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. 

Considering a Sunday Wedding in 2016? Look no further! Book your Sunday Wedding here at River Roast and enjoy a complimentary dance floor and beverage package upgrade! Contact our private events team for availability.

Contact our Private Events Team

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Virtual Tour >


Photos by Sprung Photo, Robb Davidson Photography

after work set

Kick back and relax Thursday evenings with special live performances from 5:30pm-8:30pm!

Thursday, February 18th: Mike Wheeler Band 

happy hour

(Monday - Thursday, 4:30PM-6:30PM)
Click here for our Happy Hour menu.

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-9pm) 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

 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.

Considering a Sunday Wedding in 2016? Look no further! Book your Sunday Wedding here at River Roast and enjoy a complimentary dance floor and beverage package upgrade! Contact our private events team for availability.

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 smashedand 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
 


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

Chef John Hogan's Chicago Italian Beef Sandwich
"This is my interpretation of a Chicago Italian Beef sandwich. Because of the close proximity of Little Italy and Pilsen, I decided to mesh flavors from two different cultures. Making the beef somewhat traditional and flavoring the jus and the Jardinière with the flavors of Mexio."

AU JUS

4 oz Knorr Base
1½ Gal Chicken Stock
5 Bay Leaf
2 tbs Peppercorn
1 tsp. Thyme
2 tsp Coriander
½ tsp Chili Flake
3 Heads Garlic split
1 Onion cut in half and charred
2 Chipotle and 2 tlbs. Adobo Pepper
Place all ingredients in sauce pot and simmer for 45 mins. Strain and return to pot

Chicago Beef:

3 lbs. Beef (top sirloin or inside round)
2 tlbs. Salt
1 tlbs. Black Pepper
1 tsp. Dried Oregano
2 tlbs minced Garlic
2 tlbs. Oil
Mix all into a rub. Rub the beef and wrap in plastic let sit in fridge for a minimum of 4 hours

Pre heat oven to 450 degrees place beef on a rack and sheet pan put in oven and cook for 10 mins.

Reduce temp. to 225 degrees and cook until it reaches an internal temp. of 115 degrees, let cool and place in fridge overnight.

The next day slice as thin as possible , use an electric slicer if available.

Carrot and Habanero Slaw

5 Habanero Chili very finely sliced
3 large Carrots julienned
1 large Onion sliced thinly
5 cloves Garlic thinly sliced
1/2 cup Marjoram or Oregano chopped
1 qt. Cider Vinegar
2 cups Water
1 cup Sugar
4 tsp. Salt
Combine bottom 4 ingredients in sauce pot and bring to a boil, pour over the rest of the ingredients mix well, cool then refrigerate.

 

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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 Kevin Palmros KPalmros@levyrestaurants.com

PRESS INQUIRIES
Email Kevin Palmros KPalmros@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

LUNCH     M - F 1130A - 3P     x     DINNER     M - TH 5 - 10P   x    F - SA 5-11P     SU 5-9P
BRUNCH  SA - SU 11A - 2:30P   x  BAR   M-T 11:30A - 10P   x   F - 11:30A - 11P   x   SA 11A - 11P   x   SU 11A - 9P
HAPPY HOUR M - TH 4:30P - 6:30P IN THE BAR AREA

*Limited Menu Offered From 3-5

315 N. LASALLE STREET×CHICAGO, IL×312 822 0100