Bottleneck Management, in coordination with Corporate Executive Chef Paul Katz, recently launched their spring/summer menu, presenting new and fresh dishes at Old Town Pour House in Chicago (1419 N. Wells St.). Inspired by all things hand crafted, the team presents refined American fare with a signature approach to the classics. Chef Katz’s cuisine emulates the dedication to the expertly curated line-up of microbrews on draft, wine by the bottle or on tap, and specialty cocktails. This menu will serve as the basis of future menus as the group plans to soon expand the “pour house” concept in additional major metropolitan areas across the United States.
The concept aims to introduce gourmet selections based on seasonal, thoughtfully sourced ingredients, including truffle, pork belly, fresh seafood and meats. With locations in high-traffic pedestrian areas, both the Chicago and Oak Brook location push the envelope on upscale casual fare to complement the cutting-edge design, product presentation, and vibrant environment.
"This new menu provides Bottleneck Management with concrete footing in future brand expansion of Old Town Pour House to additional major markets," says Katz. "With seasonal and regional inspiration, this opportunity allows me to create fresh, creative dishes for each new location."
Chef Katz boasts a rich reputation of sourcing the highest quality ingredients, having overseen the menu creation at all Bottleneck concepts and other well-known restaurants in the Chicagoland area. Ensuring quality and character in each dish, Katz explores innovative techniques of preparation for the seasonally rotating menu. A sample of the new gourmet cuisine offered at both Chicagoland Old Town Pour House locations includes:
Extra virgin olive oil, parmesan, black truffle salt
Wild mushroom stuffed ravioli, truffle mornay sauce
Seared rare yellowfin tuna, togarashi-crusted, red apple fennel slaw, candied soy, wasabi cream
PORK BELLY GRILLED CHEESE
Braised pork belly, butterkase & white cheddar, heirloom tomatoes, over easy egg, smoked tomato soup, brioche
Fresh fettuccini, gulf shrimp, jumbo sea scallops, shaved parmesan, chardonnay cream sauce
MILLER FARMS CHICKEN
Cherrywood smoked half chicken, grits, braised beet greens, house made barbeque sauce=
PRIME PORK CHOP
Bone-in center cut 10oz pork chop, potato puree, chipotle maple glaze, cinnamon spiced apples, crispy buttermilk onion strings
Additionally, Executive Chef John Madden of Old Town Pour House in Chicago offers new brunch menu items including: Breakfast Sandwich, green onion and aged cheddar biscuit, scrambled eggs, cheddar cheese, sausage patty and breakfast potatoes; Breakfast Burrito, scrambled eggs, smoked brisket, jalapeño queso, roasted tomato salsa, avocado, breakfast potatoes; and Chilaquiles, fried tortilla chips, charred tomatillo salsa, over easy egg, pork belly, pepper jack fondue. Guests can sip on new beer brunch drinks including: Bromosa, Stoli O, Bell’s Oberon, Voveti Prosecco, OJ, Red Bull, and Beerlini, Scaldis Peche Mel infused peach purée, Voveti Prosecco.