Pendry Chicago’s Chateau Carbide Transforms Into All-New Winter Garden Escape

Pendry Chicago has announced the unveiling of the hotel’s all-new pop-up Winter Garden. The rooftop rosé destination Château Carbide underwent a seasonal transformation into a Winter Garden option for city views from one of the private, urban winter lodges. Located 24 stories up in the gold-domed Carbide & Carbon building, the transformed space features personal fireplaces and seating where guests can choose from a menu of winter-inspired light bites, as well as seasonal craft cocktails in collaboration with the sparkling mixer brand, Fever-Tree. 

Guests are greeted with both indoor and outdoor seating accommodations for warming up on chilly winter evenings. The open-air rooftop features chalet-inspired, three-walled wooden lodges adorned with twinkling lights, pine garlands and framed imagery of snow-dusted Chicago cityscapes. Guests can gather around a fireplace and curl up under luxe blankets on seating for parties of up to six within each private lodge. Indoor, festive greenery spreads across the room, and guests can relax in booths and banquettes while dining under chandeliers and candlelight.

Curated by Pendry’s Beverage Manager, Jeremiah Duncan, the seasonal menu offers a winter-focused selection of craft cocktails ranging from hot sippers to cold drink options. Options include the warm Ski In, Ski Out, a Tullamore Dew Irish Whiskey-based libation, with fruity and floral Earl Grey-Infused Hot Apple Cider, a bit of amaretto and a dash of Angostura bitters, topped with torched cinnamon and an orange peel; the Mission Statement, an orange-centric sipper crafted using Hennessey VSOP Cognac and citrusy Cointreau, Whiskey barrel-aged bitters, sweetened with caramelized fig, and topped with a Burnt Lemon Peel; and the Dove Story, a winter-spin on a classic Paloma, with crisp Fever Tree grapefruit soda, sweet rose syrup and a bit of habanero tincture for some heat. 

Château Carbide’s food menu features small bites crafted by Executive Chef Jeffery Vucko which focuses on winter snacks such as Deviled Eggs topped with black truffle and chives; Wagyu Beef tartare with black garlic, fig, anchovies, and gherkins atop a seeded cracker; and popcorn tins from local purveyor Berco’s dusted with white truffle, white cheddar, and salted caramel. Those with a sweet tooth will be able to choose from selections like a S’mores trio of house-made marshmallows on graham crackers drizzled with dark chocolate and salted caramel; Candied Pecans with cinnamon, clove, and cranberries; and Cocoa Madeleines served with fresh mint.