Chicago :: CUSTOM HOUSE TAVERN

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INTRODUCING CUSTOM HOUSE TAVERN:
AN URBAN, AMERICAN TAVERN

Executive Chef Aaron Deal, along with Owners Sue and Peter Drohomyrecky, elevate the tavern experience in Chicago's South Loop

(CHICAGO; February 3, 2010)- Re-imagining the South Loop restaurant they opened in 2005, partners Sue Kim-Drohomyrecky and Peter Drohomyrecky, with new Executive Chef Aaron Deal, have created Custom House Tavern, celebrating urban American cuisine.

"It's an idea that's been ruminating in my head for the last couple of years," says owner Sue Kim-Drohomyrecky. "The idea was to let Custom House evolve into an urban American tavern; something upscale, comfortable and hearty offering two experiences: the refinement of our main dining room with its composed fine dining menu and the newly introduced casual, affordable menu in our lounge. "

This evolving philosophy supported by the new menus and a fresh culinary roster, is the cornerstone of Custom House Tavern, which debuts today, February 3, 2010, in the Printer's Row neighborhood at 500 S. Dearborn St. Owners Sue Kim-Drohomyrecky and Peter Drohomyrecky have been the driving force behind Custom House since its opening in 2005, and brought Executive Chef Aaron Deal on board in late 2009 to further define their vision of the urban American tavern.

Shifting the menu from its previous steak-and-sides focus, Chef Deal takes a seasonal approach, concentrating on regionally sourced fresh ingredients presented with care. A Johnson & Wales graduate, he came to Custom House from Tristan Restaurant in Charleston, S.C., where he was highlighted as one of the Low Country's leading young chefs in Gourmet, the CBS "Early Show", Southern Living and Charleston magazine. Deal, a 2009 James Beard Rising Star Semi-Finalist, has also appeared at a number of high-profile food events, some of which include the National Restaurant Association Show, Charleston Wine & Food Festival and Culinary Tours of Charleston.

Along with provisions from such regional providers as Swan Creek Farm, Slagel Family Farm, Maple Leaf Farms, Nichols Farm, Anson Mills and others, Chef Deal showcases sustainable seafood from providers like Plitt Seafood and Fortune Fish in a casually sophisticated, come-as-you-are bar area and a polished dining room.

Tavern Dining, Redefined

Most notably, the new Tavern menu at Custom House Tavern offers guests approachable and innovative fare. Open daily for lunch and dinner, it doesn't require reservations, and diners in casual-wear won't feel out of place dropping in for one of Custom House's celebrated burgers with a beer or a glass of wine. (Chicago magazine described the burger - ground from prime short rib and prime steak and layered on a house-baked poppy-seed bun with aged cheddar - as "close to burger perfection.").

Dishes on the menu available in the bar area include She Crab Soup with Carolina coast blue crab roe and peekytoe crab salad; Duck Rice topped with toasted hazelnuts and a quenelle of foie gras mousse; Crispy Pig's Head Terrine with mustard and deviled quail egg; Young Lettuces with fingerling potato, baby turnips and mustard seed vinaigrette; Wild Striped Bass with French green lentils, red pearl onions and a country ham jus; and The Reuben,made with a house-cured corned beef, sautéed green cabbage and gruyere cheese.

Open for dinner nightly, Custom House Tavern's elegant, limestone-walled main dining room, framed by floor-to-ceiling windows, offers superior service and carefully composed dishes made from the finest ingredients such as Veal Sweetbreads with parsley root puree, capers, Meyer lemon and golden raisins; Pork Cheeks with Telicherry pepper pappardelle, black trumpet mushrooms and winter ramps; Escarole Greens with anchovy dressing, baby turnips and a soft boiled hen egg; Heirloom Beets with goat cheese mousseline, pistachio pistou and arugula; and the Foie Gras Pot de Crème with Bayley Hazen blue cheese and Marcona almonds.

Entrees have expanded to explore a range of proteins including Arctic Char with chickpea spaetzle, brown butter, Meyer lemon and almonds; Maine Diver Scallops with cauliflower puree, green apple, kohlrabi and a bacon vinaigrette; Duck Breast with baked heirloom beans, baby turnips and spiced kumquats; Rabbit Saddle with rabbit sausage, sea island field peas, baby carrots and bacon; Venison Osso Buco with wild rice, ancho chilies, celery root and dark chocolate; and Wagyu Beef with grilled sirloin, 8-Ball Stout beer braised short rib with barley risotto and smoked mushrooms.

Celebrating Like-Minded Wine and Spirits Partners

The new Custom House Tavern features an expanded by-the-glass wine program, with an international mix of some 20 to 30 choices. As wine director, Sue Kim-Drohomyrecky emphasizes producers who rely either on sustainable agriculture, an artisanal approach to winemaking, or a mix of the two. Custom House Tavern bartenders also pour a wide range of regional beers and microbrews, ciders and craft spirits. Flights and tasting portions are available.

The progressive cocktail program offers touches like house-made tonic water, tinctures, syrups and infused liquors that change seasonally.

About Custom House Tavern

Named for the historic Custom House Place / Levee District, Custom House Tavern is located at 500 S. Dearborn St. in Chicago's South Loop neighborhood. The dinner menu and tavern menu are available from 5 to 10 p.m. Monday through Saturday and Sundays, 5 to 9 p.m. The restaurant serves lunch in the main dining room from 11:30 a.m. to 2 p.m. and to 4 p.m. in the Tavern, Monday through Friday. Saturday and Sundays lunch is served in our Tavern and from 12 p.m. to 4 p.m.. Custom House Tavern accepts all major credit cards. Valet parking is available at lunch and dinner. To make a reservation, please call (312) 523-0200, or go online www.customhouse.cc or www.facebook.com/customhousechicago. Reservations are not required in the bar.

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FOR MORE INFORMATION, PLEASE CONTACT WAGSTAFF WORLDWIDE, INC. AT (312) 943-6900