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restaurant and bar—so we’re keeping

that open for a while during Pavilion

concerts. When the CSO or other

classical artists are playing, the Lawn

Bar will be open through intermission,

and for non-classical concerts it’ll be

open until about an hour before the

show ends. Tree Top and Lawn Bar are

closed for Martin eatre concerts, and

the whole building is closed if there’s

only a Bennett Gordon Hall concert.

What are some of the new bites we can

get in the Dining Pavilion?

Ravinia regulars will notice that the

Market has a few new counters. One

is a real smokehouse, so I’m calling it

Smokehouse

, a er the year Ravinia

opened. It’ll be Texas barbecue with

smoked meats and side dishes. We

also have a new station devoted to hot

paninis and fresh sides and deli salads,

so it’ll be a go-to place to ll out your

picnic. You can choose from to

side dish o erings as well as get fresh

pressed sandwiches. e taco and pizza

stations will still be there, with some

new avors. But you won’t want to

miss our new signature burger at the

grill—the

, named for Ravinia’s area

code—it’s . ounces of ground chuck,

and it has barbecue brisket with melted

cheddar and fried pickles. It’s like

ounces of meat. e Market will have

some new grab-and-go too, like upscale

cheese boards from Great American

Cheese Collection in Chicago. We’ll also

have ights—white and red wine and

two di erent beers, so four di erent

ights of cheese to match the drinks.

It’ll come with dried fruits, nuts, and

crackers. Upstairs, the Park View’s space

hasn’t changed as much as its menu,

but it does have a new heated awning

outside. In Tree Top, the “chef ’s tables”

will continue to feature global cuisine,

but the menu evolves all the time,

following the micro-seasonal idea. It’s

per person and you can partake of

whichever dishes appeal to you as many

times as you want.

Can you tell us more about this

“micro-seasonal” concept?

at’s a new thing. Overall, the cooking is

what I’m also calling “seasonal summer,”

and we’re boiling it down into micro-

seasons. We open June , so right then

you’ll see a lot of asparagus, English

peas, ddlehead ferns, all those green

vegetables we love from spring. But

when they’re gone locally, they’re gone.

When the crop is over, we’re moving

on. We’ll buy a lot of things from local

farms. When tomatoes are everywhere in

August, you’ll see a lot of tomatoes. Same

with sweet corn, baby beets, and more.

Will any of the new food concepts be

available around the park or just in the

Dining Pavilion?

Outside of ice cream, co ee, and drinks,

everything is in the Dining Pavilion. But

we’ll be serving ice cream from multiple

carts around the park this year; we won’t

be using the Carousel anymore. It just

wasn’t practical to keep serving the lines

from a round building.

What about the cocktail and wine

programs, who is overseeing those?

Daniel Freedman, the assistant

director of the restaurants, is a certi ed

sommelier. We’ve got new cocktails and

wines going in, and we are bringing in a

lot of cra beer on dra this season too.

ere’s going to be a bigger presence of

popular beers.

RAVINIA MAGAZINE | JUNE 1 – JUNE 17, 2018

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