About Last Knife (ALK) – the innovative steak-bar concept located on the ground floor of Hotel Julian – today announces a rotating prix fixe menu. Inspired by the creativity and excitement of Chicago Restaurant Week, the team introduces a specialty three-course menu that, following an introductory period, will rotate every two weeks. This progressive approach to dining will expose guests to signature ALK items, as well as new creations from the team behind Executive Chef Dan Weiland.

The debut menu will include first course options such as Roasted Mushroom Soup with housemade focaccia croutons, herbs, and olive oil, and Chopped Salad with bitter lettuces, blue cheese, apples, currants, pickled shallots, fried chickpeas and a Dijon balsamic dressing. The second course features signature choices like Ricotta Gnocchi with a butternut squash puree, hazelnuts, apples, villa mandora balsamic, and smoked sheep’s milk cheese, and Beef Wellington with wild mushroom duxelle, puff pastry, prosciutto, red wine bordelaise, and whipped potatoes, as well as Shrimp & Grits with preserved lemon and fine herbs. Finishing the meal is a choice of the Coconut Panna Cotta with dark chocolate shavings or Flourless Chocolate Cake with whipped cream and sea salt.

This specialty menu will allow diners to experience seasonal produce alongside restaurant classics.

The rotating prix fixe is $49 per person; guests can also purchase wine pairings for an additional $40 per bottle. Reservations are encouraged; walk-ins can be accommodated based on availability.