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Everest

As Everest begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  We are committed to the following guidelines to ensure the health of our guests and staff.

-A reconfigured  dining room to ensure at least 6 feet between tables and no more than 25% capacity at any time.
-Guests are required to wear masks while in the restaurant, only to be removed while seated at your table. Staff will be in masks at all times.
-Pre-screening and enhanced services prior to arrival including a personal call from the Sommelier for wine selections.
-All guests will have their temperatures taken prior to entering the restaurant.  Any guest with a temperature over 100 degrees Fahrenheit will not be allowed to dine with us.
-All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days

Thank you for your continued trust and support of Everest Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

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Chef Joho Partners Partners with Shakespeare 400

October 7, 2016

Chef Joho Partners Partners with Shakespeare 400

As part of Shakespeare 400, a yearlong international arts festival spearheaded by Chicago Shakespeare Theater and celebrating the vibrancy, relevance and reach of Shakespeare over the last four centuries, Chef/proprietor J. Joho will prepare dishes from the era of ancient Rome, inspired by Shakespeare’s “Julius Caesar.” Available at Everest during The Joffrey Ballet’s run of “Romeo and Juliet” at the Auditorium Theatre, October 13-23, this three-course Pre-Theater Dinner Menu is available at the restaurant between 5 and 5:30 p.m., Tuesday through Saturday.

Call 312-663-8920 or click here to make your reservation. Complimentary parking is included for the evening, which will get you to the performance on time!

Shakespeare Menu
Great Lakes Wild Whitefish Braised in Guarome and Lovage

Au Naturel Capon Fricassée, Roman Herb Seasoning, Chickpea Panisse, Sautéed Romaine

Fromage Blanc Bamboloni “Roman Beignet”, Compote of Fall Fruit, Honey and Pistachio

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