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The Bid Deals 01.25.13

The fresh fusisalmroll Koi

The fresh fusion salmon roll at Koi

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Updated: January 24, 2013 4:06PM

From upscale to low-cal, the Sun-Times’ “Big Deals” column brings readers the dish on food and drink specials that will not break the bank.

Gravy boat

Smallbar Division, 2049 W. Division. Chef Justin White starts his Sunday Gravy dinner early in the morning, slow-cooking his homemade tomato sauce, adding ingredients (chuck roast, house Italian sausage, homemade meatballs and hard-boiled eggs) as the day progresses. The hearty stew, available 6-10 p.m. Sundays (to spring), is served as a dinner for two and includes a large bowl of stew, housemade pasta, vegetable side, 22-ounce. Pipeworks beer along with shared bread and dessert, $30. Visit .

Change of seasons

Il Poggiolo, 8 E. First Hinsdale. Italian specialty items, priced $9-$28, are the feature of a new seasonal menu series that includes pappardelle (homemade wide flat noodles, wild mushrooms, truffle cream sauce and Parmesan cheese, $18) and zuppa di Pesce, $25. Visit .

Southern comfort

Bread & Wine, 3732 W. Irving. Jan. 28 is the last day to try the Southern fried chicken dinner (fried chicken breast and thigh, homemade buttermilk biscuit, bread, butter pickles and hot sauce gravy), $20. Call (773) 866-5266; .

Old and new

Koi, 624 Davis, Evanston. A new specialty menu, created from the monthly Chef’s Table items and favorite dishes, includes filet mignon daikon (4 pieces of seared filet mignon wrapped with white Japanese radish, green onions, with a black ponzu sauce, $14.99) and fusion fresh salmon (4 pieces of fresh salmon wrapped with lobster, salad, topped with tobiko with toro sauce, $14.99). Visit .

Sunday Supper

Brasserie 54, 5420 N. Clark. A three-course, Sunday family-style meal includes a choice of soup or salad, choice of fish, meat or vegetarian entree, two sides and choice of two desserts is $20 per person. The menu changes weekly. Visit .

Drink of the week

Bridge Bar, 315 N. La Salle. Bar chef Kevin Schulz mixes his crafted hot apple cider with W.L. Weller bourbon and an apple slice garnish for the Slippery Slope cocktail for $5.50 (Jan. 29). .

Deal of the Week

CiNe, 29 E. First, Hinsdale. Chef Yanni Sanchez and mixologist Kai Collins host a four-course Zignum Mezcal dinner and cocktail pairing at 7 p.m. Jan. 30, $80. The main course is guajillo-braised short rib with sun-dried apples, clarified consomme, garbanzo black truffle puree and salsa fresca. Reservations are required. Call (630) 590-5655; .

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