IPO Restaurant, Chicago

Executive Chef Fernando Coppola has cooked in kitchens from Qatar to Uruguay, and one thing he's learned in his travels is that fresh, seasonal ingredients make all the difference. That’s why his modern American menu at IPO Restaurant is centered around locally sourced produce whenever possible. Freshness is so important to him that he grows herbs onsite in a rooftop garden, and selects seasonal produce weekly from the Chicago Green City Market.

With this ultra-fresh approach, Chef Coppola cooks a full menu of indulgent dishes within the sleek W-City Center. Seafood is often the star, like the indulgent lobster-claw benedict. In this dish, lobster claws accent three poached eggs that are doused in a rich truffle hollandaise sauce. For comfort food fans, there’s breakfast mac and cheese made with sharp white cheddar and bacon, or fluffy Nutella pancakes accented with whipped cream and toasted hazelnuts.