The Press Room

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The 70-seat wine bar features wine sourced from vineyards all over Europe and a specialty selection from Australia. Owner George Saldez hails from Brisbane, Australia and has curated the list that pairs with Executive Chef Jeff Williams' (formerly of Sable) menu. The dishes are classically influenced, modern in taste and globally inspired. The refined menu features pairings such as fresh burrata and sundried tomato pesto, Oysters Kilpatrick roasted with bacon, Worcestershire and lemon as well as specially selected charcuterie boards.  For a change of taste, a selection of caviar served with hard boiled eggs, herbed creme fraiche, shallot, capers and spelt blini can be paired with unique wines or a select reserve list. Each plate achieves an elusive, cuisine-defining balance of sweet, salty, and savory.