River Roast - Chicago
Local powerhouses Tony Mantuano (Bar Toma, Spiaggia, Piano Terzo) and John Hogan (Kiki's Bistro, Keefer's Steakhouse) join forces to create this meat-focused waterfront restaurant and bar. River Roast, which may be accessed by foot, car or boat, specializes in hand-carved meats and vegetables that are cooked in a custom-designed, fire-roasting oven.
All proteins are carved tableside, making this an ideal experience to share with friends. There's wood-smoked whole chicken. Also, rack of pork that's been cider brined and apple smoked is another popular choice. And the roast beef, which comes locally from Riley Brothers Co., is cooked slow until it's tender and juicy.
Blues bands perform during brunch and after work on Thursdays. And in 2018, River Roast transformed its upstairs lounge into Reid Bar. It's a slight nod to the former red district bars in River North, and pays homage with original cocktails made with gin and whiskey. Reid Bar also boasts a separate menu of early commuter bites and after-work snacks like burgers and raw oysters.