Comprehensive list of weekday reduced price specials?

I am sure we have done this before, but I could not find it. So, how about a comprehensive list of Chicago restaurants that offer reduced price specials?

Goose Island Brewery- Mondays, half off all appetizers from 4- close. They also will have a $5 beer special.

1800 N. Clybourn
Chicago, IL

Tuesdays -

$22 prix-fixe at Le Bouchon in Wicker Park, 1958 N. Damen (note that they have a simpler $20 prix-fixe every day, but you can have almost anything on the menu on Tuesdays).

cleanplateclub wrote:I am sure we have done this before, but I could not find it. So, how about a comprehensive list of Chicago restaurants that offer reduced price specials?

Since you asked for them, you probably know of one or two. Why not get the list started?

Here are a couple other threads with similar info:
Nightly Dinner Specials

Price Fixe/Half Bottle Wine Night/Mon-Tue Specials

Best,
Michael

mk offers a 3-course menu with wine pairings on both Sundays and Mondays for $50 using what the chef has purchased from the farmer's market. If anyone has gotten a chance to try it, please let us know how it was.

Is MK worth the money? I have both good and bad regarding peoples experiences.

In the restaurant section of metromix.com there is a "Dining Deals" calendar on the upper left hand side of the screen. Just click on a date and you will get a list of deals for that day. There are 135 items listed for today alone.

I went to MK last Sunday with every intention of trying the market dinner prix fixe, but I was enticed by the Spring Tasting Menu instead (see bottom of post for descriptions).

My friend ordered the market dinner and seemed pleased, though not wowed. If memory serves, there was no mention of which ingredients actually came from local farms or which farms they represented. My feeling about a market dinner is that it unites the diner with the source, so I guess I wanted these details front and center.

That said, the room is certainly beautiful, and the bartender suggested some lovely cocktails with white lillet, gin, and some kind of citrus. They were delicious.

As were many--though not all--of our dishes. On the tasting menu, I found that the courses I thought I'd like the most (the yellow fin tuna and the poached lobster) actually fell a little flat, and the ones that sounded just eh (the sea bass and the dessert; go figure, because I don't have much of a sweet tooth) ended up being outstanding. My friend's skate wing entree (pan-fried over a yellow beet puree) was very nice, but the first-course mussels were garden variety.

As to whether it was worth the money, I certainly didn't leave feeling cheated . . . though it wasn't the deal of the century either. The wine pairings definitely enhance the value of the $50 market dinner (no wine pairing are offered for the tasting menu, which is $82 with an optional fromage course for an extra $10). It's always tough to gauge the value of meals in dollars. If the atmosphere, service, and company is good, this enhances my experience, and sometimes the food--dare I say it--is secondary. In this case, though, the food was lovely. Maybe not as noteworthy as I'd hoped, but definitely a solid showing--with very generous portion sizes as well.

One thing I found strange: despite each of us selecting a prix fixe, the bill came to us itemized by course, including an amuse we assumed was complimentary. We didn't take the time to add up each course and ensure it came to the amount of the prix fixe--certainly we'd had a nice meal, trusted the staff, and didn't feel like breaking out calculators or handscribbling figures on a napkin--but it all felt a little unseemly, like someone leaving a pricetag on a gift. Maybe this is actually standard practice at some places, and maybe it has customer-friendly implications I haven't considered. I just hadn't seen it before, and found it a little peculiar. My friend asked the server about the practice and she didn't really have an answer.

At any rate, here, at long last, is what I had for dinner:

1) North Atlantic yellowfin tuna with avocado, hazelnut cilantro, & fermented black-bean vinaigrette; 2) poached/chilled Maine lobster with salsa verde, Nichols farm new potatoes, spring radish, olive oil; 3) pan roasted striped sea bass with baby turnip, carrot, honshimeji mushroom,
wild asparagus, smoked bacon; 4) moulard duck, medium, with porcini mushroom puree, broccoli, and red wine sauce; 5) orange angel food cake with strawberries, almonds, orange, and maple crème caramel.