Enjoy The Feast Of The Seven Fishes At These Chicago Restaurants
By Chuck Sudo in Food on Dec 19, 2013 5:30PM
Few holiday meals warm the bones and the soul like the Feast of the Seven Fishes, the traditional Italian Christmas Eve meal featuring seven different seafood dishes dating back centuries.
Area restaurants are getting into the feast spirit by offering their twists on the meal. Here are four of note.
-The Florentine: Chef Chris Macchia will be offering a $55 3-course family-style menu featuring:
Antipasti
Carpaccio di Polpo, octopus carpaccio
Calamari Fritti, fried calamari
Cozze Marinara con Fregola, mussels in marinara with fregola
Capesante alla Griglia, grilled scallops
Secondi
Calamaretti Pasta Con Tuna Ragu, ring shaped pasta with tuna convserva, tomato, olives, capers
Spaghetti Vongole, clams, garlic, white wine
Branzino al Forno, roasted whole sea bass
Dolci
Degustazione di Agrumi,
winter citrus tasting, blood orange mousse, grapefruit sorbetto, citrus salad, kumquat puree
The Florentine is located at 151 W. Adams St.
- J Rocco Italian Table & Bar: Feast of the Seven Fishes menu is priced at $48 per person, and diners are invited to pair their favorite Italian wines and craft cocktails with their meal. Reservations are recommended and can be made by visiting their website or calling (312) 475-0271.
J. Rocco Italian Table & Bar is located at 749 N. Clark St.
- Osteria Via Stato: Executive Chef David DiGregorio prepares a dinner inspired by his family’s traditions that will only set you back $48.95 per person, plus tax and gratuity. For reservations call 312-642-8450.
Osteria Via Stato is located at 620 N. State St.
- Davanti Enoteca's family-style feast of the Seven Fishes dinner runs from Dec. 24 through Dec. 31 and costs $65 per person. The menu is available at Davanti Enoteca's River North, Taylor Street and Western Springs locations.
Includes your choice of an 8-ounce pour of Pinot Noir or Sauvignon Blanc
Baccala Mantecato
whipped salt cod / fried capers / wild arugula / crispy lavosh
DueMinuti Calamari
calamari / tomato / castelvetrano olive / caper berry / chili flakes / fregola sardo
Sardine con Fettunta
house-cured sardines / n’duja / thick cut Tuscan toast / shaved fennel
Pulpo con Ceci e Limone
braised Spanish octopus / pimenton / chickpeas / charred lemon vinaigrette
Linguine con le Vongole
Manila clams / lemon / herbs / toasted breadcrumbs / hand-cut linguine
Gamberetti Fra’ Diavolo
rock shrimp / cherry tomato / calabrian chili / basil / hand-rolled pici
Branzino Grigliato
Whole grilled branzino / salsa verde / marinated lemons