This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.
Best Bite: I was instantly taken with this duo of pint-sized lobster rolls – large enough for the full toasted bun experience, but small enough for a high lobster-to-bun ratio. The piping hot fries paired with the cool, chive-studded lobster were almost enough to transport me to a seaside seafood shack.
Other notes: The miniature theme continued into dessert, and my dainty portion of key lime pie was just the right citrusy finish to our rich lunch.
The details: Shaw’s Crab House, 1900 E. Higgins St., Schaumburg.