Kinzie Chophouse one of the city’s most beloved steakhouses has reimagined their menu with the addition of Greek and Mediterranean flavors. Here in our studio 41 kitchen with a look at a Mediterranean-inspired take on surf and turf is chef de cuisine – Kevin Girshman.
400 N. Wells St
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Dry-Aged Lamb Chops
½ Rack of Lamb Chops
Salt & Pepper to taste
1 tbsp butter
2 cloves of garlic
1 Sprig of thyme
In a very Hot pan, begin to sear the lamb chops on one side with just oil and seasonings. Once you have a really nice color on that side, add butter and aromatics, flip the lamb chop and baste to desired completion. Rest for 2 minutes.
Crab Tartare
1lb Poached Crab
½ cup diced tomato
½ cup diced red chili’s
½ cup diced cucumber
½ cup diced chives
1 cup Lemon/Basil oil (1/2 cup of lemon juice, 1 ½ cups of olive oil, ¼ cup of Dijon mustard, hand full of torn, fresh basil)
Poach Lobster in butter or a lobster stock for about 4 min in 180-degree liquid. Once removed from the liquid, place into an ice bath. Once cold, remove from shell, dice and mix with the rest of the ingredients and Lemon/Basil oil. Enjoy alongside the finished lamb chops!
NOTE: Chef will sear off the lamb chops and as they are cooking, he will create the tartare!
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