Swissotel - Three New Restaurant Concepts

Swiss™tel Chicago is pleased to announce three new restaurant and café concepts planned for the property in their Illinois Center Concourse, to be called Currents, Geneva and Expressions.  “The three new restaurant concepts will offer hotel guests and business professionals from the Illinois Center an exciting and diverse option for their culinary pleasure”, said Joseph Violi, general manger of Swiss™tel Chicago.
Currents, Expressions and Geneva are scheduled to open in March, 2002.
Swiss™tel Chicago`s new lunch and dinner location, Currents, will offer diners a stylish yet relaxed atmosphere, while they experience New American cuisine with Mediterranean influences at moderate prices. The concept of Currents derives from the definition of the word, meaning “to exist now, happening, in force, at the present, and also reflecting a flow of water” or an electric charge.  “We feel Currents prime location of Swiss™tel Chicago, overlooking the city and Lake Michigan where it meets the Chicago River,” Violi added.  The ambiance and cuisine will enhance Currents’ contemporary atmosphere, seasonal menu, newly released wines and a large selection of grappa, he said.

Swiss™tel Chicago`s café concept, Expressions, will feature Lavazza Italian coffee, refreshing afternoon cappuccinos and latte’s and European pastries.  “We believe Expressions will help fuel the growing and ever-changing desire that people have for a cup of java.” Violi added.
Geneva will offer guests a tranquil breakfast featuring American cuisine with a European flair.  And, in the afternoon and evening hours, the restaurant will “transform into banquet or meeting space for up to 140 people in order to service the variety of needs of the busy companies and people nearby,” according to Violi.
Expressions will be open from 6:00 a.m. to 5:00 p.m. Monday through Friday and 6:00 a.m. to 12:00 p.m. Saturday and Sunday.  Geneva will be open for breakfast seven days a week.  Currents will be open for lunch Monday through Friday and dinner Monday through Saturday.
At Currents, Swiss™tel Chicago`s executive chef, Robert Simpson, has created a menu that will tempt the modern diner`s palate, including braised beef short ribs, roasted aromatic vegetables drizzled with aged red wine, fresh herbs and olive oil served with mashed potatoes and fresh green beans.  Seafood lovers will delight in his pan seared Chilean sea bass accompanied by French lentils, crispy mushrooms, wilted peas and tendrils or crab agnolotti in a basil Pinot Grigio cream sauce topped with cracked pepper.  A typical dessert will be warm chocolate molten cake served with hazelnut ice cream.
In addition, Currents plans moderate menu prices, including $12 - $18 starters, $15 - $32 Entrees, and $6 - $12 desserts. For additional information call 312-565-8257.
Swiss™tel Chicago offers 632 luxuriously oversized guestrooms and suites and 32 meeting rooms, which can accommodate up to 500 people. The all-glass triangular hotel, wedged into the confluence of the Chicago River and Lake Michigan has fabulous wrap-around views from Navy Pier to Grant Park. Designed by noted Chicago architect Harry Weese. For further information, contact Nicole Jachimiak, Manager, Marketing Communications at Swiss™tel Chicago, 323 East Wacker Drive, Chicago, IL 60601; telephone 312-565-0565 or visit the Web site at http://www.swissotel-chicago.com  
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