Executive Chef, Bill Walker, has created a menu centered on seasonality and sustainability, featuring farm-fresh ingredients and indulgent desserts, for The Kennison at Hotel Lincoln. The upscale restaurant-lounge offers beautiful views of Lincoln Park with year-round longevity. The raw bar serves up oysters, hamachi crudo and tuna tartare, while hot plates include roasted chicken with summer squash, black taglioni noodles with octopus and eggplant and rabbit pappardelle. If you have a sweet tooth, save room for the sinful dark chocolate cake, layered with caramel cremeux or the brown-butter cake with caramelized white chocolate. But at some point, you must try the Kennison Burger–available for dinner or brunch.