The Sarah and Peer Pedersen Room

The Pedersen Room at Lyric Opera of Chicago

The Sarah and Peer Pedersen Room is the perfect upscale dining option for your evening or afternoon out at Lyric. The Pedersen Room Restaurant features new décor, a sophisticated new menu by Jewell Events Catering, and a wine list curated by Master Sommelier Alpana Singh. Service is prix fixe, and reservations are required for this elegant street-level restaurant.

New this season is our Featured Chef program, in which top Chicago chefs and restaurateurs are invited to create signature featured entrées for each opera.

Executive Chef Todd Stein of The Bristol has created an entrée option for Così fan tutte, and Owner/Chef Dominique Tougne of Chez Moi has created an entrée option for Faust. Diners will have the option of ordering the prix-fixe dinner or the featured chef’s entrée with sides, garnish, and accoutrements.  

The featured chef or restaurateur will be on hand to greet diners in The Pedersen Room on one performance date during each opera’s run (as their schedules permit).

You’re invited to pre-order desserts and beverages for your intermission or post-performance enjoyment by placing your order at The Pedersen Room prior to curtain time. The Pedersen Room will open at 11:30am and 12:45pm for matinee performances*, 4:45pm and 6:15pm for evening performances, and will remain open for an hour after the performance.

*To accommodate Die Walküre’s earlier start times, both restaurants will open for one seating at 11:30am for matinees and at 4pm for evening performances.

Reservations are required in the Pedersen Room. Please arrive within 15 minutes of your scheduled reservation to be guaranteed a table.

Please note that the Pedersen Room is open only to patrons who hold tickets for that day's performance. Entry to all restaurants is through the Lyric Opera House after presentation of tickets.

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The Sarah and Peer Pedersen Room

The Sarah and Peer Pedersen Room


a prix-fixe dining experience at $39


Please select one from each of the following

Hickory Smoked Rainbow Carrot Salad (v) (gf)
pumpkin seeds, dill buttermilk dressing, goat cheese, gourmet greens

Fire Roasted Apple and Parsnip Bisque (gf)
watercress oil, pancetta lardons


Please select one from each of the following

Crispy Veal Cheek Cigar
purple mustard, hearts of palm salad, phyllo dough

Tuna Tartare (gf)
pineapple relish, toasted macadamia nuts, dehydrated coconut, yuzu gelée

Italian Sausage with Soft Polenta (gf)
warm tomato compote, parmesan cheese


Please select one from each of the following

Roasted NY Strip Steak (gf)
purple potatoes, butternut squash gremolata, wild mushrooms, salt and vinegar brussel chips, black garlic demi-glace

Baked Sea Bass (gf)
julienne vegetables, curry mashed potatoes, asparagus, beet reduction

Buttermilk Fried Chicken Breast
hickory smoked carrots, collard greens, gravy, buttermilk biscuit, radishes

Seared Lamb Loin
smoked tomato risotto, fried okra, sweet potato puree, 3 vinegar reduction

Grilled Portobello En Croute (v)
sundried tomato, red onion, gruyere, basil, spinach, puff pastry, tomato aioli


by Chef Federico Comacchio from Coco Pazzo

Braised Lamb Shank – $44 prix-fixe
natural jus, soft polenta, chopped parsley


by Chef Todd Stein from The Bristol

Amish Half Chicken – $44 prix-fixe

mustard dill spätzle, crunchy salad, chicken jus

(v) vegetarian (gf) gluten free

There is a 2-credit-card limit on split bills