Dear Margaret

✨ N E W ✨ n e w ✨ N E W ✨

Chef’s Special: Baked Sheep’s Milk Feta ~ niçoise olive, roasted garlic, cherry tomato, crouton, herbs, olive oil (V)

Fried Sweet Potato ~ Brussels sprouts, vadouvan curry, pickled sweet peppers, fines herbs (GF, V)

Roasted Squash ~ apple mostarda, nigella, preserved lemon chermoula, pistachio, shiso (GF, V)

Get in your patio fix, and eat this Whitefish with leek consommé, lobster mushroom conserva, and whitefish roe

Get ‘em before we say “so long” to summer. Summer Cantaloupe with lardo, green tomato, fennel, jimmy nardellos, anise hyssop, honey vinegar. Pan Roasted Lion’s Mane Mushroom with Three Sisters creamed corn, purslane, fermented corn vinaigrette.

Rainbow Trout, summer bean salad, cherry tomato, sour corn, buttermilk vinaigrette

Chef’s special: Blood Sausage, oranos pepper, mussels escabeche, red shrimp sauce, fennel

It’s perfect weather for the patio! Come eat this Pear Tarte Tatin with sea salt and whipped crème fraîche!

And if you’re attending Chefs BBQ this evening, we’ll see ya there in booth 103! Come grab a bite or two of Fig Wood Smoked Local CDK Steak with peach & shish*to relish and nasturtium 💚

Smoked Guinea Fowl Sausage, braised kale, wild rice, butter chicken sauce

For the month of September, we’re donating a portion of proceeds from every Duck Liver Mousse sold to to support its mission to build empowered mindsets in kids through cooking. Currently, the duck liver mousse is topped with saskatoon berry jam, toasted almond, and fresh mint

Like jalapeño popper’s cooler adult cousin 😎 Shish*to Poppers, encrusted in panko with a monkfish “fish dip” filling and remoulade

Aged Duck Breast, now with huckleberry agrodolce, pecan, cipollini, dandelion greens, hyssop demi glace

New veg dishes!

Roasted Beet Slaw, sprouted brown lentil, baby greens, tropea onion, Ontario red wine vinaigrette (GF, V)

Roasted Cabbage Crêpe, smoky carrot purée, crispy garlic, basil, pecorino, okra (GF, V)

Our ~Sancerrest~ gratitude to for recognizing our wine director, Terry McNeese (), as a 2024 Next Wave Awards finalist! ✨🥂✨

Lake fish at its finest: Whitefish, leek consommé, lobster mushroom conserva, whitefish roe

leeks:
mushrooms:
roe:

New pasta dish tonight! Ricotta Gnudi, white bean & garlic scape purée, chanterelle, haricot vert, pickled sweet onion, parmesan

New Chef Special: Blood-Cured Bacon from , oranos pepper, mussels escabeche, red shrimp sauce (via ), fennel (GF)

Attending taping ? Come across Lincoln Ave to Dear Margaret for a dinner of Midwestern ingredients with French-Canadian sensibilities. (Read: The crispy pommes frites are fried in beef tallow!) Walkins welcome, and resos available on at the link in bio

Raspberry Bavarian Cream, devil’s food cake, coconut, toasted meringue

Cloud cover calls for brightly colored tomatoes

Heirloom Tomato, feta, red onion, seed mix, dill, roasted sardine oil (GF)

Patio eats: Smoked Scallops (charred summer squash, lobster roe, squash blossom vinaigrette) and Heirloom Tomatoes (feta, red onion, seed mix, dill, roasted sardine oil)

Summer Cantaloupe, lardo, green tomato, fennel, jimmy nardellos, anise hyssop, honey vinegar (GF)

Cantaloupe:
Tomatoes, peppers, herbs:
Honey vinegar:

Rainbow Trout, summer bean salad, cherry tomato, sour corn, buttermilk

Pan Roasted Lion’s Mane Mushroom, creamed corn, purslane, fermented corn vinaigrette

New Chef’s Special: Char-Grilled Lobster with lobster consommé, butter, carrot (GF)

CDK 21-Day Dry-Aged Ribeye, blistered shisitos, Montreal steak spice, demi-glace

Thank you, !

We made Deviled Eggs, with pickled tomato & saffron egg cream, fines herbes, and crispy duck confit

Now on Chef’s Special: Foie Gras & Black Truffle Terrine, with maitake, plum jam, pine nuts, and toasted brioche. Limited number nightly!

Rainbow Trout from with a local veg salad of summer beans, cherry tomato, and sour corn, in a Kalona buttermilk vinaigrette

Rabbit Loin from , charred broccoli, sweet onion soubise, black pepper jus, mint from

Escargots, English pea mousse, chanterelle, sugar snap pea, lemon thyme beurre blanc

Aged Duck Breast, fig, lavender, bee pollen

Crispy Skinned Sablefish, kohlrabi purée, vegetable escabeche, lemony local cabbage (yes, cabbage grows in the Midwest in the summer!)

Still pinching ourselves ❤️ Thank you for putting us in your top 10 best Chicago restaurants, !

Honored to be included in this special issue, on newsstands now! Thank you, and for the kind words ❤️🌾

𝘙𝘢𝘳𝘦 𝘰𝘱𝘱𝘰𝘳𝘵𝘶𝘯𝘪𝘵𝘺 𝘧𝘰𝘳 𝘢 𝘮𝘢𝘯𝘢𝘨𝘦𝘮𝘦𝘯𝘵 𝘳𝘰𝘭𝘦 𝘢𝘵 𝘋𝘦𝘢𝘳 𝘔𝘢𝘳𝘨𝘢𝘳𝘦𝘵!

𝙇𝙤𝙤𝙠𝙞𝙣𝙜 𝙛𝙤𝙧 𝙖 𝙥.𝙢. 𝙨𝙤𝙪𝙨 𝙘𝙝𝙚𝙛 𝙩𝙤 𝙟𝙤𝙞𝙣 𝙩𝙝𝙚 𝘿𝙈 𝙘𝙧𝙚𝙬

The p.m. sous chef works closely with Chef and our a.m. sous plus a tight, talented kitchen team to execute dinner service five nights a week at our little Lakeview restaurant.

Are you a natural at leading by example and also being a team player? Do you have an innate desire to learn and utilize local ingredients on an ever-changing menu—and get excited about adding new dishes often? Do you care about the details, whether it’s in the cooking process or on the ordering guide? (OK, OK, we know no one out there is lusting for the organization of the ordering guide, but you get the idea!)

Foodservice manager certificate and general computer skills required. A love of dad jokes and world-famous Canadian rock band Rush not required (despite popular belief).

Apply through Culinary Agents. No calls or walk-ins please.

Fjord Trout Lox, shallot marmalade, spring vegetable, spring farm herbs, bottarga

New chef’s special! Seared Quebec Foie Gras, atop pound cake with spiced peanut, candied ginger, fraises des bois, and wild herbs. We won’t be mad if you order it to start—or end your meal 🍓✨