NRA Show 2008 International Back-of-the-House Restaurant Tour

Monday, May 19, 2008 10 a.m. - 2 p.m.

Discover some of Chicago’s top dining establishments and enjoy one of the most popular events exclusively for international guests registered for NRA Show 2008. Sign up early so you don’t miss out on these half-day tours.

Go behind the scenes and into the kitchens to meet acclaimed chefs, general managers, and other key personnel. Learn about their successful business models, research and development, menu creation, kitchen layout, and operational challenges. Take home ideas to improve your own operation.

TOUR 1

House of Blues
Where the Heart Meets the Soul
The House of Blues’ passion for the South guided the creation of our unique menu.  The menu consists of Executive Chef Bob Capogreco’s artistic adaptations of traditional southern favorites such as Pan Seared Voodoo Shrimp, Skillet Baked Rosemary Cornbread, Slow Smoked BBQ Baby Back Ribs, Creole Jambalaya, Cajun Meatloaf and White Chocolate Banana Bread Pudding.  The Chefs take great pride in cooking from scratch with the freshest ingredients and served with soulful southern hospitality.

The Back Porch Stage at the House of Blues offers live music every night of the week.  Starting at 10:00pm, the stage lights-up with a nightly headliner.  Tuesday through Saturday, the music starts at 7:00pm with an acoustic blues set.  The House of Blues offers the unique experience for dinner guests to enjoy live music while they dine.  Dinner is served until 11:00pm Friday and Saturday nights and until 10:00pm during the week.  A specialty late night menu is available until close.

The House of Blues walls feature American folk art affectionately referred to as the visual blues.  With over a thousand original pieces of folk art, the House of Blues houses one of the largest publicly displayed folk art collections in America.

The Gage
Since its debut in mid-2007, The Gage has become a local favorite whether it is for cocktails and bar snacks after work, dinner before the Symphony or corporate events.  Located across from the Crown Fountain at Millennium Park, the outdoor patio and coveted window table offer a unique view of bustling Michigan Avenue and the park.  Inside, The Gage offers upscale, yet casual dining in a vintage atmosphere inspired by the space's original use at the turn of the century as a milliner's warehouse.   At The Gage, you'll experience the innovative, passionately cooked cuisine of acclaimed chef Dirk Flanigan, (formerly of Meritage and Blue Water Grill).  The Chicago Tribune's Phil Vettel has awarded The Gage three stars, Chicago Social has named it one of the best restaurant destinations for 2008 and Time Out Chicago has said The Gage's menu "covers every craving".  The refined, rustic fare includes Scotch eggs, mussels vindaloo, locally made sausages, daily fish specials, burgers, steaks, salads and Guinness-battered fish and chips, while the carefully curated libations list features craft beers, interesting wines and a selection of boutique Irish whiskeys and single malts.   

TOUR 2

Carnivale
Featuring ‘Latino flavors with the spice of life,’ Carnivale is a reflection of Latin culture and community, as explosive and passionate as the people themselves. Our authentic, soulful cuisine allows you to explore the dishes of Cuba, Puerto Rico, Brazil, Colombia, Peru, Argentina, El Salvador, and Mexico, as often prepared in simple kitchens all over Latin America by abuelitas (grandmothers). The kaleidoscope of colors, salsa music, and playful décor ignites the sense of being in a Latin house party, all in a unique Kleineresque setting.

A Mano
A contemporary Italian trattoria from the team behind BIN 36, brings a genuine Italian dining experience to Chicago’s River North neighborhood. Inspired by the multifaceted trattorias and ristorantes of Italy, A MANO strives to recreate that atmosphere in Chicago. Executive Chef John Caputo's seasonally shifting menu embraces the best of Italian regional cuisine, focusing on organic, and high-quality ingredients, simply prepared. Sample dishes include: Grilled Baby Octopus Salad with Chickpeas and Radishes, Fatto A Mano Fennel Sausage Pizza with Fingerling Potatoes and Arugula, Pappardelle with Braised Wild Boar and Raisins, and Whole Roasted Dourade with Sauce Agrodolce. A MANO’s authenticity goes beyond the menu, encompassing the ambiance and spirit of the restaurant, from the contemporary yet rustic design to the open kitchen and warm hospitality. Guests can enjoy a meal in the dining room, sip a glass of wine from Wine Director Brian Duncan'sdistinctive all-Italian list at the 30-foot black granite bar or comfortably appointed lounge or savor a scoop of homemade gelato or sorbetto from A MANO’s daily-changing list of 12 flavors at the Gelato Bar. A MANO also offers quick lunch options from the A MANO To Go counter, including fresh Panini’s, antipasti salads, espresso drinks and housemaid biscotti and cookies.