Summer house of santa monica chicago,argos small shed,self storage management system,big aluminum sheds lowes - Plans On 2016


Such a perfect name for the main dining room, because on a nice day, the room is flooded with sunshine! Here’s a sneak peek of just one of their fabulous drinks, The Cucumber Cooler ( with Vodka added)!
The newest restaurant from Lettuce Entertain You is among the empire's most atmospherically successful. The restraint shown with the burger allows a full appreciation of the thick, flame-kissed patty.
Summer House Santa Monica is, unsurprisingly, designed to evoke a southern-California beach house.
In this way Summer House Santa Monica, which is designed to evoke a southern-California beach house, is among the more atmospherically successful units in the Lettuce Entertain You empire, whose greatest powers lie in the ability to conjure artifice. The good vibrations strengthen if you sit in the dining room, called the "Vitamin D Room" (for all the solar energy you'll be absorbing in the actual summer, presumably), and tackle the burger, a classic west-coast version dressed with lettuce, tomato, and Thousand Island dressing.
Among the newer LEYE spots opened by the Melman brood, Summer House is one of the least annoying, a transplanted, off-focus facsimile of Santa Monica's M Street Kitchen, and a place that doesn't seem to have yet attracted the living dead who fill their River North joints. It's helmed by chef Jeff Mahin, also responsible for the new Stella Barra Pizzeria next door (another LEYE LA transplant that I'll be writing about in the near future), and for Do-Rite Donuts on Randolph Street. I met another weirdly textured fish in a barbecue-glazed skate wing, sweet and appealingly charred but turning to mush in a pool of oversalted dashi broth alongside a tangle of equally saturated soba noodles.
Odd executions seem to plague many of the larger plates on the menu, and spoil what would otherwise be perfectly enjoyable dishes.
One might have better luck with starters and salads, which are simple, minimally dressed, and feature an abundant variety of greenery. If the dessert menu's apple-cranberry crumble or triple fudge cake aren't persuasive, a good finishing option would be to visit the large bakery case that faces the front doors and select one of the enormous cookies, ranging from apple oatmeal to bacon chocolate chip. Summer House promises to source products locally as much as possible—though with the kind of dishes they're featuring now, that's pretty much impossible in this frozen town.
How Rich Melman and his Lettuce Entertain You empire set the scene for Chicago's culinary revolution. Summer House Santa Monica is located in North Bethesda, but it wouldn’t be hard instead to imagine yourself inside a Southern California beach house.
The restaurant, which opens Thursday and seats 200 inside, is attached to Stella Barra Pizzeria, an artisanal pizza concept scheduled to open in February. This is the second Summer House and fourth Stella Barra concepts opened by chefs Mahin, 31, and Francis Brennan, 41. The front of the restaurant has a bakery counter that offers breakfast items, breads and sweets ranging from ginger snaps to mint Oreo krispie treats.

The price point at the restaurant is expected to range from $35 to $45 per person with a drink.
Mahin and Brennan are from the same Northern California town, but due to their age difference didn’t know each other until meeting in Chicago.
The two are partners in the Summer House and Stella Barra restaurants with Christopher Meers, a Bethesda native.
Meers grew up in the Edgemoor neighborhood and graduated from Bethesda-Chevy Chase High School. Martin Ticar, who previously worked as the chef at Mon Ami Gabi locations in Reston and Bethesda, will take over the kitchen on a day-to-day basis at Summer House.
Mahin, who lives in Los Angeles, and Brennan, a Chicago resident, say they plan to stick around to guide the restaurant through its opening. The counter bakery includes an entrance to Stella Barra Pizzeria, which is scheduled to open in February. The front of the restaurant features garage doors that can lift up when the weather permits. With restaurants serving some of the best food in Las Vegas and providing delicious options for every price point and taste, you can be confident in the quality, service and atmosphere of every Lettuce® you choose. Though the name makes it seem like I ventured away from Chicago, this spot is actually located in Lincoln Park.
I'm usually repulsed by this sort of burger, its most popular and revolting form pushed by the In-N-Out Burger chain: a slippery, sloppy mess of patties squirting from between smooshed buns on dressing-slicked lettuce launch pads.
Mahin and his doughnut partner, Francis Brennan, haven't duplicated the menu of the Santa Monica template—how could they in this climate? The trio of house-made pastas includes delicate ricotta ravioli buried under a mudslide of rich arugula pesto that's brightened considerably by Meyer lemon.
Basic, familiar vegetable dishes like roasted beets with goat cheese sprinkled with Espelette pepper, or nuggets of lightly roasted cauliflower dressed with a jalapeño pesto, would combine well with a ziggurat of sweet, fall-off-the-bone, Chinese-style ribs and a knob of the gooey California burrata for a decent dinner on their own. For a mere $7.95 a white, Summer House-branded beach ball will be brought to you by one of the many well-scrubbed, recently postpubescent servers in sneakers and denim (and chambray or gingham), who appear more than game to bat it around for a bit. Barring those, there's a handful of light, breezy cocktails—a few built on sparkling or fortified wines. But there's a chance it might be worth it to see what happens when the weather turns and that roof opens up, and watermelon is actually in season.
The design incorporates whitewashed wood walls, wicker chairs, white-painted ceiling beams and light wooden tables to give the big open dining room and attached bar an airy feel.
The two met while cooking together at L20 in Chicago—a seafood restaurant that earned two Michelin stars before it closed at the end of 2014.

Many of the dishes will be similar to what’s offered at the Chicago location and focus on locally-sourced fresh vegetables and fish. Together they first opened Do-Rite Donuts, a small- batch donut shop that has two Chicago locations. All three are also partners in the Lettuce Entertain You Enterprises restaurant group, which operates dozens of concepts across the country, including Bethesda’s Mon Ami Gabi. When Stella Barra opens next month the two will be responsible for managing nine restaurants, a task they’ve taken on with the help of LEYE. Second Picture: Summer House chef Martin Ticar, left and Stella Barra chef Darren Underway.
But they have presented a far-ranging selection of vegetable dishes, salads, seafood, steaks, pasta, and sandwiches—the familiar something-to-answer-every-whim approach that doesn't speak much to any sort of Californian pedigree, apart from a few regional dishes like the burger and, say, the "surfer-style" fish tacos. A simple grilled skirt steak hasn't a hint of seasoning but it does have an oddly rubbery texture, though the accompanying fries (which join the burger too) are dependably crispy and thoroughly scarfable. Brennan said they thought of the Summer House concept while searching for a restaurant that catered to their California palette in Chicago. Woods - Lincolnwood, ILM Street Kitchen - Santa Monica, CAMaggiano's Little Italy - Chicago, ILMaggiano's Little Italy - Milwaukee, WIMaggiano's Little Italy - Naperville, ILMaggiano's Little Italy - Oak Brook, ILMaggiano's Little Italy - Schaumburg, ILMaggiano's Little Italy - Skokie, ILMity Nice Bar & Grill - Chicago, ILMon Ami Gabi - Bethesda, MDMon Ami Gabi - Chicago, ILMon Ami Gabi - Las Vegas, NVMon Ami Gabi - Oak Brook, ILMon Ami Gabi - Reston, VANacional 27 - Chicago, ILNaoki - Chicago, ILOsteria Via Stato - Chicago, ILOyster Bah - Chicago, ILPetterino's - Chicago, ILPizzeria Via Stato - Chicago, ILR.J.
It's restrained with the dressing and toppings, which allows for full appreciation of the thick, flame-kissed patty, spurting with juice. The latter dish is essentially a slab of mahimahi, grilled to an oddly plasticized texture, that you're meant to break up and use to build your own tacos on corn tortillas, along with some guacamole and corn salsa. Signature items include slow-roasted chicken, wood-grilled Atlantic salmon, ahi tuna tostadas and fish tacos. Grunts - Chicago, ILRamen-san - Chicago, ILReel Club - Oak Brook, ILRPM Italian - Chicago, ILRPM Steak - Chicago, ILSaranello's - Wheeling, ILShaw's Crab House - Chicago, ILShaw's Crab House - Schaumburg, ILStella Barra - Chicago, ILStella Barra - Hollywood, CAStella Barra - North Bethesda, MDSummer House Santa Monica - Chicago, ILSummer House Santa Monica - North Bethesda, MDThree Dots and a Dash - Chicago, ILTokio Pub - Schaumburg, ILTru - Chicago, ILTucci Benucch - Bloomington, MNTwin City Grill - Bloomington, MNWildfire - Chicago, ILWildfire - Eden Prairie, MNWildfire - Glenview, ILWildfire - Lincolnshire, ILWildfire - Oak Brook, ILWildfire - Schaumburg, ILWildfire - Tysons, VA1-888-LETTUCE(1-888+538-8823)Please note that some of our restaurants do not accept reservations. Light and bright with a lovely outdoor patio and flanked by a white planked bar that makes you feel like you are saddled up by the beach. The weirdest thing about this dish isn't its swollen price ($22.95), but the two large slices of out-of-season watermelon dominating the plate. The best part is that (and perfect for when you want to feel like you escaped in the middle of winter) there is sky lighted courtyard that makes you feel like you are dining al fresco.

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