All reviews are from people who have redeemed deals with this merchant.
Reviewed August 10, 2015
Reviewed August 23, 2015
Reviewed August 16, 2015
What You'll Get
Choose Between Two Options
- $39 for two craft cocktails and two appetizers, valid any day ($58 value)
- $38 for two craft cocktails and two appetizers, valid Sunday, Wednesday, or Thursday ($58 value)
Small plates (valid for up to $17) pair well with craft cocktails (valid for up to $12) such as the classic Aviation or the Mandala—house chai tea-infused vodka, blood orange vanilla liqueur, lemon, and egg white—created by new mixologist Andrew Embry. See the menu.
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic drink. Appetizers not valid for "Bigs" or "Between Bread". Valid for appetizers up to $17. Valid for craft cocktails up to $12. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Sean Sanders found the inspiration for his five-time Michelin Bib Gourmand–rated New American eatery in a cottage beside New Zealand's Lake Wanaka. While honeymooning with his wife, Nadia, the newlyweds hooked a brown trout from the lake's waters and transformed the fish into a meal by scrounging for nearby ingredients: picking verdant English peas, plucking walnuts right off the trees, and uprooting shallots and potatoes from the ground. The meal blossomed into a concept when Sean and Nadia realized that they could base an entire restaurant around local, ethically sourced ingredients after they returned home to Chicago.
Organic and sustainable aren't just buzzwords at Browntrout. All of the seafood comes from natural waters or sustainable farms, local farmers grow almost all produce, meats come from grass-fed, pasture-raised animals, and the restaurant even grows its own herbs in the building's rooftop garden. For Chef Sanders, seeking out ingredients from local farmers means investing in the health of the regional economy and creating a sustainable culinary community.
With so many sources and farms to choose from, Sanders’s menu evolves constantly, incorporating the freshest catches and arrivals into every dish. Refined touches such as horseradish crème fraîche and black garlic vinaigrette help elevate a grilled cut of hanger steak, though the chefs aim to spotlight the simplicity of quality ingredients and mindful preparation whenever possible. David Tamarkin from Time Out Chicago heaped praise on one particular dish of cured trout, calling it, "as delicious as any cured fish I’ve ever had."
The dining room's warm earth tones and leafy ferns complement the menu's unwavering commitment to the land while still creating a casual ambiance. Dark wooden tables border the mocha-brown and rose-red walls and a long, blond wooden table occupies the center of the room, lending a communal spirit to the space. Chicago magazine lauded the home-style environment, saying that "a meal at this cozy spot is as relaxing as dinner at a friend’s house."