Kindling's Spring Menu

This spring, Kindling turns up the heat with a fresh new menu from James Beard Award–winning chef and Food Network champion Jonathon Sawyer. Rooted in his signature live-fire approach, the latest offerings balance bright, peak-season ingredients with rich, flame-kissed depth, bringing renewed energy to the Loop dining scene.

Highlights include Saku Gold Tuna with a crispy rice cracker and kizami wasabi aioli, Hamachi with Peruvian causa and aji amarillo, and a 50-day dry-aged ribeye finished au poivre with suet frites. Lighter options like Spring Greens Burrata and Ricotta Gnocchi with Tuscan kale pesto celebrate the season, while standout seafood dishes include OED Cod with vadouvan and wood-fired Bay Scallops with béarnaise and more!

The menu is both indulgent and seasonal, capturing spring with refined, fire-driven flair. Available Monday–Friday for lunch (11am–3pm) and supper Monday–Saturday.