The new Barton G. The Restaurant, housed in a 12,000 sq. ft. Chicago space, opening on River North’s Hubbard Street entertainment strip, is the third outpost of the eatery. The fine-dining restaurant will open for dinner on February 15, lunch on February 18 and Brunch on February 23. Situated on the first two floors of the former Sullivan’s Steakhouse (415 N Dearborn St.) in one of Chicago’s nightlife districts.
Created by restaurateur and special event architect Barton G. Weiss, the venue treats guests to an experience in which they interact with fellow diners every time another dish is launched from the kitchen.
Barton G. The Restaurant Chicago joins its sister locations in Miami Beach and Los Angeles, where the restaurant was named one of “America’s Top 100 Tables” by OpenTable.
Weiss lives to “create shockingly delicious and awe-inspiring dining and event experiences. Everything else, to me, is just boring.”
BBQ OF BONES with 12-hour beef ribs, lamb riblets, long-bone chicken wings, an elfin corn-wild mushroom skillet with minted yogurt, house BBQ and scallion chimichurri; KOBE MEATLOAF IN TERRACOTTA with house-made ketchup, whipped yukon golds and quick fire green beans; COCKTAIL BISQUE featuring sherry laced bisque with bronzino and fresh Maine lobster, kennebec potatoes, crisp baguette crouton and fine herbs; WHOLE GRILLED BRONZINI, Asian profiteroles with Thai coconut shrimp filling; ORANGE SALMON made of pan seared salmon loin, roots ratatouille and saffron paint; and SLOW COOKED SHORT RIBS, Angus beef short ribs slow cooked in red wine with mash potatoes, heirloom carrots and mixed mushrooms.
Complementing the food, Barton G. The Restaurant Chicago has a cocktail program that features the Below Zero Nitro-Bar concocting favorites such as: the STAIRWAY TO HEAVEN with Ciroc Vanilla, RemyV, cashew milk, Frangelico and ginger beer; BUDDALICIOUS, comprising Grey Goose Le Poir, lychee, cranberry juice, vodka popsicle; MOONSHINE featuring Ocucaje Pisco, Grey Goose Peach Vodka, mezcal and Cointreau; and DIAMONDS ARE FOREVER with Grey Goose Citron, Cointreau, lemon, vodka popsicle.
Barton G. The Restaurant Chicago will be open daily for lunch and dinner and brunch on Saturday and Sunday. A second-level private dining room space will be available for larger parties, and guests can also bring a taste of Barton G. The Restaurant Chicago home via the restaurant’s off-site catering division.
The new Barton G. The Restaurant, housed in a 12,000 sq. ft. Chicago space, opening on River North’s Hubbard Street entertainment strip, is the third outpost of the eatery. The fine-dining restaurant will open for dinner on February 15, lunch on February 18 and Brunch on February 23. Situated on the first two floors of the former Sullivan’s Steakhouse (415 N Dearborn St.) in one of Chicago’s nightlife districts.
Created by restaurateur and special event architect Barton G. Weiss, the venue treats guests to an experience in which they interact with fellow diners every time another dish is launched from the kitchen.
Barton G. The Restaurant Chicago joins its sister locations in Miami Beach and Los Angeles, where the restaurant was named one of “America’s Top 100 Tables” by OpenTable.
Weiss lives to “create shockingly delicious and awe-inspiring dining and event experiences. Everything else, to me, is just boring.”
BBQ OF BONES with 12-hour beef ribs, lamb riblets, long-bone chicken wings, an elfin corn-wild mushroom skillet with minted yogurt, house BBQ and scallion chimichurri; KOBE MEATLOAF IN TERRACOTTA with house-made ketchup, whipped yukon golds and quick fire green beans; COCKTAIL BISQUE featuring sherry laced bisque with bronzino and fresh Maine lobster, kennebec potatoes, crisp baguette crouton and fine herbs; WHOLE GRILLED BRONZINI, Asian profiteroles with Thai coconut shrimp filling; ORANGE SALMON made of pan seared salmon loin, roots ratatouille and saffron paint; and SLOW COOKED SHORT RIBS, Angus beef short ribs slow cooked in red wine with mash potatoes, heirloom carrots and mixed mushrooms.Complementing the food, Barton G. The Restaurant Chicago has a cocktail program that features the Below Zero Nitro-Bar concocting favorites such as: the STAIRWAY TO HEAVEN with Ciroc Vanilla, RemyV, cashew milk, Frangelico and ginger beer; BUDDALICIOUS, comprising Grey Goose Le Poir, lychee, cranberry juice, vodka popsicle; MOONSHINE featuring Ocucaje Pisco, Grey Goose Peach Vodka, mezcal and Cointreau; and DIAMONDS ARE FOREVER with Grey Goose Citron, Cointreau, lemon, vodka popsicle.
Barton G. The Restaurant Chicago will be open daily for lunch and dinner and brunch on Saturday and Sunday. A second-level private dining room space will be available for larger parties, and guests can also bring a taste of Barton G. The Restaurant Chicago home via the restaurant’s off-site catering division.
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