Image via Chicago.Eater.com
Grab a velvet covered booth looking out on the Art Institute at Alpana Singh’s Seven Lions in the Loop. It’s a short walk from the Goodman Theater and next to Millennium Park on Michigan Avenue, open for brunch, lunch and dinner makes it a convenient stop when in the Loop.
The interior is a high-low mix of rustic reclaimed wood and shiny chandeliers. The menu is American comfort food with your standard pasta, meat and fish (Larger Plates on menu) entrées. The Share Plates is where your attention should be, much more interesting ingredient and flavor combinations to easily build a meal for the whole table.
Image via Zagat.com
The menu favorite is the brussels sprouts and burrata which is basically a vehicle for loads of burrata and a must-order. Heaped on large slices of toast is creamy burrata and crispy fried brussels spouts. Toasted pine nuts, radicchio and apple saba – a sweet and tart syrup often used on cheese.
Seven Lions Chicago 7L Salad | AliciaTastesLife.com
How often is a salad a highlight of a meal? The 7L Salad is a hearty, deliciously crunchy and rich salad. Nutty flavored fried chickpeas, cauliflower, cucumber, tomato, red onion, feta cheese, croutons and a healthy dose of bacon bits served with creamy parmesan dressing.
Seven Lions Chicago Beef Tartare| AliciaTastesLife.com
The beef tartare is hand cut filet mignon, shallot vinaigrette, caper relish and wonderful golden brown potato chips.
Seven Lions Chicago Ahi Tuna Tacos | AliciaTastesLife.com
The ahi tuna tacos are delicate and rich with ahi tuna tartare, chipotle crema, and cilantro.
Seven Lions Chicago Cheese & Charcuterie | AliciaTastesLife.com
There is a daily selection of artisanal cheese & meats on the charcuterie plate along with deviled eggs, toasted baguette and assorted relish
Master sommelier Alpana Singh has over 250 wine selections and extensive cocktail list so you will be able to find the perfect libation to accompany your food
Not pictured but worth ordering:
Lake Superior Whitefish with gnocchi, sage cream sauce, roasted autumn squash, maitake mushrooms and pistachios.
Soppressata flat bread with roasted red bell peppers, caramelized onions,marinated olives and n’duja tomato sauce