Executive sous chef Ron Aleman announced that the 4,700 square foot 210 seat downtown Chicago restaurant and bar, aria, , has launched a redesigned menu that incorporates American regional cuisine with Asian influences. The new menu items are prepared with locally sourced organic items to fully integrate regional flavors.

Begin the day at aria with hearty Brioche French Toast, a Green City Market Frittata, the Breakfast Buffet, or a Berry Blast Smoothie. Lunch specialties include Spicy Peking Duck Dumplings with Cucumber Cilantro Salad and Mango Vinaigrette, Seared Jumbo Shrimp Salad, Organic Mixed Greens Salad with “3 Step Feta,” Stone Ground Mustard and Maple Glazed Salmon, Goose Island Battered Fish n’ Chips and a variety of Tandoori Naan-wiches, such as Falafel with Tomatoes, Cucumbers, Hummus, and Tzatziki and Chicken with Smoked Provolone, Bacon, Romaine and Tomato Jam. For dinner, indulge in Jerusalem Artichoke and Leek Soup, Grilled Swordfish, Sushi or Wild Mushroom Ragout. The sumptuous dessert menu features Key Lime Coconut Custard, Pineapple Upside Down Cake and Triple Chocolate Raspberry Cheesecake. aria also offers a tempting weekly Sunday brunch À la carte menu to include few of the following, Peanut butter pancake, Jumbo Lump Crab Cake Eggs Benedict, Farmer’s market frittata or Mascarpone Strawberry French Toast, and a Dessert Platter for the table to share.

The restaurant space features a modern yet warm atmosphere, highlighted by rich imported woods and exotic stones used throughout the bar and restaurant to create a serenely elegant aesthetic. Guests enjoy visiting aria’s lavish wine library complete with a librarian’s ladder. Surrounded by French glass doors, aria’s private dining room, which seats up to 14, features spectacular views of downtown and includes a large circular table and a sleek polished river stone back wall. Tabletops throughout the restaurant are made from 100 percent recycled concrete and glass. Resembling granite, this innovative material is eco-friendly and environmentally sustainable. Minimal linen is used on aria’s tables – setting the table with napkins only, allows for the conservation of water and energy resources expended in laundering.

"Food is constantly changing and evolving and as a chef, you have to change with the times and learn about new products and ingredients. You have to constantly reinvent," says Aleman.

Aleman and his purchasing managers regularly visit local farmers markets for the freshest seasonal ingredients. The aria team also utilizes over 200 fruit, vegetable and herb plants located on the building’s roof and maintains a strong commitment to be an eco-friendly entity and provide the healthiest possible food for their guests.

The aria bar is anchored by an illuminated Sushi Station, creating a sensory dining experience for guests. Other menu items include sophisticated small tasting plates such as Moroccan lamb meatballs, Grilled baby octopus, and Tuna tacos. aria bar’s refreshing handcrafted cocktails feature freshly-squeezed juices along with premium spirits to create signature drinks such as the Smoked Apple Martini and Lillikoi Passion Fruit Margarita. aria bar’s extensive wine list offers over ten organic-biodynamic wine options, an array of beer from around the world, as well as sake selections.


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