676 Restaurant and Bar located in the Omni Hotel (676 North Michigan) is known for its dramatic views of the Magnificent Mile and a commitment to local cooking representative of the seasonal Midwestern Palate, has something huge happening in its kitchen. 676 introduces Joshua Hasho as its new Executive Chef. This move comes at the perfect time as the restaurant has also revamped their décor and furnishings.
Joshua Hasho is originally from Detroit, and after spending the last six years at the Ritz Carlton in Marina Del Rey, California amongst other stops, has decided to return to the Midwest. He brings his ingredient-driven cooking and rustic, yet refined menu to the newly designed restaurant. Because his menu focuses so heavily on having the best ingredients, it makes sense that Hasho has come to Midwest where there are some of the best local farmers and ranchers in the world. This is definitely a positive for 676, and the food is sure to be freshly prepared and crafted daily. No matter what time of day you decide to hop into 676, there’s something that’s sure to please your appetite. And if you’re looking for something to quench t=a specific thirst, they have that as well.
Guests can begin their day with a “Localvore” breakfast. Choose from dishes like Ted’s Organic Local Grits made with Illinois cornmeal and Kilgus Farmstead cream, or for a taste of honey harvested from 676’s own hive, try the Prairie Honey Waffle’s. These fluffy waffles are topped with 676 honey caramel, whipped honey cream, cinnamon and sugar crunch. For a heartier start the CDK Illinois Angus “Tin Can” Hash made with beef brisket, red & sweet potato, charred scallion and soft poached egg, is rich and satisfying.
Lunch offers the option to “Keep it Light” with a Michigan White Bean Spread served with pickled peppers, or Housemade Mozzarella with marinated tomatoes, arugula pesto and balsamic. Dishes served “On & Between the Bread” include a Brussels Sprout Flatbread with melted leek and aged cheddar and a Whitefish Melt with herb mayo, artichoke, roasted tomato and cheddar served on a croissant.
A late afternoon snack calls for a visit to the “Charcuterie Room” and “Cheese Cave.” Select one of fourteen housemade varieties of charcuterie. A house cured duck or goat prosciutto, cold smoked salmon or veal summer sausage can be beautifully paired with a selection of cheeses sourced exclusively from the Midwest’s finest cheesemakers.
Dinner at 676 Restaurant & Bar sets the stage for a night on the town, with a view of the cityscape’s sparkling lights. The “communal” dishes are built to share with one or more. Start with Stuffed Cherry Peppers filled with herb cream and spiced sausage and served with tomato chimichurri, or a razor thin Carpaccio of prime beef with fennel and horseradish burnt onion puree. For a sampling from 676’s own rooftop garden, try the aptly named 676 salad of house-grown vegetables, herb crouton, capriole goat cheese and blueberry vinaigrette.
The Midwest’s own “Land & Lake” are well represented with Catalpa Lamb Chops with lamb belly, fennel and kumquat hash; Gunthorp Pig & Chips with parsnip and apple butter; Grass-fed NY Strip with roasted garlic and potato puree; Georgian Bay Salmon with white bean, spring squash and wild onion, and a number of other dishes meant to trigger a glimmer of simpler “meat and potatoes” nostalgia amidst more contemporary combinations.
The beverage program is similarly inspired by local influences and seasonal ingredients with cocktails that run the gamut from the contemporary Bulliet Iced Tea with Bulleit Bourbon, Limonchello, Sugar Syrup, Iced Tea, and Leon, to the more classic Chicago 75 with Domaine de Canton, Meyer Lemon Preserve, and Sparkling Wine. Martini-lovers can get their fix with a selection of dynamic offerings like the Cucumber Thyme Martini, the perfect aperitif for a leisurely meal at the restaurant.
Beer aficionados can start their evening with a brew from the extensive selection of offerings from local Midwest craft breweries like Bell’s in Kalamazoo, Michigan; and Louie’s in Milwaukee, Wisconsin; as well as Chicago craft beers on tap like Goose Island Brewery’s Green Line and Mirror Pond Pale Ale. The 676 bar also offers a number of hand-crafted blue agave tequilas, rye whiskey, small batch bourbon, single malt scotch, and dessert wine & port. The succinct wine list focuses on domestic bottles peppered with international offerings.
676 Restaurant and Bar have the simple philosophy of building better relationships with farmers, which equals creating better meals for guests. There’s only one way to test the theory out and that’s to head down to the restaurant yourself and indulge in some their culinary delights. You can make reservations by calling (312) 944-6664 or by visiting opentable.com.
Source: 676 Restaurant and Bar
