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Lettuce Entertain You Enterprises to create culinary experiences for the St. Regis hotel in Chicago

The hotel, set to open in spring 2023, has already named two new restaurants

Holly Petre, Assistant Digital Editor

October 6, 2022

2 Min Read
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Lettuce Entertain You Enterprises in collaboration with Magellan Development Group LLC will create the culinary experiences at the St. Regis Hotel in Chicago, the brand announced on Thursday. The two restaurants announced include an all-day dining experience from chef Hisanobu Osaka (formerly of Morimoto and Daniel) expected to open when the hotel does in spring 2023. The second restaurant will be in collaboration with Los Angeles chef Evan Funke, who has previously worked at Felix and Mother Wolf.

“We are thrilled to have the opportunity to partner with Magellan Development Group to create two unique restaurant concepts at The St. Regis Chicago; a Japanese restaurant from chef Osaka followed by a Tuscan steakhouse with chef Evan Funke,” said R.J. Melman, president of Lettuce Entertain You Restaurants, in a statement. “The St. Regis will be an incredible addition to downtown Chicago and we are excited that Lettuce will be a part of the opening of the brand’s first Midwest location.”

“I'm incredibly excited about this project with Lettuce Entertain You at the St Regis,” Funke said in a statement emailed to Nation’s Restaurant News. “It is a privilege to be working with two champions of hospitality in the great city of Chicago.”

The St. Regis Chicago will offer “an uncompromising level of bespoke and anticipatory service for all its guests and residential owners,” according to a statement. The hotel will have 192 guest rooms, an indoor pool, an outdoor terrace, spa, fitness room, ballroom and meeting rooms.

“We’re pleased to collaborate with Lettuce Entertain You, a well-known and respected restaurant group here in Chicago, on the dining program and restaurants at The St. Regis Chicago,” said J.R. Berger, principal at Magellan Development Group LLC. “Lettuce Entertain You knows how to deliver the exceptional luxury dining experiences and compelling cuisine that is expected by The St. Regis Chicago guests, visitors and residents.”

 

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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