Rita’s braciole” with golden raisins, romano and parmesan, and rapini
Vanilla parfait with blood orange and ‘magic shell’
November 25, 2011
Make a reservation at Avec the one night a year that you can. We are offering five courses for $60 (non-inclusive of tax and gratuity), and an optional beverage pairing for $30. Seatings begin at 5:00 and proceed until 11:00, with a champagne toast at midnight. Call us at 312-377-2002 soon—these reservations always go fast!
November 13, 2011
Avec will be closed on Saturday, December 24, and Sunday, December 25, 2011 for the Christmas holiday. We apologize in advance for any inconvenience, and hope to see you soon.
October 18, 2011
On Sunday, October 16, sister restaurants Blackbird and the Publican will be hosting a very special dinner with the James Beard House. Beginning at 5:00 PM with cocktails at the Publican, and then moving to Blackbird at 6:30 PM for a seated dinner, this evening will feature Blackbird’s own Paul Kahan, David Posey and Bryce Caron as host chefs. We are excited to welcome guest chefs Karen and John Shields (of Town House, in VA), Sean Brock (of McCrady’s and Husk, in SC), and Jordan Kahn (of Red Medicine, in CA). Tickets are $200 and reservations are required—call Blackbird at 312-715-0708 soon, because they will go fast.
September 30, 2011
on Wednesday, October 26th for a private event, and on Monday, October 31 for staff appreciation. We apologize in advance for any inconvenience, and hope to see you at another time!
September 15, 2011
On Saturday, September 24, sister restaurant the Publican is hosting a food drive from 1:30 to 3:30 PM, to benefit the Greater Chicago Food Depository. Everyone bringing canned goods and non-perishables receives a complimentary drink and snacks. Do good. Drink beer.
August 31, 2011
If you have been trying to call us over the past few days, please accept our apologies—we are having some issues with our phones. We hope to be back up and running with full phone service soon!
August 13, 2011
Attention sausage-lovers! Big Star’s very own Justin Large is competing in the Franks N Dawgs “Iron Dawg” competition with his delicious creation the Justin Cased—a pork and roasted poblano sausage with queso asadero, avocado mayo, and chicharron-avocado salsa. Get on out to Franks N Dawgs on 1863 N Clybourn and cast your vote . . . by eating sausage.
August 10, 2011
We will be here for you at the end of the summer! Avec will be open on Monday, September 5, 2011 from 3:30 to midnight.
August 2, 2011
Chicago’s Top Chefs and Visual Arts collaborate for a unique sensory experience featuring avec’s chef Koren Grieveson.
August 18th, 2011
217 N Carpenter St Chicago, IL 60607
For more information and to purchase tickets visit:
June 18, 2011
in celebration of Independence Day. We apologize for any inconvenience, and we’ll see you on the 5th.
June 18, 2011
The Publican is hosting a food drive one week from today, from 1:30 to 3:30 PM. Everyone bringing canned goods and non-perishables receives a drink ticket for a Zephyr, the Publican’s very own collaboration brew. Plus snacks from Publican and Hannah’s Bretzel and raffle prizes. Do a good deed and drink beer at the same time!
May 16, 2011
in observance of the Memorial Day holiday. See you Tuesday.
April 16, 2011
in observance of the Easter holiday. We apologize for any inconvenience, and we will see you Monday.
March 16, 2011
Avec will be participating in Chicago Chef Week, taking place from March 20 – 26. Stay tuned for menu details!
February 24, 2011
We’ll be projecting the Oscars this Sunday. Red carpet, wine, and our stuffed dates? What else is there?
February 15, 2011
Please cast your vote for the Publican’s very own Brian Huston as Food & Wine’s People’s Best New Chef – Great Lakes region! Follow the link below to vote between 2/15 and 3/1:
January 29, 2011
On Tuesday, February 8th, come join 12 Percent Imports and the Publican for a night of food and amazing imported beer. Brian Ewing, founder and owner of 12 Percent, will be in attendance. The Publican will be offering a three-course prix fixe menu paired with four rare beers from Brian’s stellar portfolio.
In addition to our prix fixe menu beer pairing, the
Publican will also be offering some more rare and interesting drafts from 12 Percent.
The prix fixe is $35 for food and $15 for beer, exclusive of tax and gratuity.
Reservations are encouraged.
For more info please contact us at:
837 West Fulton Mkt. Chicago 60607
January 20, 2011
It’s happening again. Watch the Superbowl XLV at Avec on February 6th. Be sure to ask about the specials—and go Bears!
November 30, 2010
this just in: tomorrow night’s official menu.
pork terrine with two salads (marinated kale, pomegranate and parmesan, and chickpeas, artichokes, sundried tomatoes and charred baby carrots)
roasted rapini with red potatoes, shaved bottarga, egg yolk and chunky lemon vinaigrette
skatewing cassoulet with pork and duck sausage and fried orange
bucatini all’amatriciana with charred ricotta
napoleons with pears and pastry cream
November 24, 2010
October 28, 2010
May 29, 2010
May 10, 2010
March 27, 2010
March 17, 2010
March 17, 2010
February 28, 2010
February 5, 2010
December 4, 2009
October 19, 2009
October 2, 2009
September 13, 2009
September 5, 2009
April 29, 2009
April 1, 2009