Chicago, Our Kind of Town

As the windy city prepares to host more than 45,000 foodservice professionals at the annual National Restaurant Association Conference in May, the Idaho Potato Commission (IPC) continues its salute to Chicago chefs and all the wonderful and inspiring ways they’ve featured Idaho® potatoes on their highly acclaimed menus.

If you’re looking for mouth-watering sides, try Chef Doug Psaltis’ (RPM Steak) Millionaire’s Potato. This twice-baked spud features a blend of cheeses, heavy cream, black truffles and truffle oil. Heads will turn when this side is spotted.

Or, for a delectable after-dinner treat you can’t beat Mindy Segal’s (Hot Chocolate) Idaho Potato Chip Bacon Toffee Brittle. It’s sweet and salty at its best!!

Below is a list of more favorites straight from the nation’s restaurant capital.