Break away from your daily routine and head to State and Lake at TheWit Hotel this fall. A warm atmosphere and friendly staff makes this a special opportunity to enjoy a delightful menu of traditional American dishes with local and regional sourced foods by the talented Executive Chef Evan Percoco.

I went on a Wednesday night for dinner and I couldn’t miss the opportunity to enjoy live music while trying some of the new items on the menu. Some of my favorites and recommended by our great waitress were, Box of  Jars -a cool presentation of maison jars filled with favorites like Chef’s Country Pate (cherry preserves, local mustard), Warm Dino Pudding (goat cheese, panchetta crouton), Old School Shrimp (fennel, scampi sauce) served with grilled breads, Pot of Maine Mussels – hard cider, small pieces of smoked bacon, tarragon mustard butter, Charcuterie & Cheese – house jam, ice box pickle, local folks mustard, grilled breads. For the main dish we loved, Spinach Dumplings – buttercup squash, roasted mushroom, aromatic consomme and The ‘B8‘ or its full name “The Butcher’s Bigger Brother’s Beef Brisket Bacon Burger on Brioche” is a double burger full of great taste and guaranteed to satisfy your hunger.

For drinks, I had to try some local beers like Bottom Up Wit that had a coffee taste, limited edition beer from Revolution brewing in Chicago, and my favorite Small Town, Root Beer Beer is a dark beer with a refreshing taste –at 19.5% alcohol, it’s now one of my number one choices from Wauconda, IL.

For dessert, you must try the refreshing Concord Grape Sorbet and Valrhona Hot Chocolate. Also, try a dessert that gives back. Their Pumpkin Ice Cream Taco (madagascar vanilla, almond and honey shell, pumpkin ice cream, dark chocolate) saves lives. For every dessert sold, they’ll donate a packet of life saving food to a child in need.

Enjoy live music every Wednesday at 9 p.m. and Friday and Saturday night at 10 p.m. To find out more about State and Lake Chicago Tavern, visit