The Lakefront Restaurant – Theater on the Lake

Casual Elegance on Chicago’s Lakefront
Open Year Round

Menus

Located in the historic Theater on the Lake building at Fullerton, The Lakefront Restaurant is an upscale tavern with seating for 125 at intimate tables, communal seating and a lounge area. The Lakefront’s Skyline Patio, open seasonally, provides stunning views of the Lake Michigan and the Chicago skyline with seating for 80.

Join us and enjoy Midwestern fare made with the freshest choice ingredients. Expect an approachable menu along side breathtaking views of Lake Michigan and the Chicago skyline. Our beverage program highlights the craft beer and spirit scene with a diverse wine list.

CALENDAR

Friday, March 31
Closed for Special Event

Monday, April 3
Closed

Tuesday, April 4
Closed

Monday, April 10
Closed

Tuesday, April 11
Closed

Friday, April 14
Closed for Tributosaurus Concert

Saturday, April 15
Closed for Special Event

HOURS

Please see the calendar to confirm hours for specific days

Monday: Closed
Tuesday: 11 a.m. to 10 p.m.
Wednesday: 11 a.m. to 10 p.m.
Thursday: 11 a.m. to 10 p.m.
Friday: 11 a.m. to 11 p.m.
Saturday: see calendar
Sunday: 10 a.m. to 10 p.m.

Please note, we stop seating two hours prior to the closing time listed above
Dinner Specials available starting at 4 p.m. daily
Weekend Brunch served 10 a.m. to 3 p.m. (other menu items not available during this time)
Appetizers and drinks available between Brunch & Dinner on the weekends

PARKING

Free self park for lunch Wednesday – Friday

Valet parking available for $10/car (cash only)
2-Hour Parking

*Price valid for restaurant guests only.
Rates vary for special events.

There is street parking on Cannon Dr and Stockton Dr, just to the West of Lake Shore Drive. There is also parking at the Diversey Harbor lot, located on Cannon, north of Fullerton, across from the Peggy Noterbart Nature Museum.

RESERVATION INFORMATION

We strongly encourage reservations to ensure we can accommodate you and your guests. We accept standard reservations for parties of 10 or less. Reservations for parties of 11 or 12 are available on a limited basis, pending availability and our event schedule, and can be made by calling the restaurant. We can accommodate parties of 13 or more with a Group Dining booking. We are not able to take multiple smaller reservations (i.e. 2 tables of 8) for larger groups. Please view the Events & Group Dining section for more information.

We do our best to accommodate all requests, however we are not able to guarantee seating preferences. You can mention your seating preference (indoor or outdoor: Eastlake Terrace or Skyline Patio) when making your reservation.

We ask that you limit your visit to 2-hours to ensure we can accommodate all parties and properly sanitize tables between reservations. Gratuity will be added to parties of 8 or more. We do not allow dogs on the patio or inside the venue. Should you have any questions, please call us at 312-414-1313.

We look forward to seeing you at The Lakefront!

EVENTS & GROUP DINING

With breathtaking views of Lake Michigan and the Chicago skyline, The Lakefront Restaurant is an ideal venue for special occasions. The restaurant can accommodate groups up to 30 seated and up to 50 for cocktail receptions with an Event or Group Dining booking. For larger events, visit our Venue Rental page for information on renting our private event space(s). We do not book events in the restaurant between Memorial Day & Labor Day.

Our Event & Group Dining brochure outlines our food and beverage options for large groups, including seasonally inspired menus and beverage pairings for lunch, dinner, and cocktail receptions. Food and beverage minimums may be required based on the date, time, availability, and space(s) required. A deposit is required to book an Event or Group Dining reservation.

Complete the form below to inquire about an event or group dining opportunity at The Lakefront Restaurant.

Event or Group Dining Inquiry

Section

Name *

(first)

Last *

(last)

Phone Number *

Email Address *

Date of Event *

The restaurant does not take reservations or group dining bookings more than 45-days in advance.

Time of Event *

Event bookings are primarily 3-hour windows

Number of People *

Number must be 13 - 50

Occasion *

Please note, we do not book events in the restaurant more than 45-days in advance. To secure space for a later event you may rent one of the venue's private event spaces. The restaurant is closed most Saturdays for private events. For events for more than 50 people, please visit the Venue Rental page of the website.

reCAPTCHA

Please note, submission of this form does not constitute a reservation or booking. To make a standard reservation, click here.

MENUS

We Are Open Year Round!

BEVERAGES

LUNCH & DINNER

WEEKEND BRUNCH

Lunch & Dinner

STARTERS

Bread & Butter
assorted gourmet breads, whipped sea salt butter 6 (V)

Cheese Board
three gourmet cheeses, dried apricots, castelevetrano olives, peppadew, grain mustard, olive oil & sel gris flatbread 20 (V)

Old Bay Shrimp Ceviche*
citrus-cured Old Bay shrimp, avocado crema, tortilla chips 16 (GF)

Elote Tostadas
red cabbage, elote, fresno peppers 9 (V/GF)

Fresno Pepper Deviled Eggs*
chives, picked onions 9 (V/GF)

Wings
Daisy Cutter bbq or adobo buffalo, yogurt ranch or blue cheese dip 12

vegetarian – V gluten free – GF vegan – VG
Please alert our staff on any dietary restrictions or food allergies.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

SOUP & SALADS

Tomato Bisque
toasted garlic harvest sourdough 9 (V)

Few Bourbon French Onion Soup
caramelized onion, honey oat porridge, Gruyere cheese 10 (V)

Cobb Salad*
slow roasted chicken, egg, cucumbers, avocado, bacon, tomatoes, carrots, bourbon blue cheese, red onion, yogurt ranch 16 (GF)

Orchard Salad
slow roasted chicken, butter lettuce, mixed greens, sliced apple,
dried cranberries, blue cheese, candied sunflower seeds,
balsamic vinaigrette 16 (GF)

Guajillo Chicken Salad
guajillo-spiced chicken, queso fresco, black beans, jicama scallions, carrots, roasted cherry tomatoes, crispy tortilla strips, chipotle-cilantro ranch 15 (GF)

Side Salad
greens, cucumbers, pickled onions, cherry tomatoes 7 (V/GF)

vegetarian – V gluten free – GF vegan – VG
*Please alert our staff on any dietary restrictions or food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

DINNER SPECIALS

Cauliflower Bisque
horseradish beet crème fraiche, crispy brussels sprouts (V/GF) 9

Chicken Fried Chicken
double fried chicken breast, apple sausage gravy, gruyere mashed potatoes,
red pepper and fennel slaw 26

Hanger Steak & Frites *
10oz seared hanger steak, chimichurri, crispy french fries 33 (GF)

Mahi Mahi *
Kombucha beurre blanc, market vegetables, sourdough crisp 32

vegetarian – V gluten free – GF vegan – VG
* Please alert our staff on any dietary restrictions or food allergies.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

MAINS

Annatto Cauliflower Tacos
grapefruit yum-yum sauce, red cabbage, cilantro, onion, roasted red salsa & chips 13 (v/gf)

Chicken Tinga Tacos
chipotle spiced chicken, avocado, queso fresco, cilantro, roasted red salsa & chips 14 (gf)

Poblano Beef Stew
slow braised beef in slightly
smokey red tomato sauce, served with poblano rice 16 (gf)

Fried Chicken Sandwich
yogurt ranch, lettuce, vine tomato, brioche bun 14
or make it adobo buffalo 1

Grilled Cheese & Tomato Bisque
challah bread, cheddar cheese, parm crema 14

Fish & Chips *
312 beer battered cod with house cut french fries and tartar sauce 18

Brisket Dip
horseradish, gruyere, pepperoncini mayo, arugula, toasted baguette, au jus 17

Cheeseburger*
butter-griddled beef, one-year cheddar, remoulade, lettuce, tomato, brioche 15 add Nueske’s bacon 2
add fried egg 2

vegetarian – V gluten free – GF vegan – VG
Please alert our staff on any dietary restrictions or food allergies.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

SIDES

Sautéed Market Vegetables (v/gf) 6

Elote (v/gf) 6

French Fries (vg/gf) 5

Roasted Red Salsa & Chips (gf) 5

vegetarian – V gluten free – GF vegan – VG
Please alert our staff on any dietary restrictions or food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

DESSERT

Key Lime Pie 10

Sour Cream Chocolate Caramel Cake 10

Jeni’s Ice Cream | single 4 or double 8

Chocolate & Vanilla Bread Pudding with caramel, creme anglaise 10

Please alert our staff on any dietary restrictions or food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

KIDS

Cheddar Grilled Cheese & French Fries 9

Cheesy Cheddar Quesadilla with Salsa 9

Chicken Tenders & French Fries 9

Mac & Cheese 9

Please alert our staff on any dietary restrictions or food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

Weekend Brunch
Served 10 a.m. to 3 p.m. Saturday and Sunday. Other menu items unavailable during this time.

STARTERS

Fresno Pepper Deviled Eggs*
crispy bacon, chives, picked onions 10 (GF)

Breakfast Nachos*
two eggs, crispy bacon, cheddar, black beans, charred fresno crema, salsa, cilantro, onions, sliced fresnos 14

Old Fashioned Donut Holes
creme anglaise 6 (V)

Brisket Tostadas
three toasted tortillas, braised brisket, Guinness Mole, cabbage, cilantro crema,
queso fresco, pickled watermelon radishes, micro cilantro 14

Brunch Cheese Board
maple bacon, three gourmet cheeses, strawberry jam, toasted baguettes,
hard boiled egg, sliced apple 24

Wings
Daisy Cutter bbq or adobo buffalo, yogurt ranch or blue cheese dip 12

vegetarian – V gluten free – GF vegan – VG
Please alert our staff on any dietary restrictions or food allergies.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

SOUPS & SALADS

Tomato Bisque
toasted garlic harvest sourdough 9 (V)

Cobb Salad*
slow roasted chicken, egg, cucumbers, avocado, bacon, tomatoes, carrots, bourbon blue cheese, red onion, yogurt ranch 16 (GF)

Guajillo Chicken Salad
guajillo-spiced chicken, queso fresco, black beans, jicama scallions, carrots, roasted cherry tomatoes, crispy tortilla strips, chipotle-cilantro ranch 15 (GF)
add an egg 2

MAINS

Yogurt Fruit Bowl
Country View Dairy Greek Farms yogurt, granola, seasonal fruit, apricot honey 11 (V/GF)

Churro French Toast
orange zest, maple syrup 12 (V)

Braised Tomato Chipotle Chicken*
two sunny side up egg, queso fresco, avocado & tortillas 13

Beer-Braised Brisket Hash*
poblano peppers, red peppers, red onions, two fried eggs 15

Open-Faced Omelet*
market vegetables, smashed and fried potatoes, toasted ciabatta 14 (V)
add a meat 3

Brunch Sausage Toast*
toasted sunflower spinach pesto, two fried eggs, ciabatta, smashed & fried potatoes 15

Brunchburger*
butter-griddled beef, one-year cheddar, fried egg, bloody mary ketchup, brioche bun 16
add Nueske’s bacon 2

SIDES

Bread & Butter
assorted gourmet breads, whipped honey butter 4 (V)

Seasonal Fruit 5 (VG/GF)

Two Eggs A-La Carte* 4 (GF)

Smashed & Fried Potatoes 5 (VG)

Sausage Patties* 5

Veggie Sausage 5 (V)

Thick-Cut Nueske’s Bacon* 5 (GF)

KIDS

Churro French Toast 9

Chicken Tenders & Smashed Potatoes 9

Scrambled Cheddar Eggs & Bacon 9

Smashed Potatoes 4

Fruit Bowl 4

Please alert our staff on any dietary restrictions or food allergies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.