A Twist on Ritz-Carlton Chicago’s Deca Restaurant + Bar

French brasserie cooking meets a fun atmosphere with local ingredients.

Jun 21, 2010
Pear Tatin with butter puff pastry and vanilla bean ice cream at Deca Restaurant + Bar.
Pear Tatin with butter puff pastry and vanilla bean ice cream at Deca Restaurant + Bar.
Photography courtesy Four Seasons Hotels and Resorts

Art Deco elegance, a menu inspired by French brasserie cooking, a glorious view of Chicago’s iconic skyscrapers—you truly can’t find a more perfect neighbourhood spot to gather with friends and enjoy a “make-your-own” mojito or one of 40 wines by the glass.

Deca Restaurant + Bar at The Ritz-Carlton Chicago, A Four Seasons Hotel, which opened in May, is already winning fans throughout the Windy City. ”Deca is an elegant restaurant that is approachable in its setting as well as its pricing and cuisine,” says Executive Chef Mark Payne. “We are excited to celebrate classic dishes with thoughtful twists.”

Payne, born in England and trained in classic French technique, is an unabashed fan of locally sourcing his ingredients. He shops frequently at Chicago’s Green City Market and local farms to prepare dishes that incorporate authentic and fresh Midwestern ingredients. His fresh flavours are noticed in selections like flat iron steak frites with zesty truffle fries or a fresh seafood and shellfish tower.

Eric Estrella, Deca’s award-winning Executive Pastry Chef, has added another crowd-pleaser to the menu: his Deca-dent 10-layer chocolate cake with chocolate frosting. It’s the perfect fuel (or reward) for a vigorous bicycle tour around the city or walk on Navy Pier.

The restaurant also offers iPads for guest use, rechargeable table lighting and eco-friendly cups for coffee to go.


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