Right off Dearborn St and acting restaurant of the Blake Hotel, the Custom House is focused on using farm fresh, seasonal ingredients for its New American cuisine. Inside a long wood-paneled bar with square stools sits opposite cream booths, and on the other side of the bar, tables are top with white linens and metal sculptures. Chef Perry Hendrix creates an upscale, tavern-like menu with options like slow roasted pork shoulder, the signature Custom House burger, and chicken liver pate served with house-made pickles. Owner Sue Kim-Drohomerecky selected the wine list that is complimented by craft brews and artisan spirits.
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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.
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