Spring brings new appetizers to the Ritual.
We have a soup that begins with roasting bell and pasilla peppers over open flame, and roasting a full sheet of vine ripened tomatoes. After peeling these vegetables, we are left with rich smoky flavors. We
then finish the soup off with our house chicken stock, heavy cream and just a drop of our house made hot sauce. This soup is so good that its flavors retain their structure and balance even served cold, but for the time being we are serving it hot.
Another beautiful starter is our tart, which has returned after its winter hiatus. The current offering is braised organic spinach with Niman Ranch bacon. Be careful, these will definitely awaken your appetite.
Our special entrée for the weekend is Niman Ranch St. Louis cut pork ribs with New English BBQ sauce and cucumber salad. Our current crème brulee is bourbon vanilla.
Feeling thirsty? Green Flash West Coast IPA is on cask tonight. Le Freak is on tap now. We are tapping kegs of New English ESB and La Jolla Brew House Kolsch in the near future. New bottles include Reaper Sleighor Double IPA and Deathly Pale Ale, Drakes 1500 Pale Ale, and Moylans Hopsickle Imperial Ale.
Of course we have oysters tonight. Our oysters from Carlsbad Aqua Farms have a loyal following, so please come early to ensure yourself a serving.
Trio Gadjo has a couple weeks off, they will make their next appearance on May 7th.
Cheers from the Ritual!
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