New Restaurant Concept Opens in East Bank District
Creative Collaboration From Chicago’s Sports and Cuisine Leaders
Reverie, defined as “a daydream” or “an impractical idea”, was designed to uphold both its name and meaning. Created by a local group of dedicated tastemakers, the new restaurant aims to bring to life the “impractical idea” that food and entertainment can bond in a way that is fresh and sophisticated. The dream team includes: restaurateursAdam Cisek (Red Ivy, Palermo’s)
“I speak for the group when I say that we are looking to push the envelope in terms of the food, design, technology and service – and have a significant impact on the city’s hospitality scene. The driving force behind Reverie comes from the name, which means ‘impractical idea’. Our objective is to make people smile and maybe even laugh a little, all while providing a unique dining experience with superb service. We want to be multi-dimensional. We have a killer mixology program, a progressive menu and a terrific, diverse team. On top of that, Reverie has a very local, quirky charm that I believe people will genuinely want to experience over and over again,” said Boyle.
Chicago native and internationally acclaimed architect, Rocco Laudizio (principal ofSlick+Designusa) envisioned Reverie as a modern, cutting edge space with a chic twist. The two-story building features an interior that is a steady balance of simplicity and complexity. A dreamlike palette of colored lighting and intricate textures on both floors will complement the matrix TVs, which will showcase sporting events, followed by graphic displays once the games are over. According to Laudizio, “It has become a creative amalgamation of many ideas. You create your own vibe. You set the tone. We created the perfect setting for you and your friends to do just that.”
Gourmet, American dishes infused with Asian accents will take center stage of the first floor menu, which also features an innovative mixology program created by Benjamin Newby. The menu, carefully crafted by Agilbot (aka the “Food Buddha”), showcases his fierce loyalty to fresh ingredients and unrelenting creativity with his own take on staples like ribs, steaks, salads and sandwiches. “We wanted the menu to have a Midwestern sensibility, so we’ll feature comforting classics with a modern twist,” he stated. Some menu highlights will include Ahi Tuna Poke “Pokstada”
The drink menu, a flavorful companion to the dining menu, pays a bright homage to Reverie’s modern sophisticated, and dreamlike aura. Specialty drinks include The Reverie (rum, orange curaçao and fresh tropical juice over ice, delightfully topped with chilled pineapple), Love You Long Time (a shot of lemongrass-infused sake, green tea and togarashi) and I Dream of Genie (Old Forrester Bourbon, orange curaçao, apricot, lemon and tart cherry juice, chocolate bitters and a kiss of smoked apple wood, served in a smoke filled bottled). Genie, beaded throw pillows and silk scarves not included.
Fully equipped with large screen TVs and AV capabilities, comfortable seating and a state-of-the-
Reverie will be open daily from 11 a.m. to close, Sunday through Friday, and until 3 a.m. on Saturday. Valet parking will be available. Visit http://reveriechicago.com or call (312) 467-4141 (tel:%28312%29%