The Bristol is an American restaurant located in Chicago’s Bucktown Neighborhood. The Bristol has become a staple for Chicago’s local dining crowd, off-duty chefs, and visiting gastronomes looking for a great dinner or Sunday brunch.
The menu features handmade pasta, charcuterie, farm-fresh produce, and a nose-to-tail approach to cooking. Beverages include handmade cocktails, a wine list featuring over two hundred producers, and beers from around the world.
The Bristol’s second floor features a spacious private room built for any number of events, from business dinners to wedding receptions. Your experience at The Bristol will be met with a smile, warmed with hospitality, and filled with great food and drink.
The menu at Balena is focused upon Italian inspired foods sourced from the farms of the Midwest.
Located in Fulton Market District within Chicago’s bustling West Loop, Formento’s is an Italian restaurant that features the bright and light flavors of Italy. Created as a nod to the owner’s grandmother, “Nonna Formento,” guests will experience an array of dishes steeped from traditional family recipes alongside new-age dishes created by Executive Chef Stephen Wambach. The world-class wine menu offers guests more than 600 varietals from around world. At Formento’s, new world culinary creativity marries with generations past.
Perfectly tucked away in Chicago’s West Loop sits Nonna’s – an Italian sandwich and retail shop. From made-to-order sandwiches to homemade pastries and desserts, Nonna’s menu provides delicious and convenient items to take on-the-go or enjoy at our counter and new outdoor patio. Nonna’s kitchen is operated out of sister-restaurant, Formento’s, and is located next door just off Randolph Street.
The West Loop of Chicago – and more specifically, Fulton Market – is where American steak was born. The team of Boka Restaurant Group, B. Hospitality Co., Executive Chef Chris Pandel, and world renowned designers, AvroKO, have created Swift & Sons – a place that not only elevates what has already been done, but evolves the American steakhouse for the modern diner.
In 19th century Chicago, the cattle trade was one of the most prestigious businesses of which to be involved, with one of the industry pioneers being Gustavus Franklin Swift. The design for Swift & Sons takes its inspiration from this titan of the industry, re-imagining what this fictitious company’s headquarters might look like in the retro-future.
The experience mirrors that of walking into a luxury, old boys’ club – turn of the 20th century office building with high ceilings, stained glass lighting, and mosaic marble floors. Raw concrete columns and mushroom capitals are left exposed, providing peeks to the original architecture of the building which was (not un-ironically) once a Cold Storage facility in the middle of the meatpacking center of Chicago.