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How was your stay with us? Did we meet all your expectations? We want your stays at The Sutton Place Hotels to be the best you have experienced anywhere. You talk, we listen.
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For Immediate Release
The Sutton Place Hotel, CHICAGO: MEXX
KITCHEN AT THE WHISKEY
Chicago, Illinois
(October 26th, 2007)
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Finding a taco near the Viagra Triangle is easy
enough—there’s a Chipotle near State and
Division Streets. The problem? Chipotle doesn’t
serve tequila con sangrita, a popular pre-meal
drink in Mexico in which diners alternate sips
of tequila with sips of a tangy, spicy, tomatoey
potion called sangrita. Which is why you
might, instead, walk south from Chipotle to the
Sutton Place Hotel at Rush and Bellevue. There,
Mexican chef Richard Sandoval (dubbed the
“father of Modern Mexican cuisine”) has teamed
with brothers and nightspot impresarios Rande
and Scott Gerber to create MEXX Kitchen
at The Whiskey.
The ambience mixes funky and folkloric, hip and
earthy, deep red and dark wood. There something
for the Mexican food novices and those who dig
huitlacoche. Oh, and you can get a shot of
tequila (they have more than 100 on the menu)
and a shot of one of the tastiest sangritas I’ve
ever sipped.
And a taco, of course. But we nixed tacos in
favor of a chicken tamal ($7) partnered with a
sweet chile chipotle sauce that we devoured.
Perfectly cooked steak tampiquena ($26), with
its chile poblano potato gratin and cactus
salad, shared plate space with an enchilada
dressed with a mellow, softly spiced mole.
Chicken adobado ($19) with a corn and cilantro
pesto got our attention for its huitlacoche
dumpling. Sadly, there wasn’t enough of the
musky fungus in the crisp, deep-fried wrap to
satisfy us.
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Sandoval admits feeding Mexican-food
novices and huitlacoche fans in a town
blessed with a wealth of Mexican
restaurants is a challenge. But, he told
The Stew in a telephone chat later, “We
tried to build a fun restaurant for a
younger crowd that can go into the
Whiskey Bar and have some drinks have
some small bites. But also a foodie can
come in and order more signature dishes
like the tuna [with a coriander-chile
crust] or the guava ceviche” with
grilled watermelon in the classic fish
mix (photo). |
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“I have to have dishes like enchiladas and
quesadillas and some things that people
recognize that are very, very traditional to get
them in the door,” he added. “Then we
kind of redirect them to more challenging
dishes—like tasting a mole or a pipian or
tasting huitlacoche.”
Sandoval grew up in Mexico City’s Las Lomas
neighborhood, working at his dad Manuel’s
popular Madeiras restaurant in the hills above
Acapulco’s bay. In fact, Sandoval the younger
recently purchased the place. “I’m completely
remodeling it and redoing it so it’s kind of my
going back to Mexico, back to where everything
started 15 years ago.”
So what does he have in store for Chicago, The
Stew asked the chef who has restaurants around
the world (among them, Maya in New York, San
Francisco, Dubai; Zengo in Denver and D.C.;
Pampano—with Placido Domingo—in New York and
Mexico City)? “It’s a new market for me so I’m
kind of testing now and playing around to see
how people take to what I have. . . I will
definitely be changing the menu and
incorporating other things, especially going
into the fall.”
And what would you like to put on the menu?
“One of my favorite dishes is rack of lamb and I
make a huitlacoche risotto and then I serve it
with an achiote truffle sauce and caramelized
vegetables.”
MEXX Kitchen at the
Whiskey, Sutton Place Hotel, 1015 N. Rush
Street
312.475.0300
Posted by Judy Hevrdejs
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The Sutton Place Hotel, Chicago, is located at 21
East Bellevue in the heart of Chicago’s Gold Coast. Originally
built in 1988 as Hotel 21 East, the 23-story luxury hotel is world
renown for its high-tech amenities and exceptional service. In
1995, The Sutton Place Hotel became a member of The Sutton Place
Grande Hotels Group, with luxury properties located in Newport
Beach, Calif., Toronto and Vancouver.
For
further information, contact:
Jennifer Pfeiffer
Director, Sales & Marketing
312.994.7163
jpfeiffer@suttonplace.com
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