Park Hyatt Chicago underwent a seventh floor renovation this past summer and now features NoMI Kitchen as the centerpiece of the redesign that also includes a lounge, private dining spaces, and garden; as well as the new NoMI Spa concept. NoMI Kitchen is based on the idea that the center of the home is the kitchen, where family and friends gather. Therefore, the unique design presents the kitchen as the focal point, showcasing the culinary team and a prominent Molteni stove. A new artisanal cheese cave with the finest imported cheese is located in the Wine Cellar, and NoMI Garden adds a new backdrop to the outdoor terrace with a 30-foot natural teak wood bar with black granite countertop. The dining room boasts rich wooden tables accented with leather, and the renowned Dale Chihuly handblown glass sculptures are now repositioned in the private dining rooms.
Executive chef Ryan LaRoche, a Chicago native, CIA graduate, and former executive sous chef of L’Atelier de Joël Robuchon Las Vegas, oversees NoMI Kitchen. His flavors are inspired by the seasons, crafted with regionally sourced ingredients, and highlighted with influences from his roots. New offerings include an expanded “Ocean Bar” featuring a larger selection of oysters and shellfish as well as new crudo and ceviche, in addition to the signature NoMI sushi. A “Simply Prepared” category offers market fish, Maine lobster, Yorkshire pork porterhouse, prime New York strip, rack of lamb paired with a variety of seasonal side dishes like foraged mushrooms, handmade tagliatelle, and house-cut Kenebec frites, among others. A “To Share” section offers items for the table such as Poached TJ’s Farm Chicken, farm raised from Pennsylvania, and Roasted Bone-in Dry Aged Prime Ribeye, served-family style for three or more people. To cap it off, an extensive wine list features a selection of more than 500 labels of wine, including up to 20 by the glass. (312/335-1234, www.parkchicago.hyatt.com) JANE SHIOMI
