Executive Chef Rodney Staton learned early on in his career that the key to making exquisite cuisine is to start with the highest quality ingredients. And so he designs each of his dishes around the season’s best, integrating fresh and unusual produce from local farmers' markets. Today's Reserve selection will awaken both your palate and your appreciation for local harvests with the following three-course dinner for two:
- Two first-course plates
- Two entrees
- Two desserts
- Entry to the Back Room for live music and dancing
- A bottle of wine or champagne
Refined versions of familiar comfort foods characterize Staton's
winter menu, with in-season squash and citrus fruits speckling many of the plates. Diners can warm up with first-course dishes such as ricotta gnocchi, flavored with brown-butter sauce, autumn-squash purée, and crispy sage, or pork belly served with poached oysters, fennel confit, and wild mushrooms. Entrees include seared Atlantic cod with roasted broccoli, as well as duck breast with sweet-potato agnolotti and maple-pecan agrodolce. Staton’s elegant cooking style is the culmination of diverse previous experiences, from early jobs in Seattle and New Orleans to more recent stints in renowned Chicago establishments including Craftsteak, Spiaggia, and Longman & Eagle. The Drawing Room hasn't lacked for culinary accolades, gaining Michelin-recommended status for 2013 and honors as one of Chicago magazine's 12 best cocktail spots.
Following dinner, guests can grab a bottle of wine or champagne and follow the sounds of their favorite new and classic hit songs into the legendary Back Room lounge. A hallway connects the neighboring venue to the restaurant, eliminating the need for diners to step outside or find another parking space 10 feet over. The Back Room recently earned a Concierge Favorites 2012 award from ConciergePreferred.com for live jazz.
The Drawing Room
Since Esquire named The Drawing Room one of America's best bars in 2011, the subterranean den has undergone changes that have only added to its air of elegance and tradition. Chief mixologist Sergio Serna has ceded his mixers and martini glasses to apprentices Owen Worley and Will Patton, whose culinary cocktails evince a level of artistry that goes far beyond mere competence.
There’s no one secret to the bartenders’ craft, but one might boil it down to an essential three: fresh ingredients, house-made mixers, and small-batch spirits. Whether crafting an MadHattan with Templeton Rye and Punt e Mes, or mixing a Hemingway daiquiri with the barrel of an elephant gun, they gladly walk guests through the process. Chef Brian Beverly shares his counterpart’s obsession with fresh ingredients, crafting progressive American dishes with seasonal inspirations. The bar’s décor lives up to the food and drink with its shaded chandeliers and velvet chairs that slide together to form cushy loveseats.