Steadfast, the highly anticipated new concept from Chicago’s Fifty/50 Restaurant Group, opened its doors Monday welcoming guests to experience the chef-driven concept inside The Kimpton Gray Hotel (opening soon). Presenting a dining room reminiscent of old Hollywood glamour and beautifully composed food and beverage programs, a new dining adventure now awaits, all with The Fifty/50 Restaurant Group’s special touches.
Steadfast showcases food done by no one else in the city at this price point, with elegant, vibrant salads, small plates, and entrées at a value. Executive Chef Christopher Davies and Executive Pastry Chef Christopher Teixeira showcase seasonality and creativity through collaborated New American cuisine, incorporating Mediterranean and Portuguese influences. Fried Chicken Skins, Chocolate Covered Foie Gras, Smoked Oxtail Croquette, and other playful bites begin meals. Sharable items and larger plates showcase Smoked Sweetbreads, Carrot Salad Pave, Chicken Ballontine, and Cioppino, and for the table, Whole Roasted Duck, Butter Poached Maine Lobster, and Cote en Boeuf. From the pastry kitchen, diners find a selection of house-made breads and indulgent desserts like crème brûlée with yuzu gelée, and elevated s’mores with coconut cream. An exhibition kitchen invites guests from every seat in the house to personally connect with the culinary team, and a charcuterie room with windows allows guests to peek in.
Behind the bar, Beverage Director Benjamin Schiller and Bar Manager Tomasz Sas set the tone of Steadfast’s progressive cocktail menu incorporating the regional flavors of the cuisine throughout. Highlights of the spirits program feature progressive drinks incorporating big and bright flavors and remarkable presentations, one of Chicago’s largest antique whiskey collections, tableside drink options, and more. Shannon Hill-Sanchez takes the role of Sommelier, establishing a global wine program.
The intimate restaurant showcases a bold design reflecting the historical building’s classic revival style architecture. Integrating original elements with custom-built components, the opulent space includes separated dining areas each boasting its own vibe. The 100-seat dining room includes a series of chef’s tables, bar seating, a 14-seat, pre-ticketed tasting room, and a 16-seat patio. Bespoke furniture with dark, plush accents and sleek marble, rich woods and lacquers, gold accents, and a zinc bar tie together the gracefully styled space.
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