Category Archives: Zealous

Celebrate National Cheeseburger Day in Chicago September 18

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National Cheeseburger Day is upon us yet again and several Chicagoland restaurants are honoring it by featuring juicy and delicious cheeseburger options for everyone’s taste.

Frietkoten Cheese Burger, Photo by Cindy Kurman

CHICAGO FRENCH MARKET Frietkoten 131 N. Clinton St. Chicago, IL  (312)575-0306  ; www.chicagofrenchmarket.com   Chicago French Market’s, Frietkoten, is primarily known for its authentic Belgian fries and hearty selection of Belgian beers, both on tap and bottled.  However the recently added menu of gourmet Belgian cheeseburgers, made from beef that is freshly ground daily, is proving that the Belgians know what makes up a great burger.  It’s offering of cheeseburgers include a combination of choice toppings like smoked Gouda and blue cheeses, maple bacon, cheddar cheese, sweet grilled onions, apples, and fried egg. All cheeseburgers come with Frietkoten’s signature crispy Belgian fries and a dipping sauce for $8.75, plus tax.  Add a seasonal beer to make it a meal from one of its selections on tap including Avril Biere de Table and Debuisson Cuvee des Trolls, Blond Ale for only $11.

FLEMING’S PRIME STEAKHOUSE AND WINE BAR 25 E. Ohio, Chicago, IL  (312) 329-9463  ; www.flemingssteakhouse.com

960 Milwaukee Ave., Lincolnshire, IL  (847) 793-0333  ; www.flemingssteakhouse.com

Fleming’s Prime Burger

Fleming’s Prime Steakhouse and Wine Bar not only serves prime steaks cooked to perfection, but its extensive new Bar la Carte  menu offers Fleming’s guests six all-new satisfying dishes available any time, any evening. More substantial than appetizers or the typical “bar bites” found at many restaurants, the addition of this Bar la Carte menu makes Fleming’s bar as much a destination for food as it is for wine and cocktails. Included in the new Bar la Carte menu is the Fleming’s Prime Burger, served with Wisconsin cheddar cheese, peppered bacon, and Fleming’s Signature Onion Rings.  Stop in to enjoy the prime burger on National Cheeseburger Day for $14, or enjoy it for only $6 between 5 p.m. – 7 p.m. during Fleming’s daily 5-6-7 promotion – in which you get a choice of 5 premium cocktails, 5 distinctive wines by the glass and 5 generous appetizers or the Prime Burger, each for only $6. Beverage specials are good all evening in Illinois.

Maxwell’s at the Club Steakburger

MAXWELL’S AT THE CLUB East Bank Club 500 North Kingsbury, Chicago, IL  (312) 527-5800  ; www.eastbankclub.com/dining/maxwells-at-the-club   River North and Fulton River District’s Maxwell’s at the Club, is open to the public despite its location in the private confines of East Bank Club. The restaurant serves some of the best food in the neighborhood, with many menu items customizable to please anyone’s particular tastes and desires.

One of the most popular selections at Maxwell’s is Max’s Minis, a trio of sliders that includes a mini prime steakburger, a mini Santé Fe chicken burger and a mini Yellowfin Tuna Steak burger, all topped with crispy onion strings for $10. For customized minis, ask for any combination of the three. Steak lovers will enjoy the very popular Mini Tenderloin Sliders for $14, a trio of seared mini filet mignon sliders finished with lemon and basil.   For a larger appetite, Maxwell’s Prime Steakburger is available for $11, made from ten ounces of prime beef, topped with lettuce tomato, onion and pickle and your choice of cheese, served with sweet potato fries, fresh-cut fries or seasonal fresh fruit.

TRADEMARK TAVERN 777 E. Butterfield Rd. Lombard IL    (630) 472-0777  ; www.trademarketavern.com   Trademark Tavern offers customers a way to truly indulge in the burger holiday; with its “Add a Patty” promotion. Running through September 22, customers can order 1/3 pound cheeseburgers for $3 and stack on as many extra patties as they wish for an additional $1 each. The burgers come with American cheese, lettuce, and pickle. Trademark also has a range of tempting cheeseburgers including its signature Trademark Burger for $10, made with a Pat LaFrieda™ ground chuck and ground short rib combination; topped with lettuce, tomatoes, and onions. They also provide an enticing selection of cheese options including aged cheddar, Gruyére, provolone, Gouda, habanero jack, and blue cheese for an extra $1.

Z Burger at Zealous

ZEALOUS 419 West Superior Street Chicago, IL 60654  (312) 475-9112  ; www.zealousrestaurant.com   Zealous is celebrating 19 years in business this month, and as Michael Taus, chef/owner, continues to offer an award winning fine-dining experience to his patrons, he has proven he still knows how to produce a great cheeseburger.  Voted Chicago Magazine’s “Best Burger Ever” and Travel & Leisure’s “Top 10 Burgers in America” Zealous’ Z’ Burger is the pinnacle of a fine dining take on the all-around classic.  Served with Havarti cheese and tomato Remoulade on a house-made dill roll and served with fries, the highly coveted burger is available a la carte for $15.

 

Zealous: Michael Taus is passionate and consistent in offering a serene, imaginative fine dining experience

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Zealous Restaurant
419 W. Superior St., Chicago
(312) 475-9112, www.zealousrestaurant.com

Hours: 5:00-11 p.m. Tuesday-Saturday; open select Sundays and Mondays
Prices: Ala carte entrées, $15-$39; Tasting menus: five course, $75; seven course, $90; Spontaneous Seven Course Chef’s Table Menu, $125

By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise Magazine

One of the best compliments we can give to a chef/owner is that all the dishes ordered by a table for four were consistently delicious. Such was the case recently when we stopped by Zealous, a beautifully serene, contemporary American restaurant that is the passion of chef/owner Michael Taus. Zealous has, notably, been popular among Chicago’s food lovers for many years. This is no easy thing to accomplish in Chicago’s highly competitive fine dining arena. Staying power means a lot.

Taus is very hands on about what he does and he’s very appreciative of his customers, many of whom are long time regulars. Zealous is one of those places that works well in a variety of contexts. It’s a romantic and relaxed date spot but it’s also a pleasing way to entertain a group for a special celebration. The semi-private chef’s table is in the middle of the dining room, situated so that a group can have some privacy and still experience Zealous’s airy spaciousness. As a spot to discuss business, Zealous offers a conversation friendly atmosphere and creative food that will help stimulate any discussion.

With that introduction, let’s get down to the food, which is creative and complex without being stuffy or pretentious. Taus is an authentically good contemporary American chef: he stays tied to the roots of American food but brings a wide range of global interpretations into play. The seasonal menu offers Taus’ creations in a variety of assortments. You can order ala carte from the generous regular menu or choose either a five or seven course tasting menu. What’s great about this is you can spend a relatively modest sum and enjoy a really fine meal or you can splurge a bit and immerse yourself in a wondrous culinary journey.

Take your pick—either path is scenic and it makes Zealous a restaurant that you can come back to on a fairly regular basis.

To start our meal, we were offered Zealous’ addictively good soft signature rolls—pleasantly herbed and freshly made in house. We asked our attentive server to keep the rolls coming, which she did throughout the meal and it was such a treat. First course selections are beautifully presented and the flavor combinations are surprising in a good way yet accessible. We enjoyed the Flatbread with duck confit, caramelized Cipollini, fresh Ricotta, petit basque, topped with a green apple & frisee salad. We also loved the Blue Crab Cake “Sandwich” with dill toast and whole grain mustard-tarragon sauce. Our dinner companion ordered the Polynesian Chopped Salad of Romaine, hearts of palm, Panko crusted tiger shrimp, macadamia nuts. He loved it so much he kept it all to himself, not accepting any tastings of the other appetizers. We chuckled at his pure enjoyment.

For entrées, we had the truly outstanding Sesame Crusted Chilean Sea Bass with pan-fried rice noodles and red coconut curry sauce. The sea bass was topped with a beautiful coating of black and white sesame seeds that added a nice crunch to the tender and moist fish. We also ordered the Grilled Salmon with Pear-Kohlrabi Savory Tart & Apple Cider Nage. It was nicely chosen combination. The salmon, served rare, was delicate and the tart added a hearty, sweet touch that perfectly complemented the fish. Another fine entrée was the Grilled Beef Filet with Exotic Mushroom-Potato Lasagne & Truffle Reduction. This was no pedestrian steak—the beef was exceedingly tender, delicately sauced and the dish was nicely rounded off by the mushroom-potato lasagna.

To fully experience Taus’ creativity and attention to quality, you’ll have to stop by for another meal or two (or three). Here are some other dishes that are worth your consideration: For appetizers, you might want to try Duo Seared Sea Scallop, Braised Pork Belly and Sunchoke Puree; Yellowfin Tuna Tartare, White Sturgeon Caviar, Avocado Mousse & Cauliflower Blinis, or the Butter Poached Maine Lobster with Braised Shortrib, Chilled Vichyssoise Puree. For entrées, you should also consider the Prime 16 oz. Rib-Eye with Creamed Spinach Gratin and Truffle Potato Croquettes; Seared Duck Breast with Shiitake Mushroom-Confit Mushu and Hoisin Glaze, and the amazing Z’ Burger with Havarti Cheese, Tomato Rémoulade on House Made Dill Roll. We mention the Z Burger because it’s made from the same custom designed ground beef blend that’s used at Taus’ other restaurant, the more casual bistro, DuChamps. He brought it to Zealous by popular demand.

If you’re dining vegetarian style, you’ll be pleased with Taus’ attention to your palate: There is a five-course vegetarian tasting menu or, if you’re dining ala carte, try Tagliatelle Pasta with Braised Baby Goat Ragout, Artichokes, Olives, Tomatoes & Aged Goat Cheese, or the Eggplant Gateau with Greek Style Green Beans, Petite Tomato and Feta Cheese Salad.

As you come to your meal’s finale, you’ll be pleased at Zealous’ unique dessert renditions. Chocolate lovers will enjoy the Valrhona Chocolate-Almond ‘Opera” Cake with Espresso Ice Cream and Chocolate Brittle or the Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust and Chocolate Biscotti. If you’re looking for a fruit-focused dessert, try the Ginger-Spiced Poached Pear, Fromage Blanc Layer Cake with Pecan Granola Crisp, Granny Smith Apple Brown Butter Custard Tart with Goldschlager Ice Cream or the Brûléed Key-Lime Tart with Créme Chantilly and Mixed Berries.

Also keep in mind that Zealous offers one of Chicago’s finest wine collections, including many by the glass, and there is also a nicely conceived signature cocktail menu.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. For more information, please call (312) 651-9000 or stay in the know by visiting their blog at www.gotbuzzatkurman.com. For more DineWise features, subscribe to http://dinewisechicago.blogspot.com. You can also follow us on Twitter @DineWise and @KurmanStaff, @LeeBarrie and @PRCindy.