EXTRA VIRGIN
BRINGS ITALIAN WINE BAR CULTURE
TO CHICAGO'S WEST LOOP
CHICAGO (October 13, 2005) - Roger Greenfield and Ted Kasemir of Restaurants-America announce their newest addition to the Chicago dining scene, Extra Virgin, opening at 741 W. Randolph on Monday, October 24th, 2005. Extra Virgin is an enoteca, or Italian wine bar, featuring a combination of mainly small plates created for communal dining, in addition to a "your choice" antipasto board, bruschetta, flatbreads, salads and large plates that include a unique selection of pasta and more.
Overseeing the kitchen is chef Nick Van Wassenhove, who has played a major role in the development of some of Chicago's most famous and successful restaurants, including Rosebud Steakhouse, Carmine's, Rosebud of Highland Park, La Vita, Le Lan and Leonardo's Tuscan Bistro. A "hands-on" chef who incorporates his intense passion and relentless enthusiasm into every dish, chef Nick has well-refined creative talents in both classic and progressive Italian cuisine.
On the menu, start with an Antipasto Board that includes your choice of three antipasti for $6 per person or six antipasti for $10 per person. Cichetti, the Italian word for small portions of food that are served in bars with wine, includes an assorted olive plate, spiced almonds and truffle potato chips ($4 each). From "Small Plates," choose from Italian Figs with proscuitto di parma, buffalo mozzarella, opal basil and lavender honey vinaigrette ($10); Grilled Duck Sausage with porcini mushrooms, mascarpone, creamy polenta and cognac reduction ($10); or Pan-seared Sea Scallops with frisse, baby golden beets, goat cheese, roasted shallots and white truffle oil ($12).
A selection of Bruschetta is also available; try one with White Bean, Shrimp and Pancetta ($4) or Wild Mushroom with Goat Cheese ($3). Flatbreads include choices such as Roasted Red Pepper and Homemade Fennel Sausage ($8) and Smoked Chicken Saltimbocca ($9).
Large plates are hearty and tempting, with pastas that include Saffron Pappardelle with watercress, oven-dried tomatoes, shepherd's cheese ($12) to Chestnut Risotto with crispy duck confit, brussels sprouts, pecorino cheese and duck jus ($15). Also available is Crispy Skin Whitefish with artichokes, cipolline and mushrooms ($18).
True to its name, the tables at Extra Virgin are topped with some of highest quality olive oils found in many regions of Italy. With its Tuscan tiling and figure photography, the atmosphere is sensual and warm, promoting a sense of community, conversation and adventurous dining. The 7000 square foot space seats 100 in the bar, 200 in the dining room and 50 on the patio.
Extra Virgin is open daily for dinner, Monday through Saturday 4 p.m. – 2 a.m.; Sunday 4 – 11 p.m. Lunch service will be added in December, 2005. Reservations are accepted but not required. The restaurant is handicapped accessible. All major credit cards are accepted. For more information, call 312.474.0700.
** Coming soon: XV Lounge, located on the Halsted side of Extra Virgin.
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