Upcoming Events at Fairmont Chicago
Sun Apr 20, 11:00 AM - Mon Apr 21, 3:00 PM
Fairmont Chicago
200 North Columbus Drive, Chicago, IL 60601
Community: Downtown Chicago
Description
aria serves three meals daily with Breakfast from 6:00 a.m. to 11:30 a.m. Sundays through Saturdays, Lunch from 11:30 a.m. to 2:30 p.m. on Mondays through Saturdays, and Dinner from 5 p.m. to 10 p.m. on Sun - Thurs and 5 p.m. to 10:30 p.m Fri - Sat
Event Details
aria, located at the Fairmont Chicago, Millennium Park, 200 North Columbus Drive, is offering a special Easter Brunch menu by Executive Chef James Phillips on Sunday, April 20 from 11:30 a.m. to 3:30 p.m. The lavish menu offers an array of spring-inspired selections, while aria provides a lovely atmosphere to celebrate the holiday with family and friends.
The Easter Brunch includes a salad bar with seasonal vegetables, a variety of cold buffet starters from smoked trout salad to garganelli pasta salad, aria sushi, ENO cheese and charcuterie, and heirloom tomato and mozzarella salad. Guests may also choose one entrée such as deep dish quiche, lemon blueberry pancakes, vanilla and Nutella waffles, green eggs and ham, roasted rack of lamb, steak frites, sweet and sour smoked pork loin, or walleye. The sharable dessert platter, brought to each table, includes sumptuous coconut carrot cupcakes, strawberry sorbet with jelly beans, Easter egg truffles, lemon curd with baked meringue, and Happy Easter sugar cookies. The brunch is $42 per person. A Bloody Mary bar featuring handcrafted cocktails is also available for $18 per guest.
The restaurant space features a modern yet warm atmosphere, highlighted by rich imported woods and exotic stones used throughout the bar and restaurant to create a serenely elegant aesthetic. Guests enjoy visitingaria’s lavish wine library complete with a librarian’s ladder. Surrounded by French glass doors, aria’s private dining room, which seats up to 14, features spectacular views of downtown and includes a large circular table and a sleek polished river stone back wall. Tabletops throughout the restaurant are made from 100% recycled concrete and glass. Resembling granite, this innovative material is eco-friendly and environmentally sustainable. Minimal linen is used on aria’s tables – setting the table with napkins only, allows for the conservation of water and energy resources expended in laundering.
Executive Chef James Phillips has fourteen years of culinary experience including
The Easter Brunch includes a salad bar with seasonal vegetables, a variety of cold buffet starters from smoked trout salad to garganelli pasta salad, aria sushi, ENO cheese and charcuterie, and heirloom tomato and mozzarella salad. Guests may also choose one entrée such as deep dish quiche, lemon blueberry pancakes, vanilla and Nutella waffles, green eggs and ham, roasted rack of lamb, steak frites, sweet and sour smoked pork loin, or walleye. The sharable dessert platter, brought to each table, includes sumptuous coconut carrot cupcakes, strawberry sorbet with jelly beans, Easter egg truffles, lemon curd with baked meringue, and Happy Easter sugar cookies. The brunch is $42 per person. A Bloody Mary bar featuring handcrafted cocktails is also available for $18 per guest.
The restaurant space features a modern yet warm atmosphere, highlighted by rich imported woods and exotic stones used throughout the bar and restaurant to create a serenely elegant aesthetic. Guests enjoy visitingaria’s lavish wine library complete with a librarian’s ladder. Surrounded by French glass doors, aria’s private dining room, which seats up to 14, features spectacular views of downtown and includes a large circular table and a sleek polished river stone back wall. Tabletops throughout the restaurant are made from 100% recycled concrete and glass. Resembling granite, this innovative material is eco-friendly and environmentally sustainable. Minimal linen is used on aria’s tables – setting the table with napkins only, allows for the conservation of water and energy resources expended in laundering.
Executive Chef James Phillips has fourteen years of culinary experience including
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