Market Overview

River North Summer Restaurant Week Kick Off August 6th


Chicago's second annual RWxRN (Restaurant Week by River North) will run from August 6th - August 12, 2018. The food-focused summertime event will highlight River North neighborhood gems like Tortoise Supper Club, Portsmith, GT Fish & Oyster and numerous others.

CHICAGO (PRWEB) July 20, 2018

Monday, August 6th will kick off the second annual RWxRN (Restaurant Week by River North,) a week-long event highlighting the culinary offerings in the city's dynamic River North neighborhood. For seven days guests can indulge in some of the best cuisine the city has to offer without breaking the bank. Spearheaded by Tortoise Supper Club co-owners (and life-long Chicagoans,) Keene & Megan Addington, RWxRN features specially priced prix-fixe menus and limited-edition dishes from a curated list of River North restaurants. In addition to offering great deals to diners, RWxRN also allows local chefs to showcase summer produce and other seasonal ingredients from regional purveyors.

Participants for RWxRN 2018 will include Tortoise Supper Club (350 N. State St.,) GT Prime (707 N. Wells St.,) Pops For Champagne (601 N. State St.,) Marchesa (535 N. Wells St.,) Portsmith (660 N. State St.,) LYFE Kitchen (413 N. Clark St.,) Wildfire (159 W. Erie St.,) Hutch (416 W. Ontario St.,) Ironside Bar & Galley (546 N. Wells St.,) GT Fish & Oyster (431 N. Wells St.,) and Big Bowl (60 E. Ohio St.)

Each restaurant has put together an offering that reflects its personality, meaning diners can enjoy an eclectic array of food & drink deals throughout the week.For example, Portsmith will be serving a limited edition fish dish (Acadian Redfish with a Butter Crust atop homemade Aioli and served with a ‘Botanical Garden.') Champagne-lovers can head to Pops For Champagne for a generous glass of Sparkling Rose Champagne plus a choice of Beef Tartare or Fresh Fish Tartare for $25. At Tortoise Supper Club, guests will enjoy a three course meal for $29.95 that includes options like Chilled House Smoked Salmon Dip with Kennebec Chips (appetizer,) Skirt Steak Frites with Bourbon Barrel Worchestire Sauce (entree,) Berkshire Pork Chops with Asparagus & Smoked Cheddar Grits (entree) and Michigan Tart Cherry Pie with Madagascar Vanilla Ice Cream (dessert.)

Complete menus for all participating restaurants will be available at

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