Viceroy Chicago announces a new identity for the property’s signature culinary concept, Somerset. The move, which includes a top-to-bottom new menu by Executive Chef Verlord Laguatan, aligns the restaurant both with the Viceroy brand’s recent rebranding and current hotel diner trends and needs.
Opened in 2017 with a New-American menu, Somerset has been reimagined as a modern Mediterranean dining destination that blends old-world flavors with a fresh twist, creating an environment that is designed for sharing and discovery.
“It is both an honor and a joy to introduce our reimagined menu at Somerset, which reflects both the evolving culinary landscape and Viceroy’s commitment to creating exceptional, immersive experiences.,” said Chef Verlord. “We look forward to being the restaurant for local customers and hotel guests alike who appreciate and share the passion we have for coming together over delicious food and drink.”
The new menu is sectioned into Small Plates featuring Salted Cod Croquettes, Sausage Stuffed Dates, Fire Grilled Octopus, and Lamb Kibbeh. Guests can choose between seasoned Flatbreads available in different styles: Black Truffle, Coppa, Calabrese, and Mezze; or Housemade Breads to compliment one of the menu’s Spreads: Roasted Eggplant, Labneh, or Roasted Garlic Hummus. Pastas like Pasta a la Chitarra with saffron lobster and yuzu or Ricotta Cavatelli with duck sugo, parmigiano, and crispy chive crumb; or Meat dishes like Chicken Kebabs and Crispy Pork Milanese are also part of the new Somerset dining experience. For dessert, Chef Verlord gives a tour of the sweet side of the Mediterranean with Kataifi Baklava, Basque Cheesecake, Affodato featuring La Colombe espresso, and many other authentic creations.
The beverage list curated by newly-appointed Beverage Director Som Level 1 Certified Sayo “Chi” Anise reflects Chef Verlord’s menu, featuring Mediterranean riffs on traditional cocktails that include homemade syrups, ingredients, premium spirits, herbs and spices providing a natural approach to flavors. Signature drinks include an unconventional approach to a Negroni with the Red Silk Cocktail with Labneh Washed Don Julio Tequila, Pomegranate Liqueur, Campari, and blanc vermouth; Olive Branch Martini with olive oil washed Ketel One, Dry Vermouth, Feta stuffed Olive; Oracles Cure with Monkey Shoulder Scotch, Dos hombres mezcal, Apricot, Honey, and Lemon.
Reservations for Somerset can be made on OpenTable. Monday-Fridays, the restaurant is open for breakfast 7-11 a.m.; lunch 11 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m. During the weekends, Somerset is open for brunch 7 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m.
Viceroy Chicago announces a new identity for the property’s signature culinary concept, Somerset. The move, which includes a top-to-bottom new menu by Executive Chef Verlord Laguatan, aligns the restaurant both with the Viceroy brand’s recent rebranding and current hotel diner trends and needs.
Opened in 2017 with a New-American menu, Somerset has been reimagined as a modern Mediterranean dining destination that blends old-world flavors with a fresh twist, creating an environment that is designed for sharing and discovery.
“It is both an honor and a joy to introduce our reimagined menu at Somerset, which reflects both the evolving culinary landscape and Viceroy’s commitment to creating exceptional, immersive experiences.,” said Chef Verlord. “We look forward to being the restaurant for local customers and hotel guests alike who appreciate and share the passion we have for coming together over delicious food and drink.”
The new menu is sectioned into Small Plates featuring Salted Cod Croquettes, Sausage Stuffed Dates, Fire Grilled Octopus, and Lamb Kibbeh. Guests can choose between seasoned Flatbreads available in different styles: Black Truffle, Coppa, Calabrese, and Mezze; or Housemade Breads to compliment one of the menu’s Spreads: Roasted Eggplant, Labneh, or Roasted Garlic Hummus. Pastas like Pasta a la Chitarra with saffron lobster and yuzu or Ricotta Cavatelli with duck sugo, parmigiano, and crispy chive crumb; or Meat dishes like Chicken Kebabs and Crispy Pork Milanese are also part of the new Somerset dining experience. For dessert, Chef Verlord gives a tour of the sweet side of the Mediterranean with Kataifi Baklava, Basque Cheesecake, Affodato featuring La Colombe espresso, and many other authentic creations.
The beverage list curated by newly-appointed Beverage Director Som Level 1 Certified Sayo “Chi” Anise reflects Chef Verlord’s menu, featuring Mediterranean riffs on traditional cocktails that include homemade syrups, ingredients, premium spirits, herbs and spices providing a natural approach to flavors. Signature drinks include an unconventional approach to a Negroni with the Red Silk Cocktail with Labneh Washed Don Julio Tequila, Pomegranate Liqueur, Campari, and blanc vermouth; Olive Branch Martini with olive oil washed Ketel One, Dry Vermouth, Feta stuffed Olive; Oracles Cure with Monkey Shoulder Scotch, Dos hombres mezcal, Apricot, Honey, and Lemon.
Reservations for Somerset can be made on OpenTable. Monday-Fridays, the restaurant is open for breakfast 7-11 a.m.; lunch 11 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m. During the weekends, Somerset is open for brunch 7 a.m.-3 p.m.; bar 3-5 p.m.; and dinner 5-10 p.m.
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