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The  views from this stylish restaurant in the Trump International Hotel & Tower are killer, but you can expect some gilding of the lily -- look for multi-tiered chandelier made of Swarovski crystals, a glass-ensconced entryway “gallery" showing off the wine collection. Thomas Lents, who began his career as executive sous chef at Everest and later worked as chef de cuisine at the Michelin three star-rated Joel Rubochon in Las Vegas, takes over in the kitchen in mid-January. Expect a new menu focusing on contemporary American eats with a French flair--and a highlight on fresh game--by late February; Lents says he also may add more tasting menus.