one sixtyblue

Michael Jordan and designer Adam Tihany, who outfitted Le Cirque 2000 and Jean Georges in New York and Spago here in Chicago, put on the ritz in this West Loop restaurant. Painted screaming cobalt blue on the outside, inside one sixtyblue forgoes kitsch in favor of class. High ceilings, an open kitchen, spacious table arrangements and intimate lighting combine to create a sleek, modern setting. In October 2008, longtime chef Martial Noguier was replaced by chef Michael McDonald, who's served as executive chef at Charlie Trotter’s restaurants in Las Vegas and Los Cabos. McDonald's contemporary American menu offers market-inspired starter plates priced from $8 to $14 and mains from $19 to $35. A five-course tasting menu ($75) is available daily. For drinks, don't miss the seductive lounge with low, leather banquettes and a zinc-topped bar. The private dining room and lounge with generous armchairs and couches are clearly designed to accommodate the 6-foot-plus crowd.

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West Loop restaurants, Chicago restaurants, Chicago restaurants, West Loop bars, Chicago bars, Chicago bars, American contemporary restaurants