SOCIAL. CRAFTED. INCREDIBLY DELICIOUS.

Located on the Chicago River, RIVER ROAST offers dramatic city and water views from every seat - inside and out. James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan’s menu of contemporary American tavern fare is satisfying and soul-warming. Meat, fish and veggies are roasted to perfection and carved tableside. Inventive drinks like farmer’s market punch on draft and cold-brewed cocktails from two slow drip infusion towers are offered alongside a large selection of local and Midwestern beers, craft cocktails, and wine. With one of the best patios in the city, River Roast is a gathering place to connect with friends, old and new. Our Brews & Blues Brunch features Chicago's finest Blues musicians performing live from 12PM-3PM.  We'll see you soon for lunch, brunch, dinner or drinks!

After four-star Spiaggia and other successful Italian restaurants, award-winning Chef Tony Mantuano takes on American tavern fare at River Roast. Mantuano is a recipient of the James Beard Foundation Award for "Best Chef Midwest" and the Chicago Tribune’s "Good Eating Award", which honors achievement in the food and restaurant industry. Outside of the kitchen, Mantuano is often recognized from Season Two of Bravo’s Top Chef Masters. His other restaurants include: Spiaggia, Bar Toma, Terzo Piano, and Mangia Trattoria in Kenosha, Wisconsin. He is co-author of “The Spiaggia Cookbook” and “Wine Bar Food,” with his wife Cathy Mantuano, a wine and hospitality expert.

Chef John Hogan is a fixture in the Chicago culinary community. He started his career at four-star Everest, Kikki’s Bistro and the Park Avenue Cafe. When he opened his own restaurant, Savarin, the Chicago Tribune named Hogan as one of the "Top 10 Chefs in Chicago" while Travel + Leisure honored Savarin with “America’s Top 50 Restaurants.” Esquire magazine also honored Savarin with “Best Restaurant of 1999.” Just as steakhouses exploded across the country, Hogan took the helm at Keefer’s when it launched in 2001, developing a signature menu of Chicago-style dishes inspired by American classics. At River Roast, Hogan is sharing his straightforward but unique brand of cooking and collaborating with Mantuano, a friend for more than 20 years.

WHETHER YOU’RE PLANNING A GRAND AFFAIR FOR 1,200 GUESTS OR AN INTIMATE EVENING FOR EIGHT, our experienced event team will work with you to create a memorable event. With six spaces to choose from, each paying tribute to our historical landmark building, the options for corporate and social events are endless. 

Contact our Private Events Team

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Photos by Sprung Photo

Live Blues This Thursday

Join us for free Blues on the patio as we enjoy the start of summer with some amazing food, drinks, and music by Dave Specter beginning at 5:00 on July 2!

 

Pre-Theatre Dining Special

Enjoy a Whole Roasted Chicken with House Bottle of Red or White Wine before the show for $50 p/couple.

SUNDAY SUPPER SPECIAL

(Sundays 5pm-Close) Celebrate your weekend in style with a pairing of a signature whole roasted chicken and bottle of bubbles for $50 p/couple #FancyFeast

Blues & Brews Brunch

(Saturdays & Sundays 11:00AM-3PM )
River Roast’s curated brunch menu by Chef John Hogan paired with his favorite live Chicago Blues Bands live from 12PM-3PM

 

HAPPY HOUR 

(Weekdays, 3 to 6PM)
Pair your cocktails, wine or brew with Half off Select Bites from our Sunset Menu at the bar. 

Private Events

Incredible views, six private spaces, events from 10 to 1,000. Contact our private events director at 312/527-1417 for more information.

Chef hogan's SOUP recipe for your leftovers!

Enjoy your leftovers with this delicious soup recipe by Chef John Hogan, tag us @RiverRoastChi #Leftovers    1 quart chicken broth
3 qts cold water
1 leek white cut ¼ in thick /greens rough chop
2 carrots peeled and chopped ¼ in
2 ribs celery ¼ in chop
4 cloves garlic smashed
Salt and pepper
Put the leftover chicken in a pot and cover with and chicken broth . Add the chopped leek greens and garlic and bring to a simmer. Skim any scum that comes to the top. Cook the chicken on low simmer for 45 mins to one hour or until chicken is tender. Remove the chicken and let cool. Strain the stock and discard the leek greens and garlic. Pick the chicken and discard the bones. Return the picked chicken and cut veggies to the pot and cover with the stock. Simmer about 25 mins or until veggies are just tender. Finally, add precook rice or pasta, serve, enjoy, and share your soup pics

6/15/15
Chicago Eater
Great Waterfront Spots to Eat & Drink

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6/12/15
Chicago Tribune
62 Great Outdoor Dining Spots in Chicago and Suburbs

6/11/15
Chicago Sun Times
Chicago Gourmet 2015

6/9/15
Restaurant Hopitality Magazine
Best sandwiches in America 2015

5/28/15
Thrillist Chicago
126 Outdoor Dining Spots in Chicago

5/21/15
Chicago Magazine
In Season: Cherries

5/7/15
Fox News at Noon
Mother's Day recipe with Chef Hogan

5/5/15
Chicago Magazine
River Roast's Meatball Hoagie is a Must-Try Sandwich

5/4/15
The Chicago Traveler
Mother's Day Takes Over- Every Special You Need to Know

4/6/15
Michigan Avenue Magazine
9 Chicago Restaurants with Prime Outdoor Seating

4/6/15
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15 New Classics of the Chicago Restaurant Scene

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River Roasr Review

3/16/15
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Easter Brunch in Chicago

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Red Eye
Eat, Drink, Do

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Rabbit Hole Magazine
Chef John Hogan's Favorite Local Blues Playlist

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Superstar Chefs and Great Restaurants Offer 15 Great Stormy Weather Dishes

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Today.com
Veggies in Desserts? Give it a Try, Chef's Say

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Men's Book Spring 2015
Boning Up: Go Big with Meat for Sharing

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WGN Radio with Dave Hoekstra
John Hogan & Toronzo Cannon Blues & Brews

3/4/2015
DNAInfo
My Chicago by Mark Konkol

3/2/15
Windy City Live part 2
Audience having lunch at River Roast

2/27/15
Windy City Live
Chef Hogan and Chef Mantuano dropped by Windy City Live

2/23/15
Chicago Crain's Business
Add River Roast's waterfront deck to your must-do list for spring

2/12/15
Fox News at Noon
Scrambled Eggs with Caviar for Valentine's Day

1/29/15
RedEye
Tip of the Day

1/27/15
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Super Dining for the Super Bowl

1/27/15
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Chicago Bartenders Pick Their Favorite Winter Beers

1/21/15
Fox 32 News Chicago
Chef John Hogan's Chicken Soup

1/19/15
Chicago Tribune
Poultry Slam: A Survey of Roast Chickens in Chicago

1/26/15
Binge Magazine
Throw the Ultimate Super Bowl Party with Chicago's Finest

1/24/15
Chicago Food Magazine
The Ultimate Super Bowl Sunday Feast at River Roast

1/11/15
Chicago Sun-Times Splash
10 Unique Spots Offer Unique Takes on the Morning Meal

1/22/15
WGN Radio
Cheap Eater Kevin Pang Rates Roasted Chicken in Chicago

1/16/15
Check, Please! Foodies in Residence
It's National Soup Month

1/16/15
C-Style Magazine
Foodie Fridays:River Roast-Hearty Goodness at Its Best

1/15/15
Chicago Now, Pantry to Plate
Is Lemon the New Chocolate?

1/13/15
Windy City Times
Dish:Savor Highlights of 2014

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The Chicago Traveler
New Restaurant Rundown of 2014

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Thrillist Chicago
Where To Get 29 Chicago Dishes Your Hangover Desperately Needs Right Now

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Eater Chicago 2014: The Year in Openings

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Chicago Tribune
Chicago dining 2014 in review: A world-class year

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PURE WOW CHICAGO
Best Of The Year Chicago: Restaurants

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181 tasty things I ate in 2014

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Where Chicago Chefs Go for Hearty Soups

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The 18 Best New Restaurants of 2014

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Shimmering Chicago Wedding at River Roast Chicago

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Chicago's Best Whole Animal Feasts

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September Hot List

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Sunday Dinner: River Roast

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Whole in One

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Roast Guard: Oysters, Lobster Sliders and Beer on the River

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Lunchbreak: River Roast chef John Hogan makes peas

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RIVER ROAST
315 N. LaSalle St. Chicago, Il 60654
312 822 0100

Lunch
MON-FRI 1130AM-3PM

Dinner
MON-THURS 5-10PM FRI-SAT 5-11PM SUN 5-9PM

Brunch
SAT-SUN 11AM-3PM

Bar
LATE NIGHT

GENERAL INQUIRIES
Email Chris Mars cmars@levyrestaurants.com

PRESS INQUIRIES
Email Jayme Fetman jfetman@levyrestaurants.com

PRIVATE EVENT INQUIRIES
Email our Special Events Team at RREvents@levyrestaurants.com

Directions
BY LAND or BY BOAT

NAVIGATION ☰
ABOUT
MENU
TEAM
PRIVATE EVENTS
HAPPENINGS
IN THE NEWS
GALLERY
CONTACT
GET ON THE LIST.
LUNCH
M - F 1130A - 3P
x DINNER
M - TH 5 - 10P
F - SA 5-11P
SU 5-9P

BRUNCH
SA - SU 11A - 3P
xBAR
M-F 11:30 AM to LATE NIGHTSA-SU 11AM to LATE NIGHT
315 N. LASALLE STREET×CHICAGO, IL×312 822 0100