Lost Reef, a new lounge has opened up on Belmont & Sheffield on February 15th. An ode to coral reefs around the world, Lost Reef features cocktails and small bites in an underwater-themed lounge featuring exotic fish and coral from around the globe.
Located at 964 West Belmont Avenue, Lost Reef is a new concept from CPG Restaurant Group made possible in partnership with Tank It Easy, a full-service aquarium maintenance and design company in Chicago. The lounge will be home to eight saltwater fish tanks that contain over 2,500 gallons of exotic fish and coral. The 3,000 square-foot space will offer 72 seats, including 12 bar seats among the aquariums.
“We’re very excited to bring Lost Reef to the Chicago people,” says Tony Contri, Managing Partner at CPG Restaurant Group. “Tank It Easy created a work of art for this space. Many of the fish and other aquatic livestock that will live in these aquariums would require a scuba diving trip on the other side of the world to see. It’s absolutely remarkable and we’re proud of what the team has accomplished.”
To accompany the aquatic lounge environment, Executive Chef Daniel Pineda has created a light fare/cold scratch menu. “With the aquatic theme, we wanted to create a menu that was light and refreshing while also having something for everyone,” shares Chef Pineda. “Keeping to a casual lounge vibe, we developed an elevated selection of small plates and signature dishes that properly allow the ingredients to shine through.”
Menu options include: Crostini of Carpaccio with filet of beef, anchovy aioli, basil pesto, and mixed greens on garlic-herb crostini; Hamachi Crudo with Yuzu marinade, serrano chile, watermelon radish, and herb-infused olive oil; Ahi Tuna Tartare with smashed avocado, roasted garlic, ginger-sesame reduction, and toasted sourdough; Mezcal Cured Salmon with avocado crema, cucumber-jicama salsa, caper, dill, and caviar; Watermelon Salad with whipped feta, pomegranate coulis, and mint-basil puree; Berry-Cucumber Gazpacho with goat cheese, cured pork lonzino, balsamic drip, caviar, and a parmesan crisp; Filet Mignon Carpaccio with anchovy aioli, mixed greens, vinaigrette, and parmesan; and a selection of Charcuterie featuring high-quality meats, cheese, and accompaniments.
When creating the cocktail menu, lead mixologist Michael Abood brought the ambiance of the space behind the bar. “Our challenge was to bring the unique feel of the lounge into the flavors of the glass,” shares Abood. “We wanted to create a truly immersive environment for guests that was relaxing yet exciting, and ultimately unforgettable.”
Lost Reef’s cocktail menu features Classic and Signature Cocktails as well as Knot-Tails (zero-proof beverages) and “The Great Whales.” Classic Cocktails include Boulevardier, Gimlet, Old Fashioned, Sidecar, and more. Cocktails include:
Anchor Aweigh with Ketel One Citroen, Aperol, Apricot Liqueur, 5 Spice Syrup, Peychaud’s Bitters, and smoke bubble
Lost in Manhattan with Sazerac Rye, Cardamaro, and Drambuie in a smoked decanter
Chicago Sunburst with Vida Mezcal, Fino Blanco Tequila, bergamot liqueur, passionfruit syrup, and Hellfire/Orange Bitters
The Jib is Up with Roku Gin, Green Chartreuse, Maraschino Liqueur, Fresno chili syrup, cucumber, and lime
Great Barrier with Four Roses Small Batch, rosemary syrup, lemon juice, and egg white
Gold Coast with Santa Teresa Solera, banana liqueur, allspice dram, demerara syrup, pineapple, and lime juice
Arrecife with Casamigos Blanco Tequila, lime juice, guava syrup, fresh basil, and reef salt
The Capone with caper-infused gin, olive oil wash, dry vermouth, and torched pickled onion
Last Splash with Pierre Ferrand 1840 Grand Cru Cognac, ginger & peach liqueurs, sparkling water, lime, and fresh mint
Mooring Seeker with Plantation Dark Rum, mango, pineapple juice, Ramazzotti Amaro, and orange blossom water
“The Great Whales” include The Treasure Chest, presented in Captain Levinson’s buried treasure chest and features Col. E.H. Taylor Small Batch Bourbon, Demerara Syrup, Smoked Aromatics and House Bitters. The Blood and Sand has Laphroaig 10 Yr. Islay Single Malt, Luxardo Maraschino, Carpano Antica Sweet Vermouth, and Citrus and the La Capitana includes Clase Azul Plata Tequila, Aperol Liqueur, Green Chartreuse, Lemon Juice, and Candy Bubble Garnish.
The lounge is a benefactor of the Coral Restoration Foundation, the largest reef restoration organization in the world. Proceeds from every Tock reservation and $5 from every Treasure Chest cocktail purchase are donated to the foundation with additional fundraising efforts to come in the future.
Lost Reef is located at 964 West Belmont Avenue in the Lakeview neighborhood of Chicago. The lounge is open Wednesday – Sunday from 4pm – midnight with Happy Hour daily from 4pm – 6pm.
Lost Reef, a new lounge has opened up on Belmont & Sheffield on February 15th. An ode to coral reefs around the world, Lost Reef features cocktails and small bites in an underwater-themed lounge featuring exotic fish and coral from around the globe.
Located at 964 West Belmont Avenue, Lost Reef is a new concept from CPG Restaurant Group made possible in partnership with Tank It Easy, a full-service aquarium maintenance and design company in Chicago. The lounge will be home to eight saltwater fish tanks that contain over 2,500 gallons of exotic fish and coral. The 3,000 square-foot space will offer 72 seats, including 12 bar seats among the aquariums.
“We’re very excited to bring Lost Reef to the Chicago people,” says Tony Contri, Managing Partner at CPG Restaurant Group. “Tank It Easy created a work of art for this space. Many of the fish and other aquatic livestock that will live in these aquariums would require a scuba diving trip on the other side of the world to see. It’s absolutely remarkable and we’re proud of what the team has accomplished.”
To accompany the aquatic lounge environment, Executive Chef Daniel Pineda has created a light fare/cold scratch menu. “With the aquatic theme, we wanted to create a menu that was light and refreshing while also having something for everyone,” shares Chef Pineda. “Keeping to a casual lounge vibe, we developed an elevated selection of small plates and signature dishes that properly allow the ingredients to shine through.”
Menu options include: Crostini of Carpaccio with filet of beef, anchovy aioli, basil pesto, and mixed greens on garlic-herb crostini; Hamachi Crudo with Yuzu marinade, serrano chile, watermelon radish, and herb-infused olive oil; Ahi Tuna Tartare with smashed avocado, roasted garlic, ginger-sesame reduction, and toasted sourdough; Mezcal Cured Salmon with avocado crema, cucumber-jicama salsa, caper, dill, and caviar; Watermelon Salad with whipped feta, pomegranate coulis, and mint-basil puree; Berry-Cucumber Gazpacho with goat cheese, cured pork lonzino, balsamic drip, caviar, and a parmesan crisp; Filet Mignon Carpaccio with anchovy aioli, mixed greens, vinaigrette, and parmesan; and a selection of Charcuterie featuring high-quality meats, cheese, and accompaniments.
When creating the cocktail menu, lead mixologist Michael Abood brought the ambiance of the space behind the bar. “Our challenge was to bring the unique feel of the lounge into the flavors of the glass,” shares Abood. “We wanted to create a truly immersive environment for guests that was relaxing yet exciting, and ultimately unforgettable.”
Lost Reef’s cocktail menu features Classic and Signature Cocktails as well as Knot-Tails (zero-proof beverages) and “The Great Whales.” Classic Cocktails include Boulevardier, Gimlet, Old Fashioned, Sidecar, and more. Cocktails include:
Anchor Aweigh with Ketel One Citroen, Aperol, Apricot Liqueur, 5 Spice Syrup, Peychaud’s Bitters, and smoke bubble
Lost in Manhattan with Sazerac Rye, Cardamaro, and Drambuie in a smoked decanter
Chicago Sunburst with Vida Mezcal, Fino Blanco Tequila, bergamot liqueur, passionfruit syrup, and Hellfire/Orange Bitters
The Jib is Up with Roku Gin, Green Chartreuse, Maraschino Liqueur, Fresno chili syrup, cucumber, and lime
Great Barrier with Four Roses Small Batch, rosemary syrup, lemon juice, and egg white
Gold Coast with Santa Teresa Solera, banana liqueur, allspice dram, demerara syrup, pineapple, and lime juice
Arrecife with Casamigos Blanco Tequila, lime juice, guava syrup, fresh basil, and reef salt
The Capone with caper-infused gin, olive oil wash, dry vermouth, and torched pickled onion
Last Splash with Pierre Ferrand 1840 Grand Cru Cognac, ginger & peach liqueurs, sparkling water, lime, and fresh mint
Mooring Seeker with Plantation Dark Rum, mango, pineapple juice, Ramazzotti Amaro, and orange blossom water
“The Great Whales” include The Treasure Chest, presented in Captain Levinson’s buried treasure chest and features Col. E.H. Taylor Small Batch Bourbon, Demerara Syrup, Smoked Aromatics and House Bitters. The Blood and Sand has Laphroaig 10 Yr. Islay Single Malt, Luxardo Maraschino, Carpano Antica Sweet Vermouth, and Citrus and the La Capitana includes Clase Azul Plata Tequila, Aperol Liqueur, Green Chartreuse, Lemon Juice, and Candy Bubble Garnish.
The lounge is a benefactor of the Coral Restoration Foundation, the largest reef restoration organization in the world. Proceeds from every Tock reservation and $5 from every Treasure Chest cocktail purchase are donated to the foundation with additional fundraising efforts to come in the future.
Lost Reef is located at 964 West Belmont Avenue in the Lakeview neighborhood of Chicago. The lounge is open Wednesday – Sunday from 4pm – midnight with Happy Hour daily from 4pm – 6pm.
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