1. Front Row
Diners are treated to a front-row seat for two amazing sights: First, the Chicago skyline beams into the room through huge windows. Second, a glass wall in the Dining Room and a flat-screen television in the bar area give a behind-the-scenes look at culinary and baking & pastry students preparing the day’s delectable dishes. As Craig Crawford from Check, Please! put it, “it’s not just a classroom, it’s a very fine restaurant.” Hospitality students manage front-of-house operations from mixology behind the bar to fine dining service.
2. Fine Dining
With chef instructors like Chef Peggy Ryan during lunch service and most recently alumna Chef Beverly Kim presiding over dinner service, the culinary creations coming out of the Dining Room kitchen represent fine dining at its best. Visit the website for up-to-date menus for Lunch and Dinner service.
Here’s a sampling from a recent menu:
First Course: Sea Scallop – Celeriac Puree, Glazed Beets, Truffled Honey, Shaved Fennel, Apple
Entrée: Soy Glazed Pork Belly – White Bean & Mushroom Ragout, Napa Cabbage, Cider Reduction
Dessert: Warm sticky date pudding, buttered toffee sauce, vanilla bean cream
3. Gourmet Dining without the Gourmet Prices
Chicago food insiders know that the Dining Room at Kendall College is “one of the best fine dining deals in town.” Fixed Priced Dinner Menu includes choice of a First Course, Main Course and Dessert for $29.00 USD.
4. Michelin Guide Recommended
The prestigious Michelin Guide Chicago has listed the Dining Room as ‘Recommended’ in 2011, 2012 and 2013.
The guide describes both the experience and the ambiance of The Dining Room at Kendall. “Imagine that dining out could be a sneak peek at a future Michelin-starred chef. That’s a real possibility in this dining room and kitchen, which doubles as a test space for culinary arts students. Forgive the jitters as servers-in-training deliver your meal, which you can watch being prepared through floor-to-ceiling windows onto the kitchen. The lunch prix-fixe menu includes three courses for under $20, with dishes such as green gazpacho and a buttermilk panna cotta that rivals what may be served in nearby fine restaurants. Additionally, enjoy many other fine dining indulgences, such as an amuse-bouche, intermezzos, and very good bread. It is not just the chefs who come from the school: many of the herbs and vegetables are grown in campus gardens.”
5: Monday Night Dining Series
On Mondays, food lovers who are quick to make reservations enjoy themed meals featuring cuisines from around the world. Upcoming themes include:
January 6: Babbo by Mario Batali
January 12: Everest by Jean Joho
February 2: Aubereg du Soleil by Robert Curry
February 9: Emeril’s by Emeril Lagasse
February 16: Charlie Trotter’s by Charlie Trotter
February 23: Black Bird by Paul Kahan
Reservations are strongly recommended as hours in The Dining Room may vary by school term and student/staff availability. Reserve online at OpenTable or call 312.752.2328.