Custom House
312-523-0200
AS FEATURED IN...
From Food & Wine , JUL 2006
Gunthorp Farm pork chop with pork cheek cannelloni and wild mushrooms....MORE>>
From Travel + Leisure , JUL 2006
Known for working his magic with fish (at Spring) and veggies (at Green Zebra), 2006 James Beard Award winner Shawn McClain finally sinks his teeth into red meat at Custom House. While steaks are the stars here—crusty pan-roasted prime sirloin with salt-and-vinegar fingerling potatoes—the chef's penchant for showcasing organic ingredients from small purveyors (Grimaud Farms, Morning Fresh Dairy) is also evident....MORE>>
From the From the May 2008 Food & Wine Go List
After opening a modern Asian restaurant (<strong>Spring</strong>) and a vegetable-oriented place (<strong>Green Zebra</strong>), Shawn McClain is focusing on artisanal meats from steak to rabbit. At Custom House, near Millennium Park, he promotes interesting cuts (veal cheeks with marrow-slathered crostini), as well as creative takes on classic dishes (duck prosciutto with buffalo mozzarella).
We loved: Flatiron steak and vinegar-laced fries; smoked ocean trout with celery vinaigrette.
Last updated May 2008
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