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Category: Written Articles


Weekend Special: January, 23-25 “Borno-Style Salami”

Posted on January 8th, by Merlo in Menu Spotlight, Weekend Special, Written Articles. No Comments

Borno-Style Salami

Inspiration

Chef Silvia is a voracious reader when it comes to gastronomic history.

This week, her studies took her into the steep valleys of the Italian Alps where she came across a panoply of interesting recipes native to various small … Read More »


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Weekend Special January 16-18, “Escoffier Veal Chop”

Posted on January 8th, by Merlo in Menu Spotlight, Weekend Special, Written Articles. No Comments

Escoffier Veal Chop

Inspiration

Their table was a board to tempt even ghosts

To pass the Styx for more substantial feasts.

I will not dwell upon ragouts or roasts,

Albeit all human history attests

That happiness for man—the hungry sinner!—

Since Eve ate apples, much depends … Read More »



Weekend Special: January, 9-11 “Périgord Truffles”

Posted on January 8th, by Merlo in Menu Spotlight, Weekend Special, Written Articles. No Comments

Périgord Truffles

Inspiration

Urge and urge and urge,
Always the procreant urge of the
world.

—Walt Whitman

The season of Périgord truffles is upon us!

The delicate, intricate, lingering flavors of these ambrosial fungi have kindled the imaginations of innumerable food lovers across many different cultures throughout … Read More »

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Wild Mushrooms

Posted on November 14th, by nikki in Menu Spotlight, Uncategorized, Written Articles. No Comments

We at Merlo on Maple strongly believe in the great hearty flavor provided by wild mushrooms when combined with our traditional Italians recipes.
In addition to the delicious taste mushrooms offer several natural benefit including; vitamins, minerals, folic acid, beta carotene,selenium … Read More »

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Mushrooms

Posted on October 3rd, by nikki in Written Articles. No Comments

Mushrooms have been utilized in cooking for thousands of years due to their delicious taste and texture. Recent mycologic discoveries at the level of structure have caused mushrooms to reclassified as part of the Fungi kingdom. Formerly they were thought … Read More »


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“Looking forward to dinner at Merlo” -Connie B.

Posted on October 1st, by nikki in Testimonials, Written Articles. No Comments

Special trip planned specifically to visit Merlo

 

Looking forward to this coming weekend. My boyfriend Martin R. and I have reservations on Saturday along with his sister. We live in New York and have been to the restaurant several times in … Read More »


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“Lovely and Memorable Evening” – Justin K.

Posted on September 5th, by Merlo in Testimonials, Written Articles. No Comments

Engagement Celebration

 

Giampaolo,

I’m following up on a request you made following a lovely dinner at Merlo in late May.

I proposed to my fiance on May 10th, and then hosted a dinner at Merlo on May 17th to celebrate with our … Read More »


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“Terrific Dining Experience” -Terry & Gene

Posted on August 12th, by Merlo in Testimonials, Written Articles. No Comments

Newlywed Celebration Dinner

 

Good evening,

Thank you so much for a terrific dining experience last Tuesday evening. We were married earlier that same day. We were hoping for a special dinner that evening, and you did not disappoint.

First off, our server, Nicole, … Read More »


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Weekend Special December 24-28, Happy Holidays!

Posted on July 10th, by Merlo in Weekend Special, Written Articles. No Comments

Happy Holidays!

Inspiration

Christmas in Bologna is an extraordinarily celebratory event, marked by large family gatherings and exquisite food.

Each year at this time, Chef Luisa Silvia presents a classic Bolognese menu so that her guests have the opportunity to experience a … Read More »


Weekend Special December 12-14, “Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione”

Posted on July 10th, by Merlo in Weekend Special, Written Articles. No Comments

Roasted Free-Range Ribeye with Herbs and Normandy Butter, Black Truffles, Parmigiano Zabaglione

Recipe

Painted Hills dry-aged ribeye encrusted with herbs, roasted with hand-whipped Normandy butter, and finished with a Burgundy truffle sauce. Accompanied by a zabaglione ravioli made with thirty-six-month-aged Parmigiano-Reggiano.

Reserve

Reserve your … Read More »