Smoked Salmon Frittatas, True Blue Farm Blueberry Smoothies, and House Granola Parfait are just a few of the new breakfast items awaiting Windy City residents and travelers as the Omni Chicago Hotel reopens Cafe 676 for the second year.
In addition to breakfast, the updated menu adds new elements such as Cucumber & Olive Relish with Hidden Spring's Creamery Feta, Grilled Eggplant Preserve, and Old Fashioned Cherry Pies. One of the rare outdoor cafes on North Michigan Avenue, this hangout located at Huron and North Michigan is open daily from 8 a.m. to 8 p.m. serving as the perfect spot to grab a light breakfast, a quick lunch, or an after-work drink. A full bar features roof-top garden-inspired cocktails and Chicago craft beers.
The menu, described as Modern Midwest American Cuisine, is the brainchild of Executive Chef Daven Wardynski, whose passion for quality goods indigenous to the area allows for a focus on local farmers and has inspired a roof-top garden located directly above the hotel. On the roof, the chef nurtures the produce daily himself, only to be harvested and featured in menu items such as the Tomato & Michigan White Bean Soup, 676 Green Salad, and Miller Farm Chicken Salad Sandwich.
Twice a month, Wardynski treks to La Fox, Illinois, where he visits the 676 honey hive to collect raw honey. The honey is then implemented in menu items like 676 Prairie Honey Ice Cream, garnished with Honey Caramel and a Cinnamon and Sugar Crunch, Prairie Honey Vin atop the Heirloom Apple Salad, and House-made Honey Mustard.
"We're looking forward to the first full season of Cafe 676 and are especially excited to debut the new breakfast items, like smoothies for those on-the-go or cage-free eggs, local grains, and fruits for anyone who wants to enjoy a Chicago morning on the patio," Wardynski says. "We are committed to supporting our Midwest farm partners and Great Lakes fisheries; it's important our customers know where their food is from, who's growing it, and what is in it."
Chef Wardynski's Chicago pedigree includes notable experience at TRU, one of the city's most elite, AAA five-diamond restaurants. He served as chef de partie under celebrity chef Rick Tramonto and oversaw the restaurant's high-profile fish, shellfish, and foie gras preparations.
