Located in the lobby of the Palmer House, Lockwood Restaurant offers modern American cuisine in an atmosphere of elegance and hospitality. Our menus are locally and seasonally influenced—inspired by the fresh yields of our rooftop garden and apiary. An extensive wine program is also available so that guests can choose the perfect vintage to complement their meal. Open for breakfast, lunch, dinner, and afternoon tea, Lockwood Restaurant provides a comfortable setting for any and all occasions—including private events and receptions.
David Burke’s Primehouse redefines the modern American steakhouse by pushing the envelope of culinary creativity. The menu is marked by notable and whimsical dishes that are signature to the eclectic and innovative style of Chef David Burke, such as Pretzel Crusted Crab Cake and Wagyu Beef Sashimi on Himalayan rock salt.
The first chef to own his own bull, Chef Burke's commitment to quality is evident in the USDA prime grade, hand-selected beef served in David Burke's Primehouse. The meat is dry-aged in a Himalayan salt-tiled aging room on premise. The result is perfectly marble-ized, tender beef with a rich depth of flavor.
David Burke’s Primehouse features a rotating menu that focuses on seasonal, local and organic ingredients and inventive dishes that reflect evolving culinary trends. Highlighting the entrée menu are the award-winning 55-Day Aged Rib Eye, Bone-In 20 oz. “South Side” Filet Mignon and Butter Poached Lobster.
The Berkshire Room is a craft cocktail lounge from The Fifty/50 Restaurant Group that is free of pretension while giving you, the guest, unparalleled service in sleek and refined surroundings. The Berkshire Room specializes in “Dealer’s Choice”, barrel-finished, and house cocktails that are all crafted by beverage director Benjamin Schiller and the rest of The Berkshire Room bartending team. Craft beers, “Blue Collar Lagers”, and small production wines by the bottle and glass are also available.
Make sure to indulge in upscale bar snacks and desserts created by executive chef Chris “Chip” Davies and executive pastry chef Chris “Tex” Teixeira — some of which mimic the flavor profiles of our “Dealer’s Choice” cocktails and others that are Southern influenced that pair perfectly with our vast array of American whiskies, ryes, and bourbons.
Homestead On The Roof — our literal farm-to-table restaurant — features farm-fresh seasonal fare in its dinner, desserts, and hand-crafted cocktails. Esoteric and small-production wines by the bottle and glass, a weekly rotating craft brewery, and a tightly curated 100-bottle spirits list rounds out the Homestead beverage program.
Homestead sports an 80-seat outdoor rooftop patio sits next to its 1,000 square foot organic rooftop garden, two massive vertical hanging gardens, and dozens of planter boxes all filled with vegetables, fruits, and herbs. Homestead also has a 65-seat indoor air-conditioned indoor enclosed second story space as well.
Park Grill is Chicago's award-winning destination restaurant, at the gateway to Millennium Park and along Chicago's world-class Michigan Avenue. Park Grill's cuisine and seasonal year-round entertainment make it an experience unlike any other in Chicago, or the country. Our Executive Chef brings a chef's interpretation to contemporary American cuisine, infusing it with unique Chicago flavor.
When you sit down at the restaurant, the outdoor alfresco dining, or the café, you can start a conversation, start a meal, start a business deal, or start a celebration. We hope your experience with Millennium Park starts here.
Links Taproom features 36 AMERICAN CRAFT BEERS on tap, 3 cask beers, 5 tap wines, and a large format bottled beer list built for sharing. Links serves HOUSEMADE SAUSAGES and HAND CUT FRENCH FRIES from our kitchen where everything is made from scratch.
Always local, organic, and sustainable ingredients.
We strive to use as many local and all natural ingredients as possible, down to our flour, butter, eggs, nuts, chocolate, milk, fruits, vegetables, oils—everything. And we source every ingredient from the companies, vendors, and farmers who share our commitment.
Business as green as our baked goods.
When we say we run a sustainable bakery, we’re not just talking about the food. Our products come in environmentally friendly packaging. We make deliveries in a hybrid vehicle. We use green-approved lighting in our bakeries. And when we’re done for the day, we compost, recycle, and use eco-friendly products to clean up.
We bake for everyone.
Our food is meant to be enjoyed by anyone, regardless of lifestyle, allergies, moral beliefs, or health condition. Cakes and pastries at West Town Bakery can meet almost any need, including:
Vegan - Nut-free - Sugar-free - Soy-free - Gluten-free
And if you have a need that’s not on this list? Get in touch with us, and we’ll see what we can do for you.
Everything tastes as good as it looks.
When we work, we always remember that, first and foremost, this is food. It should taste amazing. So when we create our cake masterpieces, however complex, we use as many edible components as possible. If that means using rice crispy beams to hold up an eight-foot-tall cake, so be it.
A passion for great baking...
With his first taste of authentic artisan bread, Rich Labriola found his passion. Bread was his calling and he would do it better than anyone else. Working with French, Italian and German masters, Rich incorporated unique starters, aged his own flour and installed distinctive ovens to bring traditional European breads to a hungry market. Today the Labriola Bakery is still growing as it serves many of the finest restaurants and groceries in the Chicago area.
Turning a love of great bread into a restaurant...
As a child, Rich absorbed an appreciation of pizza and of hospitality in his father’s small pizza shop, and eventually came back to pizza with his passion for authentic, soul-nourishing bread. Rich created the Oak Brook–based Labriola Bakery Café and Neapolitan Pizzeria to share the artisan bread experience with diners. His innovative model paired no-waiter efficiency with top-quality freshly prepared food—and hospitality that feels like home. Labriola brings the textures and tastes of tradition to an innovative dining experience that is invitingly familiar while always offering new options to explore.
Rich’s love for hospitality...
Blessed with a sense for the wishes, tastes and cravings of his guests, Rich has networked with innumerable chefs and restaurateurs to develop his own vision of what a restaurant can be and do for the diner. And now he brings it all to Michigan Avenue.
Woodie’s is a bar that is your home away from home. Named after our 54” wood burning grill, it is the dive bar you have always looked for. Snuggled in the heart of Old Town you can get an amazing wood smoke grilled burger paired with some amazing craft beers. Book your private party in one of our awesome party rooms.
For more than 40 years, Kamehachi has been perfecting the art of making sushi. And today, the values and traditions established at ‘Chicago's First Sushi Restaurant' are as strong as ever. Made with the highest quality ingredients and meticulously crafted, Kamehachi has earned its reputation as the premier Japanese restaurant in the Chicago-land area.
Over the years, Kamehachi has grown and expanded its delectable menu as well as its city and suburban locations. Grilled seafood, steaks, salads and a variety of new maki and sashimi offerings are sure to please sushi aficionados as well as those who prefer more traditional cooked fare.
Kamehachi came to the States from Japan through distant relatives who once owned restaurants in New York City. In 1967, Mrs. Marion Konishi opened Kamehachi in its famous Old Town spot across from Second City, where many locals and celebrities had their first sushi experiences. Kamehachi's current owners, Sharon Perazzoli and Giulia Sindler (Marion's daughter and granddaughter), have since grown the family-owned business with locations in Northbrook, Streeterville, the Loop (Chicago) and River North (Chicago).
We invite you to experience the unique flavors, textures and artistry of the Japanese cuisine and look forward to providing a great Japanese dining experience for many more generations to come.