There’s Always Yen In The Banana Stand: @suntorywhisky, pisco, @peychaudsaperitivo, and ripened, frozen banana collide with @sbfoodsusa oriental curry powder for an aromatic twist. Finished with a splash of banana maple syrup and a rim of brûléed, espresso-soaked banana peel.

Chef Erin Nicole’s beloved cannelés get a seasonal refresh with Mick Klug Farms strawberries! Served with rum-butter roasted vanilla diplomat cream, classic-style strawberry ice cream, and dehydrated strawberries.

A fan favorite makes its well-anticipated return: Steak Tartare Toad in a Hole. Steak tartare seasoned with dill oil vinaigrette, tossed with charcoal-grilled ramps. To finish, it's topped with brioche and filled with egg-yolk and beef fat jam.

Vin Doux De Soleil: Wine Director َ.x.ring's perfect pairing for @erin_cobbler's strawberry cannelés.

Spinach and artichoke ravioli with pecorino, smoked egg, and crispy artichoke.

A sweet slice of the season: Airy sunchoke milk sponge, Mick Klug Farms blueberry frozen yogurt, and sunflower praline. Garnished with lightly herbal lemon verbena.

Pastrami-cured and smoked beef carpaccio with spring onion and smoked onion tallow, nestled upon brioche and finished with burnt onion consommé. An ode to onion, meticulously layered in every bite.

Roasted halibut meets pistachio pesto, gordal olives, and pickled @butternutsustainablefarm aji dulce peppers, all wrapped in charred romaine.

Rods & Cones with smoky mezcal, dry vermouth, Japanese melon, and @chantoine_boomsma Cloosterbitter, Rods & Cones is a colorful celebration of flavor. Served over a big rock and finished with shiso, cheers to seeing (and savoring) every shade!

A seasonal menu item that we can’t help but bring back every year. Fresh Kampachi Crudo, layered with avocado, almond, and cherry tomato. Finished with a tableside pour of tikka masala consommé.

Last chance to catch Chef Erin's Toasted Hay Semifreddo before it’s off the menu! Toasted hay in a caramelized white chocolate shell, paired with sour plum, smoky grilled peach, and fresh, peaches marinated in marigold honey. A nutty, toasted milk dream, plated.

Today’s the day! 🎶 Kick off @soulcoughingband’s reunion concert at @therivierachicago tonight properly—with a pre-concert sip of our Ruby Vroom.

Tonight we bid farewell to our very own talented alex 🏴‍☠️🇺🇸🇺🇦.ring. Alex has been the mastermind behind our widely successful wine programs. Alex, thank you for all that you’ve done for us. We will miss you dearly!

Roasted King Crab Etouffee with @nicholsfarm sweet corn, smoked trout roe, and koshihikari rice. Finished with tableside pour of our butter-based etouffee sauce (because you deserve it), and the holy trinity of Creole cooking—celery, bell pepper, and onion.

Whiskey Rebellion🍋 Inspired by the OG whiskey tax riot of the 1700s—before the Boston Tea Party got all the fame—this cocktail brings that rebellious spirit to your glass.

Short rib cooked low and slow (140°F for a solid 48 hours, to be exact) with white cheddar, potato, shiitake, and pickled ramp. To all the chicagomarathon runners out there—this is your post-race reward.

Say hello to our new house cocktail, The Frankie Knuckles Martini. Crafted with @stgeorgespirits Valley Orange Blossom Gin, @uncouthvermouth, a splash of maraschino liqueur, and a dash of orange bitters.

Lightly Smoked Ocean Trout, with toasted rye, lemon verbena, and cucumber. Layered with bright @closedloopfarms herbs.

If you haven't already become acquainted, we are pleased to introduce Emiliano Göttig, our new Director of Operations. We are so happy to have you, Emiliano! Welcome to the team.

We’re flipping the script on the classic tartare with our Smoked Beef Carpaccio.