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The CityGate Grille concept is one that reunites (through food) the new world with the cradle of civilization.

A fresh new version of American regional cuisine emerges as it is matched with the historic and healthy recipes of the Mediterranean. Emphasis is placed on seafood, shellfish, organic local poultry and lamb, pasta, ancient grains such as amaranth, bulgar wheat, couscous and spelt, fresh produce, olives, olive oils, herbs and spices indicative of the land of the sun. The influence of Spain, Southern France, Italy, Greece, Sicily, Morocco, Portugal, Tunisia and the Baltics blend with and compliment American classic specialties and ingredients.

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Executive Chef
David Sapp

Very early on in Executive Chef David Sapp's career he was consumed by a passion for the restaurant industry. Chef David's first cooking experience was with a Greek Taverna in Oak Brook. "It was there that I fell in love with the slow cooking theories rooted in centuries of Greek tradition". This passion led to the command of his own kitchen at the young age of 21. Learning to experiment in a variety of kitchen environments, from the traditional steakhouse to French inspired Bistro fare, led to a cumulative knowledge that elevates CityGate Grille's cuisine.


Still rooted in traditional Mediterranean cooking, the CityGate Grille menu brings together centuries of cuisines to an American stage. Classically trained, Chef David brings a level of professionalism to his high energy, creative approach. He states, "The Mediterranean was this incredible hub of trade, attracting people from different worlds. The shared products and ideas influenced the food of many cultures including our own. It was a place where people visited frequently… but certainly not common. That is what I want CityGate Grille to be."