the Albert Chicago has announced the appointment of Chicago native and culinary veteran Steve Chiappetti as Executive Chef. The restaurant, located in Streeterville on the first level of Hotel EMC2, features a new menu of Italian American cuisine largely influenced by Chiappetti’s Calabrian heritage.
Chiappetti’s new role marks a homecoming to downtown Chicago after being tapped to develop restaurant concepts for Caesar’s Entertainment for the past four years. Since his arrival, he has cultivated a culinary transformation at the Albert that celebrates the flavors and colors of Southern Italy in a contemporary way.
“We have a dining room filled with art, floor-to-ceiling shelves stacked with vintage books, vaulted ceilings and beautiful contemporary design. And what really brings it all together are the food and the people,” said Chiappetti. “In re-envisioning the menu, we wanted to present ingredient-forward, simple, wholesome dishes that speak to a range of tastes without detracting from our real purpose – especially after the past two and a half years: To bring joy back to the restaurant table. To us, fostering warmth, friendship and conviviality are just as important as the quality of the dishes we’re serving.”
Guests of the Albert’s airy, 100-seat dining room will be offered a range of Chiappetti’s dishes, which are produced with ingredients from the Midwest and Italy. Shared items make for meal-starters or center-of-table fixtures. They include: Burrata, Stracciatella cheese served with roasted tomatoes, crispy prosciutto and aged balsamic; and Sicilian Flatbread with four cheeses, white truffle cream sauce and Albert seasoning. The Polenta Board, corn meal made with butter and parmesan and served with two chef-inspired sauces of the day. This dish is a modern interpretation inspired directly from the traditional Italian “polenta parties” Chiappetti remembers as a youth, where his family would place a giant board of freshly made polenta on the table ladled with sauce and vegetable toppings.
Antipasti options such as the Crudo, seared ahi tuna with Calabrian chili aioli; and the Artichoke, lightly fried hearts served with lemon gremolata and hot house arugula. Four pastas are made fresh in-house every day and include Tagliatelle with braised veal, beef, chianti reduction and parmesan; Gnocchi with fresh tomato garlic basil sauce and pesto; Lasagna with spicy lobster, roasted tomato, spinach, lemon and cream reduction; and more. A daily Risotto variation might include spicy shrimp, peas and tomato garlic broth.
Chiappetti’s family name was behind Chicago’s oldest slaughter and packinghouse, Chiappetti Lamb and Veal, which was the last remaining slaughterhouse in the Chicago Stockyards. Chiappetti himself is also a butcher and will provide offerings such as, a 24-oz Bone-In Ribeye with garlic herb crust; Sirloin, simply grilled served with rosemary mushrooms; and Albert’s Cut, a featured cut of the day featuring balsamic rosemary cipollini onions. All beef cuts are USDA Prime. For those seeking an alternative to beef, the Cioppino with whitefish, shrimp, mussels and scallop in fennel saffron broth is an option, as is the seared Salmon Olivada presented with baby artichokes and basil butter sauce.
For dessert, Chiappetti’s Olive Oil Cake, sweetened with flowered honey and served with pistachio, sweetened cream and orange curd.
A 4-seat bar features a host of curated cocktails. The space includes its own menu of items like theAlbert Burger made with sirloin and short rib and topped with 5-year cheddar, lettuce, tomato, smoked bacon, onion and truffle fries; and Sesame Wings, dry rubbed and presented with hot honey glaze. Nightly specials like the Martini & Crostini.
Chiappetti has introduced a monthly educational series at the Albert. On February 23, he will present Romantic Cocktails, inviting duos for an evening of cocktail-creation while sampling the Albert’s cuisine. Hops & Barley on March 23 places beer at the forefront, with local brew masters showcasing their latest releases followed by tastings, beer-inspired cocktails and savory bites. And on April 20, spring blooms at Garden Cocktails, where guests will learn how to make light spring sippers while experiencing a range of hearty vegetables, prepared Italian-style.
This summer, Chiappetti will plant a rooftop garden at the Albert, where he’ll grow herbs and vegetables for both the food and beverage programs. He will also expand service to the restaurant’s outdoor patio, which seats 30.
“I love food, and I love cooking food in Chicago. I’ve been doing this for more than 30 years yet there is still endless pleasure in learning and bringing new ideas to the forefront. The Albert has provided a canvas to delve into my heritage afresh and express it in a way that resonates with the kind of dining experiences people crave today. And to see people loving their food in our dining room, plus loving the company they’re in while loving their food? Well, there’s nothing in the world quite as satisfying. It's great to be back.”
Reservations at the Albert are available on OpenTable,
the Albert Chicago has announced the appointment of Chicago native and culinary veteran Steve Chiappetti as Executive Chef. The restaurant, located in Streeterville on the first level of Hotel EMC2, features a new menu of Italian American cuisine largely influenced by Chiappetti’s Calabrian heritage.
Chiappetti’s new role marks a homecoming to downtown Chicago after being tapped to develop restaurant concepts for Caesar’s Entertainment for the past four years. Since his arrival, he has cultivated a culinary transformation at the Albert that celebrates the flavors and colors of Southern Italy in a contemporary way.
“We have a dining room filled with art, floor-to-ceiling shelves stacked with vintage books, vaulted ceilings and beautiful contemporary design. And what really brings it all together are the food and the people,” said Chiappetti. “In re-envisioning the menu, we wanted to present ingredient-forward, simple, wholesome dishes that speak to a range of tastes without detracting from our real purpose – especially after the past two and a half years: To bring joy back to the restaurant table. To us, fostering warmth, friendship and conviviality are just as important as the quality of the dishes we’re serving.”
Guests of the Albert’s airy, 100-seat dining room will be offered a range of Chiappetti’s dishes, which are produced with ingredients from the Midwest and Italy. Shared items make for meal-starters or center-of-table fixtures. They include: Burrata, Stracciatella cheese served with roasted tomatoes, crispy prosciutto and aged balsamic; and Sicilian Flatbread with four cheeses, white truffle cream sauce and Albert seasoning. The Polenta Board, corn meal made with butter and parmesan and served with two chef-inspired sauces of the day. This dish is a modern interpretation inspired directly from the traditional Italian “polenta parties” Chiappetti remembers as a youth, where his family would place a giant board of freshly made polenta on the table ladled with sauce and vegetable toppings.
Antipasti options such as the Crudo, seared ahi tuna with Calabrian chili aioli; and the Artichoke, lightly fried hearts served with lemon gremolata and hot house arugula. Four pastas are made fresh in-house every day and include Tagliatelle with braised veal, beef, chianti reduction and parmesan; Gnocchi with fresh tomato garlic basil sauce and pesto; Lasagna with spicy lobster, roasted tomato, spinach, lemon and cream reduction; and more. A daily Risotto variation might include spicy shrimp, peas and tomato garlic broth.
Chiappetti’s family name was behind Chicago’s oldest slaughter and packinghouse, Chiappetti Lamb and Veal, which was the last remaining slaughterhouse in the Chicago Stockyards. Chiappetti himself is also a butcher and will provide offerings such as, a 24-oz Bone-In Ribeye with garlic herb crust; Sirloin, simply grilled served with rosemary mushrooms; and Albert’s Cut, a featured cut of the day featuring balsamic rosemary cipollini onions. All beef cuts are USDA Prime. For those seeking an alternative to beef, the Cioppino with whitefish, shrimp, mussels and scallop in fennel saffron broth is an option, as is the seared Salmon Olivada presented with baby artichokes and basil butter sauce.
For dessert, Chiappetti’s Olive Oil Cake, sweetened with flowered honey and served with pistachio, sweetened cream and orange curd.
A 4-seat bar features a host of curated cocktails. The space includes its own menu of items like the Albert Burger made with sirloin and short rib and topped with 5-year cheddar, lettuce, tomato, smoked bacon, onion and truffle fries; and Sesame Wings, dry rubbed and presented with hot honey glaze. Nightly specials like the Martini & Crostini.
Chiappetti has introduced a monthly educational series at the Albert. On February 23, he will present Romantic Cocktails, inviting duos for an evening of cocktail-creation while sampling the Albert’s cuisine. Hops & Barley on March 23 places beer at the forefront, with local brew masters showcasing their latest releases followed by tastings, beer-inspired cocktails and savory bites. And on April 20, spring blooms at Garden Cocktails, where guests will learn how to make light spring sippers while experiencing a range of hearty vegetables, prepared Italian-style.
This summer, Chiappetti will plant a rooftop garden at the Albert, where he’ll grow herbs and vegetables for both the food and beverage programs. He will also expand service to the restaurant’s outdoor patio, which seats 30.
“I love food, and I love cooking food in Chicago. I’ve been doing this for more than 30 years yet there is still endless pleasure in learning and bringing new ideas to the forefront. The Albert has provided a canvas to delve into my heritage afresh and express it in a way that resonates with the kind of dining experiences people crave today. And to see people loving their food in our dining room, plus loving the company they’re in while loving their food? Well, there’s nothing in the world quite as satisfying. It's great to be back.”
Reservations at the Albert are available on OpenTable,
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