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12/15/01 Press Release FOR IMMEDIATE RELEASE KEEFER'S REFINES CHICAGO-STYLE DINING Chicago - (Dec. 15, 2001) - A stylish blend of Chicago-style cuisine and contemporary flair is embraced at Keefer's, which opened on Nov. 1, 2001, in Chicago's River North. Located at 20 W. Kinzie St., Keefer's features a refined take on Chicago-style steaks, chops and seafood. Chicago native and beloved chef John Hogan, formerly of Savarin, Kiki's Bistro and Park Avenue Café, is at the helm of the kitchen. Radio industry mogul Jimmy de Castro and restaurateur Glenn Keefer, veteran of Ruth's Chris Steak House ('92-'01) and The Palm Restaurant ('80-'92), complete the all-star team behind this popular new dining destination. STYLISH SPACE Keefer's is as much about the atmosphere as it is about chef Hogan's fine American cuisine. Most striking is the restaurant's 16-foot-high, floor-to-ceiling windows that encase the restaurant. Keefer's enormous 50-foot crescent-shaped granite and cherry wood bar, flanked by swank leather booth seating, is often packed with an after work crowd and late-night revelers. White tablecloths, small table lamps, an exposed lobster tank and a stone fireplace set the mood. A personal collection of vintage radios and memorabilia are a nod to co-owner de Castro's 20 years in the broadcast industry. The interior design incorporates warmth and texture to balance the contemporary architecture of the building. Its rounded exterior resonates through the bar and central dining room, creating an ideal people-watching venue. Spaces within Keefer's have been designed to create more intimate dining areas on opposite ends of the restaurant. Finishing touches include extravagant Terrazzo floors handmade from ground marble and crushed shells and turquoise-blue water bottles and glasses. HEARTY AMERICAN The menu begins with a selection of seven hearty appetizers, including a classic Beef Tenderloin Dianne, prepared with mushrooms, shallots, red wine and cognac ($8.95), Smoked Salmon served with a crispy potato pancake and fresh horseradish ($8.95) and a sinful Hudson Valley Duck Liver, served with brioche toast points ($12.95). Soups and salads range from an intensely flavorful Lobster Bisque with seafood dumpling ($6.95), a reminder of chef Hogan's classical training, to a House Salad of Boston bib lettuce, Belgian endive, radicchio and mustard vinaigrette ($4.50). Main courses are comprised of corn-fed USDA Prime steaks, chops, poultry and the freshest fish and shellfish flown in daily. Both the 22-ounce T-Bone ($33.95) and the 17-ounce New York Strip are a carnivore's dream ($29.95). Knowledgeable servers will consult with guests to determine the preferred cut of the Rib Eye Delmonico Steak, which is served either heavily marbled or lightly marbled ($27.95). Chef Hogan offers a choice of expertly executed béarnaise, bordelaise and peppercorn sauces. Guests will savor the selection of poultry, pork and lamb dishes, such as Roast Rack of Lamb seasoned with an herb and garlic crust ($29.95), Roasted Veal Chop with seasonal wild mushrooms ($28.95) and an "I must be in Chicago" Smoked Grilled Pork Chop served with Hogan's special homemade sauerkraut ($16.95). Oven-Roasted Chicken ($16.95), a Hogan specialty, is first seared to lock in juices, oven roasted, then teamed with pancetta, herbs and caramelized pearl onions to make a heavenly dish. In addition to selections of the freshest Nova Scotia lobster, tuna and salmon are Dover Sole Meuniere, sautéed then roasted and de-boned tableside ($29.95) and Braised Red Snapper served with artichoke, olive, leeks and basil ($24.95). Hogan fans will be thankful that his signature Crispy Halibut, brushed with Dijon and crusted with breadcrumbs, and served with wild mushrooms and watercress ($23.95), has found its place on Keefer's menu. Pasta dishes, such as long Linguini with White Clam Sauce, featuring fresh clams, shallots, white wine and butter ($15.95) and Spinach and Roasted Tomato Ravioli, tossed with arugula, fresh mozzarella and ricotta ($15.95) round out the menu. At Keefer's, traditional sides are individually portioned and refined with grownup flavors and ingredients. Peas capture the spotlight when braised in bacon and pearl onions ($3.95), while ordinary Creamed Spinach is made extraordinary with a flavor base of fennel and leeks. Among more traditional potato offerings are crispy julienne potato pancakes ($3.95) and creamy potato croquettes ($4.50). The Bistro menu offers more casual fare, including Steak Sandwich & Frites ($14.95), Fish and Chips ($15.95) and an entrée-sized dinner salad with smoked chicken breast ($12.95). Desserts include a Triple Chocolate Flourless Cake, with chef Hogan's Chocolate Ice Cream and Chocolate Syrup ($5.95), Tarte Tatin, a classic upside-down apple tart ($6.95) and Almond Cheesecake topped with toasted almonds ($5.95). Chef Hogan's lunch entrees range from brunch items to fresh fish to traditional comfort foods. Entrees include Smoked Grilled Pork Sandwich, served with homemade sauerkraut and apple butter ($10.95), Seafood Pot Pie with lobster, shrimp, calamari, mussels and fish baked in a flaky pastry crust ($15.95), and Eggs Florentine served with hollandaise and mornay sauce ($10.95). HOGAN AT THE HELM Chef John Hogan brings to Keefer's a loyal following and numerous accolades earned in previous stints in Chicago. Widely considered one of the best craftsmen in the kitchen, Hogan applies his well-honed techniques to a Chicago-style, contemporary American menu at Keefer's. All eyes seem to be on chef Hogan as he makes this shift from classical French cooking. "This is very simple. The challenge will be to do it perfectly," chef Hogan explains. Hogan's restaurant Savarin, which opened in fall 1998, was named a "Best New Restaurant" by Esquire magazine in 1999, one of "America's Top 50 Restaurants" by Travel + Leisure, and a 1999 Best New Restaurant by Chicago magazine. Prior to Savarin, Hogan cooked at Chicago's bastions of French and American cuisine, including Everest, Kiki's Bistro, Le Perroquet, L'Escargot and Park Avenue Cafe. Thanks to 20-plus years of hard work and solid training, he brings a passion for gutsy cooking, a vast knowledge of classical cooking methods and an incomparable palate to Keefer's. A TOAST Chef Hogan compiled the 100-bottle wine list with selections primarily from California, France, Italy and Spain. Many food-friendly single-vineyard wines are featured. Ten wines are offered by the glass and over 75 percent of the wine menu features bottles under $50. Lunch is offered Monday through Saturday, from 11:30 a.m. to 3 p.m. Keefer's remains open for dinner Monday through Friday until 10:30 p.m. and Saturday until 11:30 p.m. Keefer's is closed on Sundays. To make reservations call (312) 467-9525.
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