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At City Limits, the American diner experience is taken to a sophisticated level. “When you walk into our dining room, you’ll see one person having a steak dinner, another guest having the grilled shrimp wrap and someone else with our crab and lobster cake Benedict. It’s the diversity that gives such comfort to the families who dine here for generations,” Nick Livanos says.

Executive Chef Juan Rodriguez takes special care in making high-quality meals from scratch with fresh ingredients. Produce and seafood are bought locally. The steaks are always free of hormones and antibiotics – sourced directly from Allen Brothers, a Chicago-based purveyor of hand-cut, artisanal meat since 1893. Each morning, meat, poultry and seafood are smoked in-house while artisanal breads and pastries are baked in a custom-built, on-premise oven.

And, of course, breakfast is available all day.