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Marchesa offers distinct dining and drinking environments on three levels. The basement will be a limestone-lined wine cave; the street-level space will include the main kitchen and dining room, chef's table and a chinoiserie-inspired main bar, including a fireplace seating area. Upstairs, a private-dining room will be designed to resemble an ornate Paris apartment.  Mark Sabbe, formerly of Mercat a la Planxa, created a menu that seesaws between rusticity and refinement. Options include ratatouille, paella Valencia and braised goat, but also truffles, Petrossian caviar and jamon Iberico.