Between Boutique Cafe & Lounge
1324 North Milwaukee Avenue,
Chicago, IL. 60622, USA

Phone: 773.292.0585
Fax: 773.292.0166

Website: www.betweenchicago.com
Email: info@betweenchicago.com

Hours:
Sunday BRUNCH 10AM-2PM
6:00 pm - 12:00 am
Monday closed
Tuesday 6:00 pm - 2:00 am
Wednesday 6:00 pm - 2:00 am
Thursday 6:00 pm - 2:00 am
Friday 6:00 pm - 2:00 am
Saturday 6:00 pm - 3:00

Executive Chef

Radhika "Rad" Desai (former sous chef of acclaimed restaurant Vermillion) is one of the youngest female chefs of Eastern Indian descent, uses the boutique plate (sharing plate) idea to experiment with rich, exotic foods and flavors.

"I pull from all of the things I’ve learned and seen throughout my life. I want the food to make people happy…for them to have a bite, smile and think ’”wow, this tastes amazing, I want more,’” Desai states. Her goal to make approachable and seductive food with flare and ingenuity is exemplified in BETWEEN’s night menu.

Desai found her love for the culinary arts through the inspiration of her South Asian culture as well as the creative nature fostered by her parents, namely her father, who expressed himself musically...
 
 
“It’s romantic and it’s swank,” says co-owner Carl Anderson. "The restaurant was designed with my wife in mind." Every wall pretty much has a different texture.. to represent how unpredictable my wife can be."
Anderson, along with co-owner wife Lulu, has a strong reputation in the Chicago hospitality industry, most recently co-owning Wicker Park sushi bar Usagi Ya.

Inspired by romance... 'Between' was designed with Lu lu (Carl's wife) in mind. Between's atmosphere and decor is as beautiful and unpredictable as Lu Lu is. Between's small plate concept comes from Lu Lu's love of sampling and sharing different food.

Because BETWEEN is a sharing concept, guests can taste a variety of the foods without being overwhelmed in a single dining experience. Between allows guests to interact with each other in a warm, inviting environment.



 

Dinner Menu



 Fingers
beautiful sharing-plates to be enjoyed with the hands.. no utensils needed.


 Vidalia Onion Rings  5
cornmeal, panko, roasted chili cilantro garlic cream



Mini Veal BLTs  15
pair. pan-roasted veal tenderloin, applewood smoked bacon
boston lettuce, heirloom tomato, herb mayonnaise
truffled fingerling potato chips



Black Pepper Mint Crusted Lamb 16
micro lamb chops, truffle and bacon potatoes



Goat Cheese Tarts 7
roasted garlic, chive and toasted hazelnuts



Shiitake, Beef and Scallion Baturas 12
stuffed leavened bread with hoisin ginger vinaigrette



Spicy Mantou Burgers 12
two spiced sharing burgers on steamed bao bread camembert cheese,
comaine and Tomato Mustard jam moroccan spiced fries



Ahi Tuna Flatbread  13
ahi, scallions truffle wasabi


V E G E T A B L E F L A T B R E A D  12


Carl's favorite:
black pepper mint-crusted lamb chops

Rad's no.1:
lobster trifecta

Rigoli's Choice:
Ahi Tuna Flatbread
 

Forks
artistically inspired boutique plates (small entrees) to be shared and enjoyed with taster plates.


Lobster Trifecta 20

lobster empanada
lobster bacon-mac-and-cheese
lobster cakes



Duck Duck Goose 13
leg of duck with sweet potato pancake, gooseberry jam
orangek-black pepper sauce



Spice Crusted Tilapia 14
fresh hericot vert, roasted garlic



Sweet Heat Shrimp 12
honey, garlic, curry sauce cucumber daikon salad



grilled vegetable ravioli 10
chorizo and spinach butter emulsion



steamed mussels 12
bowl of mussels steamed in rice wine sake perfect for sharing



The Between Green 6
mixed greens tossed in Between Vinaigrette. Candied cashews, caramelized onions, mushrooms and avocado.
Goat cheese toast. with tenderloin, ahi or shimp if you choose.



seared scallops 16
tabasco-hollandaise, spinach, cilantro



Coconut Crepes 12
enveloped with potatoes, mustard seed oil, manchego cheese Roasted peanut, brown butter, coconut chutney



Yakuza Beef 13
thinly sliced, seared, marinated beef tenderloin or sashimi-grade tuna, plum wine, sesame oil, mint, horseradish cream

 

 




 



Go to Between's Website

 

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