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Thanksgiving Week Three-Course Dinner w/ 5Rabbit Beer Pairing

Takito Kitchen

Tuesday, November 26, 2013 at 5:00 PM - Sunday, December 1, 2013 at 10:00 PM (CST)

Thanksgiving Week Three-Course Dinner w/ 5Rabbit Beer...

Ticket Information

Ticket Type Sales End Price Fee Quantity
Thanksgiving Three-Course Dinner w/ 5Rabbit Beer Pairing Ended $32.00 $2.75

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Event Details

Celebrate Thanksgiving at Takito Kitchen (2013 W. Division St; 773-687-9620) with a three-course farm to table dinner paired with three different beers from the 5 Rabbit Cerveceria (http://www.5rabbitbrewery.com).  The dinner will be offered everyday daily during the week of Thanksgiving from Tuesday, Nov. 26 to Sunday, Dec. 1 (Takito will be closed on Thanksgiving on Thursday, Nov. 28).  The cost of tickets for this dinner is $32 per person, if purchased in advance via Eventbrite ($37, if purchased the week of the event at Takito).  Reservations can be made at http://www.takitokitchen.com.  

 

THREE COURSE THANKSGIVING FARM TO TABLE MENU

FIRST COURSE

King Crab Pumpkin Gratin | jalapeño chile | lemon | parmesan | masa crunch

Paired with: 5 Rabbit Golden Ale

SECOND COURSE

Maple Creek Farm Smoked Pork Belly | Three Sisters Garden roasted squash | trinidad pepper glaze | chayote escabeche | pepitas | Urban Till cilantro

Paired with: 5 Grass Hoppy Ale

THIRD COURSE

Grilled Lamb Chop | roasted shoulder | cheese polenta | brussel sprouts | mole negro | crispy sage | pomegranate

Paired with: 5 Vulture Dark Ale


Have questions about Thanksgiving Week Three-Course Dinner w/ 5Rabbit Beer Pairing? Contact Takito Kitchen

When & Where


Takito Kitchen
2013 West Division Street
Chicago, IL 60622

Tuesday, November 26, 2013 at 5:00 PM - Sunday, December 1, 2013 at 10:00 PM (CST)


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Organizer

Takito Kitchen

Located at 2013 West Division in Wicker Park, Takito Kitchen features Mexican-inspired cuisine created by Executive Chef/Partner David Dworshak and a complementary beverage program led by GM/Partner Adam Weber. The menu features seasonal shared plates, ceviche, tacos, soups and more with a focus on fresh ingredients and complex flavors, all tucked inside a homemade tortilla.

“Our food is seasonal and will support local farmers and producers. Our main focus of artisanal tacos lends itself to endless possibilities of ingredients, accompaniments and salsas. Aside from tacos, our plates are intended for sharing, geared towards a more creative and healthier style of Latin American food.” – Chef David

Focusing on craft cocktails, the Takito drink program features margaritas and cocktails centered around various high-end tequilas and rum in addition to Latin beers, and wines. Takito plans to serve bottled, house made agua frescas and possibly sodas, sealed with their signature logo bottle cap

The space is industrial and modern featuring an open bar and kitchen and offers seating for approximately 80 people. Designed by D+K Architects and Interiors, the room includes an old skylight, long-cement bar, handcrafted maple benches, distressed cedar wood tattered with ebony stains, street art by local Chicago graffiti artists, and custom antique-style lighting. The open bar and kitchen design allows the culinary and bar staff to closely interact with the guests providing them with a heightened dining experience.

 

 

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