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Before COVID-19, restaurants served as a form of entertainment and escape. From birthdays to graduations to anniversaries, people found comfort in celebrating these milestones at their favorite local eateries. Now, we’ve settled into our kitchens as we try to recreate our go-to menu items. And, fortunately for us, as COVID-19 restrictions are slowly lifting and restaurant doors are beginning to reopen, Boursin® Cheese tapped seven chefs from local Chicago eateries to inspire home cooks everywhere to make creative meals of their own.

For over 50 years, chefs and entertainers have been inspired by Boursin Cheese’s approachable gourmet flair to create and serve dishes made to wow their guests. And now, the company is dedicated to providing financial support to address the individual needs of the seven restaurants where these executive chefs work. The goal? To reduce the pressures they're facing as a result of this pandemic.

See all of their dishes below, along with details about the restaurants’ current operations and offerings. Then, try their recipes—because right now, a little good-for-the-soul Boursin Cheese goes a long way.

1. The Dearborn: Buffalo Chicken Sandwich

Current operations: Dine-in reservations, pick-up and delivery

Executive chef Aaron Cuschieri created this delicious buffalo chicken sandwich made with buttermilk-fried chicken dipped in homemade buffalo sauce and topped with dill pickles, red cabbage slaw and a bleu-Boursin Cheese on a fresh ciabatta roll. Psst, The Dearborn is also offering menu favorites, meal kits and retail to-go.

The Dearborn, 145 N. Dearborn St; 312-384-1242 or thedearborntavern.com

Get the Recipe

2. El Che Steakhouse: Grilled Ribeye Steak

Current operations: Patio reservations, pick-up and delivery

In response to COVID-19, El Che Steakhouse launched a new butcher shop pop-up called El Che Meat & Provisions (it operates at the restaurant’s same address) that offers grill kits to-go. Executive chef John Manion is adding this grilled ribeye with Boursin Cheese, spinach salad and chimichurri vinaigrette to their latest kit that’s perfect for your next backyard barbecue.

El Che Steakhouse, 845 W. Washington Blvd.; 312-265-1130 or elchechicago.com

Get the Recipe

3. Heritage Restaurant & Caviar Bar: Kopytka Potato Dumplings

Current operations: Patio reservations, pick-up and delivery

A modern take on the traditional Polish dish, chef Shane Zimmerman brings us this award-winning recipe featuring Boursin Cheese and eclectic ingredients that reflect Chicago’s cultural heritage. These potato dumplings are packed with the flavors of Boursin Cheese, smoked wild mushrooms, sauce supreme, fried onions and of course, herring roe.

Heritage Restaurant & Caviar Bar, 2700 W. Chicago Ave.; 773-661-9577 or heritage-chicago.com

Get the Recipe

4. Ina Mae Tavern: Nola Hot Sausage Sliders

Current operations: Patio walk-ins, pick-up and delivery

Craving something with a little heat? Ina Mae Tavern’s (a 2020 Michelin Bib Gourmand recipient) executive chef Brian Jupiter created these New Orleans-inspired hot sausage sliders, which are topped with a creamy layer of Boursin Cracked Black Pepper Cheese and grilled onions.

Get the Recipe

5. Mortar & Pestle: Croissant Sandwich

Current operations: Dine-in walk-ins

If you’re in the mood for a killer at-home brunch, try this croissant breakfast sandwich by the owner and head chef Stephen Ross. Egg, tomato, Boursin Cheese and pickled shallots are sandwiched between a flaky and buttery croissant. Better yet, they’re served alongside a spread of delicious fresh fruit.

Mortar & Pestle, 3108 N. Broadway; 773-857-2087 or mortarandpestlechicago.com

Get the Recipe

6. Sepia: Lemon & Asparagus Risotto

Current operations: Pick-up

Sepia chef Andrew Zimmerman created this beautiful dish of lemon and asparagus risotto with Boursin Cheese and Parmigiano-Reggiano. The restaurant is open Wednesday through Saturday for takeout with new menus weekly, and they’re also offering a hand-picked selection of wines, so don’t forget to place your order for a bottle to take your meal up a notch.

Sepia, 123 N. Jefferson St.; 312-441-1920 or sepiachicago.com

Get the Recipe

7. Smyth: Pan-Seared Asparagus à la Meunière

Current operations: Patio walk-ins, pick-up and delivery

Executive chef John Shields is adding this pan-seared asparagus à la meunière (this means lightly dusted with flour and sautéed with butter) to their upcoming brunch kit and trust us, you’ll want to put in an order stat. This French-inspired side features a delicate whipped Boursin Cheese chantilly cream and garden herbs. The fanciest brunch ever? We think so.

Smyth, 177 N. Ada St.; 773-913-3773 or smythandtheloyalist.com

Get the Recipe

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