RAISED releases Fall Dinner and Brunch Menus
Fresh off a highly successful opening season, Chicago’s hottest new rooftop terrace, Raised, An Urban Rooftop Bar, 1 West Wacker, continues to impress with a delectable new fall menu curated by Chef Daniel Perez and Sous Chef James Kerwin. With a focus on locally sourced, seasonal ingredients, the revamped menu will fuse popular guest favorites with new specialty dishes. Guests can enjoy the new menu offerings while soaking up the remaining summer weather by dining al fresco on the patio, or grabbing a table inside for those cooler evenings, making Raised the ideal destination for the season’s transitional weather.
The fall menu will embrace classic favorites such as the popular Grilled Corn Lollipops, Mini Lobster Rolls, and the Peanut Butter & Jelly Push-Pops, while introducing an eclectic array of new shareable plates. Highlights include the Peekytoe Crab, a blend of johnny cakes, local corn, mascarpone and chile; Fried Oyster Steamed Bun, featuring cabbage slaw, kewpie mayo and scallion; the Buttermilk Ricotta Crostini, with pickled seasonal fruit, arugula and radish, and more savory options.
No seasonal menu would be complete without enticing beverage options, ranging from autumn spiced cocktails to unique craft beers. Beverage Director William Nykaza puts a fresh spin on the cocktail menu- guest favorites such as Watered Flowers and Summer Cigar are joined by newcomers including Rampart Rambler, featuring Barrel Aged- Bulleit Rye, Hennessey VS-OP, Carpano Antica, Benedictine, Luxardo, Peychaud’s and Fresh Vanilla Bean, Jenever #5, a blend of Bombay Sapphire, Fresh Lemon, Strawberry, Lavender Bitters, and Wild Fire, a delicious fuse of Don Julio Anejo, Vida Mezcal, Three Flower Tea Infused Agave Nectar, Chocolate Bitters, and more delicious fall offerings.
Raised will also feature a revamped brunch menu, with fresh new options including Banana Bread Tempura, sprinkled with banana whipped cream, cocoa nibs and walnuts; brunch staple Avocado Toast, topped with truffle mushrooms, arugula and poached egg; Crab Benedict, featuring Johnny Cake and Hollandaise, and many more morning-after delicacies. The new bites are complemented by the rooftop’s signature “tool box” beverage offerings, featuring an extensive array of delicious cocktail staples for the quintessential DIY Bloody Mary or Mimosa.
The hours of operation for Raised are Monday – Thursday 4 p.m. – 12 a.m., Friday and Saturday 2 p.m. – 1 a.m. (12 a.m. for terrace) and Sunday 11 a.m. – 10 p.m. For more information about Raised, An Urban Rooftop Bar, visitwww.RaisedBarChicago.com or call 312.795.3444.
Following much anticipation and careful planning by a creative and culinary team, Raised opened to critical acclaim in May 2016. Under the direction ofExecutive Chef Daniel Perez, the regular menu at Raised features American bar food with a twist, highlighting sharable plates – ideal for mixing and mingling while soaking up the summer. Chef Perez focuses on all things local, sourcing his menu ingredients within 200 miles of Raised. The beverage program at Raised is curated by William Nykaza and features an array of wines on tap, an extensive offering of local craft beers on draft and by the bottle, and specialty cocktails served by the glass or in a shareable decanter. The creative libations with seasonal, fresh ingredients encourage guests to sample and share.
Raised was designed by The Gettys Group, fusing an industrial aesthetic with eclectic style and raw finishes. A glass wall lends to a stunning view of the skyline and Chicago River, while the outdoor area features fresh flowers, fire pits, cabanas, couches and an outdoor bar with a decidedly urban feel.