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Storage Instructions

to honor the quality of our ingredients, please store dishes with care.

Ceasar Salad

pecorino | torn croutons | baby romaine lettuce

  • Refrigerate the greens immediately.

  • Store dressing and croutons separately to maintain texture.

  • Consume within 1 day.

  • Croutons keep at room temperature for up to 24 hours.

Maine Lobster Dumplings

jade butter | soft herbs

  • Refrigerate dumplings in a sealed container.

  • Consume within 24 hours.

S.K.Y. Fried Chicken has left home

mash potatoes | crispy chicken breast | black pepper gravy

  • Best enjoyed the same day.

  • If storing, remove the chicken breast from the box to prevent moisture buildup.

  • Refrigerate only if necessary; texture may soften.

  • Mashed potatoes should be stored separately, covered, up to 2 days.

Salmon Menier

lemon brown-butter vinaigrette | capers | rice

  • Refrigerate components separately when possible.

  • Cauliflower sauce should be stored in an airtight container, up to 48 hours.

  • Salmon and rice best enjoyed within 24 hours.

Slow Roasted Pork Chop

apple compote | mash potatoes

  • Refrigerate within 2 hours.

  • Keep compote in a separate container.

  • Best enjoyed within 24 hours.

Braised Short Rib

mash potatoes | red wine jus 

  • Cool before refrigerating.

  • Store beef and mash separately for best results.

  • Consume within 24 hours.

THE Dry Aged Ribeye

creamed spinash | sauce 

  • Cool before refrigerating.

  • Store steak and spinach separately for best quality.

  • Consume within 24 hours for optimal flavor.

French Fries

garlic aioli

  • Best enjoyed immediately.

  • If storing, keep uncovered up to 2 hours; refrigeration may alter texture.

  • Not recommended for freezing.

  • Store aioli in a sealed container, keep it in the coldest part of the fridge, not in the door. Consume in between 3-5 days. 

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for storage:

   • Fresh ingredients deserve gentle care.

   • Cool hot items before refrigerating

   • Keep sauces & crisp garnishes separate

   • Consume proteins within 24 hours for peak flavor

   • Refrigerate within 2 hours of receiving your order

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for re-heating:

  • Avoid overcrowding in pans or trays—ensures even reheating.

  • Use a thermometer for meats to avoid under- or overcooking.

  • Separate sauces and crispy items until the last minute.

  • Stir midway for sauces, mashed potatoes, rice, or grains.

chef Stephen's pro tips:

Crispy Items

  • Oven/Toaster Oven (best):

    • Preheat 375–400°F (190–200°C).

    • Place on a baking sheet, avoid overcrowding.

    • 5–15 min depending on size/thickness, until heated and crisp.

  • Skillet: Toss in a dry or lightly oiled hot pan, stirring occasionally for 2–5 min.

  • Microwave: Not recommended—will become soggy. Only use if necessary, then finish in a skillet or oven for crispiness.

Reheating Instructions

Salads

  • Green salads / mixed salads:

    • Serve cold. Do not microwave.

    • Keep dressing separate until just before serving.

  • Heartier salads (grains, roasted veggies, proteins):

    • Can be warmed in the microwave or oven gently (covered).

    • Add fresh greens or dressing afterward.

Sauces / Condiments

  • Stovetop: Low heat, stir frequently, add a splash of water, stock, or cream if too thick.

  • Microwave: Lightly covered, 30–60 sec intervals, stirring in between.

  • Tip: Avoid high heat—creamy or egg-based sauces can split.

Proteins

Grilled or Roasted Meats

  • Oven (best):

    • Low temp 250–300°F (120–150°C).

    • Cover loosely with foil to prevent drying.

    • Heat until internal temp reaches safe levels (chicken/pork 165°F, beef 135–145°F for medium).

  • Stovetop:

    • Sear briefly in a hot pan for a few minutes to refresh crust.

  • Microwave:

    • Cover loosely, short intervals (30–60 sec), check frequently to avoid overcooking.

Fish / Seafood

  • Gentle heating only: 275–300°F oven or low microwave.

  • Cover to retain moisture.

  • Avoid overheating—fish dries quickly.

for any further questions, please contact us at hello@skyrestaurantchicago.com or call (872)-272-0284.

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