The Talbott Hotel has announced the opening of Laurel (20 E Delaware Place), a blend of New American and Mediterranean flavors. Within the Talbott Hotel, the reimagined space on the first floor of the hotel is complemented by a 100-seat patio.
Led by Executive Chef Dino Tsaknis, Laurel's menu offers a fusion of local, seasonal ingredients from the region of the Mediterranean. Offering breakfast, brunch, lunch and dinner seven days per week, guests will find Mediterranean dishes presented in a natural style.
The dinner menu presents guests with Meze, Entrees, and Shareable Plates, all rooted in fresh vegetables and flame-cooked proteins. Chef Tsaknis’ offers a rendition of Muhammara, Taramosalata and Roasted Beet Mutabal mezes, and entrees like yogurt-marinated Chicken “Joojey” and Tagliatelle Pasta “Tsouhti” will also be availale. Salads, hummus and roasted veggie sides round an evening meal at Laurel.
Brunch diners will find Shakshuka, Avocado Toast with Za’atar, and Branzino Fish & Chips as well as an Egg & Merguez Breakfast Sandwich, served with giardiniera mayo and fontina cheese on a croissant.
Complementing Laurel's culinary offerings is a beverage program, featuring a selection of wines from around the world including Grecian wines and a Priorat blend named "Laurel.” The wine collection is complemented by beers sourced from Midwest breweries, and a menu of classic cocktails. From a Cosmopolitan to the Gilded Laurel with bay-leaf infused local honey.
The Talbott Hotel has announced the opening of Laurel (20 E Delaware Place), a blend of New American and Mediterranean flavors. Within the Talbott Hotel, the reimagined space on the first floor of the hotel is complemented by a 100-seat patio.
Led by Executive Chef Dino Tsaknis, Laurel's menu offers a fusion of local, seasonal ingredients from the region of the Mediterranean. Offering breakfast, brunch, lunch and dinner seven days per week, guests will find Mediterranean dishes presented in a natural style.
The dinner menu presents guests with Meze, Entrees, and Shareable Plates, all rooted in fresh vegetables and flame-cooked proteins. Chef Tsaknis’ offers a rendition of Muhammara, Taramosalata and Roasted Beet Mutabal mezes, and entrees like yogurt-marinated Chicken “Joojey” and Tagliatelle Pasta “Tsouhti” will also be availale. Salads, hummus and roasted veggie sides round an evening meal at Laurel.
Brunch diners will find Shakshuka, Avocado Toast with Za’atar, and Branzino Fish & Chips as well as an Egg & Merguez Breakfast Sandwich, served with giardiniera mayo and fontina cheese on a croissant.
Complementing Laurel's culinary offerings is a beverage program, featuring a selection of wines from around the world including Grecian wines and a Priorat blend named "Laurel.” The wine collection is complemented by beers sourced from Midwest breweries, and a menu of classic cocktails. From a Cosmopolitan to the Gilded Laurel with bay-leaf infused local honey.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!