Levy Restaurants

Scary Spicy Bones from Jake Melnick's


Once a year, it is 100% socially acceptable to get creative and serve food aimed at scaring the pants off of people.  Who better to help than the twisted team over at Chicago’s Jake Melnick’s corner tap?

Locals and tourists alike go batty over the crazy concoctions coming out of Jake’s kitchens, with everything from monster burgers to witchin’ wings.  Not-so-evil genius Chef Ryan Kikkert and his crew have the distinction of creating Best Hotwings at Chicago Wingfest 2010, 2011 and 2012!

Go all out this year and celebrate Halloween with a scary-spicy ribs recipe from our favorite heat-seeking-hellraisers. 

Scary Spicy Bones

Dry Rub
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoons granulated sugar
1 tablespoons ground ginger
1 tablespoon allspice
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper

In a small mixing bowl combine all ingredients thoroughly.

BBQ Glaze
1 cup ketchup
¼ cup molasses
¼ cup apple cider vinegar
2 tablespoon soy sauce
1 habanero pepper(seeded and finely chopped)
½ teaspoon onion powder
½ teaspoon cracked black pepper
In a small sauce pan combine all and ingredients and simmer over low heat for 30 mins.

3-3 ½ lbs pork back spare ribs
Dry rub (recipe above)
BBQ Glaze (recipe above)

Cut the ribs into single bone pieces and place in roasting pan. Cover the ribs with warm water until just submerged. Cover the pan with foil and place in 350 degree oven for 30 minutes. Remove pan from the oven and let rest covered another 20 mins while covered. Remove the ribs from the liquid and pat dry. Once dry, massage the ribs with the BBQ rub until well seasoned.

Place the ribs on covered grill rack, or away from direct heat. Cook with medium heat 45 minutes or until tender. Baste the ribs with the glaze during the last 10 minutes of cooking.

To serve arrange ribs on platter to look like a rib cage, and then splatter the plate with the reaming glaze.

Steak Tagliata with Seasonal Mushrooms


Spiaggia's Chef Tony Mantuano: master chef and... model? 

Tony Mantuano

Haberdash, a Chicago mens store with a cool classic style, launched their annual fall style guide featuring 10 of Chicago's most dapper chefs and a recipe they love.  Not that we're biased of course, but check out our favorite recipe for steak tagliata with seasonal mushrooms below.  Mangia!

 Steak Tagliata

Steak Tagliatia with Seasonal Mushrooms
Serves 4 as appetizer, 2 as main course

1/2 pound seasonal mushrooms
1/2 cup beef stock
1 12 ounce strip steak, trimmed of fat and sinew
Sea salt, to taste
Blak pepper, to taste
3 tablespoons extra virgin olive oil
1 2-inch shaving of parmagiano-reggiano cheese

Prepare the mushrooms.  Have ready a large bowl of ice water.  Bring a medium pot of water to boil.  Brush to clean any obvious dirt from the mushrooms, then blanch them in the boiling water.  Strain the mushrooms and immediately plunge them into an ice bath.  When cool enough to handle, pat dry with paper towels to continue drying.

Meanwhile, in a small sauce over medium high heat, bring the beef stock to a boil.  Reduce the heat to medium-low and simmer for 45 minutes or until reduced by half.  Keep warm.

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.  While waiting for the grill to heat, cook the mushrooms.  Heat a large saute pan over medium-high heat.  After a minute, add 2 tablespoons of olive oil.  After another minute, add the mushrooms and saute until heated through, or 1-2 minutes.  Add the reduced stock and cook another minute.  Season with salt and pepper to taste. Set aside and keep warm until ready to use.

Generously season beef with salt and pepper.  Arrange on the grill and sear, turning once, until and instant read thermometer inserted into the thickest part reads 120 degrees, or medium rare, 3-4 minutes on each side.  Remove from the grill.  Transfer to cutting board and let the meat rest for 5 minutes. Slice the steak against the grain, on an angle into 10-12 slices. 

To serve, arrange the mushrooms with the sauce down the middle of a small warm serving platter.  Place the sliced meat overlapping on top of the mushrooms.  Drizzle the meat with the remaining tablespoon of olive oil.  Place the parmagiano-reggiano cheese shaving on top of the meat.  Serve immediately.

Purdue's S'Mores Smasher


It's homecoming weekend at Purdue University!! 

As the campus welcomes back alumni, the Boilermakers take on Wisconsin aiming for sweet victory.  To show our support, Chef Josh Timmons is sharing the recipe for the sweetest of game-day treats, the S'Mores Smasher.  Tackle the recipe at home, or if you're representing the black and gold at Ross-Ade Stadium,  pick up the original at Shively Club. 

Boiler Up!

 S'Mores Smasher

S'Mores Smasher
Serves 2

2 large marshmallows
2 frozen waffles, thawed
4 tablespoons Nutella spread
4 tablespoons Vanilla pudding
1/4 graham cracker, crushed
1/2 large banana

Cut marshmallows in half and place on one waffle.  Spread Nutella generously on other waffle.  Smash waffles together and grill on flat surface for 2 minutes (one on each side).  Slice banance and place with pudding, using as garnish. Sprinkle crushed graham cracker on top.  Enjoy!

Beer Cheese Burgers from Raymond James Stadium



Executive Chef Leo Dominguez and the "Buc"-wild team at Raymond James Stadium have quite possibly created the perfect Sunday Funday food - the beer cheese burger.  Served up during Buccaneers games at the Gridiron Grill, this beefy beauty is a definate crowd pleaser. 

Fair warning - the beer cheese dip may hold addictive properties and is virtually impossible to stop eating.  Make some extra and pile it on pretzels, crackers and pretty much anything edible you can get your hands on...

It's a Bucs Life - try a taste of it!!

RJS Beer Cheese Burger

Beer Cheese Burger
Serves 4

4 fresh buns of choice
4 burger patties (recipe below)
Beer cheese dip (recipe below)
Sauteed onions (recipe below)
Salt, to taste
Black pepper, to taste
1 tomato, sliced
1/2 head lettuce

Grill burger to your desired temperature and season with salt and pepper.  Top with generous portion of beer cheese dip, sauteed onions and serve on your favorite fresh roll with tomato and lettuce.

Burger Patty
2 pounnds ground sirloin
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons black pepper

Mix all ingredients in a bowl with your hands, creating four 8 ounce burger patties.  Place on heated grill and cook to desired temperature.

Beer Cheese
16 ounce cream cheese
5 ounce cheddar cheese, shredded
8 ounce domestic beer
1/3 ranch seasoning packet (dry)
Salt, to taste
Pepper, to taste

Using a mixer, or a hand mixer and a medium sized bowl works just as well, beat cream cheese until soft. Add cheddar cheese, beer, 1/3 of the ranch seasoning packet and mix until fully combined. Taste and adjust the seasoning to your liking with salt and pepper.  Refrigerate until ready to prepare burgers.  TIP: Serve leftovers with pretzel rods and crackers!

Sauteed Onions
2 yellow onions, julienne
1/2 pound butter
1/4 cup granulated sugar

Melt butter in hot sautee pan.  Add onions and sugar, stirring frequently until onions are golden brown.  Remove from heat and set aside to add to burgers.

Roadhouse Ribs


This week we're giving a big, Texas-sized welcome to the newest members of the Levy family  - Austin Convention Center and Palmer Events Center!  LEED Gold certified, Austin Convention Center is one of the most technilogically advanced convention centers in the country.  It is centrally located in the downtown Austin, and has shown down home hospitality to nearly 8 million guests in the last decade.

Under the leadership of Executive Chef Brad Kelly, culinary cowboy and bold flavors enthusiast, our team down in Austin will continue to put the spotlight on the unique flavors and culture of their vibrant city.  Bring some of the Lone Star state to your own kitchen and try this "yee-haw!"-inducing  recipe for Roadhouse Ribs.

Roadhouse Ribs

Roadhouse Ribs
Serves 2

2 pork back ribs

Dry Rub:
8 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
½ tablespoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon old bay seasoning
½ teaspoon thyme
½ teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 300°.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a sheet pan. Dust each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a small sauce pan, combine all ingredients for the braising liquid. Bring to simmer.

Cover ribs on sheet pan with plastic wrap and then with heavy duty aluminum foil, leaving one corner open, Pour braising liquid into sheet pan and then seal the opened corner tightly, crimping all edges securely. Braise the ribs in the oven for approximately 90 minutes. Remove from the oven and carefully pull back one corner of the aluminum and plastic wrap. Using a paring knife, gently pierce the rib between 2 bones in the center of the rib. If the knife pulls out cleanly without lifting the rib, it is ready. If the rib sticks to the knife, re-seal the pan and return to the oven for an additional 10 minutes or until tender.

With ribs fully cooked and corner of sheet pan still opened, carefully pour braising liquid back into sauce pan and return to simmer. reduce the liquid by half or until sticky. Brush braising glaze onto ribs and return the ribs uncovered into oven broiler until ribs are slightly caramelized.

Sloppy Jane


In honor of World Vegetarian Day and #MeatlessMonday, we're sharing our top-secret (and crazy delicious) recipe for the Sloppy Joe's healthier sister, Sloppy Jane.  Made with tempeh, fresh tomatoes, peppers, onions, savory spices and a touch of molasses, this sandwich is getting rave reviews from vegetarians and carnivores at sporting events coast to coast. 

Sloppy Jane
Serves 6

2 tablespoons olive oil
1 medium yellow onion, small dice
2 medium green peppers, small dice
16 ounce tempeh, thawed and crumbled
1 cup water
3 tablespoons molasses
1 tablespoon brown sugar
16 ounce canned tomatoes
¼ cup BBQ sauce
1 tablespoon red wine vinegar
¾ teaspoon dried yellow mustard
2 drops liquid smoke
1 teaspoon kosher salt
½ teaspoon black pepper
6 hamburger buns

Heat oil in large pan over medium high heat.  Add onions and peppers, sautéing for 3-4 minutes or until onions are translucent.  Add crumbled tempeh to mixture.  Once combined, add remaining ingredients and stir.

Bring mixture to simmer and cool until tempeh has absorbed most of the liquid (about 8-10 minutes).  Serve on fresh hamburger buns.

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Levy will always stay as fresh as the ingredients we use in every dish we plate. Here you’ll see everything we’re doing to bring you what’s deliciously new in the world of Levy. Look in on culinary creations often, and try them out at home for yourself!

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