| | | | Got leftovers? Did you order enough Chicago Diner food to last a few days? That’s really smart. Many of our menu items store well for future meals. But refrigerators (and especially freezers) tend to be low humidity environments, which can make some foods dry out. Below are a few tips to get the best results if you’re meal prepping via delivery: If storing a salad for later in the day, be sure to store the greens undressed 😉 by storing them just as you would regular lettuce from the grocery. Then assemble the salad and dressing when you’re ready to eat. We don't recommend storing a prepared salad for too long, however. If you're prepping meals for multiple days, we recommend other menu items like soups, entrees, or sandwiches. Soups of the day and Quinoa Chili can be stored in containers with tight lids and reheated in the microwave or a pan on your stovetop. You’ll have to stir them occasionally while reheating. Our Truffle Mushroom Lentil Loaves and Country Fried Steaks can be easily stored in tight containers so they don’t dry out. Reheat in your microwave or wrap in foil and reheat in your oven. Sandwiches can be trickier. If you have leftover sandwiches like Cajun Burgers or Radical Reubens, consider removing the bread or bun and storing it separately from the wetter ingredients. That way, you don’t end up with a soggy leftover sandwich. About sides: The heartier sides like Mac n’Teese, Brussels Sprouts, Flashed Greens, Fries, and Mashed Potatoes can be stored in air tight containers and reheated via microwave or oven. Side salads should be treated like the regular salads. (see above) What about our BBQ wings? These store very well tightly covered in the refrigerator and they reheat nicely in the microwave. Some of our customers are even using leftover wings in sandwiches. Imagine! A Thai Chili Wing sandwich topped with ranch dressing and greens. That’s a great way to stretch leftovers. Overall, if you’re storing your delivery for more than a day, we recommend transferring the foods to airtight containers before keeping in your refrigerator. This holds true for any delivery foods you get whether from us or other restaurants. |
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Caviar Delivery service daily, 12PM to 8PM through April 7.
Caviar has extended our delivery range up to 10-miles within Chicago only, dependent upon routes, time of day, and drivers available. Please check your app to see if you're within range. Note about carryouts and curbside pickups.
Out of an abundance of caution for our staff, we are not offering carryouts or curbside pickups at this time. Thank you for your understanding. |
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French Toast with Blueberry Compote French toast generally stores very well in the refrigerator or freezer. Just be sure to wrap well to retain moisture. If you’re freezing slices, wrap them individually so they don’t get stuck together. And be sure to store your blueberry compote in a separate container from the toast. Yield: 12 pieces French toast
Ingredients:
24 ounces (720 mL) coconut milk
¼ cup (59 mL) canola oil
¼ cup (59 mL) organic granulated cane sugar
1 tablespoon egg replacer
1 tablespoon pure vanilla extract
1½ teaspoons ground cinnamon
1½ teaspoons ground turmeric
1 loaf quality bread
2 teaspoons canola oil, for frying
2 2/3 cups (386 g) blueberries
¼ cup (50 g) organic granulated cane sugar
1½ tablespoons fresh lemon juice
1 teaspoon cornstarch (see Notes)
2 tablespoons cold water
Directions:
To Make the Compote In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Bring to a boil. Remove from the heat and set aside. In a small mixing bowl, whisk together the cornstarch and water. Add the cornstarch and water slurry to the saucepan. Return the saucepan to medium heat. Bring to a boil. Remove from the heat. Allow the compote to stand for 3 to 5 minutes. Serve warm over French toast or pancakes.
To Make the French Toast In a large mixing bowl, combine all of the ingredients except the bread and oil. Blend the ingredients together with a hand mixer on medium speed for 3 to 5 minutes, until a batter forms. Pour the batter into a bowl. Dip each slice of bread in the batter until it is fully coated. In a large nonstick skillet over medium-high heat, warm the oil. Cook each slice for 2 to 3 minutes per side, until golden brown. As you cook each slice, transfer it to a serving platter covered with foil. Chef’s Notes: If you're avoiding corn products or just happen to have arrowroot powder in your pantry, feel free to substitute it for the cornstarch. |
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Reminder of staff GoFundMe pages. Every effort is being made to keep as many of our beloved employees gainfully employed, with as much work as possible. We’ve not only increased hourly pay for our front of house staff, but have maintained hours for back of house and kitchen staff employees. For some of our employees, it is simply best to file for unemployment and we’ve connected them with all the resources to do so. Finally, we’re matching $5,000 to each GoFundMe page set up by employees of our locations at Logan Square and Halsted and encourage you to support them as well. |
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| | | Cookbook
Our second cookbook features dozens of great recipes including our famous Radical Rueben! |
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| | | Gift Cards
If you're not sure what to give that favorite VegHead on your list, gift cards eliminate the worry. |
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| | | Official T-Shirts
Two 100% cotton options: include our Retro Waiter and Veg Revolution make great gifts! |
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