theWit, Chicago has announced that Chef Steve Chiappettihas stepped into a culinary leadership role at the downtown Chicago property, located in the city’s Loop neighborhood. Alongside his longtime oversight at Hotel EMC2, Marriott Autograph Collection (which encompasses the Albert restaurant, Archive Lounge, in-room dining and banquets).
“We’re thrilled to welcome Steve to the team,” said Morgan Eagles, General Manager at theWit. “He brings decades of operational expertise and so much versatility as a chef. We’re excited to see his creativity, passion and trend-forward thinking inspire our food and beverage offerings property-wide.”
Chiappetti’s first initiative at theWit was to reimagine the menu at State and Lake Chicago Tavern, located on the hotel’s first floor with access from State Street. State and Lake is a restaurant and bar featuring American tavern fare, wine, cocktails, a local beer selection and live music every weekend.
Chef Chiappetti and his team have updated the State and Lake menu of comfort food classics for breakfast, lunch and dinner. Guests can select from items ranging from burgers and salads to proteins and desserts.
A breakfast menu includes lighter fare and both traditional and non-traditional items. At lunch, Chiappetti has envisioned sharables for corporate meals like theLocal Meat & Cheese Board with farmer style salami, aged cheddar, sweet Wisconsin blue cheese and pickled vegetables and Dry Rubbed Wings, a spice blend with hot honey drizzle and toasted sesame seeds. Alongside a host of soups and salads, the massive Handhelds section includes an array of sandwiches designed for the business crowd in downtown Chicago.
“The sandwich is having a real moment,” said Chiappetti. “When you think about it, it’s really the perfect breakdown of what we need in the middle of the day – carbs, protein, and in many cases, a little vegetable and fat. They’re the perfect mid-day power-up, are filling and are easy to save for later if you have leftovers.” Hungry lunch-goers can feast on:
Dinner features entrees including a full Steaks section that spotlights Beef Tenderloin Medallions, with blue cheese crust, marinated red onions and double baked potato; a NY Strip served with lemon parsley butter and S&P fries; and a Prime T- Bone with garlic herb crunch and red wine reduction; and the ½ # Black Angus Burger (Ground Sirloin and Tenderloin), complete with double smoked bacon, red onion, lettuce, tomato and a kosher pickle.
Other Mains include the East Coast Seafood Bowl with lobster, shrimp, scallop, mussels, corn, potato, dill tomato broth; Lake Superior Whitefish topped with fresh crab salad and roasted sweet pepper sauce; or The State and Lake Featured Pot Pie, a home style dish changing daily with seasonal fresh ingredients.
Desserts are meant to be shared and include from-scratch options like Double Dark Fudge Cake, layered rich dark chocolate cake with fudge, chocolate sauce and Grandma’s Carrot Cake with carrots, golden raisins, walnuts,orange cream cheese frosting, caramel sauce.
State & Lake’s Drink menu will offer craft cocktails as well as a list of local beers that celebrate Chicago’s brewery scene.
theWit, Chicago has announced that Chef Steve Chiappetti has stepped into a culinary leadership role at the downtown Chicago property, located in the city’s Loop neighborhood. Alongside his longtime oversight at Hotel EMC2, Marriott Autograph Collection (which encompasses the Albert restaurant, Archive Lounge, in-room dining and banquets).
“We’re thrilled to welcome Steve to the team,” said Morgan Eagles, General Manager at theWit. “He brings decades of operational expertise and so much versatility as a chef. We’re excited to see his creativity, passion and trend-forward thinking inspire our food and beverage offerings property-wide.”
Chiappetti’s first initiative at theWit was to reimagine the menu at State and Lake Chicago Tavern, located on the hotel’s first floor with access from State Street. State and Lake is a restaurant and bar featuring American tavern fare, wine, cocktails, a local beer selection and live music every weekend.
Chef Chiappetti and his team have updated the State and Lake menu of comfort food classics for breakfast, lunch and dinner. Guests can select from items ranging from burgers and salads to proteins and desserts.
A breakfast menu includes lighter fare and both traditional and non-traditional items. At lunch, Chiappetti has envisioned sharables for corporate meals like the Local Meat & Cheese Board with farmer style salami, aged cheddar, sweet Wisconsin blue cheese and pickled vegetables and Dry Rubbed Wings, a spice blend with hot honey drizzle and toasted sesame seeds. Alongside a host of soups and salads, the massive Handhelds section includes an array of sandwiches designed for the business crowd in downtown Chicago.
“The sandwich is having a real moment,” said Chiappetti. “When you think about it, it’s really the perfect breakdown of what we need in the middle of the day – carbs, protein, and in many cases, a little vegetable and fat. They’re the perfect mid-day power-up, are filling and are easy to save for later if you have leftovers.” Hungry lunch-goers can feast on:
Dinner features entrees including a full Steaks section that spotlights Beef Tenderloin Medallions, with blue cheese crust, marinated red onions and double baked potato; a NY Strip served with lemon parsley butter and S&P fries; and a Prime T- Bone with garlic herb crunch and red wine reduction; and the ½ # Black Angus Burger (Ground Sirloin and Tenderloin), complete with double smoked bacon, red onion, lettuce, tomato and a kosher pickle.
Other Mains include the East Coast Seafood Bowl with lobster, shrimp, scallop, mussels, corn, potato, dill tomato broth; Lake Superior Whitefish topped with fresh crab salad and roasted sweet pepper sauce; or The State and Lake Featured Pot Pie, a home style dish changing daily with seasonal fresh ingredients.
Desserts are meant to be shared and include from-scratch options like Double Dark Fudge Cake, layered rich dark chocolate cake with fudge, chocolate sauce and Grandma’s Carrot Cake with carrots, golden raisins, walnuts,orange cream cheese frosting, caramel sauce.
State & Lake’s Drink menu will offer craft cocktails as well as a list of local beers that celebrate Chicago’s brewery scene.
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