The Original Heaven on Seven Expands Menu Selections
The Original Heaven on Seven on Wabash, the authentic, critically acclaimed Cajun restaurant of chef/owner Jimmy Bannos, is excited to announce a dramatic expansion of its well-loved menu with over a dozen new dishes created by chef/owner Jimmy Bannos and new cocktails created by general manager Andrew Bannos. For over 35 years, The Original Heaven on Seven on Wabash has been a vital part of the Chicago food scene, serving traditional and creative Cajun and Creole dishes to droves of happy diners. The expanded menu retains all the Heaven on Seven favorites, such as world-renowned gumbo and delicious shrimp po’ boy, but has expanded the menu to include new po’ boys, new dishes, appetizers and Lagniappe (a little something extra). The expanded menu launches on Monday, January 25.
“Our menu is solid and so good,” says chef Jimmy Bannos. “We know what our customers like, so nothing is going away—our menu is still the same, just more of a selection. I’m excited about the new additions to the menu because it continues to highlight the best of Cajun/Creole cuisine, but with some Heaven on Seven magic. Creating new dishes and experimenting with ingredients has always been my favorite thing to do, so by expanding our menu, it has given me the opportunity to get creative in the kitchen again, while still giving our customers everything they know and love. We have doubled our po’ boy options—we now have almost 20 variations of po’ boys on the menu, including all the favorites from the original menu. It is the same great taste and authentic cuisine, but with more of a selection for customers to choose from.”
The expanded menu includes two sections that have never been available before—Lagniappe, which means a little something extra, and a starters section. Lagniappes include Mississippi Fried Pickles with white remoulade; Cajun Tater Tots with Chipotle Mayo; and Grilled Garlic Bread with Creole Sauce. The new starters include “Boo Boo” Fries (beer battered fries with debris and pimento cheese); Louisiana Crab Cake with Cajun Coleslaw and Honey Jalapeno Dressing; and Grilled Andouille Sausage on Sweet Potato Polenta. New po’ boys include the Surf & Turf (fried shrimp and New Orleans debris); the B.F.G.T. (bacon and fried green tomato with white remoulade sauce); and the Grilled Jerk Chicken Thigh Caesar Po’ Boy.
“We’ve had the same menu, more or less, for over 30 years,” says general manager Andrew Bannos. “While it has always been a solid menu, we felt it was time to step up our game and expand our offerings to meet the ever-growing demand of our loyal customers. While every item from the original menu is still on the expanded menu, it gives us the opportunity to take our love for Cajun and Creole dishes to the next level and provide our customers with a larger selection.”
In addition to the expanded menu, The Original Heaven on Seven on Wabash has expanded its cocktail offerings as well. Guests will be pleasantly surprised to find new delicious cocktail creations from general manager/chef Andrew Bannos alongside the Heaven favorites like the traditional Hurricane and refreshing Drunken Arnie.
The expanded menu will be available at The Original Heaven on Seven on Wabash at 111 N. Wabash on the 7th floor of the Garland Building in Chicago beginning Monday, January 25. The expanded menu will be available Monday-Friday from 10 a.m.-4 p.m. and Saturday from 10 a.m.-3 p.m. and available for dinner on Thursdays from 5:30-9 p.m. and Friday-Saturday from 5:30-10 p.m.
In addition, Fat Tuesday is early this year—Tuesday, February 9! Guests can make reservations (312-263-6443) at The Original Heaven on Seven on Wabash to enjoy a traditional Fat Tuesday meal!