Straight from the kitchen to your table. Here are this week's specials!
Monday - Half off all regularly priced food and drink (excludes tuna items and mammoth cocktails) and the daily special board from the kitchen.
Tuesday - $3 Fireball, Malort and Tullamore and the daily special board from the kitchen.
Wednesday - $5 Kona Brewery beers and the daily special board from the kitchen.
Thursday - $6 New Amsterdam Vodka Mixers, half priced appetizers and the daily special board from the kitchen.
Sunday - $3 Rolling Rock and $3 Fireball and the daily special board from the kitchen.
Fat Tuesday - Feb. 28 - is almost upon us and Trader Todd’s is celebrating Mardi Gras with their annual Mardi Paw party. The $20 at the door will get you two drink tickets which are good for draft beer, wine, well drinks, Mardi Gras drinks - Hurricane and the Red Rooster - and a Cajun-inspired buffet including vegan options. All proceeds will go to the Friends of Chicago Animal Care and Control (FCACC).
January 23rd was National Pie Day, and our incredible house-made key lime pie made quite the impact on Chicago’s pie scene. The Chicago Woman Magazine listed our pie as the best one to eat on National Pie Day.
Click here to read the full story!
Click to see our famous pie on Fox News!
We raised the bar when it came to 2017’s National Pie Day with our homemade key lime pie. Our executive chef, Mark Hill, makes each pie from scratch as a miniaturized whole pie rather than a boring, traditional slice. He also adds in sour cream to the filling to spoil your tastebuds, and the house-made whipped topping is dusted with toasted coconut. There’s a secret ingredient that chef Mark uses in the graham cracker crust, Don Q coconut rum.
Chef Mark Hill is the Executive Chef at Trader Todd’s in the food-savvy city of Chicago. He has been honing his cooking skills for over 20 years across various restaurants and under several James Beard nominated and award-winning chefs. Chef Mark’s talent and creativity has helped him to develop a huge arsenal of delicious dish combinations throughout his career.
Chef Mark first stepped into cooking at his high school job with Pizza Hut in Champaign, Ill. Before moving to Chicago, he worked at places like Red Lobster, Le Peep and Carlos O’Kellys, sharpening his skills as a line cook. It wasn’t until attending culinary school, however, that Chef Mark realized his passion and natural talent for cooking. Since then, he has developed an artisan level of skill, holding the title of Executive Chef at multiple restaurants in Chicago over the last few years.
Chef Mark is best known for his chili creations, ranging from the unforgettably hot Habanero and Scorpion chilis to the milder and more palatable Ancho and Pasilla chilis. Through experimentation, he has written four mouthwatering chili dishes, one of which - his Venison Chili - was used by another chef to win a cooking competition.
With a career starting at his high school job, Chef Mark has worked hard to earn the prestige he holds today. His creativity, passion and experience helped him develop a simple and clean cooking approach to which has earned him great success.