Introducing The Kitchen at the Waldorf Astoria Chicago


The Waldorf Astoria Chicago announced the arrival of The Kitchen at the Waldorf Astoria Chicago, an elevated pop-up dining concept serving three meals a day, offered through 2016. Located on the third floor of the hotel, the restaurant will feature a menu curated by Chef Nicholas Marino that complements the flavors and notes found in champagne.

“The concept is a natural extension of our hotel’s culinary program,” says Marlene Poynder, general manager of the Waldorf Astoria Chicago. “It celebrates our commitment to creating distinct, quality-driven and unforgettable moments. We’re thrilled to have this exciting addition at our hotel.”

The chic, yet warm and inviting restaurant will serve a variety of light-to-hearty dishes paired with contemporary, seasonally focused favorites. Highlights from each menu include: Bone in Rib-Eye with marrow butter and Murray River salt; Crispy Skin Salmon salad with avocado, Persian cucumber, frisée, poached egg and dill emulsion; and Gnocchi served with fine herb, parmigiana with white and shaved seasonal truffle. Patrons can indulge in a selection of sweet bites from the dessert menu including the Champagne Baba with rhubarb compote and cocoa nib tuile.

“The menu combines flavors from my Italian heritage with classic French cooking techniques,” says Chef Nicholas Marino. “Our goal is to always create unassuming dishes with uncompromised quality and tastes.”

To further celebrate this new concept, the AAA Five Diamond Chicago hotel will offer a variety of champagne-driven initiatives throughout the year. During the week, Champy Hour, a progressive and playful happy hour that will feature champagne priced according to the hour of the day. Over the weekend, the restaurant will offer the ultimate Limitless Brunch experience where diners can enjoy endless champagne, Bloody Mary cocktails or mimosas along with a special à la carte brunch menu, which includes Butter Poached Lobster with soft scrambled eggs, hollandaise, and truffles served on a baguette; Caprese Omelet served with heirloom tomato, mozzarella, and petite basil; and Steak Tartare with cornichon, capers, and red onion accompanied by a baguette. Additionally, the hotel will observe champagne-centric holidays with special offers for guests.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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