Australia, 2013, Shiraz, Elderton "Command", Barossa Valley, Australia, 2004, Crozes Hermitage, M. Chapoutier, Rhone, France, 2010, Shiraz, Penfolds, "Bin 28", South Australia, 2010, Syrah, K Vintners, "Wahluke Slope", Columbia Valley, Wa, 2011, Raymond, "R Collection", Napa Valley, 2012, Barons De Rothschild, "Los Vascos", Colchagua, Chile, 2012, Martinelli, "Vigneto Di Evo", Russian River Valley, 2011, Meritage, L De Lyeth, Sonoma County, 2011, Conn Creek, "Anthology", Napa Valley, 2010, Cabernet Franc, Ferrante, Grand River Valley, Ohio, 2012, Domaine Du Sac, Wollersheim Winery, P.D.S., Wi, N/v, Monastrell, Bodegas Juan Gil , "Honoro Vera", Jumilla, 2013, Priorat, Alvaro Palacios, Catalunya, 2010, Barbera D'alba, Quattro Fratelli. There isn't a bad view in the place. And while Geja’s Cafe is know for being romantic, it isn’t just for couples. [Eater 38 Member]", 505 N Lake Shore Dr (btwn Grand Ave & Illinois St), "Go for the views, $19 bottomless mimosas, & fries. Rose, Chateau Miraval, Cotes De Provence, France, 2013, Arnies, Monchiero Carbone, Roero, Italy, 2012, Borealis, Montinore Estates, Willamette Valley, 2013, Pinot Gris, a to Z Wine Works, Oregon, 2013, Chardonnay, a to Z Wine Works, Oregon, 2013, Riesling, Fess Parker Winery, Santa Barbara, 2013, Pinot Noir, Benton Lane, Willamette Valley, 2012, Bordeaux Rouge, Chateau Goubau, Bordeaux, France, 2012, Cabernet Sauvignon, Shannon Ridge, Lake County, 2012, Petite Sirah/ Petite Verdot, Jeff Runquist, California, 2012, Brut Champagne, Pol Roger White Foil, France, N/v, Agiorgitiko, Gaia, "14-18H", Nemea, Greece, 2013, Vermintino, Yalumba, "Y Series", S. Australia, 2011, White Blend, Luna Vineyards, "Lunatic", California, 2013, Barbera D'asti, Vietti, "Tre Vigne", Piemonte, 2011, Merlot, Barnard Griffin, Columbia Valley, Washington, 2011, 3 Malbec, La Rousse, Pays D'oc, France, 2013, Cuvee Grand Reserve Rosé, Chateau De St. Martin, Provence, France, 2013, Gamay, Uvavins, Cave De La Côte, Switzerlan, 2013, Rosé of Grenache, Lynfred Winery, Roselle, Il, N/v, Pinot Gris, Milbrandt Vineyards, Columbia Valley, Washington, 2013, Pinot Gris, Jules Taylor, Marlborough, New Zealand, 2013, Pinot Grigio, Tommasi, Valpolicella, Itlay, 2013, Pinot Grigio, Cedar Creek Winery, P.D.S., Wi, 2013, Pinot Grigio, Marco Felluga, Russiz Superiore, Collio, Italy, 2012, Bourgogne Reserve, Bouchard Pere & Fils, Burgundy, France, 2012, Pouilly Fuisse, Domaine Des Rochers, Burgundy, France, 2011, Ruilly, Domaine Vincent Dureuil-Janthial, Burgundy, France, 2010, La Petite Perriere, Loire Valley, France, 2013, Sancerre, Domaine Fournier, "Les Belles Vignes", France, 2012, Stag's Leap Wine Cellars, Napa Valley, 2012, Free Run Cellars, Lake Michigan Shore, Baroda, Michigan, 2012, Standing Stone Vineyards, Finger Lakes, New York, 2012, Milbrandt Vineyards, Columbia Valley, Washington, 2013, Pewsey Vale, Eden Valley, Australia, 2014, Lucien Albrecht Reserve, Alsace, France, 2012, Dr. H. Thanisch Spätlese Trocken, Erben Muller-Burggraef, Germany, 2008, White Blend, Round Barn Winery, Baroda, Michigan, N/v, Graves, Chateau Graville-Lacoste, Bordeaux, France, 2013, Pinot Gris/ Riesling, "Gentil", Hugel & Fils, Alsace, France, 2012, La Ciboise Blanc, M. Chapoutier, Luberon, France, 2012, Sylvaner, Kuentz Bas, Alsace, France, 2011, Pinot Bianco, Alois Lageder, Dolomiti, Italy, 2013, Cotes De Nuits, Dominique Mugneret, Burgundy, France, 2011, Beaune, Maison Champy, Burgundy, France, 2012, Stangeland, Willamette Valley, Oregon, 2011, Pinot Noir, Wollersheim Winery, P.D.S., Wi, N/v, Volnay, Maison Champy, Burgundy, France, 2009, Mercurey, Domaine Faiveley, Burgundy, France, 2011, Geja's Café, "Private Reserve", California, 2011, Charles Smith, "Velvet Devil", Washington, 2012, Barnard Griffin, Columbia Valley, Washington, 2011, Shiraz, D' Arenberg, "Love Grass", Mclaren Vale, Australia, 2010, Shiraz Gosford Reserve, S.E. Restaurant reviews, Travel Blog and Festivals. Included with your four-course premiere fondue dinner: our famous cheese fondue appetizer, geja's salad, a mountain of assorted fresh vegetables, eight classic dipping sauces, flaming chocolate dessert fondue and geja's freshly brewed coffee. Until Further Notice, Gejas will be closed on Monday and Tuesday. Directions Our famous chocolate fondue is flamed table-side, and presented with marshmallows for roasting and other delectable dippers. ", 1616 N Wells St (btwn Concord Ln & North Ave), "Awesome show! Our professional staff will guide you through your dinner and help you choose the … Delivery & Pickup Options - 1427 reviews of Geja's Cafe "This a fun place to go, though you go there much more for the fun and atmosphere (and wine) than for the food. When. Kabob Kits need 24 hours notice. The main course is served with fresh vegetables and eight gourmet dipping sauces. You will enjoy the opportunities to create lasting memories by getting hands-on throughout the premier fondue dinner. If you want a booth you can reserve one ahead of time or attempt head up to the balcony. Our Fondue's are packaged hot and is ready to eat! Geja’s Cafe features the ingredients to make your evening an event you’ll remember for years to come. Premier Fondue Dinners are available a … While fondue cooking has been around for centuries, cheese fondue started as a way of life for shepherds. Other places may be more fancy and lots more expensive but they cant compete with fondue stube for great tasting food. You spend a couple hours here, have delicious food and wine, it is interactive, and super romantic! We are currently adhering to the 40% occupancy guidelines set forth by the City of Chicago. For 55 years, fondue dining at Geja's Cafe has been a favorite indulgence for Chicagoans as well as out-of-towners. Además usa nuestras herramientas gratuitas para encontrar nuevos clientes. ", "Beautiful venue with great sound. Just an amazing concert experience. Dinner is cheese fondue, entree (meat or fish) fondue with plenty of veggies, and then chocolate fondue. SinglePlatform no se responsabiliza por cambios en el menú o en los precios, pero se cree que la información es precisa al momento de ser publicada. Geja’s Cafe Chicago – Citrus Soy Five Spice Sauce Recipe, most romantic fondue dining spots in the city. Frequent diner, Marie Sheppard, fell in love with their fondue in 1972, and was inspired to create a one-of-a-kind dipping sauce to accompany Geja’s Cafe’s entrée platter, which will be featured until July 2nd. Piemonte, 2011, Barbera, Famiglia Marrone, Piemonte, 2012, Negroamaro Riserva, Cantele, Puglia, 2010, Super Tuscan "Non Confunditur", Argiano, Toscana, 2011, Malbec, Luigi Bosca, " Lujan De Cuyo" Mendoza, Argentina, 2011, Malbec, Michel Torino, "Don David", Cafayate, Argentina, 2012, Hautes Cotes De Nuits, Dominique Mugneret, Burgundy, 2011, Maranges Premier Cru, Camille Giroud, Burgundy, 2009, Cotes Du Rhone, Paul Jaboulet, "Parallele 45", Rhone, 2011, Mercurey, Domaine Faiveley, Burgundy, 2011, Beaujolais Reserve, Villa Ponciago, Fleurie, 2010, Egly-Ouriet Premiere Cru, "Les Vignes De Vrigny", N/v, Nicolas Feuillatte Palmes D' Or Rosé, 2003, Rosé of Cinsault /gamay, Varichon Et Clerc, France, N/v, Rosé Cava, Cristalino, Catalunya, Spain, N/v, Spumante Fragolino, Angelo Delea, Losone, Switzerland, N/v, Argyle Brut, Willamette Valley, Oregon, N/v, Sparkling Shiraz, the Chook, Mclaren Vale, Australia, N/v. Apr 5, 2012 - What's your favorite Geja's Cafe dipping sauce? When making a reservation online, you can select that you would like to sit outside. Served with assorted vegetables and eight gourmet dipping sauces. Lobster bisque is also pretty delicious. Geja’s Café Chicago – Citrus and Soy Five Spice Sauce Recipe. $68.95 per person, Beef tenderloin and white shrimp $62.95 per person, Fresh sea scallops $62.95 per person Chicken Breast $55.95 per person, Tofu, carrots, zucchini, assorted bell peppers, broccoli, mushrooms, potatoes, and onions. Jessica is an aspiring food writer, an aggressive baker, food blogger and cat enthusiast. 153 friends. Geja’s has brought together these 3 old world ways of fondue cooking to one new world experience known as the Geja’s Premier Dinner. The chocolate fondue was born in the United States in the 1960’s when Swiss born chef of Chalet Suisse restaurant created the dish to help launch his new chocolate bar. The entree of fondue has its origins in the vineyards of Europe.

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