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Check Out Conrad Hotel Chicago’s Baptiste & Bottle’s Menu

Check Out Conrad Hotel Chicago’s Baptiste & Bottle’s Menu

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The restaurant inside the new Conrad Chicago at the old DraftFCB building (101 E. Erie St.) will officially be open to the public Monday 11/14 as part of the hotel’s official opening day. The 287 room Conrad Chicago hotel,  towering at 20-stories and designed by Pierre-Yves Rochon has partnered with Latinicity’s World-Renowned Chef Richard Sandoval to head the food and beverage program of their three restaurants.

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One of those restaurant, located on the 20th floor of the Conrad Hotel is Baptiste & Bottle, described as a neighborhood spot that specializes in bourbon and provisions. Here is a look at Executive Chef James Lintelmann’s offerings in the one-of-a-kind dining experience in partnership with  Sandoval.

 

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The elevated American menu is presented in an environment that is reflective of bourbon’s true American roots. Michael Fawthrop (former Aviary) will head up the bourbon-forward beverage program that pairs perfectly with the menu and fulfills Baptiste & Bottle’s mission to become a midwest bourbon and whiskey destination.  Guests will see a satisfying mix of bar snacks, small plates and large plates that will allow for a customized dining experience as well as in dining options.

 

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Bar Snacks & Small Plates menu items will include: Tasso Spiced Pork Rinds, Spaetzle and Duck Confit with 62 degree egg, chestnut and maitake mushrooms, Delicata Squash & Burrata with pumpkin seed and smoked sherry vinaigrette.
Entree options include: Triple Seared Prime Strip Steak with salt roasted potato, carrots, and mushroom, Mushroom Orecchiette with black olives and sherry emulsion, Roasted Pekin Duck with persimmon, celery root and gooseberry.

See Also

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Baptiste & Bottle will also offer an extensive bourbon and whiskey selection, offering rare and distinctive spirits plus house infused bourbon. A “shaken, poured & stirred at-the-table” mixology philosophy is a huge focus and groups will find their beverage experience to be entertaining and interactive with an impressive tableside cocktail list. 

 

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Executive Pastry Chef Anistar Griffith’s desert offerings will include:

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Baptiste & Bottle Hours:
Breakfast: 6:30 – 10:30 a.m. Everyday
Lunch: 11 a.m. – 5 p.m. Everyday
Dinner: Sunday – Thursday: 5:30 – 9:30 p.m. | Friday – Saturday: 5:30 – 10 p.m.
Bar: Sunday: 11 a.m. – 11 p.m. | Monday – Wednesday: 11 a.m. – 12 a.m. | Thursday – Saturday: 11 a.m. – 2 a.m.

photo credit: courtesy
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