Levy Restaurants

Dinner at Spiaggia is truly "historic"

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Earlier this week, Spiaggia guests had the rare opportunity to taste a bit of history with Chef Tony Mantuano's Columbus Day- inspired menu. Though the award-winning restaurant is famous for its authentic Italian cuisine, the menu based on recipies from the Renaissance ventured deep into the food origins of Italy. Read more about this facinating new dining trend in the Wall Street Journal.

Alison Weber: One to Watch

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Next week, Chicago Ideas Week takes over the city as thousands of thinkers, doers and creative masterminds convene to discuss what’s now and what’s next. Our very own Alison Weber, Chief Innovations Officer of Levy Restaurants, will be among this global gathering of great minds and if you were lucky enough to score a ticket to this sold out event, you’ll get a chance to learn more about what makes Levy Innovations tick. You can also learn more in this NBC Chicago story.

 

Alison Weber

Lambeau Field: Best Food in the NFL

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Savory brats, creamy cheese curds and ice cold brew- it is no surprise that Titletown is home to the best food in the NFL according to Yahoo Sports. It’s a fitting tribute to the Super Bowl champs and their devoted Cheesehead-wearing fans.


Our Chef Leo Dominguez is the king of tailgate cuisine and is the master of all things beer-cheese, from soup to dips and beyond. Learn more about this gridiron culinary genius here.



Leading by Example

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This summer, Stanford University Press published Growing an Entrepreneurial Business: Concepts and Cases by Professor Ed Hess of the Darden School of Business at the University of Virginia. While researching successful service focused companies, Hess spent time with us at Levy earning about our culture and business. What he found was that thriving companies like WholeFoods, Starbucks, Best Buy, Southwest Airlines and Levy Restaurants have "high-performance enabling cultures" that have been central to their continued growth and success. Hess saw what we know so well -the secret to our success is Family.

Sneak Peek: U.S. Open- Game, Set, MUNCH!

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The U.S Open Tennis Tournament is just days away and our team is perfecting menus to satisfy the 720,000 fans that will travel from around the globe to experience this spectacular annual 20-day sporting event. Inspired by global flavors, our menus come together with the finest local ingredients. The selection of items from cuisines from around the world- from Indian, to Latin, to Mediterranean and of course regional American favorites– is an exciting array of flavors to temp the tastes of all of our guests. It’s hard to improve on the experience of world class play, but we try our best everyday- one fantastic dish at a time, every time.

Here is a peek at just a few of the delicious dishes that spectators at the tournament will enjoy.

 

 

From the Garden to the Plate in One Day

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Our team at the David L. Lawrence Convention Center has gotten serious about local produce. In fact, some of their produce is only a staircase away! Executive Chef Dominique Metcalf and Executive Sous Chef Tom Bugel tend to a 700-square-foot organic garden on the rooftop of the convention center that yields a variety of fresh herbs and vegetables in the summer months. Since starting in 2007, the garden has grown to 30 rooftop planters that take up two city blocks of space – not to mention the fantastic view of the city.

WPXI in Pittsburgh spent some time with the chefs touring the garden. Click Roof top garden to read more!

Dig In!

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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Crab Cakes topped with a lemon aioli.