BARTON G. THE RESTAURANT CHICAGO OPENS FEB. 15
Barton G.’s Waffle-Cheeseburger Photo Credit: Leah Davis
Barton G. The Restaurant Chicago is about to take guests on a culinary and visual experience like no other. The third outpost of the cutting-edge eatery space situated on Hubbard Street in River North (415 N Dearborn St.) opens to the public tomorrow evening for dinner service. The restaurant will open for dinner on February 15, lunch on February 18 and brunch on February 23. Reservations can be made by visiting www.BartonG.com or OpenTable.
A visit to any Barton G. The Restaurant provides its guests all of the culinary adventure one can fathom, and then some. In one of Chicago’s hottest nightlife districts, Barton G. The Restaurant Chicago is among the most highly anticipated openings of 2019. It joins its sister locations in culinary hot spots Miami Beach and Los Angeles, where the restaurant was named one of “America’s Top 100 Tables” by OpenTable.
Created by renowned restaurateur and special event architect Barton G. Weiss, the venue will treat guests to a multisensory experience in which they will interact with fellow diners as collective gasps and Instagram moments are shared each time another over-the-top dish is paraded from the kitchen. As Barton G. The Restaurant is notorious for its food, over-the-top events and elaborate presentations, it is considered the most Instagrammed restaurant in the world. Barton G. The Restaurant is redefining the art of being social in a digital world, by creating a platform for guests to socialize with one another in physical proximity to friends, while sharing their experience across the vastness of the Internet through the visually stunning and over-the-top presentations of the restaurant’s unique cocktails, appetizers, main courses and desserts.
Weiss lives to “create shockingly delicious and awe-inspiring dining and event experiences. Everything else, to me, is just boring.”
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Guests will feast their eyes and delight their taste buds on signature, Instagram-worthy dishes and desserts including: the SWEET LITTLE CHICKEN with sweet potato waffles, whole boneless organic baby chicken, breaded and deep fried, creamy ranch sauce, maple syrup, BBQ sauce, au jus aioli, house salad; TEACH A MAN TO FISH FOR LOX with salmon loin house cured in dill, citrus and vodka, seaweed butter, bread pillows, whipped yogurt, extra virgin olive oil pearls; HANGING SAUSAGE with house made berkshire pork and chicken sausage, smoked salmon sausage, vegan beet and pistachio sausage, fried egg roll, brioche toast, aioli; WHOLE GRILLED BRONZINI with Asian profiteroles with Thai coconut shrimp filling; DOLLA DOLLA BILLS YA’LL!!! with mega rich chocolate ganache and dulce de leche tart, under a gold brick shell vanilla bean ice cream, golden chocolate crumble, and fruit filled jewels; MARIE ANTOINETTE’S – LET THEM EAT CAKE a towering cotton candy Marie Antoinette-inspired Pompadour accompanied with bombolini ‘cupcakes’ filled with blackberry jam and topped with a roasted almond buttercream. Its extensive list of Trimmings & Frills features sides like BRUSSELS SPROUTS BRANCH, which appears to be plucked from the pages of a Dr. Seuss story.
Complementing the food, Barton G. The Restaurant Chicago boasts an equally imaginative cocktail program featuring the Below Zero Nitro-Bar, concocting favorites such as: STAIRWAY TO HEAVEN with Ciroc Vanilla, Remy Martin V, cashew milk, Frangelico and ginger beer; BUDDALICIOUS, comprising Grey Goose Le Poir, lychee, cranberry juice, vodka popsicle; MOONSHINE featuring Ocucaje Pisco, Grey Goose Peach Vodka, mezcal and Cointreau; and DIAMONDS ARE FOREVER with Grey Goose Citron, Cointreau, lemon, vodka popsicle.
To ensure the dishes themselves are as delicious as the works-of-art on which they arrive (a process overseen by an on-site engineer), Barton works closely with his talented culinary team led by Starchefs Rising Star and Six Star Diamond Award winner, Corporate Chef and Culinary Director Jeff O’Neill, Corporate Executive Chef Miguel Angel Rebolledo and Chicago-based Executive Chef, Erwin Mallet. Chef Erwin brings his Michelin Star experience and his passion for charcuterie to Barton G. The Restaurant Chicago. Working closely with Weiss, Erwin is responsible for lighting the fire, managing the kitchen and conducting the Barton G. The Restaurant experience in Chicago, daily. While the food leans toward art, the quality of the food is just as important as its visual aesthetics. Weiss’ culinary team focuses on organic, sustainable and locally sourced whenever possible – providing guests not only with a show-stopping spectacle, but also a delectable meal they can feel good about eating.
Barton G. The Restaurant Chicago will be open daily for lunch and dinner and brunch on Saturday and Sunday. Advance reservations are required. A stunning second-level private dining room space will be available for larger parties, and guests can also bring a taste of Barton G. The Restaurant Chicago home via the restaurant’s off-site catering division. Hours of operations are 11am – 3pm everyday and 5:30-10pm on Sunday – Thursday and 5:30-11pm on Friday and Saturday. The bar will be open all day, everyday. For additional information on Barton G. The Restaurant Chicago, visit www.BartonG.com
ABOUT BARTON G. THE RESTAURANT CHICAGO
Located in the vibrant River North neighborhood, Barton G. The Restaurant Chicago is the third location from CEO and founder Barton G. Weiss, a culinary visionary, event planner extraordinaire and iconic restaurateur. Incorporating world-class ingredients and culinary techniques, every menu item created is set against a creative backdrop presented with visually stunning vehicles designed to be both fun and delicious. Serving a comfort-food menu of neo-classic American cuisine that is both dramatic and delicious, the Barton G. shock-and-awe presentation style is designed to stimulate minds as well as appetites. Dining at the restaurant is ideal for date nights, engagements, birthdays, celebrations and celebrities looking for what’s new and next. Barton G. The Restaurant Chicago has private dining space and features a full bar and lounge. For more information visit www.bartong.com like us on Facebook and follow us on Instagram and Twitter
ABOUT BARTON G. WEISS
Barton G. Weiss exists in a league of his own. When you consider his accomplishments as an event-concept designer, restaurateur, culinary visionary, author and entertainer, finding true modern-day contemporaries to include in the same conversation is nearly impossible. Barton has led an unparalleled operational, culinary and event-production team based in Miami since 1993. During these 24 years, he has created some of the most groundbreaking and decadent gastronomic and event experiences the world has ever seen. His client list is a Who’s Who of Fortune 500 companies, international corporations, high-profile professional sports teams and countless celebrity and high society clients. Weiss has appeared as a guest judge on Top Chef and has been featured on Giada De Laurentiis’s hit show Behind the Bash. He has also been profiled, and quoted extensively, as an expert on party planning, events creation and his restaurant conceptions in numerous high-profile publications, including The New York Times, The Wall Street Journal, USA Today, Departures, Time, Forbes and The Robb Report. He has also appeared on ABC’s Nightline, CNN and CNBC. Barton was an inaugural member of Town & Country magazine’s Wedding Advisory Board.
For more information visit www.bartong.com or follow along on Facebook, Instagram and Twitter