City Colleges of Chicago’s and Kennedy-King College’s Sikia restaurant, Englewood’s premier white tablecloth and fine dining establishment, is refreshed and re-open to the public for lunch service. College and local leaders, Washburne Culinary & Hospitality Institute students, and community members held a ribbon-cutting ceremony on January 30.

The restaurant is a living classroom and training ground for Washburne Culinary & Hospitality Institute students 

CHICAGO — (January 30, 2025) – City Colleges of Chicago’s and Kennedy-King College’s Sikia restaurant, Englewood’s premier white tablecloth and fine dining establishment, is refreshed and re-open to the public for lunch service. College and local leaders, Washburne Culinary & Hospitality Institute students, and community members held a ribbon-cutting ceremony on January 30.

“Kennedy-King College and the Englewood community have long been a center for Black culture, music and education so it is fitting that we celebrate the re-opening of Sikia to the public,” said Chicago Mayor Brandon Johnson. “Sikia offers good food and good service at affordable prices while serving as a hands-on classroom for students pursuing culinary and service excellence. I am proud to make this investment in our young people’s education as well as in the food ecosystem in Englewood.”

“It is my sincere hope that everyone comes to Sikia to meet our budding chefs and future culinary leaders as well as experience great food and service,” said Chancellor Juan Salgado, City Colleges of Chicago. “Chicagoans, especially those on the Southside, deserve a place like Sikia because it’s more than just a restaurant, it’s a growing tradition and a place of academic excellence through the culinary arts.”

Sikia originally opened in 2008 and continues to be operated by the students and instructors of Washburne Culinary and Hospitality Institute. Washburne offers a variety of culinary programs taught at Kennedy-King College. Sikia is located in the U-building of Kennedy-King College, 740 West 63rd Street and has been officially closed for the last five years (2020) as a direct result of the pandemic albeit utilized sporadically for internal events hosted by City Colleges. In 2024, after collaborating with community members, Sikia underwent a renovation to repair and update the space.

“As an education leader in service to others, I’m thrilled to announce the re-opening of Sikia to the public and I’m grateful to everyone on my team for working diligently to ensure that this beautiful place, Sikia, will once again offer great food while it serves as an extraordinary culinary classroom for our students pursuing their culinary dreams,” said Dr. Katonja Webb Walker, president of Kennedy-King College. “I want to give a special thanks to MacKenzie Scott and her foundation for supporting this work through her generous gift, which helped to update Sikia.”

Today, as in past years, many of the servers and chefs are Washburne students in the final phase of their culinary education. The Sikia restaurant offers students hands-on training on how to operate an upscale restaurant from menu planning, food preparation to cooking and service. Students also gain essential operation and front-of-the-house skills.

“My culinary journey has been a transformative odyssey, shaping not only my career path but also my personal identity and aspirations. From my earliest memories of childhood, I found myself drawn to the enchanting world of cooking, enticed by the tantalizing aromas and vibrant flavors that emanated from my grandmother’s kitchen. It was here, in the warm embrace of tradition and family, that my culinary journey began. One meaningful achievement that stands out amidst my culinary journey is my graduation with high honors in Baking and Pastry Arts, in May 2023. This milestone not only marked the culmination of years of hard work and dedication but also solidified my commitment to pursuing a career in the culinary arts. I will be graduating with honors from Kennedy-King College in Culinary Arts in May 2025.” ~ Adrienne Gordon, aspiring chef. 

Sikia is open for lunch service from 11:00 a.m. to 1:00 p.m. Tuesday through Thursday. Reservations are required (5-person limit per table). Sikia is unable to accept cash payment. Credit and debit cards accepted only.

For reservations, the public should call 773-602-5200 (please allow 24 hours for a callback). On average, the cost for the 3-course lunch experience with Sikia’s signature white tablecloth service is about $17 per person. Sikia’s seasonal spring menu *includes:

Appetizers

Crab cake

Beet salad

Carpaccio

French onion soup

Zucchini fries

Entrees

Chicken

Skirt steak

Shepherd’s pie

Branzino

Lentil stew

Desserts

S’more

Crème brulee

Clafouti

 

*All menu items are subject to change according to seasonality and availability, substitutions may not be available.

 

For information about Washburne Culinary and Hospitality Institute certificate and degree programs, click here: Washburne Culinary & Hospitality Institute – City Colleges of Chicago or visit www.ccc.edu.

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