Grand Tour to open on February 27
This popped up in my inbox this week and this place sounds like Heaven for foodies! Sample dishes from around the world as Chef Roger Herring brings a variety of international flavors to the table!
GRAND TOUR OPENS ON FEBRUARY 27TH ON CHICAGO'S NORTH SIDE
Chicago's Passport to International Cuisine and Entertainment with
Acclaimed Chef Roger Herring
Owner Jesse Boyle (Red Ivy), along with Partner Jim Cornelison (celebrated Star Spangled Banner singer for Chicago Blackhawks) and Chef Roger Herring, previously of Socca, are pleased to introduce Grand Tour (2434 W. Montrose Ave) to Chicago's North Side. Grand Tour celebrates vibrant world cultures by offering an international-themed restaurant sharing the best food, beverages and entertainment from around the globe. With a new prix fixe menu representing a different unique country each month, your next backpacking adventure awaits.
Chicagoans can view Grand Tour as their passport to international cuisine, sports programming, music, art and more, all within its thriving Ravenswood location. Grand Tour piques diners' interest with an array of adventurous menu offerings and entertainment showcases from the Philippines to Switzerland, and everywhere in between.
"The name, Grand Tour, is derived from the educational rite of passage beginning in the mid-1600s, which included the exploration of art, music and other aspects of international culture," says, Owner Jesse Boyle. "We want to provide Chicagoans with the opportunity to enjoy world cultures through cuisine, beverage offerings, music, sports and the overall experience itself."
Herring takes diners on a global journey with an evolving menu of international flavors. Time spent traveling and cooking around the world - in France, South Africa, Canada, Malaysia and others - has fueled Chef Herring's knowledge and passion for international cuisine, expressed in both well-known dishes and lesser-known gems. Years of experience exploring cuisine around the globe has empowered Chef Herring to create a fusion of international seasonal favorites. Diners will experience the best cuisine the world has to offer, created in just one kitchen. Dinner menu items include English Meat Pies, Thai Sweetbreads, Mexican Pozole and Braised & Crispy Chinese Pig's Head.
In addition to the regular menu, each month, Chef Herring will take diners on a tour of a different country, with a prix fixe menu representing that nation's cuisine. Guests will have the opportunity to backpack through the country, collecting stamps as they dine their way through the year.
An internationally inspired lunch menu is available for daytime dining, in addition to a brunch menu on Saturdays and Sundays, starting on March 8th. Lunch options include Buttermilk Fried Chicken, Fish & Chips and a refreshing Pho Salad, while comforting brunch dishes range from Croque Madam, Scrapple Hash and Cuban Huevos.
Helmed by Steven Heffron, the beverage program at Grand Tour complements the blend of cuisines by providing guests with an array of international beers, craft cocktails, wines and natural juices. With two dozen different beers on tap at all times, imbibers will have their choice of global craft brews and unique global libations. Spirits-based and non-alcohol natural juices are designed for guests to sip on something lighter, often with gluten-free and organic options as well. Monthly prix fixe menus will offer thoughtful wine and beer pairings designed to transform diners into a completely different spot on the map.
Grand Tour offers a contemporary European space that evokes the spirit of exploration. The 7,000 square foot restaurant features an open concept dining room, expansive bar, private event space and back sports bar, as well as a seasonal patio. Amidst the cozy brick and reclaimed barn wood, a main stage offers a front-and-center location for live music, as well as peek-a-boo windows to the action of the kitchen. Themed lighting illuminates the space and a mural encompassing a world map are on display, commissioned by Paul Punke of Punke Inc. A street-side patio will open during the warmer months, allowing diners to enjoy international flavors al fresco. Comfortable sidewalk seating is offered in a friendly neighborhood environment, with the capabilities to view sporting events and entertainment through large windows to the main dining area.
Grand Tour will be open Monday - Thursday beginning at 11 a.m., Friday 11 a.m. - 2 a.m., Saturday 9 a.m. to 3 a.m. and Sunday beginning at 9 a.m. For more information about Grand Tour, please visit the website at www.grandtourchicago.com.
About Roger Herring, Executive Chef
Herring, a Chicago native, completed his degree at The Culinary Institute of America in New York and began his career as the opening Sous Chef for Green Dolphin and 312 Restaurants. After moving to Limoges, France, he was able to further develop his French cooking technique and expand upon his knowledge of international cuisine. Returning to the states as the Executive Chef of Taste of America catering, he combined his passion of food and love of music by catering meals for various artists including U2, Sheryl Crow, Prince, Cypress Hill, Linkin Park and the Phish 2003 Summer Tour. For the decade prior to opening Grand Tour, Herring was Executive Chef and Owner of Socca in Chicago's Lakeview neighborhood.
Herring gained additional experience in international cuisine during a cooking experience in South Africa in partnership with the Oprah Winfrey Leadership Academy for Girls along with Nelson Mandela. Among the many other food and wine festivals in which he's participated, Herring was invited by the Canadian Consulate to participate in the Prince Edward Island International Shellfish Festival, in which he took 2nd Place. He also recently traveled twice to Kuala Lumpur, Malaysia to assist colleague and longtime friend Lee Anne Wong for Hennessy Cognac's Marketing Department dinners. Dishes highlighted cuisine from the first six countries to serve Hennessy: Japan, Russia, China, Italy, France and Malaysia. Grand Tour champions Herring's years of experience in both foreign and domestic cuisine.