• Dining


Offer Ended

Awarded three stars by the Chicago Tribune, this West Loop restaurant amps up farm-to-table fare with strong influences from Spain and South America.

  • Province
  • Province
  • Province
  • Province
  • Province
  • Province
  • Province

Five-Course Chef's Tasting for Two

$185 $130 29% off

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  • Five-course chef's tasting menu with wine pairings for two

What we love

  • Former Nacional 27 chef Randy Zweiban brings the tastes of Spain and South America to the West Loop with Province’s modern, vibrant cuisine.
  • You’ll enjoy innovative, farm-to-table Spanish cuisine at this dinner, which includes a five-course chef’s tasting menu.
  • With cork tabletops and more, Province is one of just a few restaurants in the nation to have earned LEED Gold certification from the US Green Building Council.
  • A lengthy wine list, covering regions from New Zealand to Oregon, packs old favorites alongside unfamiliar varietals like Jacquere, a dry white grape from the Savoy region of France.

What to know

  • Redeem by: Sunday, March 31, 2013
  • This offer is subject to Terms and Conditions
  • Offer not redeemable before January 2, 2013
  • Not valid on February 14, 2013
  • Not valid on Saturdays
  • Reservations must be made over the phone, online reservations will not be honored
  • This offer is final sale and non-refundable
  • Vegetarian requests will be accommodated with advance notice
  • Reservations are required
  • May combined up to three vouchers for a party of six
  • Times are subject to availability; please call in advance for selected date
  • Gratuity is not included; 18% gratuity will be charged on the full retail value at the time of redemption
  • Tax is not included; $13.98 in tax will be charged at the time of redemption
  • Purchasers must be 21+ to redeem
  • This offer is made by Province in accordance with Illinois law, including 235 ILCA 5/6-28. No discount is applicable to alcohol


161 North Jefferson St
Chicago, IL 60661

About Province

After 10 years as the Executive Chef at buzzing Downtown spot Nacional 27, Randy Zweiban went out on his own to create Province. His first goal: Creating an eco-friendly space filled with cork tabletops, bold magenta banquettes made from toxin-free vinyl and dried manzanita trees hanging from the ceiling. Then, he developed the menu, served in courses that start at “bites” and work up to “bigger,” signifying heaping plates of seasonal fare. That may include the mahi mahi with shrimp picadillo and romaine salad or Meyer Ranch skirt steak with sweet potato gratin and chimichurri. Your five courses may dip off-menu, but know that everything’s made with care—the restaurant’s lamb, for example, is braised for 10 hours to create a juicy, unforgettable meal.

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