Cooking From Scratch!
No commercial premixes or frozen food here.
At Lloyd’s Chicago, we make our food from scratch. All of our soups, salad dressings, hand cut fries, fish, and meats are made in house. Our kitchen staff takes pride in preparing the freshest ingredients for our diners.
All fish is delivered fresh daily and filleted by our skilled Chef each morning. Delight in the fact that panko encrusted Lake superior whitefish topped with a honey chive sauce is made with the freshest ingredients.
Our skirt steaks are cut and marinated each morning for that days lunch and dinner. You might enjoy knowing that when devouring our skirt steak salad or the grilled skirt steak with crispy onions.
Our soups are made each morning by Chef Nino with the highest quality of care. We make all of our soups in house, here are a few: minestrone, chicken tortilla, Chicago pepper pot, spicy tomato gazpacho, and customer favorite creamy corn and crab chowder.
Enjoy a bowl of homemade soup with a toasted bread roll; the perfect accompaniment to any entree throughout the day. Even the salads have dressings that you can’t get at any store.
Everyday our chipotle ranch, Louie, lemon dill, honey mustard, thousand island, ginger sesame, Italian, Maytag blue cheese dressings are all made from scratch which makes our dressings one of a kind.
Take note! We even make our own corned beef from scratch for our mouthwatering Rueben sandwich dressed with house made thousand island and savory sauerkraut nestled in between two toasted slices of fresh light rye bread.
Really, who puts this much effort in making a sandwich with homemade meats, dressings, and sauerkraut? Well, Lloyd’s Chicago!
Next time you are at Lloyd’s Chicago chowing down on a homemade Cajun turkey burger topped with chipotle mayo with side of hand cut fries and a steaming bowl of minestrone soup, remember this was all made today with the freshest ingredients for you!
We do not cut corners, our staff works hard to deliver upscale foods at a casual price.
By using the most basic, high quality, components to compile our menu, we can ensure that we are delivering the foundation that Lloyd’s Chicago was built on: Fresh upscale food, Casual prices, and Great service.
Enjoy this Appetizer Recipe!
SMOKED WHITEFISH SPREAD
Courtesy of Lloyd’s
1 large smoked whitefish, skinned and boned
¼ cup mayonnaise
5 teaspoons tartar sauce
1 teaspoon lemon juice, or to taste
¼ cup heavy cream
2 drops hot pepper sauce
1 tablespoon Dijon mustard
1 tablespoon horseradish
¼ cup finely chopped red onion
2 stalks finely chopped celery
1 ½ teaspoons capers, chopped
1 tablespoon chopped fresh dill
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
Serve as a spread on crostini or on cucumber rounds or as a stuffing for hardboiled eggs.