Venteux

A contemporary French brasserie set within the Pendry Chicago hotel (inside the famed Carbide & Carbon building), Venteux is the latest project from former Temporis chef Donald Young, who earned his first Michelin star at the age of 28. Set in a cozy, wood-paneled space, the kitchen turns out traditional French delicacies such as steak frites and French onion soup alongside less conventional options like an omelette topped with trout roe. During the day, a cafe with 40-foot windows looking out on Michigan Avenue serves a smaller menu of elevated breakfast and lunch offerings (care for a midday seafood tower?) to hotel guests and passersby.