Every Thursday Dinners booking starts the same way, before a single ingredient gets bought. The menu is not picked off a fixed list. It gets built.
How does the menu development process start?
It starts with a conversation, not a form. We ask about the occasion, who is coming, food people love, food they are tired of, and any allergies or dietary needs. That conversation shapes everything that follows.
What role does the season play in the menu?
A large one. We shop Chicago as it is that week. Green City Market when it runs, Dill Pickle Food Co-op, Local Foods, and a short list of butchers and fishmongers we trust. A menu built in April looks different from one built in October, because what is good has changed.
How do allergies and dietary restrictions get handled?
We build the menu around them from the start, rather than adjusting a fixed menu after the fact. Tell us the full list when we talk about the night, and every course gets planned with it in mind.
Does the guest list affect the menu?
Yes. A dinner for two allows for a longer, more intricate tasting menu. A bigger group often points toward family-style courses that scale more easily. We factor your group into the menu from the first conversation, not after it is built.
FAQ
Can I request specific dishes for the menu? Yes. Tell us about dishes you love, including something from a memory or an occasion, and we will look for a way to build it into the menu.
How far in advance is the menu finalized? We usually confirm the direction of the menu well ahead of the date, then finalize exact dishes closer to the event once we know what is freshest that week.
Does menu development cost extra? No. Building the menu is part of every booking. Pricing is per person for the full dinner, not billed separately for planning.
How do I start the menu conversation? Send a booking inquiry with your date and occasion, and we will start the conversation from there.