With a stay at Chicago Marriott Oak Brook in Oak Brook (Lombard - Oak Brook), you'll be convenient to Oakbrook Center Mall and Drury Lane Theater. This hotel is within close proximity of Oak Brook Golf Course and York Woods County Forest Preserve.
Make yourself at home in one of the 350 air-conditioned rooms featuring DVD players and LCD televisions. Premium TV channels and video-game consoles are provided for your entertainment, with wired and wireless Internet access available for a surcharge. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include desks and complimentary weekday newspapers, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Enjoy a range of recreational amenities, including an indoor pool, a spa tub, and a 24-hour fitness facility. Additional features include complimentary wireless Internet access, concierge services, and gift shops/newsstands.
Enjoy a meal at a restaurant or in a coffee shop/café. Or stay in and take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a business center, and business services. Planning an event in Oak Brook? This hotel has 18600 square feet (1674 square meters) of space consisting of conference/meeting rooms, a ballroom, and banquet facilities.
This full-service butcher shop and French market stocks its shelves with fine organic and artisanal goods. Grass-fed beef arrives in everything from burger-ready ground pounds ($4.95) to tenderloin cuts ($27.99 per pound), and free-range Amish chickens are available whole ($2.99 per pound), tasting like chicken, or in boneless, skinless breast fillets ($4.99 per pound). Eco-conscious pescatarians can enjoy sustainable seafood such as Atlantic salmon ($10.99 per pound) and Canadian whitefish ($7.99 per pound), and completely vegetarian gourmands can benefit from shelves of epicurean butters, fresh breads, organic produce, fragrant flowers, vibrant seasonings, and more. Groupon customers are invited to attend the grand opening celebration of Amano Boucherie on Saturday, February 19, from 11 a.m.—4 p.m.
Don't be worried if you order a crepe at Nu Crepes and the food arrives looking like a calzone. These are not the delicate crepes made in French-style creperies. They're hearty and stuffed so full that sometimes they land on tables in a circular tin pan. Those crepes might come stuffed with chicken doused in buffalo or barbecue sauce—or italian sausage mixed with green peppers and mushrooms. Sweeter palates, however, can keep it classic with cinnamon and sugar, or relish a campfire blend of marshmallows, biscoff, graham cracker, and chocolate. At breakfast, the egg-and-sausage crepes provide tastier morning fuel than a gasoline smoothie.
Owner Niall Martin never stops experimenting with new combos, either. Such wild creations as peppermint crunch, sloppy joe, and Greek breakfast have all starred as crepe of the month at some point. The kitchen sources everything it can from local vendors. In fact, Chicago's Dark Matter Coffee created an exclusive house blend just for the creperie.
Dubbed one of the best crêpe purveyors in Chicago by Chicago magazine in 2010, La France Café & Crepes welcomes diners with a mellifluous menu of French flatcakes that sets tongues to tapping and moustaches to twirling. Chef Ben Mchabcheband and his culinary crew carefully construct each crêpe fresh to order, filling its belly with sweet or savory selections. To help you recall sweet dreams, choose warm apricots smothered in melted brie atop a sweet vanilla crêpe ($8.95) or nestle apples with cinnamon and caramel within a sweet crêpe blanket ($8.95). Crêpe forestiers envelope chicken or beef, wild mushrooms, and gruyere cheese to deliver a savory meal and epistles from the front lines of the kitchen ($12.95), while open-faced galettes expose the stomach-invading strategies of empire-driven eggs and various members of their hunger-trouncing team, such as ham, fresh tomatoes, and braised spinach ($11.95).
Born as a humble street cart in Chicago, Suzette's Creperie has moved to the cozy comforts of downtown Wheaton. Whether diners nibble within the bistro walls or out upon the open-air patio, they'll be free to indulge in a variety of French-inspired fare, including crepes, quiches, and dinnertime entrees. Crepes include savory selections such as spinach soufflé topped in swiss cheese ($12.50 at lunch), or beef bourguignon, braised in red wine for six hours and then rolled into fluffy tubes of satisfaction ($15.50 at lunch). Quiches, served with a side salad of baby field greens and balsamic vinaigrette, include fillings such as lorraine, broccoli and cheddar, or spinach ($10.50 each), while large-scale entrees (available during dinner) include crab cakes with habanero lime sauce ($20) and duck confit with wild mushroom risotto ($21.50), which singlehandedly sends a warning to humankind's two biggest threats—ducks and mushrooms.
The transformation of a 16-year-old cook in the American Red Cross cafeteria into a sophisticated French chef and restaurant owner doesn’t happen overnight. Urged into a culinary career by his cafeteria coworkers, Joe Doppes graduated from the Culinary Institute of America before apprenticing under the greats at Le Pavillon and Le Cygne in New York, as well as the five-star Le Francais. This last position drew him to Chicago, where he set his sights on launching his own restaurant. After triumphing over cancer and rebounding from his first restaurant attempt, Doppes realized his dream in Old Town in 1999 with Bistrot Margot—which he named for his daughter rather than ballet dancer Margot Fonteyn, who could whisk eggs with her feet.
Upon the bistro’s opening, it drew praise from Phil Vettel of the Chicago Tribune for its “excellent” and “classic” French cuisine. Doppes dives headfirst into French culinary traditions with gourmet meats such as parmesan-encrusted veal, center-cut filet mignon, and roasted duck, and fresh seafood such as roasted tilapia and pan-seared whitefish. The chef and his team augment these foundations with capered citrus butter and dijon beurre blanc before pairing them with lavish sides such as saffron-and-asparagus risotto. At midday, entrees join a roster of upscale sandwiches piled with grilled sirloin and gouda, and the weekend brunch features decadent benedicts and crepes stuffed with gruyère and pesto.
To set the stage for these feasts, interior designer Vicky Tessmer drew inspiration from turn-of-the-century Paris. She paired tapestries, dark wood trim, and wall sconces with art-nouveau touches such as a stained-glass window over french doors, which lead to an outdoor patio. A roaring fireplace and walls done in cheery yellows and reds keep guests feeling cozy, and a marble-topped bar and leather stools accommodate tipplers who order one of the many French vintages from the wine list.