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Last-Minute Reservation Recommendations For Restaurant Week Chicago

By Anthony Todd in Food on Feb 17, 2012 7:20PM

2012_1_16_CRW.jpg Restaurant Week Chicago kicks off today and if you waited this long for reservations to Blackbird, they're probably all gone.

Have no fear: there are still plenty of amazing meals to be had during Restaurant Week. All of the restaurants below have available reservations (we sampled Monday and Tuesday) and have some great dishes to offer their patrons. In other restaurant week news, Tavernita (the newly opened restaurant from Chef Ryan Poli) announced today that it was joining up! Reservations are still available—what a great chance to get into a new hotspot! Plus, they're including a cocktail with their restaurant week menu. If you want to dine out, book now.

Leopold (Menu)
- Moules and Frites, White Wine, Garlic, Herbs, Dill Aioli
- Beet Salad, Driftless Sheep's Milk Cheese, Almond Brittle, Beet Vinaigrette
- Belgian Waffle, Maple Gelato, Bourbon, Butter Sauce

The Bristol (Menu)
- Persimmon salad, pressed farmer’s cheese, chicories, walnut, honey
- Beef osso bucco, fork crushed potato, olive oil
- Vanille crème, citrus salad, rosemary, olive oil cake

Markethouse (Menu)
- Wild Mushroom Truffle Soup, smoked pork marrow ravioli, picked beach mushroom
- Cedar Springs Lamb Ragout, black garlic ricotta manicotti, chestnut, sheep parmesan

Roka Akor (Menu)
- Crispy Fried Squid with Chili and Lime
- Glazed Pork Ribs with Spring Onions and Cashew
- Spiced Poached Pear & Tapioca Pudding with Sweet Red Bean

Cafe Des Architectes (Menu)
- Magret Duck Breast, Japanese eggplant, smoked persimmon puree, cauliflower florette
- Seared Lamb Rillette, Salsify, quail egg, brioche
- Vanilla Honey Parfait, Passion fruit, rum, coconut, caramelized white chocolate

Cape Cod Room (Menu)
- Grilled Head-On Hawaiian Blue King Prawn, Pickled Turnip, Fried Shallots, Red Beet Mayonnaise
- Grilled Idaho River Trout, Braised Fennel, Blood Orange Salad, Parsleyed Potatoes, Beurre Blanc
- Bread Pudding, House Made Baguette, Baileys Flavored Custard, Brandied Cranberries and Vanilla Crème Anglaise

Farmhouse (Menu)
- Grilled River Trout, Heirloom fingerling Potato Gratin, Winter Cabbage Slaw, Toasted Hazelnut Dressing, Fresh Herbs
- Spiced Fig and Toffee Bread Pudding, Cane and Abe Rum Caramel Sauce, Salted Sweet Cream