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Dusek's

312-526-3851  •  $$
ADDRESS: 1227 W 18th St, Chicago, IL 60608

CUISINE: Contemporary, Late-Night Dining, Brunch, Farm to Table, Seafood, Oysters, Sandwiches

FEATURES:

DETAILS
From Longman & Eagle chef Jared Wentworth, Pilsen hot spot Dusek's Board and Beer serves hearty contemporary fare that has included seared Spanish mackerel, lobster pot pie, crispy pork shank, and wood-roasted skirt steak. Full bar. Serving dinner until late night daily. Sat-Sun brunch 9 am-3 pm. "... Dusek's is its own creature. The beverage program focuses on two dozen craft beers on draft (as opposed to Longman's deep whiskey bank), and there is a significant seafood orientation, beginning with a half-dozen varieties of not always expertly shucked oysters. These are redeemed by a fillet of flaky hake, half-submerged in a powerfully rich, buttery chowder that's swimming with fingerling potato coins and strips of pickled leeks. Seared, oil-rich mackerel fillets with fluffy, Parisian-style sweet potato gnocchi are arranged among carefully crosshatched chanterelle mushrooms and tiny diced pickled golden beets, lending an upscale note to the proceedings. "
— Mike Sula, Chicago Reader, Nov. 15, 2013

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OWNERS & MANAGERS
DESCRIPTION
From Longman & Eagle chef Jared Wentworth, Pilsen hot spot Dusek's Board and Beer serves hearty contemporary fare that has included seared Spanish mackerel, lobster pot pie, crispy pork shank, and wood-roasted skirt steak.
 
"... Dusek's is its own creature. The beverage program focuses on two dozen craft beers on draft (as opposed to Longman's deep whiskey bank), and there is a significant seafood orientation, beginning with a half-dozen varieties of not always expertly shucked oysters. These are redeemed by a fillet of flaky hake, half-submerged in a powerfully rich, buttery chowder that's swimming with fingerling potato coins and strips of pickled leeks. Seared, oil-rich mackerel fillets with fluffy, Parisian-style sweet potato gnocchi are arranged among carefully crosshatched chanterelle mushrooms and tiny diced pickled golden beets, lending an upscale note to the proceedings. "
— Mike Sula, Chicago Reader, Nov. 15, 2013
ADDITIONAL DETAILS
Full bar. Serving dinner until late night daily. Sat-Sun brunch 9 am-3 pm.

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