Situated inside Chicago’s Peninsula hotel, Avenues is a feast for the senses, combining flavorful contemporary cuisine with a lush, elegant atmosphere. Diners enjoy an impeccable menu of seasonal fare courtesy of Chef de Cuisine Curtis Duffy, formerly of Alinea fame. Dishes like Cortez Bay scallops and Wagyu beef ribeye dazzle with their deceptively simple flavor profiles, and the posh dining area shimmers with shades of gold, welcoming diners for special occasions and romantic meals. The restaurant’s extensive wine collection is showcased in two large cabinets, and expert wine recommendations are available.
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From Food & Wine , JAN 2007
sage-laced marshmallows with candied prosciutto and pickled pear. When a server pours pear-almond bisque on top, the marshmallows melt...MORE
From Food & Wine , NOV 2004
Former Chicago resident Graham Elliot Bowles, an F&W Best New Chef 2004, recently left the Jackson House Inn...MORE
From Food & Wine , JUL 2007
Ask chef Graham Elliot Bowles of Avenues Restaurant in Chicago about how he creates his delicious, adventurous and strikingly...MORE
From Food & Wine , NOV 2010
'Finger limes have been called the caviar of citrus. They transform...MORE
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