Cape Cod, Drake Hotel, Chef Bernard Fiemeyer
The Cape Cod Room, a much honored seafood restaurant, boasts of fresh seafood from the Atlantic and Pacific Oceans, from the lakes and freshwater streams. It has been consistently named as one of America's finest dining spots since opening in 1933. Zagat's consumer survey also picked the Cape Cod Room as a top hotel restaurant. It was recently inducted by Nation's Restaurant News into the Fine Dining Hall of Fame.
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Cyrano's, Chef Didier Durand
Cyrano’s Bistrot & Wine Bar is an essential for a romantic experience since 1996. Chef Didier’s honest, heavenly renditions of uncomplicated classics typify his creative and down to earth cuisine like Onion Soup, Bouillabaisse, Steak, Pommes Frites, and Crème Brulée. Also visit Café Simone, A Parisian Cabaret, and in the Summer Cyrano’s Café on the River Walk.
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Kiki's Bistro
Kiki, a native of Eastern France, began his over 50 years of restaurant business experience in Europe at places like La Closerie des Lilas in Paris, well known for its famous clients such as Ernest Hemingway. In December 1963, Kiki was brought to Chicago by Nancy Goldberg to help begin Maxim's of Chicago as its sommelier. This beautiful establishment has been donated to the City of Chicago. After Maxim's de Chicago, Kiki opened and became well known for his restaurant, Le Bordeaux on Madison Street in Chicago on January 1, 1969. Le Bourdeaux had an authentically French, dreamlike quality in a subterranean atmosphere, providing an escape into another world and attracting a unique blend of clientele. Kiki later expanded opening Le Bordeaux on Michigan in Chicago and finally opened his present restaruant, Kiki's Bistro.
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Restaurant Michael, Chef Michael Lachowicz
The former chef of Le Francais and Les Deux Gros, Michael Lachowicz's latest project is an 82-seat country French-style restaurant. The prix-fixe business special makes for a classy $25 lunch, while the dinner menu features an array of classically inspired dishes like a duo of roast tenderloin and braised short rib of beef with a veal and wild mushroom ravioli, sauce Chasseur.
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POPS for Champagne, ANDREW BROCHU
Executive Chef
After two and a half years at Alinea and a short stint at Chicago's Butter restaurant, Brochu joined Pops For Champagne as Sous Chef in September 2007 and was quickly promoted to Executive Chef in February 2008. At Pops, Brochu offers progressive American cuisine, adapting what he learned during his work at Alinea by providing customers with elegantly refined dishes. He is also responsible for creating all the desserts on the menu.
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Ristorante We, W Hotel Downtown, Chef Brad Phillips
Located in the heart of Chicago’s Loop in the W Hotel–City Center, Ristorante We presents classic steakhouse cuisine with a Tuscan flair in a modern yet elegant dining room, offering a refreshing update of the old-school steakhouse experience.
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Wave, W Hotel Lake Shore Drive, Chef Kristine Subido
Located in the W Chicago-Lakeshore, WAVE combines the luster of a sleek urban boite with the finesse of a restaurant grounded in culinary exploration. With a playfully exotic menu of Eastern and Southern Mediterranean standards, served in the ever popular small plate format, and a bar that takes cocktail culture to exciting new heights, WAVE provides a revitalizing take on the conventions of fine dining.
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Boka
Serving Mediterranean-influenced, contemporary American cuisine, Boka has been reviewed as spectacular, divine, and "the hotest ticket in town". Chef Giuseppe Tentori has been named as one of the best chefs of 2008 by Food and Wine. Boka's menu at Tour de Champagne will feature French Cider Sabayon with Roasted Local Apples, Apple "Cracklins", and Gingersnaps (made with Domaine Dupont Cidre Bouché Brut de Normandie).
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Madame Tartine
Madame Tartine is a French cafe and bar with a lunch and dinner menu featuring classic French fare in the heart of Chicago.
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Aria, Chef Brad Parsons
Aria provides a contemporary twist on conventional comfort foods. Using American flavors and ingredients to update traditional dishes from around the world, Aria defies regional dining, creating a distinctive experience that is both culturally inspired and comfortably American.
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Cook Au Vin, Chef Vincent Colombet
Originally from Paris, Chef Vincent Colombet moved to Chicago in 2005 and started his catering company, Cook Au Vin, specializing in authentic French cuisine. Cook Au Vin provides traditional and unique meals paired with the right wines to make a complete gastronomic experience. Cook Au Vin is also a French specialty shop whose forte is imported French cheese and sausages, as well as dozens of French pantry item you can't even find in specialty shops. Vincent's passion for excellent food, wine and French culture is contagious, and he loves sharing good food and good times with French and Americans alike.
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