Intro Blog

Intro’s Dim Sum Brunch Is “On Trend” Says Zagat.

March 23, 2017

“Ever the restaurant chameleon, changing concepts and menus every few months, Intro adopted a Chinese accent for its latest incarnation, including its first-ever Sunday brunch (through mid summer). Served family-style, the dim sum brunch includes tea service and sweet and savory bites like green papaya salad with tamarind vinaigrette, Chinese broccoli salad, five-spice glazed pork belly, coconut pancakes with maple coconut syrup and Chinese donuts with cinnamon and espresso milk”. Read the full article here ~ Dim Sum Trends

View Full Article

A Little More About Our Modern Chinese Menu ~

February 22, 2017

Modern Chinese  & Dim Sum Dishes ~ Intro, Lincoln Park Born in the teahouses of Southern China – specifically, the capital city of Guangzhou – about two hundred centuries ago, it’s secret lies in the land, lush and fertile, endless selection of vegetables, starches, fruits, animals, and seafood. Guangdong province was a destination for immigrants for all – and a melting pot for food.” Intro’s approach to Dim Sum is flavorful, modern and unique.  The menu can be enjoyed a la carte or the most popular way, as a family-style feast including all of the dishes below, plus a few […]

View Full Article

About Dim Sum

February 19, 2017

Stephen, CJ & Aaron are not only Intro alums, but also friends. “For this new concept, we wanted to create a menu of things that we love to eat,” says Intro’s Executive Chef, Stephen Gillanders. “I have eaten so many amazing foods during my experience traveling in Asia and with this menu, I picked some of my favorites from certain categories: noodles, seafood, meat, vegetables, dumplings, and more.”  The menu will be a collaboration between the three chefs, reflective of all their cooking styles. An a la carte menu or multi-course, family-style menu for the table are available and will feature […]

View Full Article

Dim Sum in Lincoln Park

February 8, 2017

Chefs Stephen Gillanders, CJ Jacobson and Aaron Martinez have cultivated a unique Dim Sum menu from their travels around the world and brought it to life in Lincoln Park.  For those new to this Chinese dining tradition, please see a few fun facts below: Dim Sum is primarily a Cantonese custom.  It originated from travelers on the famous Silk Road, who would stop at roadside teahouses to rest.  Eventually, the teahouses began serving small snacks and Dim Sum was born. Dim Sum translates into ‘touch of the heart” in Chinese.  These bite size dumplings, bao and steamed delicacies are meant […]

View Full Article

Exploring Chef Osaka’s Japanese Trattoria

November 2, 2016

Chef Hisanobu Osaka enters the Intro kitchen as our next visiting chef, launching a Japanese Trattoria. Yes, you heard that right – Chef Osaka is combining his love for Italian food (and noodles) with his culinary skills of cooking with Asian ingredients to create one of the most exciting, new menus in Chicago. Chef Osaka was born and raised in Kagawa, Japan. He’s honed his knife under world-renowned chefs Mizuno-san, Daniel Boulud, and, most recently, Iron Chef Masaharu Morimoto. It was actually at Morimoto’s Chicago restaurant, Japonais, where Rich Melman first discovered Chef Osaka before bringing him on. Let’s take […]

View Full Article

Chef Stephen at Green City Market This Saturday!

October 11, 2016

Come see Chef Stephen Gillanders at Green City Market’s Chef Demo this Saturday, Oct. 15 at 10:30am! Chatting with the Chef: Stephen Gillanders 10/11/2016 Born and raised in Los Angeles, Chef Stephen Gillanders began his culinary training at the age of 15 when his mother saw an article for a teen cooking class at a local culinary arts school. He never looked back. After a decade cooking in Las Vegas, Gillanders left to travel through Asia, returning to the United States in 2011 for an executive chef position with Jean-Georges Management. There he oversaw all nine New York City restaurants […]

View Full Article

Three Stars for Jonah from Chicago Tribune!

September 26, 2016

Jonah Reider is hot. Not Grant Achatz hot or Corey Feldman hot, but he’s having a moment and making the most of it. You might want to get in on this. Reider became famous last year for Pith, the four-seat pop-up restaurant he operated out of his student-housing place at Columbia University. Ruth Reichl praised him; Stephen Colbert had him on “The Late Show.” And now he’s cooking at Intro, in a one-month residency that runs through Oct. 15. Considering some of the chefs who interned at Intro previously — C.J. Jacobson, Erik Anderson, Jessica Largey — this is heady […]

View Full Article

Who’s in the Intro Kitchen? Jonah Reider – Pith

September 20, 2016

Take a sneak peek into Jonah’s kitchen, with some of the city’s top foodie Instagramers.  They are loving what he’s creating..we couldn’t agree more!  Jonah’s visit to Intro is short, only through October 15th.  Make your reservation for his supper club (Thursday – Saturday) or try his dishes a la carte in the dining room. Scallop Crudo, Meyer Lemon, Chive, Rhubarb…………………………..Venison Tartar, Black Trumpet, Juniper, Quince  

View Full Article

Get It While You Can … Our Lobster Burger

August 18, 2016

Sometimes a picture is worth a thousand words, and that is indeed the case with Chef Stephen Gillanders’ Lobster Burger here. This special edition menu item– available first come/first serve this Sunday, August 31– is made with whole lobster, shrimp mousse, brioche bun, seared on the outside, served with potato crisps, for only $22. Make your reservation now!    

View Full Article

Behind the Dish: Charred Hanger Steak

August 11, 2016

Korea has a heavy meat culture that can be seen in the various dishes available throughout the country. Chef Stephen Gillanders has incorporated this cultural component into his new Korean menu here in Lincoln Park by cooking up a Charred Hanger Steak with fermented red chili butter, lime and crispy rice. The steak is seasoned to reflect the flavors of bossam, a traditional pork dish in Korean cuisine. Adding in his own culinary flair, Chef Stephen is serving the steak on fresh, summer lettuces such as mustard greens and arugula. This dish can be enjoyed a la carte or as […]

View Full Article

Zagat’s Hot Dish: Our Bibimbap

August 4, 2016

Food editor Matt Kirouac highlighted Chef Stephen’s Foie Gras Bibimbap this week in Zagat Chicago! The steady evolution of Intro has been a fascinating trajectory to follow. It catapulted new career chapters for some pretty esteemed chefs, including CJ Jacobson (who just opened Ēma in River North). It also spawned one of the best new sushi spots in Chicago — Naoki, hidden away on the other side of its kitchen. Now, executive chef Stephen Gillanders is curating a revolving door of themed menus that exhibit culinary dexterity on his part. Case in point, his brand new Korean menu, outfitted with inspired dishes that […]

View Full Article

Meet the Distiller: Rifino Valentine

July 27, 2016

Join us on Tuesday, August 2 for Talk, Taste & Savor: a Dinner with Valentine Distillery Co. where Chef Stephen Gillanders pairs his Korean dishes with the high-quality, hand-made spirits. More info here! Rifino Valentine, the man behind Valentine Distilling Co. is on a mission to produce the highest quality spirits on a small scale, made and bottled by hand, and capable of competing on the international stage. “I have a simple philosophy: everything that I do must be done with quality in mind above all else, the way it was meant to be done. I’ve always appreciated the American […]

View Full Article

Behind the Dish: Fluke Sashimi

July 18, 2016

Intro’s new menu provides a delicious glimpse into Chef Stephen Gillanders’ most recent visit to South Korea. Each dish has a backstory, presenting unique takes on the flavors of Seoul. Fluke Sashimi, with soy rice wine broth, shiso oil, pickled Asian pear and toasted pine nuts, is inspired by a blowfish meal the chef had during the trip with his wife. He observed how the fish was broken down from fin to fin, with the premier cuts used first for sashimi. No part of the fish was wasted, as the tail and collar were fried and served while the bones were used to add […]

View Full Article

Explore South Korea with Intro’s Newest Menu!

July 7, 2016

South Korea holds a special place in Chef Stephen Gillander’s life for several reasons: he was engaged there, has family in Seoul, and his culinary career has been deeply impacted by the food and restaurant experiences he has had during his visits. On his most recent trip, Chef Stephen brought back with him ideas that inspired his new menu, which is reflective of flavors and experiences he has had all around Korea and continues with his mission to create the best possible menu at Intro. Let’s travel through this new menu, which is available a la carte or as a […]

View Full Article

How do we throw a party at Intro?

May 24, 2016

Earlier this year, we were thrilled to be part of Chicago Magazine’s Secret Supper Series. More than 100 guests gathered at the restaurant to mingle in the kitchen with Chef Stephen Gillanders over Journeyman Distillery cocktails before sitting down for a five-course dinner with wine pairings. A portion of the evening’s proceeds benefited St. Jude Children’s Research Hospital.  

View Full Article

Chef Stephen’s Spring Pea Crostini

April 19, 2016

The spring peas are finally coming in from our local farmers! Use up those seasonal gems in Chef Stephen’s delicious crostini recipe. View the video here ==> Ingredient List 1 cup spring peas, frozen and roughly chopped 2 tablespoons butter, room temperature 1 teaspoon Serrano chili, finely minced Salt to taste 1 thick slice sourdough 2 teaspoons olive oil 2 tablespoons goat cheese, room temperature a handful of pea sprouts a squirt of lemon juice freshly ground black pepper Method Add peas, butter, chili, and salt to a pan. Cook over medium low until the mixture resembles risotto. Set aside. Heat olive […]

View Full Article

What’s Happening? Intro’s Spring Newsletter

April 11, 2016

Chicago Chefs Week…Make Sure Intro Is On Your List! This special menu, available from Sunday, April 17 through Friday, April 22, is only $44 per person, not including tax and gratuity. Chicago Chefs Week Menu  – Chilled Cucumber Soup with Smoked Yogurt – Parmesan Dumplings with Peas, Green Garlic and Pistachios – Pastrami Short Rib with Charred Asparagus and Pickled Ramps – Citrus Soda and Sesame Ice Cream Float The Chicago Tribune Loves Intro! Phil Vettel is raving about Chef Stephen Gillanders & Chef Jessica Largey’s  menu collaboration.  Read the details here – Phil Vettel’s 3 Star Review.  If you havent […]

View Full Article

Three Stars for Jessica Largey’s New Menu at Intro

April 8, 2016

Intro review: Two-chef format adds plenty of options for diners By Phil Vettel Change has come to Intro, which launched in 2015 with the bold notion of bringing in a quarterly “chef in residence” to run the dining room, working with a support team that most chefs can only dream of. The dream remains the same — Jessica Largey, the reigning James Beard Foundation Rising Star Chef, has been resident chef since Valentine’s Day — but some tweaks are in place. For one, there is now a permanent chef (Stephen Gillanders, the fourth and last of Intro’s 2015 chefs) to […]

View Full Article

Welcoming the Season with our Spring Equinox Menu!

March 22, 2016

Winter is officially over and the culinary lab at Intro is brimming with seasonal and local fruits and vegetables. To celebrate the Spring Equinox, executive chef Stephen Gillanders and visiting chef Jessica Largey have crafted a four-course menu bursting with the flavors of the season. Expect an exciting array of bright spring colors and vernal flavors, like the Parmesan Dumplings with Peas, Green Garlic and Pistachios. “Spring in a bowl,” says Jessica Largey, “the peas are as sweet and tender as can be and the sauce is even made from the shells because they had such robust flavor.” While we’re […]

View Full Article

Easter Brunch at Intro

March 17, 2016

Celebrate Easter at Intro from 11 a.m. to 4 p.m. on Sunday, March 27 with our first-ever Easter brunch! Featuring Chef Stephen Gillanders’ a la carte menu, highlighted by visiting chef Jessica Largey’s vegetable inspired dishes, our Easter brunch offerings include Peeky-toe Crab Crostini, Black Truffle Croquettes and Porcini Rubbed Hanger Steak. The two chefs will also collaborate on some very special brunch items.   For more information or to make your reservation, call 773-868-0002.      

View Full Article

Welcoming Intro’s 5th Visiting Chef: Jessica Largey

February 17, 2016

Few people can say that they started cooking at the age of five, but Chef Jessica Largey can. She traces her culinary roots back to watching her mom make scrambled eggs one morning, and then secretly recreating the dish on her own while standing on a crate in the kitchen the following morning. A lot has happened since that moment. Best known as chef de cuisine at Manresa in Northern California, Chef Jessica was named in Zagat’s “30 Under 30” for San Francisco in 2013. That same year, she was a “Rising Star Chef” and an Eater “Young Guns” […]

View Full Article

Intro’s 2015 Year in Review

December 31, 2015

Intro in the News Now that we are into 2016, we’d like to take a moment to share all of last year’s ‘best of’ moments. We’ve come along way since we opened last February, and we look forward to seeing you soon! “Chicago Restaurant Experts Recall Their Single Best Meals of 2015” by Eater Chicago “The Thrillist Awards: Chicago’s Best New Food & Drink of 2015” By Thrillist Chicago “12 Restaurants That Made the Biggest Splash in 2015” By The Daily Meal “Chicago’s Best New Restaurants of 2015!” By Infatuation Chicago “The Best New Chicago Restaurants of 2015” By Thrillist […]

View Full Article

Hamachi Sashimi with Black Sesame Ponzu, Avocado & Puffed Sushi Rice

December 18, 2015

Listed as one of Zagat’s “10 Best Things We Ate and Drank in Chicago in 2015”, the Hamachi Sashimi dish at Intro has surely caught the media’s attention. An array of delicate sashimi grade hamachi slices provide a very satisfying mouth-feel, while the puffed sushi rice introduces a pleasant crunchiness to the dish. Chef Stephen Gillanders’ Hamachi Sashimi also packs a surprising punch, thanks to the black sesame ponzu dressing and diced avocado topped with drops of chili oil. Sushi grade yellowtail, more commonly known as Hamachi, is one of the most popular fish varieties used for sushi and sashimi […]

View Full Article

Chinese Christmas Eve Dinner at Intro!

December 10, 2015

As the holiday season is rolling in, Intro is rolling out some amazing special events to celebrate! First on the list is a special Chinese Christmas Eve Dinner by Chef-in-Residence Stephen Gillanders that will be offered in addition to our current and ever evolving a la carte menu. The dazzling array of dishes on this special menu include a Truffle Egg Drop Soup with consommé, charred scallions & black winter truffles; Whole Roasted Peking Duck with traditional and non-traditional garnishes & condiments; and Foie Gras Fried Rice with a sunny side egg and chili-ginger cracklings. Dish Highlight: Foie Gras Fried […]

View Full Article

Lightly Smoked Salmon Crudo with Trout Roe and Fresh Horseradish

December 2, 2015

There’s no better way to showcase a great piece of fish than to simply serve it chilled, sliced and gorgeously garnished. Chef Stephen Gilladers’ latest addition to the a la carte menu, a Lightly Smoked Salmon Crudo with Trout Roe and Fresh Horseradish does exactly that; present a beautiful Faroe Island salmon with a simplicity that enables our guests to appreciate it’s delectable quality. It’s the simple dishes, however, that sometimes require the most precision. Temperature and timing are of the utmost importance with raw fish, so the crudo (meaning “raw” in Italian) dish must be plated swiftly. The Faroe […]

View Full Article

New Dish Alert! Grilled Maine lobster with Thai green curry and tender celeriac

November 20, 2015

Chef Stephen Gillanders is continuously rolling out exciting new courses onto Intro’s a la carte menu and the Grilled Maine Lobster with Thai Green Curry and Tender Celeriac will surely become a star entree. The superior piece of Maine lobster is grilled to perfection while the tender celeriac is cooked in a lemon tea; taking on an artichoke like quality. Both components arrive in a pool of vivid emerald green Thai curry cut with a little creme fraiche. Dressed in lime juice and topped with drops of lobster oil, the dish is beautiful in texture and flavor. This dish stays […]

View Full Article

Baby Artichoke Risotto with Meyer Lemon & Fall Herbs

November 10, 2015

Risotto is so comforting, yet elegant at the same time. It is no surprise that such a dish appears on Chef Stephen Gillanders’ a la carte menu which is designed to be just that: comforting yet elegant. His Baby Artichoke Risotto with Meyer Lemon & Fall Herbs is outstanding. What is surprising is that his particular take on risotto strays quite far from what is typically expected of a traditional risotto dish. Contrary to most risottos, this one is much lighter. Rather than using high-starch rice varieties such as Arborio or Carnaroli, Chef Gillanders uses short grain Nishiki Japanese sushi […]

View Full Article

An Inside Look into Intro’s Transformation

November 2, 2015

Intro’s transformation is now complete. The green vines and foliage so signature of Chef Aaron Martinez’s duration at Intro have metamorphosed into a space reflective of our newest Chef-In-Residence Stephen Gillanders’ influence and style. The overall impression of the decor is a tasteful elegance of modern antiquity that is both approachable and comfortable much like Chef Gillanders’ new a la carte menu. Now, deep folds of copper-silver silk drape the ceiling and burgundy brown art pieces adorn the walls while floating golden orbs illuminate the restaurant. The palette change alone is a bold mark of a new season and a […]

View Full Article

Around the World with Chef Stephen Gillanders

October 27, 2015

Meet Chef Stephen Gillanders, who is now helming the kitchen at Lettuce Entertain You’s award-winning culinary incubator, Intro, as the fourth chef-in-residence. Aside from crafting Intro’s first ever à la carte menu, this culinary alum of internationally acclaimed Chef Jean-Georges Vongrichten, is a former winner of S. Pellegrino’s “Almost Famous” competition and has helped open restaurants all over the world, including The Pump Room in Chicago. His iteration of Intro certainly brings a lot of exciting changes to the restaurant – one being that nearly every dish Chef Gillanders has created has a story pulling inspiration from his whirlwind tour […]

View Full Article


October 15, 2015

D’Artagnan, a gourmet-meat purveyor committed to free-range, natural production and sustainable, humane farming practices, will celebrate its 30th anniversary with a special dinner on Monday, October 26, at Intro. The five-course dinner will be prepared by Chefs Stephen Gillanders and Aaron Martinez (respectively, the incoming and outgoing chefs at Intro), Doug Psaltis (RPM Steak, RPM Italian), Mike Sheerin (Embeya) and David Posey (opening a to-be-named Chicago restaurant in 2016), together teaming up to create courses featuring an amazing assortment of D’Artagnan venison, duck, foie gras and other products. Chapoutier (Rhone Valley) wines will be matched to each course. D’Artagnan Philosophy […]

View Full Article

Welcoming the Fall: Berkshire Pork, Smoked Potatoes & Charred Kale Oil

October 7, 2015

We are falling in love with fall here at Intro. As the new season rolls in, Chef Aaron Martinez is rolling out an entirely new tasting menu that showcases the best of what fall has to offer. Welcoming the fall is Chef Martinez’s Berkshire Pork with a confit of french fingerling potatoes in smoked butter, finished with charred kale oil . Berkshire pigs are a rare breed of pig originating from the English county of Berkshire and have easily become the most highly sought after pork in the world. It is considered by many as the Kobe beef of pork. […]

View Full Article

Spice without the Heat: French Style Vadouvan Curry & Razor Clams

September 29, 2015

The challenge with curry is how much it has going on. It’s a battle between heat & spices. But what if you could get all the flavors of the exquisite spices without the heat? Introducing vadouvan. Vadouvan is a French-ified curry powder, calculated to be a perfect blend of spices that express what a great curry should be, without the heat. Intro Chef Aaron Martinez’s newest course features a foundation of cauliflower puree infused with vadouvan while a pool of vadouvan froth surrounds the dish. Though vadouvan has an epically long ingredient list (which includes mustard seed, cumin, clove, black […]

View Full Article

Dessert Spotlight: Charentais Melon Sorbet & Pistachio Cake

September 18, 2015

This showstopper of a summer dessert is sure to leave guests at Intro hoping that summer will last a little longer in Chicago. The Charentais Melon dessert course is composed of fresh Charentais melon sorbet, pistachio cake, melon compressed with ginger, lime gelee, honey mousse and topped with fine black mint. Charentais melon is a true French cantaloupe that originated in the Poitou-Charentes region circa 1920. It is considered by many to be the most divine and flavorful melon in the world. The smooth round melon has a creamy green-gray exterior with faint ribs while its sweet orange flesh interior […]

View Full Article

A Spoonful of Summer: Frozen Basil Granita with Sweet Peaches and Fresh Cheese Mousse

August 26, 2015

This refreshing Frozen Basil Granita, Sweet Peach and Fresh Burrata Cheese Foam Amuse is an impressive opening act to Chef Martinez’s tasting menu and a perfect way to celebrate the last weeks of summer in Chicago. “Granita” is originally from Italy and is a semi-frozen dessert, frozen using a variety of techniques depending on its desired texture and ingredients. It is reminiscent of Italian ice; however it has a coarser, crystalline texture. What makes granita distinct and unique is that it is never creamy like ice creams and not as compact as sorbets. The smoother types of granita are typically […]

View Full Article

Chef Martinez’s Tips From the Farmers Market: Finding the Perfect Tomatoes

August 10, 2015

Tomato season is in full swing here in the midwest, and Chef Aaron Martinez couldn’t be happier. With a menu that showcases clean and natural flavors, Chef Martinez is reaping the benefits of the summertime, when Chicago’s farmers markets are offering the freshest produce in its prime season. “It’s all about getting to know where your food comes from and asking questions. It’s going around eating and trying stuff at the farmers market… When we see something beautiful, we’re going to try to get it on the menu as soon as possible.”- Chef Aaron Martinez. Here are some of Chef […]

View Full Article

A Must have Mollusk: Abalone

August 5, 2015

Chef Aaron Martinez’s latest supplementary item on the Intro menu is a must have- Fresh Abalone with Grilled Abalone Mushrooms bathed in a Roasted Chicken Broth and Smoked Bacon Oil, sprinkled with Scarlet Runner Bean Flowers and Sea Beans served alongside Avocado Puree and Chicken Skin Tuille. The dish has a certain wholeness to it, a wonderful balance between the savory components and the lightness of the broth that surrounds it. As a California native, Chef Martinez’s inspiration for this new dish is home. He brings the Bay to Intro using abalone that is shipped directly from Santa Barbara (which […]

View Full Article

Introducing Chef Aaron Martinez

July 29, 2015

Intro has passed the culinary reigns to Chef Aaron Martinez, who comes to Chicago from the Bay Area. An Orange County, California native, Chef Martinez graduated from the Arizona Culinary Institute in 2003. Upon graduation he travelled to Barcelona, Spain and on to Flanders, Belgium, where he honed his particular style of classic French cooking, utilizing modern, lighter techniques that focus on beautiful flavor profiles. Returning to California, Martinez went on to become the chef de cuisine under Michael Tusk at four-star Quince in San Francisco before taking on the role Chef de Cuisine at James Syhabout’s highly-acclaimed Commis in […]

View Full Article

The Bear Necessities

July 21, 2015

Erik Anderson, the current chef-in-residence, brings a sense of fun to the table, presenting a progressive tasting menu designed to entice and delight the senses. His menu features dishes such as a foie gras tart coated with a layer of toasted hazelnut milk and a sensational savory-sweet custard infused with hay. His sense of play is not only in his food but also in the way he has outfitted the dining room. A giant bear greets guests while enormous elk and bison heads adorn the walls and a trophy-size pike gleams in the spotlight. Erik Anderson’s culinary career blends his […]

View Full Article

The World’s Best Beef at Intro: A5 Miyazaki Waygu

A5 Miyazaki Waygu is the indisputable Rolls Royce of Japanese beef. It is renown for its cherry red color, smooth velvety tenderness and rich, buttery flavor. It is unrivaled in offering a memorable taste that lingers on the palate. These unique characteristics are created by the large proportion of evenly distributed unsaturated fat (oleic acid) in the meat, which to many resembles snowflakes. It begins to dissolve at a temperature of 16°C (60.8°F), literally melting right in the mouth. For a connoisseur of fine beef, it is an unparalleled experience. In Japan, restaurants that offer Miyazaki Wagyu on their menus […]

View Full Article

The Intro Blog is Born!

July 17, 2015

Welcome! My name is Pearl and I am very excited to introduce you to the Intro blog! Here you’ll find out what inspires our ever changing chefs, where our ingredients come from, what it takes to create a dish, and what makes Intro particularity special. Pearl Somboonsong is a graduate of Cornell University’s Hospitality Administration School. There she was the editor of Cornell’s Gourmet Magazine and since then she has worked on projects in collaboration with Bon Appétit. She has a great love affair with food, stories and searching for more food and more stories.

View Full Article

Hot Spot: Summer BBQ at Intro (July 1st-3rd)

June 28, 2015

Intro is switching up gears and having a little bit of fun by hosting a Summer BBQ & Cocktail Party! From Wednesday, July 1 through Friday, July 3, 6-9 p.m. Intro is welcoming guest to a BBQ event like no other…one with spunk and a touch of class. Each evening the dining room will surrounded by food stations featuring Caviar Deviled Eggs, Turnip Greens, Truffle Potato Salad, Coleslaw, Fried Chicken with Habanero Honey, Beef Brisket, Smoked Bologna Sandwich with American Cheese and Smoked Pork Ribs. If that’s not enough to lure you in… the desserts will. Each evening there will […]

View Full Article