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What It’s Like To Dine At The Albert

What It’s Like To Dine At the Albert

Upon walking into the Albert restaurant, situated inside Chicago’s new hotel, Hotel EMC2, a flew blocks off the Magnificent Mile, in the Streeterville neighborhood, the imagination begins to wander.

Eyes dart between Jonathan Plotkin’s inspirational artwork and carefully stacked vintage books, dating back centuries, based on scientific theory, poetry, physics, and the arts. It’s like walking into a room with parts of history and pieces of the future, with sprinkles of whimsy and intellect from all different angles.

Stepping a bit further inwards, you’ll find the chic, modernized, open kitchen—where Chef Brandon Brumback and his team are hard at work—wrestling up the aged rohan duck, coated with a flavorful miso sauce, or the signature, carrot cake soufflé, dusted with specks of gold. Here, you can expect a dinner and a show, where you’re part of the experience behind [open] doors.

ART & SCIENCE INSPIRATION

What’s more, there’s no shortage of art and science inspiration within the Albert restaurant (embodying the sentiments of the hotel, itself), where the curious epicurean can take part in a culinary adventure—one that’s unique and bold.

The little details create the atmosphere: Making the room “regal, defined, and approachable,” says Brumback, and the artistic plating refined, yet minimalistic. And whether you’re taking in a meal or just a round (or two) of drinks, the innovative aesthetics carry over, from plate to bar.

EXPERIMENTATION

“The infusury is a piece of art—that also functions as a dispenser. We will hold spirits, teas, liquors almost anything,” says Rebecca Royster, Director of Food and Beverage at the Albert. Hanging overhead the bar and stools, it’s a creative element—think a science experiment-invoking chandelier—that showcases the craft and thoughtfulness that goes into the restaurant and hotel.

“There is a science to creating a dish or a drink. How it’s assembled, the way the flavors interact, how to combine texture…all of these are considered when developing a menu item,” Royster says.

PAYING HOMAGE TO HISTORY

And, if you take a walk upstairs following dessert, you’ll find the meeting spaces, Emmy Noether and Symmetry, where artwork created by mathematician, Dr. Eugenia Cheng, pays an homage to the German Mathematician, Emmy Noether, for her contribution and work.

WITH TODAY’S CULTURE

And we’re Instagram friendly, at the Albert. “People are using images to tell stories everywhere. Everyone is a photographer—sharing their lives with the world via social media, blogs, and websites,” says Royster.

“When we develop [the Albert restaurant’s menus], we also want to create something that looks delicious. After all, we do eat with our eyes first,” she adds.

So, snap away—then savor. You won’t want to wait too long to dig in.

Hungry yet? Book a reservation now.

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