If Giant shows what small plates are capable of, Ēma demonstrates what happens when they’re seasoned with corporate blandness. In April, when Eater Chicago asked Vincent the concept for Giant, he responded: “A restaurant.” What more do you need to know? Giant’s Jason Vincent and Ben Lustbader If the owners were pressed to classify the cuisine, it would probably be something like Good Stuff We Like Right Now. It is not Contemporary American or New American. They’d probably say yes.Ĭhicago needs restaurants like Giant-a pure expression of the smart people behind it. The sly, understated servers flirt and drop wisdom until you want them to sit down with you. And bonus points for the quirky wine list, packed with eco-friendly pours, such as a minerally 2014 La Zorra “Teso” Rufete Blanca from Salamanca, Spain, fermented with wild yeast. Giant nails all three of the desserts on offer, particularly the vanilla cajeta ice cream with butter-pecan crunch and strawberries, which tastes like a kind of cereal my mom would never buy when I was a kid. Too bad someone in the kitchen went cuckoo with the Parmesan grater, turning the tomato “sortallini” with guanciale, pine nuts, and smoked tomato and butter sauce into a lumpy cheese storm. In fact, their thin cannelloni, sheltering chunks of smoked lamb tempered with arugula pesto, mint yogurt, and porcini butter, quickly became my new favorite noodle. Vincent and Lustbader have a thing for housemade pasta. A juicy, crisp-edged swordfish loin with perfect fried clams, garlicky mayo, cherry tomatoes, and a brilliant zap of giardiniera showcases the cooks’ ambitions.
The sweet-and-sour eggplant, which diners spoon onto homemade flatbreads along with cashews, pancetta, and aïoli white sauce, is mesmerizing. It’s all fresh and straightforward, and only vaguely cheffy.Įven when the kitchen gets showy, flavors come through crystal clear. Succulent pecan-wood-smoked baby back ribs arrive next to sheets of pickled fennel, and garlic-buttermilk potatoes bubble under a scorched gratin top. Delicate onion rings are sprinkled with Parmesan. Perfect homemade biscuits get spread with warm jalapeño butter. But after popping one, you trust the rest of the menu. Every customer should order his or her own. Vincent’s kitchen purées gochujang (fermented hot pepper paste), tamari, condensed milk, and a scary amount of butter, then adds raw sea urchin roe before deep-frying the whole thing into an irresistible hushpuppy. The first item, a wry play on a ubiquitous hipster offering-the uni shooter-is genius. The humble menu lists none of the cutesy categories-“smears,” “skewers,” “refreshers”-we’ve become used to.
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Find the same in your hotel guest room, which includes nine-foot ceilings, free Wi-Fi and a flat-screen TV with HBO shows. Our five flexible event rooms are spacious and updated with the latest tech. Appreciate pick-me-ups at our coffeehouse and W XYZ® Bar or spur yourself forward at Re:charge℠ Gym (reservations required), offering cardio equipment with personal TVs. With our nearby CTA, return from Wrigley Field and refuel in minutes at Beatrix, our hotel restaurant with house-made pastas and vegan options.
Walk to beercades, nightclubs, speakeasys and award-winning restaurants.
Take a photo in front of Cloud Gate, our iconic sculpture at Millennium Park. Visit The Magnificent Mile, Shedd Aquarium and the Art Institute of Chicago. Our location near the Chicago River is teeming with activities for the action-oriented. Infuse your trip with enthusiasm and energy.
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