Spring is officially here and things are coming up roses on menus across Chicago. And by roses, I mean asparagus, ramps, and rhubarb. It must be springtime on Chicago menus.
Paramount Events (1932 W. Lake St.)
From chilled spring pea soup to asparagus salad and rhubarb-adorned black grouper, spring ingredients are front-and-center at Paramount Events. Chef Devon Quinn is currently going all out with seasonal provisions, accenting pan-roasted scallops with stinging nettle pistou, outfitting grilled lobster with pickled ramps and pea shoots, and serving up a sweet, fruity take on soup with strawberries and rhubarb. There’s pretty much no spring vegetable or fruit left unturned on the current menu, which includes cocktails such as a fennel-infused gin-based rhubarb cocktail, a strawberry-basil mojito, and a cucumber cocktail spiced with jalapeño.
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