Sixteen Dining Room

With a consistent dedication to using local, seasonal ingredients, Chicago’s top restaurants guarantee a unique and delectable dining experience.

Add the impressive skyline views, an artistic flair and relentlessly innovative chefs and the difficulty is not in finding a world-class restaurant, but choosing between them. From the hugely popular Charlie Trotter’s to underground favorite Bonsoirée, Chicago’s dining establishments are sure to find favor with elite travelers.


Cuisine: Italian / Seafood

Style / Ambiance: A one-of-a-kind location along Chicago’s famous Navy Pier, Riva offers diners an unmatchable waterfront view that encompasses the vast Chicago skyline.

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Riva prides itself on providing an outstanding range of seafood, prime steaks and daily specials in keeping with its love of Italian cuisine. Executive Chef Luigi Garcia constantly produces new and innovative interpretations of traditional dishes to ensure diners are equally inspired by both view and taste; a dining experience entirely unique to Chicago.

General Manager: Frank D’Angelo

+1 312 644 7482

700 East Grand Avenue


Cuisine: Traditional American

Style / Ambiance: The recipient of a Michelin star and the coveted Forbes Four-Star and AAA Five Diamond awards, the opulent Allium in Streeterville offers modern American cuisine in an elegant fine dining setting.

Executive Chef Kevin Hickey blends food inspired by the great bounties of the Midwest with the fresh produce of Chicago’s local markets to produce a truly inspired menu. With an exquisite array of fresh seafood, game and meats as well as a specialized vegetarian menu to choose from, Hickey has generated a five-course tasting menu to satisfy even the most discerning diner. For a truly memorable and intimate dining experience elite traveler recommends reserving a place at the Chef’s Table, where a group of up to six can dine in the heart of the kitchen and watch as delectable courses are prepared before your eyes.

+1 312 799 4900

Four Seasons Hotel Chicago, 120 East Delaware Place



Cuisine: Contemporary American

Style / Ambiance: Set within a sophisticated minimalist space designed by celebrated architect Thomas Schlesser, Blackbird is home to a reinterpretation of classic American cuisine.

Described as quietly revolutionary, Executive Chef Paul Kahan and his team use local, farmfresh ingredients and cutting-edge culinary technology to create a menu which is both highly creative and utterly approachable. Delights such as Miso-glazed Quebecois veal, roasted Colorado lamb, and smoked arctic char explain why Blackbird earned its first Michelin star in 2011.

Jessie Hayes

+1 312 715 0708 For Private Dining Phone Brittney Andres: +1 312 496 0012

619 West Randolph Street


Cuisine: Seafood / Sushi Bar

Style / Ambiance: This modern seafood restaurant offers some of the most exquisite fish and shellfish from around the world.

Recently awarded three stars by the renowned Michelin Guide, L2O incorporates simplicity and an uncompromising mastery of seafood from executive chef Francis Brennan. Offering a four-course prix-fixe menu, multi-course tasting menus and a special selection of singular items, L2O’s food is complemented by its clean, simple surroundings. Floor-to-ceiling Macassar Ebony columns create a sense of intimacy within which one can appreciate the intricate taste experience that L2O prides itself on. The private Tatami Room extends the minimalism of the restaurant’s main room, offering between two to eight guests a floor-level dining experience consisting of 12-14 Japanese-inspired tasting dishes.

+1 773 868 0002

2300 North Lincoln Park West


Cuisine: American, French, Japanese

Style / Ambiance: Artistic presentation is the cornerstone of the Bonsoirée ethos, with every aspect of the dining experience meticulously considered.

From the shape, color and texture of the kitchenware, to the floral sculptures and décor, everything is stylized to accentuate the current menu. Started by the founding chefs as an underground movement of private dinners hosted out of their own apartments, Bonsoirée the restaurant emerged, offering among other delicacies: Scallop Motoyaki and Duck Duck Goose, two of Executive Chef and Owner Shin Thompson’s personal favorites.

+1 773 486 7511

2728 West Armitage Avenue


Cuisine: French

Style / Ambiance: The only Chicago member of the prestigious Relais & Châteaux, and located in an unforgettable setting on the 40th floor of the Chicago Stock Exchange, Everest is as unique as it is respected.

Chef / Proprietor J. Joho serves world-renowned French cuisine amidst the glittering Chicago skyline, using the finest seasonal fare, local specialties and organic ingredients to astounding results. Guests can enjoy Joho’s offerings in luxurious private dining rooms with attentive service and the option of personalized menus and décor. Acclaimed Swiss artist Ivo Soldini’s bronze sculptures adorn each table, completing this cultured experience.

+1 312 663 8920

40th Floor, 440 South LaSalle Street


Cuisine: Contemporary American

Style / Ambiance: Located on the 16th Floor of Trump International Hotel & Tower, Sixteen was the brainchild of Ivanka Trump and Chicago-based architects Valerio Dewalt Train Associates.

The space defines a unique environment that celebrates the modern American cuisine of award-winning Executive Chef Frank Brunacci. Surrounded by floor-to-ceiling windows with breathtaking views of Lake Michigan and downtown Chicago, guests are promised a magical culinary and visionary delight. The elegance of the multi-roomed space befits the unparalleled exterior; the Sainte Croix limestone floor and majestic four-tiered Swarovski crystal chandelier completing the perfect setting for both couples and families to enjoy the Michelin star cuisine on offer. Sixteen also provides two private dining rooms accommodating groups of up to 35 guests seeking a more intimate gathering.

Vito Paran

+1 312 588 8030

Trump International Hotel & Tower, 401 North Wabash Avenue


Cuisine: Contemporary American

Style / Ambiance: Housed in a former 1890s print shop and echoing bygone eras, Michelin Star rated Sepia serves as an ideal backdrop to Executive Chef Andrew Zimmerman’s inventive American cuisine.

The seasonally driven menu showcases the quality and purity of its products sourced from local farmers and producers. These ingredients come to life in dishes that are indicative of thought and precision honed from years of Chef Zimmerman’s classic French training. Recent delights include English pea and mascarpone agnolotti with pickled shallot, radish, and mint; and Madeira braised pork shank with raw and pickled asparagus crunch. The restaurant’s semi-private Table 70 offers guests a more intimate dining experience.

Emmanuel Nony

+1 312 441 1920

123 North Jefferson Street


Cuisine: Progressive French

Style / Ambiance: This fine dining stunner plays home to Executive Chef / Partner Anthony Martin’s progressive French cuisine, combining an elegant ambiance of white draperies, blue banquettes and intimate lighting with a menu showcasing a thoughtful selection of pristine ingredients.

Chef Martin’s bold creativity is reflected in the innovative seasonal menus on offer, including a three-course Prix Fixe, six-course Grand Collection and a nine-course Chef’s Collection. Tru complements its delectable menu with a contemporary art collection that would not be out of place in any respectable museum; works include those by Gerhard Richter, Peter Halley and Andy Warhol.

Serge Krieger

+1 312 202 0001

686 North St Clair Street


Cuisine: Contemporary American

Style / Ambiance: The highest ranking North American restaurant in the San Pellegrino World’s 50 Best Restaurant Awards, Alinea’s reputation speaks for itself.

Spearheaded by Chef / Owner Grant Achatz, whose hypermodern, emotional approach to dining is respected the world over, Alinea will not disappoint. Its team of creative staff and innovative collaborators produce a forward-thinking, deconstructed cuisine worthy of its three-star Michelin status. A tasting menu of 16 to 18 courses includes such delights as black truffles, urchins, hamachi and venison.

Joseph Catterson

+1 312 867 0110

1723 North Halsted