Deca Restaurant + Bar at the Ritz-Carlton
Deca’s seafood tower
On May 3rd, the poshy-posh urban oasis known as The Ritz-Carlton Chicago culminated its transformational charge into the 21st century by reimagining the fountain-bedecked 12th-floor café as an Art Deco brasserie and tavern and calling it Deca Restaurant + Bar. “We wanted to evoke a sense of fun,” says Mark Payne, the Ritz’s executive chef, of the new 100-seat gold-toned restaurant and neighboring bar. Payne’s idea of fun includes an ahi tuna confit niçoise salad, a decadent ten-layer chocolate cake, a classic seafood tower, and an array of sliders. Sliders? At the Ritz? James Beard is rolling over in his grave—and probably asking for another bite. The Ritz-Carlton Chicago, 160 E. Pearson St.; 312-573-5160.
Photograph: Lara Kastner
This article appears in the June 2010 issue of Chicago magazine.
Did you like what you read here? Subscribe to Chicago magazine »
E-Mail
Print
Comments are moderated. We review them in an effort to remove offensive language, commercial messages, and irrelevancies.
I believe that the American economy is increasingly unable to maintain full employment due to technological increases in productivity, population growth, and globalization. Hence ever more frequent and severe bubbles as the whole system approaches collapse. <a href="http://www.mesotheliomaus.net">mesothelioma</a>
I believe that the American economy is increasingly unable to maintain full employment due to technological increases in productivity, population growth, and globalization. Hence ever more frequent and severe bubbles as the whole system approaches collapse. <a href="http://www.mesotheliomaus.net">mesothelioma</a>