Travelle at The Langham, Chicago, located on the second floor of the award-winning hotel, launched a transformed dinner menu. Championing fresh ingredients, the new menu unveils Chef Jeff Vucko’s interpretation of seasonal American cuisine with a creative twist, seamlessly blending classical techniques with the approachability of modern and elevated dining experiences.

Recently promoted to Chef de Cuisine from Senior Sous Chef, Vucko has been a part of the Travelle team since The Langham, Chicago’s opening in June 2013. He has been deeply involved with Chicago’s Green City Market and in collaborating with the organization to offer a Wednesday summer dinner series for the past three years, building relationships with farmers and local producers while creating menus featuring market-fresh ingredients.

“This new menu grants us the opportunity to celebrate sustainable, locally-sourced American cuisine by making it our own,” says Vucko. “One example of this is our 32-ounce Prime Bone-In Tomahawk Steak and Maine Lobster. This steak is herb- and salt-crusted and the lobster is butter poached to perfection. The dish is served with our proprietary Travelle steak sauce, bordelaise, truffle hollandaise, and shishito peppers.”

Vucko’s menus are influenced by classic recipes, modern techniques, and authentic ingredients. New items include:

  • 16 oz. Prime-Aged Bone-in Rib Eye with black truffle butter and confit garlic
  • Uni Cacio e Pepe with uni butter, Locatelli Pecorino, and chives
  • Blue Cheese Wedge Salad with fried egg, tomato, avocado, and green goddess dressing
  • Fried Chicken Roulade with farro, zucchini, pickled apples, and roasted apple jus
  • Icelandic Cod with summer beans, legumes, and capers, served in a lemon dill herb broth
  • Beet Stacks with hickory-smoked goat cheese
  • Loaded Crispy Potato with clothbound cheddar, chives, and bacon

The full menu is available here:

“From the start, Travelle has been focused on seasonality and simplicity, and these new menus give our team a chance to flex our creative muscles and offer guests a new experience,” says The Langham, Chicago Executive Chef Damion Henry. “Our team is excited to present these new menus that explore the restaurant’s collaborative and imaginative spirit.”


Industry News, Menu Innovations