Restaurants Archives : TRAVEL/FOOD

JUST RELEASED: THE JAMES BEARD FOUNDATION® 2026 INDEPENDENT RESTAURANT INDUSTRY REPORT

Independent Restaurants Show Remarkable Resilience and Strategic Problem Solving as Industry Navigates Continued Rising Costs, Shifting Consumer Behavior, and Rapid Technological Change

The James Beard Foundation® (JBF), in collaboration with Deloitte, announced today the findings of its 2026 Independent Restaurant Industry Report, a comprehensive analysis of the independent restaurant industry, synthesizing insights from independent owners and chefs, to reveal the industry’s top challenges and opportunities. Drawing from interviews with leading chefs and a nationwide survey of hundreds of owners and operators across the nation, the report provides a wide-ranging view of the current state of the industry, emerging trends, and critical factors that restaurants can leverage to thrive in 2026.

“Independent restaurants are essential to our society, culture, and communities. They employ millions of people, generate billions in economic activity, and serve as vital gathering places for meaningful human connection,” said Clare Reichenbach, CEO, James Beard Foundation. “The landscape has never been more complex, but chefs and operators are rising to meet it with incredible fortitude and creativity. The James Beard Foundation is deeply committed to supporting their success through this report, the JBF Institute, and our entire suite of impact programs and advocacy work.” 

The findings paint a picture of an industry moving into 2026 with cautious optimism. Not because pressures have eased, but because independent operators have demonstrated remarkable endurance and adaptability in the face of cost pressures, shifting consumer behavior and expectations, workforce complexity, and rapid technological change. Despite these hurdles, most restaurateurs are implementing innovative strategies to meet current market demands, deepen guest connection, and ensure long-term sustainability.

The study identified four major trends that are helping reshape the industry landscape:

Protecting Margins Amidst Volatility: Fluctuations in ingredient prices, combined with persistent cost pressures, is making margin management increasingly inflexible and reactive.
Supporting the Workforce Beyond Wages: Labor pressures have largely shifted from mitigating shortages to navigating retention, cost management, and regulatory complexity.
Navigating An Expanding Technology Ecosystem: A rapidly growing and increasingly costly technology ecosystem is resulting in more disciplined adoption and intentional investment.
Managing the Consumer Expectation Gap: Converging and increasing consumer experience expectations seems to be widening the disconnect between guest assumptions and operational realities.

The research synthesizes insights from a survey of over 380 independent restaurant owners, chefs, and operators conducted September to November 2025, as well as interviews with 40 chefs. Participants represented a broad cross-section of the industry across 47 states and all four census regions, ranging from fine dining establishments to fast-casual venues, breweries, and caterers.

To read the full report click here. Highlights of key findings are below.

2026 STATE OF THE INDEPENDENT RESTAURANT INDUSTRY

Across survey and roundtable discussions, owners, chefs, and operators described a year marked by continued pressure—on costs, demand, and predictability—but also by profound adaptation. Familiar challenges took on new dimensions in 2025, feeling meaningfully different for many respondents. Inflationary pressures, supply chain disruptions, and rapid shifts in technology converged to reportedly make planning and decision-making more complex. Consumer affordability concerns are reshaping the landscape, while food cost volatility made forecasting, menu planning, and pricing decisions increasingly difficult. Meanwhile, AI and an expanding restaurant technology sector added new complexity and competitive pressure.

Yet despite operating in this recalibrated reality, the 2026 findings reveal an independent restaurant industry marked by steadfast, cautious optimism and hard-earned determination. Fueled by creativity, persistence, and a deep commitment to their communities, they are shaping a future rooted in adaptability, one tactical decision at a time.

HIGHLIGHTS OF FINDINGS

2026 State of Business

Rising general costs, rising labor costs, and finding staff to hire were the top business concerns among those surveyed and interviewed in 2025.
Wage increases cooled in 2025, with 67% of respondents increasing wages less than 10%. In addition, 18% did not increase wages at all—more than twice the number from last year—reflecting a move towards tighter cost control.
Despite significant pressures, nearly three quarters of respondents (73%) have a positive outlook for 2026, speaking to the determination and experience of independent restaurants to navigate the challenges ahead.
In 2025, 62% of respondents reported excellent or good business performance—increasing YoY from both 2024 and 2023.
Customer volume improved slightly from 2024, with two-thirds of respondents reporting the same or more customers in 2025.

THEME 1: Protecting Margins Amidst Volatility

Rising costs remained the top issue for surveyed chefs in 2025. Sudden price fluctuations in key ingredients forced operators into near-constant adjustment, managing margins reactively while working to preserve quality, guest experience, and cultural identity.
As such, price increases are no longer the reliable margin lever they once were, as many operators noted that they have reached a ceiling in what customers are willing or able to pay.
Restaurants raising menu prices by more than 10% were most likely to report lower profits and expect fewer customers than those that raised prices modestly.
The rise of non-alcoholic beverages was cited as the top consumer trend affecting restaurant operations, putting additional pressure on high-margin categories.

THEME 2: Supporting the Workforce Beyond Wages

Labor concerns remained a top three issue among surveyed chefs. Nearly half of operators (49%) reported some level of staffing insufficiency, with finding qualified staff to hire as the leading factor influencing workforce operations.
The share of surveyed operators raising wages by more than 10% fell sharply, from 71% in 2024 to just 15% in 2025—as providing bigger paychecks became financially unfeasible.
Among operators facing staffing difficulties, high turnover and retention challenges emerged as the most significant factors reported.
As margins tighten, operators increasingly view building internal culture as essential—through such things as cross-training and growth opportunities.

THEME 3: Navigating an Expanded Technology Ecosystem

The technology landscape has expanded dramatically, with more tools, platforms, and decisions confronting operators already managing tight margins and limited capacity. Many report struggling to identify where to invest as providers add features, raise fees, and make switching costly—all while platforms increasingly control customer relationships.
Restaurants with moderate, intentional adoption reported stronger business performance. Both low- and high-tech extremes were associated with weaker outcomes among respondents, reinforcing that more technology does not inherently drive better results.
Reports of better business performance by respondents correlated more with operations-focused technologies like inventory management software than marketing-oriented tools like CRM systems.
In addition, 40% of operators who reported implementing online ordering and delivery integration reported lower profits.
Over 80% of those surveyed say they plan to increase their AI investments in the next year. Inventory and supply chain management, staffing and scheduling, and reservations and customer service were the top three potential AI implementations among respondents.
However, 38% reported that AI tools currently feel irrelevant to their business, reflecting uncertainty about how to leverage these tools effectively.

THEME 4: Managing the Consumer Expectation Gap

Independent restaurants report navigating a widening gap between rising guest expectations and what operators can realistically deliver—as social media and online platforms reshape how guests discover, engage with, and evaluate restaurants.
After increasing food costs, social media marketing and in-person engagement were the top trends surveyed chefs predicted to affect restaurant operations in 2026.
Some owners reported viral exposure negatively affecting performance when they were unable to scale quickly enough to meet demand and deliver consistent quality.
Despite more transactional expectations, restaurants focused on community-driven dining reported stronger outcomes, with 45% indicating increased customer volume compared to 36% for those not citing community influence.

“As independent restaurants face ongoing cost fluctuations, tighter labor dynamics, and rapidly shifting guest expectations, the operators across the industry are responding with disciplined, practical problem solving,” said Evert Gruyaert, US Restaurants & Food Service leader and principal, Deloitte Consulting LLP. “The report suggests that many restaurants are protecting margins through their decisions—supporting teams beyond wages, making intentional technology and AI investments where they improve operations, and deepening guest connection through community-driven dining. Deloitte is proud to collaborate with the James Beard Foundation to help share these insights with independent restaurants as they navigate 2026.”

The annual industry report is part of the James Beard Foundation Institute (JBF Institute), a central hub for training, programs, and resources to support the success of independent chefs and operators. From business resiliency, leadership, and management skills to advocacy training towards policy change, the JBF Institute is the definitive educational resource for the independent restaurant industry and leaders in the broader food system.

ABOUT THE JAMES BEARD FOUNDATON

The James Beard Foundation® (JBF) is a 501(c)3 nonprofit dedicated to leading chefs and the broader culinary industry toward a new standard of excellence. Our guiding principle, Good Food for Good®, informs our vision of a vibrant, equitable, and sustainable independent restaurant industry that stands as a cornerstone of American culture, community, and economy, and drives toward a better food system. For 40 years, JBF has been instrumental in recognizing, amplifying, educating, and training the individuals who shape American food culture. Today, our mission comes to life through the prestigious James Beard Awards, industry and community-focused programming, advocacy and policy initiatives, and culinary events and partnerships nationwide—including at Platform by JBF® and the James Beard House in New York City. Learn more at jamesbeard.org, sign up for our emails, and follow @beardfoundation on social media.

As used in this document, “Deloitte” means Deloitte Consulting LLP, a subsidiary of Deloitte LLP. Please see www.deloitte.com/us/about for a detailed description of our legal structure. Certain services may not be available to attest clients under the rules and regulations of public accounting.

And for fun, here’s a recipe courtesy of the James Beard Foundation.

Ingredients

For the Chicken Pinchos

2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1 tsp onion powder
½ tsp ground turmeric (curcuma)
1 tsp smoked paprika
Juice of 2 limes
3 Tbsp canola oil

Ingredients

For the Mango Salsa

2 ripe mangos, diced
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
1 garlic clove, finely grated
1 tsp finely chopped jalapeño
Pinch of sea salt
1 tsp olive oil

Method

Pinchos

In a large bowl, mix the chicken with salt, pepper, cumin, onion powder, turmeric, smoked paprika, lime juice, and oil.
Cover and marinate in the fridge for at least 2 hours (overnight is best).
Thread marinated chicken onto skewers.
Grill over medium-high heat, turning occasionally, until cooked through and slightly charred, about 10–12 minutes.
Let rest for 5 minutes before serving.

Mango Salsa

In a bowl, gently toss all ingredients together.
Let sit for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature over the grilled pinchos.

Yield

Serves 4 to 5

Photos courtesy of the James Beard Foundation.

James Beard Awards: Chicago Nominees Across the City

Chicago Restaurant Week, Chicago restaurants, Chicagoland Area, Restaurants

James Beard Awards: Chicago Nominees Across the City https://share.google/d1HBijkV0cBRNFXnj

James Galbraith of Postboy in New Buffalo nominated as a semi-finalist for Best Chef in this year’s James Beard Awards #postboy #michiana#jamesbeard #bestchef #southwestmichigan

James Galbraith, Lake Michigan, Michiana, Restaurants

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Chicago’s 2026 James Beard Award Semifinalists | WTTW Chicago

Chefs, Chicago Restaurant Week, Chicago restaurants, James Beard Awards, Restaurants

Chicago’s 2026 James Beard Award Semifinalists | WTTW Chicago https://share.google/rdKy4x89QO1Hds6HF

Axios: 12 Arizona chefs and restaurants named James Beard semifinalists

Restaurants

https://www.axios.com/local/phoenix/2026/01/21/12-arizona-chefs-and-restaurants-named-james-beard-semifinalists

Amá: A Modern Tex-Mex Kitchen

Restaurants, Tex Mex

“Fritos are a San Antonio delicacy, invented by Gustavo Olguin, who sold the recipe to the owner of a local confectionery shop for one hundred dollars during the Great Depression,” writes Josef Centeno and Betty Hallock in Ama: A Modern Tex-Mex Kitchen. “That guy then created the chip empire known as Frito-Lay. Frito pie, also a San Antonio delicacy, is the stuff of rodeos—usually a bag of the cornmeal chips split open along one side and stuffed with chili and cheese. The version served at Bar Amá is layered with carne guisada, baked in a small cast-iron casserole so the cheddar topping gets warm and bubbly, and garnished with crema, onions, and cilantro. Rather than a portable snack, it’s more like a sit-down meal to share.”

Bar Ama Cookbook by Josef Centeno & Betty Hallock for Chronicle Books

Centeno is the owner of Bar Amá, a Tex-Mex restaurant in Los Angeles as well as others including the Michelin-starred Orsa & Winston, both part of The Josef Centeno Group. His menu offerings at Bar Ama are inspired by his childhood food memories and the cooking of his great grandmother, Amá.

Carne Guisada Frito Pie

Serves 4

4 cups [240 g] Fritos corn chips
1 cup [260 g] carne guisada (page 63)
1 1/3 cups [135 g] grated cheddar cheese
1/4 cup [60 g] crema Mexicana or sour cream
2 Tbsp finely diced red onion
2 Tbsp finely chopped fresh cilantro leaves

Heat the oven to 350°F [180°C].

In each of 2 small baking dishes or ovenproof casseroles, layer 1 cup [60 g] of the corn chips, 1/4 cup [65 g] carne guisada, and 1/3 cup [35 g] cheddar cheese. Add another layer of chips, carne guisada, and cheese. Bake in the oven until the cheese is melted, 8 to 10 minutes. Remove from the oven and top each dish with 2 Tbsp crema, 1 Tbsp onions, and 1 Tbsp cilantro. Serve immediately.

Carne Guisada

Centeno describes carne guisada as his “bowl of red.” Except that he never eats it in a bowl but instead, always in a flour tortilla.

“Like chili con carne, this stewed beef is made with chunks of beef and dried chiles and spices, and it also contains tomatoes,” he explains. “But unlike chili con carne, it isn’t served with a bunch of other ingredients and garnishes. Tucked into a flour tortilla, it needs nothing else—just straight up carne guisada.”

Serves 6 to 8

2 ancho chiles
4 Tbsp [60 ml] olive or avocado oil
2 1/2 to 3 lb [1.2 to 1.4 kg] boneless short rib, trimmed and cut into 1 1/2 in [4 cm] cubes
1 large onion, finely diced
1/2 tsp fine sea salt
5 garlic cloves, chopped
1 serrano chile, stemmed, seeded, and finely chopped
1 Tbsp dried Mexican oregano, preferably Oregano Indio
1 1/2 tsp cumin seeds
1 tsp chile powder
1 fresh bay leaf, or 2 dried
Fresh black pepper
2 Tbsp all-purpose flour
3 cups [720 ml] beef broth
1 cup [340 g] crushed San Marzano tomatoes

Using tongs, toast the ancho chiles over the open flame of a gas burner until slightly softened and fragrant, 1 to 2 minutes. Stem and seed the chiles and tear them into pieces. Set aside.

Heat 2 Tbsp of the oil in a Dutch oven or another large heavy-bottom pot over medium-high heat. When the oil shimmers, add the beef and brown it on all sides, 10 to 12 minutes.

Add the remaining 2 Tbsp of oil to the pot. When the oil is hot, add the onion and salt and cook over medium heat, scraping up the browned bits of meat at the bottom of the pot, until the onions are soft, about 5 minutes.

Add the garlic, serrano, oregano, cumin seeds, chile powder, bay leaf, and several grinds of black pepper and cook until fragrant, 30 seconds.

Add the toasted chiles to the pot along with the flour and stir until incorporated. Add the beef broth and tomatoes and bring the mixture to a boil.

Reduce the heat to low and simmer, partly covered, stirring occasionally, until the meat is tender and the sauce is thickened, 2 1/2 to 3 hours. Taste and adjust the salt. Store, covered, in the refrigerator for up to 3 days.

Vanilla Bean Semifreddo with Dulce de Leche

“This is an easy version of vanilla ice cream,” says Centano, “which we make at Bar Amá with cream and crème fraîche—no ice-cream maker necessary! We use it for raspados of shaved ice and hibiscus syrup, for fried ice cream, or to serve drizzled with dulce de leche or chocolate sauce.”

Serves 6 to 8

Vanilla bean semifreddo

6 egg yolks
1 1/2 tsp dark brown sugar
1/2 cup [100 g] granulated sugar
1 1/2 cups [360 ml] heavy cream
1/2 cup [120 g] crème fraîche
Seeds of 1 vanilla bean
Dulce de leche
One 14 oz [420 ml] can sweetened condensed milk

make the semifreddo: Put the egg yolks, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high to high speed until the mixture is pale yellow and fluffy, about 8 minutes. Set aside.

Combine the heavy cream, crème fraîche, and vanilla seeds scraped from the bean in a clean bowl, and with a clean whisk attachment, or a hand mixer with regular beaters, whip until soft peaks form.

Carefully fold the whipped cream mixture into the egg mixture. Pour into a container, cover, and freeze for 6 hours or overnight. Any leftover ice cream will keep in the freezer for up to 1 week.

make the dulce de leche: Peel the label off the can of condensed milk and put the can in a large pot. Add enough water to the pot so it comes within 2 fingers of the top. Bring to a boil over medium-high heat. Lower the heat to medium-low and cook for 6 hours, checking the water level, and adding more as needed to keep the pot filled. Remove the can with tongs and set aside to cool overnight at room temperature.

Serve the semifreddo with a drizzle of the dulce de leche. Store any remaining dulce de leche in a covered container in the refrigerator for up to 1 month.

Reprinted from Ama by Josef Centeno and Betty Hallock with permission by Chronicle Books, 2019

Phoenix New Times: Phoenix restaurant celebrates 15 years as a community favorite

Phoenix, Restaurants

https://www.phoenixnewtimes.com/food-drink/phoenix-restaurant-becketts-table-valley-favorite-for-15-years-40620138/

Chicago Holiday Hotel Dinners & Special Events

Chicago restaurants, Christmas, Holiday, Holiday dining, Holiday events, Holiday Travel, Hotels, Thanksgiving

Chicago, with its numerous holiday happenings and millions of holiday lights, is a magical destination. Wondering where to stay and what to do? Here are some ideas for you.

Gather at the Four Seasons Hotel Chicago this Thanksgiving (Thursday, November 27, 12:00PM – 6:00PM) for Adorn Bar & Restaurant’s heartwarming Thanksgiving Grand Feast Experience. Celebrate the season in style with an abundant spread of gourmet stations, decadent dishes, and irresistible sweets. Whether you’re making new memories or honoring cherished traditions, Adorn invites you to savor every bite—and every moment—with warmth, joy, and festive flavor.

Photo courtesy of Four Seasons Hotel Chicago.

Savor the season with a playful twist on a timeless tradition. Delight in an elegant afternoon of festive indulgence at the Teddy Bear Tea, featuring artfully crafted tea sandwiches, exquisite desserts, and a thoughtfully curated selection of fine teas. Toast the occasion at our sparkling mimosa station, while little ones are enchanted by whimsical holiday entertainment and receive a charming teddy bear keepsake to treasure.

Saturdays and Sundays, November 29 & 30, December 7, 13*, 20, 27 & 28
1st Seating: 10:00 AM; 2nd Seating: 1:00 PM; *10 AM Seating Only
$185 per adult / $65 per child (6-12 years old)
Children 5 and under are complimentary

Treat your loved ones to an unforgettable Christmas Day Feast at Four Seasons Hotel Chicago (Thursday, December 25,12:00PM – 6:00PM) . Delight in festive fare from chef-attended action stations and an elaborate chocolate buffet, while little ones enjoy holiday-themed activities designed just for them. A live band sets the scene with cheerful sounds of the season, and our decadent hot chocolate station—complete with a “Spike Your Cocoa” option—adds a playful, grown-up twist. A memorable experience for guests of all ages, wrapped in the magic of the holidays.

$285 per adult / $95 per child (6-12 years old), Adult pricing includes one glass of champagne (Pricing is exclusive of Tax & Gratuity)

Ring in the New Year with an opulent New Year’s Eve Dinner at Adorn (Wednesday, December 31, seatings at 7:00PM and 9:00PM). Indulge in a luxurious five-course journey. Savor every moment with decadent canapés, artfully prepared appetizers, and a choice of exquisite entrée, culminating in a show-stopping dessert.

$225 Per Person exclusive of tax and gratuity

the Albert, the Italian-American restaurant located at the luxury boutique Hotel EMC2, Autograph Collection, welcomes the festive season with an exciting lineup of dining experiences. Under the direction of acclaimed Chef Steve Chiappetti, the Albert’s menus and events honor his Calabrian heritage while embracing Chicago’s culinary vibrancy. Guests can look forward to special offerings, holiday feasts, a charitable book drive, an early New Year’s Eve party, and interactive wine and cocktail classes — all designed to joyfully gather loved ones around the table.

Thanksgiving Chef Hotline – Wednesday, November 26, 2025 | 11 a.m. to 5 p.m.
Turkey emergency? Stuffing disaster? Chef Chiappetti is back in 2025 and just a phone call away with The Albert’s Thanksgiving Chef Hotline. From troubleshooting to expert tips, Chicagoans can count on his culinary guidance to present their holiday meals without breaking a sweat! Call 1-833-THX-CHEF (1-833-849-2433).

Holiday Book Drive: Share a Story, Light the Season – November 19-December 31, 2025

Hotel EMC2 invites guests to celebrate the spirit of giving through Share a Story, Light the Season in partnership with Books4Cause, a Chicago-based social venture dedicated to expanding access to books and education worldwide. From November 18 through December 31, guests who bring a gently used book to donate at the Albert, will receive a complimentary glass of wine in return. Guests are invited to place their books beneath the hotel’s striking holiday tree while enjoying canapés, cocktails, and the warmth of the season. Each book donated supports Books4Cause’s mission to recirculate books into the hands of new readers, helping to build libraries and empower communities both locally and abroad. At Hotel EMC2, where art and science live in harmony, the initiative is a reflection of the property’s belief that curiosity, creativity, and compassion are all part of a story worth sharing. 21+. Limit one per guest, per visit. Available during service hours only.

Thanksgiving All-Day Buffet – Thursday, November 27, 2025 | 11:30 a.m. to 8 p.m.
$65 per person (excludes beverages, tax, and gratuity)
Give thanks with Chef Chiappetti’s festive buffet featuring roasted turkey with cranberry stuffing, honey glazed ham, cheese tortellini, Sicilian mushrooms, shaved salumi and Italian cheeses, roasted vegetables, Italian frittata, and tables laden with housemade pies and other sweet treats.

Christmas Eve Dinner

Wednesday, December 24, 2025 – 5 p.m. to close

$60 per person, including a glass of rosé prosecco (excludes additional beverages, tax, and gratuity)

Let the night before Christmas be a decadent culinary occasion with a pre-fix menu featuring:

Choice of Crostini: Prosciutto, ricotta, and honey, or Confit chicken, pesto, and ricotta, or Sicilian mushroom, ricotta, and chili
Main Course: Lobster ravioli, roasted red pepper sauce, or Beef Wellington, or Dover Sole, shrimp soufflé
Dessert: Nonna’s Tiramisu

Christmas Day Buffet

Thursday, December 25, 2025 – 11:30 a.m.
$70 per person with a glass of Champagne (excludes other beverages, tax and gratuity)

Wake up and feast on a bountiful buffet and special menu selections featuring both Italian and classic American dishes. Guests can tour the antipasti buffet, choose their entree and then cap off the celebration with sweets upon sweets at the 20-foot dessert table.

Antipasti Buffet: Roasted mint carrots, Sicilian mushrooms, asparagus with aged balsamic, Italian olives, Shaved salumi, Italian cheeses, fig jam, crackers, nuts, Frittata, spiral ham, cheese tortellini with fresh basil tomato sauce and more.
Entree Selections: Eggs Benedict, Lemon Ricotta Pancakes, Roasted Turkey, Herb Crusted Prime Ribeye, Gnocchi, Seared Pacific Coast Salmon, Grilled Lamb Chops
The 20-Foot Dessert Buffet: Assorted Cakes, Pies, Cannoli, Dark Chocolate Brownies, Butter Cookies, and more

Rockin’ Italian Style New Year’s Celebration

Wednesday, December 31, 2025 | 4 to 7 p.m.
$55 per person (excludes tax and gratuity)

For those who wish to celebrate early and watch the ball drop at home, all are invited to enjoy live music as the clock strikes midnight in Italy. They will have the chance to honor the grape-eating tradition that accompanies the holiday in Italy, all while delighting in a beverage bar featuring rosé prosecco and espresso martinis and a Sicilian pizza bar including favorites like potato, rosemary, goat cheese, duck prosciutto, pinenuts, mushroom, provolone, soprasata, sweet peppers, pesto, four cheese, and white truffle cream. A homemade pasta bar will dole out the traditional Casarece pasta with shrimp, spinach and lobster cream sauce. Unlimited servings of Nonna’s Tiramisu will start the New Year on a high note!

New Year’s Eve Dinner

Wednesday, December 31, 2025 | 5 p.m. to close
$90 per person
End the year with an extraordinary prix fixe tasting menu featuring:

1st Course: Smoked Duck Consommé and black truffle puff crust, or Hamachi crudo, black garlic, and tomato jus
2nd Course: Choice Of Risotto with shrimp, saffron broth and peas, or Garginelle with lamb sausage and fennel dust
3rd Course: Choice Of Roasted rack of lamb stuffed with pesto, or Snapper, fresh crab crust, and prosecco sauce
4th Course: Chocolate Decadence

Photo courtesy of Staypineapple The Loop.

Staypineapple The Loop is offering the following meal packages:

Holiday Tea at Atwood – Available November 1, 2025 through January 10, 2026, Atwood will offer a festive Holiday Tea menu with a selection of aromatic teas, savory sandwiches and decadent sweets, available daily from 11 AM-5 PM by reservation, $55 per person. (Menu and photos)

Atwood’s Theatre Prix Fixe – To celebrate the fall and winter theatre season, starting October 1, 2026, Atwood, located in the heart of the theatre district, is offering a prix fixe menu, perfect for pre- or post-show dining. The three courses feature seasonal flavors in main dishes such as Pumpkin Risotto, Pork Shoulder Ragout and Pan-Roasted Chicken. Available daily 11 AM-9 PM, no reservation required, $52 per person.(Menu and photos)

The Pendry Chicago’s special holiday events include:

Holiday Lights & Festive Kick-Off: Festival of Lights Champagne & Hot Chocolate Toast (Nov. 22 | 4 – 5:30 pm | Lobby) – Celebration of Chicago’s official holiday season kick-off with champagne and hot chocolate before the lighting ceremony.

Letters to Santa (Nov. 22 – Dec. 25 | 10 am – 7 pm) in Lobby – Kids can visit the Concierge to write their letter to Santa and send it to the North Pole.

Myles Hayes Holiday Music (Nov. 22 – Dec. 31 | Saturdays, 4 – 6 pm) at Bar Pendry – Live holiday-inspired performances by Chicago Jazz artist Myles Hayes.

Festive Boozy Tea (Dec. 7 – Dec. 28 | Sundays, 11 am – 3 pm) at Bar Pendry – Bar Pendry puts a festive spin on Sunday afternoon tea with Festive Boozy Tea, pairing tea-based cocktails with a three-tiered tower of sweet and savory bites accompanied by live music from Chicago musicians. Guests can enjoy holiday delicacies such as Lobster Quiche with Parmesan Royale and Black Truffle and Gingerbread Profiteroles with White Russian Crème. $100 per person inclusive of tax & gratuity. View menu here.

For more information about where to stay and what to do in the city, visit Choose Chicago.