CLOSE [X]
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.
exterior chicago

Chicago

2300 N. Lincoln Park West

773.348.8886
Now Serving Sunday Brunch
10:00AM - 2:00PM
Chicago
2300 N. Lincoln Park West
773.348.8886

News & Events

Celebrate Passover at Mon Ami Gabi

Monday, April 10 – Tuesday, April 11

 

Celebrate Passover at Mon Ami Gabi! Join us on Monday, April 10 and Tuesday, April 11, for a traditional Passover menu, featuring a Seder plate with matzo and a variety of Passover staples including matzo ball soup, homemade gefilte fish and braised beef brisket, with flourless chocolate cake for dessert. Dinner is served family style for $44.95 per person ($17.95 for children under 12) and will be available between 5:30PM and 9:00PM for both dine-in and carry out. Advanced reservations are highly recommended; all carry-out orders should be placed by Friday, March 24. Please reserve by calling Mon Ami Gabi Chicago at 773-348-8886.

View the full menu here.


Read More
Passover 2015 slider

French Classics Cooking Class

Saturday, April 29, 1:00pm

Join Chef Michael Battocletti for our Spring Cooking Class! Learn to prepare Steamed Artichokes with shaved vegetables and lemon-dijon vinaigrette, Spring Vegetable Pasta with asparagus, peas, radish, corn, grana padano brodo, poached egg and preserved lemon, and Peach Tarte Tatin with caramel sauce and vanilla ice cream for dessert. Enjoy each course for lunch, paired with boutique French wines. We’ll send you on your way with a recipe booklet so that you can try your hand at these delicious dishes at home. The class is priced at $55 per person (gratuity not included). Please call 773-348-886 to reserve.

Save the date! The next cooking class is Saturday, July 15.


Read More
MAG_LittleRagsVegetarianPasta-3

James Beard Eats Week

April 21 to May 1

In his career as a chef and author of many famed cookbooks, James Beard believed there is no substitute for the best ingredients: “Good food cannot be made of inferior ingredients masked with high flavor.” Executive Chef Michael Battocletti is honoring that notion with a traditional French dish during James Beard Eats Week, serving Foie Gras Torchon with rhubarb compote, frisée and housemade brioche. From his cookbooks on high-class entertaining to The Treasury of Outdoor Cooking, James Beard deemed Foie Gras as an essential.


Read More
MAGLPFoieGras
twitter bird