Hilton Chicago Offers New Outdoor Dining Options

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Hilton Chicago has opened three new outdoor dining programs with seasonal menus for Chicago residents and travelers alike to enjoy during the warmer weather. The outdoor dining options allow guests to embrace the sights of the city while enjoying the fresh, in-season ingredients from local farms such as sunburst squash, pickled rhubarb, duck prosciutto, and more.

Guests can choose from the one of the following options:

The patio at the renowned 720 South Bar +Grill is located across from the entrance to Grant Park, providing a relaxing park-side dining environment with lush plants, glowing lanterns, and urban garden views. Offering a new twist on typical American fare, chef Mario Garcia recently revamped the menu to highlight seasonal ingredients such as wild mushrooms, flowering kale, and local asparagus featuring menu highlights like roasted half chicken and skate wing. Along with views of the Chicago cityscape, guests can sip on a variety of newly created, handcrafted cocktails and the hotels’ own private blend bourbon.

Kitty O’Sheas,one of Chicago’s celebrated Irish pubs, enchants guests with traditional and modern twists on Irish cuisine, and an impressive craft beer selection. While lounging on the porch of Kitty O’Sheas, which conveniently overlooks Grant Park, guests can enjoy live entertainment throughout the summer. Customers can indulge in modernized Irish fare such as the corned beef burger, or stick to the classics with fish and chips, a Kitty O’Sheas signature dish.

Herb N’Kitchena convenient culinary market located in the hotel, is the perfect place to stock up on snacks and flavorful, fresh meals before enjoying a picnic in the park or attending a summer music festival. Herb N’Kitchen offers a variety of healthy meals for on-the-go travelers, such as summery salads, artisanal sandwiches, and—a must-have for everyone during the Chicago summer—Black Dog Gelato, a local favorite.


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

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