THE PUMP ROOM, CHICAGO, USA
Friday 14 Dec 2012
The Pump Room restaurant offers reasonably priced, delicious favourites in a relaxed, comfortable and exciting environment. The new food concept was created by world-renowned chef and 2011 James Beard award winner Jean-Georges Vongerichten.
Original Pump Room menu classics were reinvented and recreated by Jean-Georges providing his special touch and amazing style. He will support local purveyors, regional flavours and offer a "farm to table" experience, as well as a daily special chef's tasting menu of the most unique creations for a real surprising, theatrical, fun and unique food experience. At night, the restaurant's bar transforms into a supper club recapturing the glamour of the 30's and 40's with a modern twist. Offerings include late night tapas style food; local, domestic and international draught and bottled beer; exotic, specialty cocktails by our own mixologist, and great music. The restaurant is open for Breakfast, Lunch, Dinner, After Work/Happy Hour and Late Night Supper.
Partnering with Ian Schrager in the design of Chicago's historic Ambassador East Hotel, Yabu Pushelberg juxtaposed striking classic and modern design elements to create a personal, refined haven for luxury travel. Keeping with their intimate and "un-designed" personal aesthetic, the firm draws on the hotels roots as a magnet for distinguished guests and regal stature on Chicago's "Gold Coast" to combine contemporary sophistication with timeless grandeur for this cultural landmark.
The stylish lines of the classic 1926 architecture and traditional furnishings place the 265-room hotel deep in Chicago's charming history, while the refined neutral palate provides the calming refreshment of a modern and chic hotel. Collaborating Chicago's distinctive air with Ian's personal brand, Yabu Pushelberg focused on the personal residential experience, using unique pieces of furniture and classic structural design to give life to PUBLIC as an extension of Ian's personality.
The iconic Pump Room has been reinvented to juxtapose new finishes with the old bones of the space as to induce old memories of the historical club-like atmosphere. The food concept for the Pump Room was created by world-renowned chef and 2011 James Beard award winner Jean-Georges Vongerichten.