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Please note, no reservations are made for patio seating. This is on a first come, first serve basis. All reservations are for the indoor main dining room.
SELECT LOCATION:
  • Chicago, IL
  • Oakbrook, IL
  • Reston, Va
  • Bethesda, MD
  • Las Vegas, NV
260 Oakbrook Center
630.472.1900
Oak Brook
Oak Brook
260 Oakbrook Center
630.472.1900

Soup:

Roasted Pumpkin & Garlic Soup with Creme Fraiche & Hazelnuts

Oyster Du Jour

Sandwich:

Crispy Pancetta & Coupole Grilled Cheese

Fish:

Sauteed Artic Char with Buttered Baby Beets, Horseradish & Dill

Sorbet:

Green Apple Sorbet with Apple-Anise Syrup

  • MONDAY: Tomahawk Pork Chop
  • TUESDAY: Duck a L'orange
  • WEDNESDAY: Braised Lamb Shank
  • THURSDAY: Grilled Lamb T-Bone with Ratatouille
  • FRIDAY: Dover Sole Meunière
  • SATURDAY: Grilled Bison Ribeye
  • SUNDAY: Beef Wellington
  • DESSERT: Apple Galette, vanilla ice cream
  • Warm Chocolate Cake, hazelnut crème anglaise
  • Caramelized Pineapple Crepe, coconut cream and caramel

Executive Chef Bruce Williams

Williams, born and raised in Chicago, knew at an early age that his heart belonged in the kitchen. He began as a part-time dishwasher at local restaurant Sherman House, during his senior year of high school, and quickly worked his way to food runner during his two years there. He continued his fast-paced career at Little Corporal restaurant, elevating from an apprentice role to a full-time position on the line in the kitchen. Williams spent the next four years at fine dining restaurant Club on 39, and soon after, was hired as sauté chef at restaurants Zorine’s and Arnie’s, spending four years at each. It was then that owner Arnie Morton sent Williams to the Culinary Institute in New York to further his career. After, he worked under Chef Michel Saragueta and joined the team at Ciel Bleu at the Mayfair Regent Hotel in Chicago for the next four years, and then went to work at Yvette’s in Gold Coast and Toulouse in Lincoln Park, where he met restaurateur Bob Djahanguiri and teamed up to open Turbot restaurant. After two years, Williams took the position as sous chef at French restaurant Jackie’s for the next 13 years. Williams then took a part-time position at Bistrot Zinc on State Street, splitting his time between there and Escada restaurant on Michigan Avenue. Later, Chef Claude Gaty offered Williams a sous chef position at the new Mon Ami Gabi Lincoln Park restaurant in 1998. He was later promoted to executive chef when Chef Gaty departed to open a Las Vegas location, and has successfully served as executive chef at Mon Ami Gabi in Oak Brook, Ill., for the last decade.
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