This 1940's inspired retro supper club and Martini Bar offers American classics re-energized with a contemporary flair. Executive Chef Chris Turano welcomed me and my dinner guest on a blistery Chicago weeknight.

Dine Kitchen and Dining Area

Dine, located at 733 W. Madison is adjoined to the Crowne Plaza Hotel and patrons can enter thru either the Halsted street entrance or via the hotel lobby. Parking is convenient and complementary if you use the hotel’s valet service.

The décor, designed by San Francisco-based Puccini’s Group, complete with terrazzo flooring, neat rows of table arrangements and couches, may mimic an upscale diner upon entering. However, the cuisine at Dine is anything but diner food.

Dine Lounge Area

For starters, we noshed on seared wild Alaskan scallops on top of soft
Porcini Polenta accompanied by shaved Parmesan and a bed of baby Arugula ($12). The scallop was perfectly, this dish nearly melts in your mouth. Chef Turano followed the scallops with my second favorite course of the evening Braised Veal Cheek with Caramelized Cauliflower Puree ($9); as addictive as the Alaskan scallops. Another starter I highly recommended is the spice rubbed Prime Tenderloin with Brussel Sprout-Horseradish Salad ($11), perfect with Dine’s signature Cranberry Martini.

wild Alaskan scallops on top of soft Porcini Polenta accompanied by shaved Parmesan

Dine’s menu is a paradise of adventurous red meat and also includes several vegetarian options. Try the Braised Domestic Lamb Shank with Roasted Autumn Vegetables and Lamb Sweetbreads in Braising Jus ($29) or the perfectly cooked and seasoned Grilled Norwegian Salmon with Warm Fingerling Potato Salad in Dijon Crème Fraiche & Chive Oil ($25). There were a few misses, like the Monkfish in Wild Mushroom and Boar Rack.  I’m a huge lover of monkfish when not over-cooked and the same goes for the challenging toughness of boar.

Norwegian Salmon with Warm Fingerling Potato Salad

We were full and perfectly satisfied when Chef Turano presented us with a decadent dessert; Ricotta Cheesecake topped with Bing Cherry-Zinfandel Gelato. The ricotta was smooth, soft and light, a perfect accessory to the cherry gelato which carried the richness & sweetness of the dessert.

Chef Turano, at Dine since 2005, is a Chicago native who began his culinary career 15 years ago. Join Chef Turano and his staff at Dine, open for breakfast from 6 a.m. to 10:30 a.m. and for lunch and dinner from 11 a.m. to 10 p.m. from Sunday through Thursday and from  11 a.m. to 11 p.m. Friday and Saturday.  The lounge is open until 11 p.m. Sunday through Thursday and until midnight Friday and Saturday.  Dining is available at the bar. Complimentary validated valet parking is available for diners. For more information or to make reservations, please call (312) 602-2100. http://www.dinerestaurant.com/

Executive Chef Chris Turano

Photos by: Cindy Kurman