The trend in seasonal cooking continues, as two restaurants — Treo and Basin St. Grille — debut new menus or revamp old ones. At Treo, Chef Brett McIntosh has introduced 21-day dry aged Chicago Stockyards steaks, and new dishes like Beef Wellington, Coquilles St. Jacques, and vegetarian crustless quiche. Basin St. Grille has switched to seasonal menus, with delicious results — Chef Steve Super makes use of area produce and meats in interesting ways, like the forest mushroom ragout with cranberries and local pheasant. (They're also debuting a prosciutto and fig pizza.)
The trend in seasonal cooking continues, as two restaurants — Treo and Basin St. Grille — debut new menus or revamp old ones. At Treo, Chef Brett McIntosh has introduced 21-day dry aged Chicago Stockyards steaks, and new dishes like Beef Wellington, Coquilles St. Jacques, and vegetarian crustless quiche. Basin St. Grille has switched to seasonal menus, with delicious results — Chef Steve Super makes use of area produce and meats in interesting ways, like the forest mushroom ragout with cranberries and local pheasant. (They're also debuting a prosciutto and fig pizza.)
