Cornerstone Restaurant Group is pleased to announce that this May, Current, a social, Italian-inspired restaurant with Executive Chef Gregory Elliott at the helm, will open in the W Chicago - Lakeshore.
True to its name, the menus at Current will feature a fresh, modern take on seasonal Italian cuisine showcasing Chef Elliott's simple and soulful ingredient-driven dishes.
"Having worked in this location leading up to the opening of Current, we really developed our menus with our guests in mind," Chef Elliott says. "Pair our made-in-house pastas, pizzas, and salami with our hand-crafted Italian cocktails, boutique wine list, and array of local micro brews, and you can't go wrong."
Celebrating the New & Now: A Look at Current's Menus
Upon completion of the multi-million dollar construction project by owner Chesapeake Lodging Trust, Current will celebrate the new and now, beginning with menus that will showcase both up-and-coming Chicagoans who are making things happen in the city, including rising fashion designer Alexander Knox and Catapult Chicago Co-founder and president Ryan Leavitt, as well as local landmarks, including The Art Institute of Chicago and Lincoln Hall.
Profiles will change quarterly and guests can nominate both notable Chicagoans and their favorite Chicago landmarks on Current's Facebook and Twitter pages.
When it comes to the cuisine, guests can expect Chef Elliott to serve seasonal, Italian-influenced flavors with a modern twist morning, noon, and night. To start the day, the breakfast and brunch menus will allow guests to choose between starting guilt-free with a smoothie or granola, or filling up on decadent options like pastries: Nutella Stuffed French Toast made with brioche, Frangelico, and bananas or Frittata made with mortadella, sharp provolone, peperonata, and chives.
Lunch guests will choose between Cicchetti (bite-size starters), Antipasti, Zuppa, and Insalate (appetizers, soups, and salads), Sandwiches and Paninis, Pizza and Pasta, Secondi (main course), and Contorni (sides). And for those opting for a fun and festive dinner in Current's modern dining room, Chef Elliott's favorite dishes include the housemade Stracci with wild mushrooms, pecorino, and oregano, Sea Urchin Risotto with scallop and tarragon, and Grilled Slagel Family Farm Pork Chop, Bisteca, 15-ounce bone-in ribeye, and lardo-rosemary pesto.
After dinner, Current will encourage guests to socialize a little longer and sample sweet dolci like Chef Elliott's Torta Tenerina, flourless chocolate cake with espresso gelato and grappa cherries, or the Tiramisu made with mascarpone and ladyfingers and topped with cocoa powder.
Bevande! Cordials, Vino, Cocktails and More
Whether drinking a glass of wine at lunch, a cocktail on the patio, or a late night microbrew, guests will be able to have their libation of choice in Current's lively open dining space. The extensive menu will include a variety of Cordials (including Romano Sambuca and Frambuie), a selection of Single Malt Scotches (including Glenlivet, Takisker, and Oban), hand-crafted Italian cocktails (like the Venetian Peach made with bourbon, luxardo apricot, and egg white and Lavender Fizz with Ciroc vodka, domaine de canton, and lavender soda), a boutique wine list (including more than 100 varieties wines by the bottle and 26 by the glass), and an array of local micro brews.
Step Inside Current
Once guests enter into Current's lively and inviting space, they will notice interesting design details inspired by the restaurant's prime location situated between sprawling Lake Michigan and the stunning Chicago skyline. With the use of cool tones and highly reflective polished chrome mixed with earthy stone and silver-washed wood, Current will invoke a modern and funky vibe for its guests. Current will also offer a stunning lakefront patio with unparalleled views of Lake Michigan.
Upon opening, Current will be open Sunday through Thursday from 8 a.m. to 10 p.m. and Friday and Saturday from 9 a.m. to 11 p.m., with the bar open nightly until midnight.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.