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The former Clark Street Bistsro has reopened as an eclectic, contemporary American eatery. Lunch options include burgers; grilled Idaho trout with garlic, ginger and soy glaze; salads and pizzas. The dinner menu features the same, plus an expanded selection of entrees, including maple-cured, raspberry barbecued pork tenderloin; wild mushroom meatloaf; and herb-crusted sea bass. The signature dessert is a baked-to-order chocolate chip cookie served with ice cream.
May 24, 2003 Jim S. Chicago , IL (4 stars)Recently, I brought a group of people to Dunlays for dinner. Most of what I had heard in advance about the restaurant dealt with the chocolate chip cookie dessert (and it was awesome!). However, the raspberry barbecued pork loin is terrific and the grilled trout is great as well. Salads and sides are both made with very fresh ingredients and quite tasty. Finally, the wine list has an exceptional array of moderately priced offerings by the glass. The servers appeared knowledgeable and attentive. Dunlays looks like it will be a real "keeper" and just what this neighborhood needs.
Worth the money
When cousins Michael and Doug Dunlay recently opened Dunlays on Clark (2600 N. Clark St.; 773-883-6000) in the old Clark Street Bistro space, they were after value-based American food. (Who isn't these days?) And that's exactly how the menu reads: The filet, ruby trout, and pork tenderloin were instant hits, but absolutely every diner ordered the $7 chocolate chip cookie. Seven bucks for a chocolate chip cookie? "It's nine ounces, and it comes in an iron skillet with ice cream and homemade caramel sauce," says Doug. "It's medium rare - very gooey - like right out of your mother's oven."
The buzz
First cousins Michael and Douglas Dunlay opened this neighborhood spot on May 2, and it's already drawing crowds of Lincoln Parkers eager to try Doug's reasonably priced, fresh-from-scratch American fare. Dark woods and red mahogany give a cozy feel to the renovated space, which boasts a new bar and bathrooms, plus double doors that open to the outdoor patio.
The menu
Popular dishes include a roasted eight-ounce mayor's filet with Worcestershire butter sauce, pork tenderloin with raspberry barbecue sauce, and Idaho ruby red trout. The dish that everyone keeps talking about is the nine-ounce chocolate chip cookie dessert, served warm in a cast iron skillet, topped with caramel sauce and a scoop of ice cream.
The former Clark Street Bistsro has reopened as an eclectic, contemporary American eatery. Lunch options include burgers; grilled Idaho trout with garlic, ginger and soy glaze; salads and pizzas. The dinner menu features the same, plus an expanded selection of entrees, including maple-cured, raspberry barbecued pork tenderloin; wild mushroom meatloaf; and herb-crusted sea bass. The signature dessert is a baked-to-order chocolate chip cookie served with ice cream.
May 24, 2003 Jim S. Chicago , IL (4 stars)Recently, I brought a group of people to Dunlays for dinner. Most of what I had heard in advance about the restaurant dealt with the chocolate chip cookie dessert (and it was awesome!). However, the raspberry barbecued pork loin is terrific and the grilled trout is great as well. Salads and sides are both made with very fresh ingredients and quite tasty. Finally, the wine list has an exceptional array of moderately priced offerings by the glass. The servers appeared knowledgeable and attentive. Dunlays looks like it will be a real "keeper" and just what this neighborhood needs.
When cousins Michael and Doug Dunlay recently opened Dunlays on Clark (2600 N. Clark St.; 773-883-6000) in the old Clark Street Bistro space, they were after value-based American food. (Who isn't these days?) And that's exactly how the menu reads: The filet, ruby trout, and pork tenderloin were instant hits, but absolutely every diner ordered the $7 chocolate chip cookie. Seven bucks for a chocolate chip cookie? "It's nine ounces, and it comes in an iron skillet with ice cream and homemade caramel sauce," says Doug. "It's medium rare - very gooey - like right out of your mother's oven."
First cousins Michael and Douglas Dunlay opened this neighborhood spot on May 2, and it's already drawing crowds of Lincoln Parkers eager to try Doug's reasonably priced, fresh-from-scratch American fare. Dark woods and red mahogany give a cozy feel to the renovated space, which boasts a new bar and bathrooms, plus double doors that open to the outdoor patio.
Popular dishes include a roasted eight-ounce mayor's filet with Worcestershire butter sauce, pork tenderloin with raspberry barbecue sauce, and Idaho ruby red trout. The dish that everyone keeps talking about is the nine-ounce chocolate chip cookie dessert, served warm in a cast iron skillet, topped with caramel sauce and a scoop of ice cream.