Stock and Ledger, the first of two restaurants located at 70 W. Madison will open for lunch and dinner this December 11. The team behind the Michelin-recommend One North Kitchen & Bar will reveal the newly constructed 6,500 square foot space featuring an intimate dining room, four-seasons atrium seating, private dining rooms and classic American cuisine with Mediterranean and European influences. In early 2018, the team will welcome The Lunchroom, a 4,000 square foot space adjacent to Stock and Ledger, offering a fine casual, quick-serve, well-sourced menu for breakfast and lunch.
The name “Stock” in Stock and Ledger pays homage to Chef Laura Piper’s personalized menu with “stock” as the base of her contemporary American and classic dishes. “Ledger” refers to the accounting term and Piper’s business partner Rodd Goldman, an accountant she turned into a restaurateur.
Stock and Ledger’s Menu Highlights Include:
- Chicken Kiev—House made with antibiotic and hormone free chicken, filled with fresh herb butter and served with lemon rice and charred Brussels sprouts. This dish is nostalgic to Piper’s childhood. Never fried and available daily until the restaurant sells out.
- Cocas—Piper’s take on the open-faced sandwich or toast. These are a classic in Barcelona where she first ate them and now Stock and Ledger’s idea of an easy-to- eat sandwich.
- The Old School T-Bone Salmon—Grilled Loch Duart served boneless with a spice trail twist and charred cauliflower with Chana Masala chickpeas.
- Stock and Ledger’s Lamb dishes—Piper’s Chef De Cuisine Sophia Harris (formerly of Wood and Salero) learned the lamb presentation at a job Piper got her at a popular Lebanese restaurant. Served with falafel, parsley-red onion salad, sumac, tahini and lemon yogurt.
- Stock and Ledger’s Pork dishes—When Piper and Harris traveled in Mexico together, they could not get enough tacos Al Pastor. While developing the menu they decided to pay homage to these tacos using Catalpa Grove bone-in pork chops, al pastor marinade, hand pressed tortillas made with Three Sisters Gardens cornmeal, charred onions, grilled pineapple and red finger chilies.
The menu will also emphasize beautiful ingredients from local farms including Three Sisters Gardens (Kankakee, IL), Catalpa Grove (Dwight, IL) and Green Acres (Indiana) and Genesis Growers (St. Anne, IL). The restaurant will only serve antibiotic and hormone free chicken, pork and beef. Piper and her team also source sustainable seafood and are part of the Shedd Aquarium’s sustainable seafood program.
The restaurant’s bar, headed up by Jeff Cybulski (formerly with Gibsons Restaurant Group), will offer his creative cocktail recipes and distinguished wine list showcasing some of the best international vineyards. Local craft beers will also be highlighted along with rotating taps.
The 195-seat restaurant will feature two private dining spaces, The Corner Office and Library Room, accommodating 10-50 guests. The entrance to the restaurant, located in the lobby of the 57-story office building, will also seat 40 guests in the atrium area all year long.