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Sunday, April 13, 2014
Smelt, Halibut, and Soft Shell Crab at Shaw's / Spring 2014 (Chicago and Schaumburg,IL)
Smelt, Halibut, and Soft Shell Crab at Shaw's / Spring 2014
NEW FISH PREPARATIONS LURE FIN FANS TO SHAW'S CRAB HOUSE
and Schaumburg, IL)- Oysters on the half shell. Chilled Alaskan red
king crab bites. Horseradish-crusted walleye. When it comes to seafood,
one thing is a given: Shaw's Crab House has it going on. But what's good
is about to get even better with the introduction of three new,
ultra-alluring, seasonal seafood selections.
From April until November, at Shaw's Chicago location, Alaskan
halibut will be available and sautéed with a lentil crust, braised
white lentils, and a carrot broth ($39 for dinner) or a 10-ounce steak
($42 for dinner). Preparations and garnishes will change with the
April through mid-May smelt-seekers can get their fix with a
cracker-meal-crusted smelt, served atop a triangle of toast with
parsley, lemon, and tartar sauce ($10 appetizer). It'll be served all
day in both the Oyster Bar and dining room. In the Oyster Bar only,
smelt will also appear fried on a bed of hand-cut fries with slaw and
tartar sauce ($18), both day and night.
but certainly not least, soft shell crab will make an appearance from
May through October. Initially, the delicacy will be plucked from South
Carolina, and fished northward from Virginia to Maryland as the season
progresses. Look for them in sandwich form and as a two or three-crab
platter with Shaw's zippy lemon butter (market price). Soft shells will
also be featured from the sushi bar in Shaw's Spider Roll.
Shaw's Crab House,
a Lettuce Entertain You restaurant, features a 1940s-style take on the
seafood dining experience, with retro leather banquettes, polished wood
floors and Art Deco touches.