Local hotels freshen menus, decor for spring

By Gianna Annunzio | Staff Writer

Spring is a time of renewal and two local hotels are taking advantage of the season’s spirit by unveiling new food and interior decor initiatives. Loews Chicago Hotel, 455 N. Park Dr., has introduced a mouthwatering program, “Flavor by Loews Hotels,” a food and beverage experience providing guests with rich local fare. The initiative is built on partnerships with artisan food and beverage vendors.

One vendor is the agricultural cooperative, The Chicago Honey Co-op, whose honey is made in chemical-free beehives right here in the city.

“Chicago Co-op has three apiaries in different locations in Chicago, including in the Back of the Yards area,” said Kelly Kroyer, the marketing and social media manager for Loews Chicago Hotel, adding that the honey in your drinks may not have been made too far from home. Loews incorporates the honey in cocktails at their terrace bar and restaurant, Streeterville Social. An exclusive beer has also been crafted through a partnership with Revolution Brewing to produce, “Zephyr”—a low ABV golden ale with a mild and crisp taste.

The partnerships in Loews’ Flavor program are further reflected in the culinary style of Loews Executive Sous Chef, Matt Lange, of ETA Restaurant + Bar. With his focus on seasonal and refined cooking, the menu includes additions such as cold-pressed juices from locally-grown fruits and veggies provided by local food program, Here. Flavors include a beet, apple and ginger blend as well as pineapple, celery and apple juice that combines notes of turmeric and basil.

ETA Restaurant + Bar at Loews Chicago Hotel is open for breakfast, lunch and dinner seven days a week and Streeterville Social will open for the season on May 25.

A mural of Chicago’s skyline at The Palm restaurant. Photo by Gianna Annunzio

While Loews has expanded their flavor palate, Swissotel’s The Palm Chicago restaurant, 323 E. Wacker Dr., has revamped their entire look from the inside out. The restaurant re-opened on April 16, after a $2.5 million renovation. When the restaurant’s remodeling began, manager Phil Jahnke said the priority was to clean up the space and provide more modern amenities. “This particular location has always had the feeling of a hotel restaurant,” he said. “We’re trying to revitalize it.”

The restaurant has also re-incorporated unique wall paintings into the space, including work by Marlene Goodman and Zach Byrd, who has created city murals at Palm locations across the country. “I paint with acrylic paints on the wall and work more from looking at photos and just doing my thing,” Goodman said. “Since we’ve been around for so long, people might forget about us,” said Nicole Boston, the Palm’s sales and events manager. “But with this renovation we’re making a statement that we’re really here to stay.” The Palm Chicago now serves breakfast as well as lunch and dinner seven days a week.

Published on May 3

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