Onward, located in Rogers Park, will host a Florida Keys Culinary Takeover and Fundraiser transporting guests to the “Sunshine State” this winter from Tuesday, February 25 through Sunday, March 8. Key West is a favorite travel destination of Onward’s staff, and in order to bring attention to and educate diners on wildlife in the area, Onward will completely change all menus to be Keys-inspired while donating a portion of sales from the week to the Dolphin Research Center in Grassy Key and Turtle Hospital in Marathon.
While the Keys-inspired food and drink will be the focus, the decor in the restaurant will have accents of Key West’s bright pastel color palette along with pink flamingos, palm trees, pineapple lights, sand and seashell centerpieces, surfboards and more. Tropical rock and Jimmy Buffet will play throughout the restaurant to add to the ambiance.
The seafood-focused menu created by Executive Chef Patrick Russ will feature an elevated take on iconic Key West fare with Floridian, Cuban and Haitian influences ranging in price from $6 to $42. Guests can expect menu items like traditional Bahamian Conch Chowder, house made Cheddar Bay Biscuits, a Lobster Lasagnette with Old Bay, manila clam, Tabasco foam, tarragon and panko, a Duval Street Burger featuring an eight-ounce patty, glazed pork belly, crispy plantain and grilled pineapple slaw, Whole Yellowtail Snapper with coconut rice, mango escabeche and crispy shallots, and an extensive raw bar with Oysters on the Halfshell, Stone Crab Claws, Peel and Eat Jumbo Shrimp and more.
Dessert selections from Executive Pastry Chef Karianne Soulsby will include a Classic Key Lime Pie that’s creamy and tart with a graham cracker crust, cream cheese topping, mango sorbet, fresh orange supremes and lime zest confetti, The Slab featuring a rich chocolate cake with chocolate fudge buttercream, chocolate croquant and tableside service with warm, house made chocolate sauce, Pina Coolada with coconut flan napolitano, campfire pineapple, Amarena cherry-linden honey rum sauce, coconut gelato, phyllo crisp and coconut meringue, and Gelato and Sorbetto with 13 flavors to choose from.
The “Booze Cruise” tiki cocktail menu curated by General Manager and Beverage Director Vicente Romero will feature cocktails with tropical flavors of citrus, passion fruit, raspberries, cranberries and pineapple. Cocktails range from $10 to $12 and highlights include the Coastal Ghost with rum, falernum, orgeat, lemon and passion fruit, Captain Sloppy with vodka, Génépy, lime, pineapple and raspberry, and a twist on the traditional Sex on the Beach with vodka, rum, peach, Jumex juice, cranberry, pineapple, saline water and house bitters. Specialty beer options will include Florida Cracker.
For more information visit: https://onwardchi.com.