Alert waiters flit about the room in white jackets and black ties; suit-clad managers chat up tables to ensure that everybody's happy. And the prices here are the same as at any other Hugo's or Gibsons, and that is no small point. Casino restaurants are notorious for inflated prices, partially to create a larger sense of value for frequent gamblers who earn complimentary meals. It's worth noting that the Rivers' casino-operated eateries there are five, give or take are priced very fairly as well.
Shrimp de Jonghe, a dish that was born in Chicago, is just outstanding, the hefty shrimp bathed in garlic and white-wine sauce, topped with a judicious sprinkling of breadcrumbs and quickly broiled. Gummy, overcooked versions have driven this classic off most menus; it's nice to see this dish in the hands of a capable kitchen. Among the side dishes, the sauteed mushrooms are good and plentiful, though the baked potato is hard to resist.
The special mac and cheese features shelled crawfish gamboling amid the pasta, but the bland cheese sauce is unworthy of this dish. Desserts are comically large; one will easily satisfy a table of four.
Two of us tackled the Matterhorn-like turtle pie, a gooey expanse of vanilla ice cream, chocolate, caramel and macadamia nuts, and we surrendered less than halfway through. Finally, it's worth noting that, because Hugo's is part of the casino, you have to be 21 to visit.
Leave the young ones at home. The reviewer makes every effort to remain anonymous. Meals are paid for by the Tribune. By Phil Vettel. Now with newly announced Executive Chef Russell Kook Chicago Cut Steakhouse, The Florentine on board, Kook brings a less-is-more philosophy with an all-new contemporary slant to the much-loved menu.
This event is free and open to the public, must be 21 and up to attend. Your Email Address. Zip Code. Industry News. Gibsons Restaurant Group. February 14, Over 18, slices of chocolate Mousse Pie have been served at the Gold Coast hot spot over the past 10 years.
Hugo's top selling menu item over the past 20 years is the Chilean Sea Bass, which Executive Chef Russell Kook currently prepares with a miso glaze, Hon Shimeji Mushrooms and fresh peas. Famous for their marvelously massive desserts, each of Hugo's Chocolate Layer Cake yields 7. Casual Dining. Red Robin Evolves its Digital Experience.
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