$15 for $30 Worth of Regional American Food and Drinks at Schubas Harmony Grill

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In a Nutshell

Chefs use local and regional ingredients to make mac 'n' cheese, creole shrimp étouffée, pumpkin pancakes, and pork and eggs

The Fine Print

Expires Mar 26th, 2013. Limit 2 per person. Limit 1 per table. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$15 for $30 Worth of Regional American Food and Drinks

Chefs plate casual southern-influenced comfort dishes such as the half-pound Harmony burger ($10.50); creole shrimp étouffée ($12.50); and mac 'n' cheese piled with more than 30 toppings including spinach, sun-dried tomatoes, and chicken sausage ($10.75+). At brunch, chefs cook from scratch to make pumpkin pancakes ($8.50) and tomatillo-smoked pork and eggs ($11).

Schubas Harmony Grill

Over the course of its history, the brick tied house at the corner of Belmont and Southport has hosted tenants that helped shape Chicago’s personality. Originally built as a tap room by the Joseph Schlitz Brewing Company in 1903, the homey corner bar would later transform into Schubas Tavern, one of t he North Side’s preeminent music clubs. Nestled right next door, the Harmony Grill flaunts both its history and proximity to musical derring-do. As diners gather around tables and booths lit by intimate glass-petal hanging lamps, stained glass windows and ornate molding compete for eyes’ attention with the murals, paintings, and photographs of musicians that cover the walls.

In the kitchen, chefs preside over design menus brimming with contemporary, regional American cuisine featuring ingredients sourced from local and regional producers. Their tactics reflect this obsession with freshness; they make all soups, sauces, breads, and desserts in-house daily, ensuring that ingredients remain unspoiled and naïve enough to go into the pot willingly. All of this attention to culinary detail pays off at lunch and dinner, of course. Then, chefs accent home-style mac 'n' cheese with combinations of more than 30 toppings, and build beef or veggie burgers, traditional Cuban sandwiches, and shrimp po' boys. They also specialize in brunch, crafting sweet seasonal pancakes, Mexican-inspired egg dishes, and French toast from scratch each weekend. Barkeeps also get a chance to shine, pouring a dozen draft beers—including imports as well as local brews—and local rye whiskeys and vodka.

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