The J. Parker was easily the hottest spot to grab a cocktail on a roof this summer. The view of Lincoln Park, Lake Michigan and the Chicago skyline combined with the destination cocktail program, easily quenched the North Side’s thirst. Now that rooftop drinking season has come to a close, what happens to the 13th floor of Hotel Lincoln?
Luckily that view won’t go to waste. Chef Paul Virant and mixologist Erin Hayes offered a preview of the new fall menu in the indoor area of the rooftop – same view, less wind. As expected the drink menu moved away from the tequila and mezcal focused summer sips and into a whiskey and cognac-based drinks. The food menu also reflected seasonal flavors, but that mix-and-match menu we told you about when they opened has seen some reductions.
It appears the Lincoln Park crowd was not as excited about designed their own dishes and we were. Half the menu contains the same format: chose one component from column A and another column B and the kitchen will prepare the dish if they think the flavors will work. Last night, Virant ham and potato pierogi with housemade crème fraiche. He also combined the squash and cider braised onions with mushrooms and pickled garlic. New to the menu are composed plates that included charred Caesar salad topped with a poached egg, seared scallops with lemon butter, and sweet potato beignets.
Check out the photos from the delicious meal below. The new menu debuts tonight.
Luckily that view won’t go to waste. Chef Paul Virant and mixologist Erin Hayes offered a preview of the new fall menu in the indoor area of the rooftop – same view, less wind. As expected the drink menu moved away from the tequila and mezcal focused summer sips and into a whiskey and cognac-based drinks. The food menu also reflected seasonal flavors, but that mix-and-match menu we told you about when they opened has seen some reductions.
It appears the Lincoln Park crowd was not as excited about designed their own dishes and we were. Half the menu contains the same format: chose one component from column A and another column B and the kitchen will prepare the dish if they think the flavors will work. Last night, Virant ham and potato pierogi with housemade crème fraiche. He also combined the squash and cider braised onions with mushrooms and pickled garlic. New to the menu are composed plates that included charred Caesar salad topped with a poached egg, seared scallops with lemon butter, and sweet potato beignets.
Check out the photos from the delicious meal below. The new menu debuts tonight.
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