Tuesday, February 25 - 7:00-9:00pm
$24 per seat
Location: 2121 N. Clybourn Avenue
Trevor Hoyte, Executive Chef of IPO, has created an eclectic menu of New Urban Cuisine inspired by the diverse cultures found in Chicago. Chef Hoyte’s menu at IPO features his signature "shared dishes" including lobster & orzo with fiddle head ferns, enoki mushrooms, sugar snap peas, sweet bread nuggets and lobster bisque; chocolate waffle with chocolate mousse, macerated blueberries, foie gras caramel, and cream cheese.
IPO, an abbreviation for Initial Public Offering tips its hat to the Loop, Chicago's financial district as well as to Chef Hoyte's initial offering of New Urban Cuisine. "My unique interpretation of Contemporary American flavors inspired me to create New Urban Cuisine. My vision is to redefine and create a new food culture in the Loop to bring intrigue and curiosity to the area," said Hoyte.
Hoyte's culinary professional positions placed him in some of Chicago's most highly regarded kitchens including Tru, Green Dolphin, Caliterra and Vintage Wine Bar.
Hoyte is a graduate of New York Food and Hotel Management School with a Certificate in Culinary Arts. Chef Hoyte has parlayed his love of contemporary American Cuisine in this beautiful new restaurant.
IPO showcases New Urban Cuisine with Executive Chef Trevor Hoyte's take on Contemporary American flavors. Housed in the W Chicago City Center, IPO offers Chef's signature small plates and captures the elegant energy of the hotel's 1928 beaux-arts architecture. With the bustle of the financial district, millennium park and theatre district as its backdrop, the space is dipped in a downtown decadence.