Margeaux BRASSERIE Inspired by Parisian culture, Margeaux Brasserie is a celebration of french cuisine featuring regional, Midwestern ingredients. Margeaux Brasserie offers guests the ambiance of an established brasserie in Paris, encouraging them to celebrate at the distinguished bar with glasses of fine wine, relax in the lounge while savoring cocktails and hors d œuvres or enjoy a Gold Coast destination brunch in the dining room with friends. Adjacent from Margeaux Brasserie on the third floor is the 40-seat private dining room, which is used to host both daytime and evening functions. Perfect for business lunches and executive dinners, the space overlooks the Petit Margeaux courtyard and Walton Street. Margeaux-themed menus created by Balika are offered for breakfast, lunch and dinner. Capacity for a seated meal is 40 guests and 60 for a standing reception. Full restaurant buyouts are available. CONTACT (312) 625-1324 @MargeauxChicago Waldorf Astoria Chicago 11 East Walton Street, 3rd Floor Chicago, IL HOURS OF OPERATION BREAKFAST Served daily 7:00 a.m. - 11:00 a.m. DINNER Sunday Thursday 5:30 p.m. - 10:00 p.m. Friday and Saturday 5:30 p.m. - 10:30 p.m. LEAD STAFF MANAGING CHEF Michael Mina EXECUTIVE CHEF Brent Balika PASTRY CHEF Ashley Torto LEAD SOMMELIER Ryan Baldwin GENERAL MANAGER Jose Gonzalez LOGISTICS CAPACITY Total - 150 Dining Room - 114 Bar - 18 Lounge - 24 Street parking and valet available Wheelchair Accessible Attire: Upscale, Business Casual BRUNCH Saturday Sunday 10:00 a.m. - 2:00 p.m. BAR AND LOUNGE Sunday Thursday 4:00 p.m. - 12:00 a.m. Friday Saturday 4:00 p.m. - 1:00 a.m. PRIVATE EVENTS CONTACT Lynda Simonetti, Restaurant Event Manager lynda.simonetti@waldorfastoria.com 312-646-1315
Margeaux PETIT A Parisian inspired sidewalk cafe located in Gold Coast, Petit Margeaux is a classic patisserie where the surrounding neighborhood and hotel guests can connect, refuel and meet friends, or stop in for a quick espresso and treat after a day of shopping. The patisserie patio is open seasonally and can be reserved for private receptions of up to 40 guests. The interior café space is open year round and can host events up to 50 guests. CONTACT (312) 625-1324 @PetitMargeaux Waldorf Astoria Chicago 11 East Walton Street, 3rd Floor Chicago, IL HOURS OF OPERATION Daily: 6:00 a.m. - 9:00 p.m. LEAD STAFF MANAGING CHEF Michael Mina EXECUTIVE CHEF Brent Balika PASTRY CHEF Ashley Torto LEAD SOMMELIER Ryan Baldwin LOGISTICS CAPACITY Total - 60 Interior - 34 Patio - 26 Street parking and valet available Wheelchair Accessible GENERAL MANAGER Jose Gonzalez PRIVATE EVENTS CONTACT Lynda Simonetti, Restaurant Event Manager lynda.simonetti@waldorfastoria.com 312-646-1315
Balika BRENTON EXECUTIVE CHEF MARGEAUX BRASSERIE & PETIT MARGEAUX WALDORF ASTORIA CHICAGO Brenton Balika serves as the Executive Chef of Margeaux Brasserie & Petit Margeaux, the two French restaurants from the Michelin Star and James Beard award-winning Chef Michael Mina at the Waldorf Astoria Chicago. There Balika s classically trained culinary education combined with a love for locally sourced products and a professional background in a variety of hospitality operations provides guests with a unique dining experience. Balika s culinary skills were nurtured at an early age growing up in the farm-to-table Midwest environment among a family who cooked and dined together seven nights a week. As a young boy, Balika recalls running home from school to watch cooking shows on television and helping his grandmother with her garden in the summer. After working in restaurants from the age of 15, Balika transformed his passion into his studies and graduated from The Culinary Institute of America New York in 2004. With a degree in hand, Balika focused on working in various culinary capacities at notable hospitality and restaurant groups around the world, commencing with Chicago s Charlie Trotter s, where his fascination for wine and artisanal cheese making first began. Balika moved to Las Vegas where he worked under the direction of Charlie Trotter vet Chef Bradley Odgen at his eponymous Caesars Palace restaurant. Balika s contributions were realized when the restaurant received a James Beard Award for Best New Restaurant. Prior to joining Mina Group, Balika spent time at highly regarded restaurants across the country, including The Dawson, Chicago; Proof, Washington D.C.; Bourbon Steak, Washington D.C.; and RM Seafood, Las Vegas.
Torto ASHLEY PASTRY CHEF WALDORF ASTORIA CHICAGO Ashley Torto serves as the Pastry Chef of the Waldorf Astoria Chicago, where she is responsible for all pastry operations throughout the 215-room luxury hotel, which includes the two French-influenced restaurants Margeaux Brasserie and Petit Margeaux from James Beard award-winning and Michelin Star Chef Michael Mina in-room dining and banquets. By incorporating classic French flavors and dishes with new techniques and modern plating, Torto creates beautiful, perfectly balanced desserts that provide an extraordinary experience for hotel guests and visitors alike. Prior to joining the Waldorf Astoria Chicago, Torto served as the Assistant Pastry Chef at the neighboring Sofitel Water Tower Place hotel, an experience that gave her a well-rounded perspective on the tastes of the local clientele as well as the global travelers that frequent both properties. Most recently, she served as the Pastry Chef at The Dawson in West Town Chicago alongside then Chef de Cuisine Brent Balika. There she created lighthearted and playful desserts based on American classics that paired well with the restaurant s unique cocktail program. At the Waldorf Astoria Chicago, Balika and Torto have the opportunity to collaborate once again on their respective menus, which creates a seamless flow from the savory dishes to the sweet. Torto also creates pastries, confectionaries and baked goods for banquets and in-room dining. After graduating from The French Pastry School Chicago in 2011, Torto worked at renowned Chicago restaurants such as The Boarding House, The Bristol, MK Restaurant and the University Club of Chicago. Being a pastry chef gives me the opportunity to make people feel special, says Torto, who graduated with a Bachelor of Science Degree in Sociology in 2006 but decided a desk job wasn t for her. There s nothing like seeing someone s eye light up when they are peeking in the pastry case at Petit Margeaux or being presented a plated dessert in Margeaux s dining room.
Mina MICHAEL MANAGING CHEF MINA GROUP Michelin-Starred Chef Michael Mina first appeared on the culinary map as executive chef at Aqua Restaurant in San Francisco. Shortly after, Mina s culinary and business vision led to the founding of his company Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened 30+ restaurants. His accolades include James Beard Foundation Who s Who of Food & Beverage inductee in 2013 Wine Enthusiast Magazine Restaurateur of the Year 2012, Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum s Restaurateur of the Year 2005.
Bordeaux DINNER $90 PER PERSON FIRST COURSE choice of DESSERT (pre-select one) SOUPE À L OIGNON baguette crostini, cave-aged gruyère, chive CHOCOLATE MACARON valrhona chocolate mousse BUTTER LETTUCE SALAD fines herbes, shaved radishes, crème fraîche dressing CRÈME BRÛLÉE vanilla bean custard, seasonal berries MAIN COURSE choice of (pre-select two) ARCTIC CHAR AUX LENTILLES sunchoke chips, beluga lentils ROASTED GREEN CIRCLE CHICKEN celery root pavé, black truffle, sherry jus OAK-GRILLED SIRLOIN STEAK pommes purée, charred broccolini, red wine jus Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Burgundy DINNER $105 PER PERSON FIRST COURSE choice of SIDES served family style SOUPE À L OIGNON baguette crostini, cave-aged gruyère, chive MUSHROOM & FENNEL FRICASSÉE MACARONI GRATINÉE BUTTER LETTUCE SALAD fines herbes, shaved radishes, crème fraîche dressing MAIN COURSE choice of (pre-select two) ARCTIC CHAR AUX LENTILLES sunchoke chips, beluga lentils DESSERT choice of CHOCOLATE MACARON valrhona chocolate mousse CRÈME BRÛLÉE vanilla bean custard, seasonal berries ROASTED GREEN CIRCLE CHICKEN celery root pavé, black truffle, sherry jus OAK-GRILLED SIRLOIN STEAK pommes purée, charred broccolini, red wine jus Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Hemingway DINNER $125 PER PERSON FIRST COURSE choice of (pre-select two) SIDES served family style STEAK TARTARE hand-ground, potato gaufrettes, spicy cornichon SOUPE À L OIGNON baguette crostini, cave-aged gruyère, chive WINTER VEGETABLE BARIGOULE MUSHROOM & FENNEL FRICASSÉE MACARONI GRATINÉE BUTTER LETTUCE SALAD laclare farms chèvre, shaved radish, crème fraîche dressing ESCARGOTS À LA BORDELAISE parsley, garlic, porcini mushroom, puff pastry fleuron DESSERT choice of (pre-select two) CHOCOLATE MACARON valrhona chocolate mousse MAIN COURSE choice of ARCTIC CHAR AUX LENTILLES sunchoke chips, beluga lentils CRÈME BRÛLÉE vanilla bean custard, seasonal berries WARM FRENCH CRULLERS orange cardamom, meyer lemon curd ROASTED GREEN CIRCLE CHICKEN celery root pavé, black truffle, sherry jus OAK-GRILLED SIRLOIN STEAK pommes purée, charred broccolini, red wine jus Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Passed Canapes RECEPTION $36 PER PERSON Start your dinner or reception with a selection of Chef's craft canapes. Select Three: STEAK TARTARE ON POTATO GAUFRETTE SMOKED ORA KING SALMON, BRIOCHE LEMON-LAVENDER EMULSION, CUCUMBER SMOKED MUSHROOM TART FLAMBÉE CARAMELIZED ONION AND GOAT CHEESE TARTLETS ESCARGOT CROISSANTS CROQUE MONSIEUR GOUGÈRE BEET AND ENDIVE TUNA CONFIT, BLACK OLIVE, POTATO CRISP DUCK CONFIT CROUSTILLANT Premium +$4 PER PERSON FOIE GRAS TOAST, PORT-QUINCE BUTTER LOBSTER ÉCLAIR SHRIMP COCKTAIL Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Breakfast $48 PER PERSON FIRST COURSE served family style FRUIT DE SAISON sliced fruit and fresh berries LA VIENNOISERIE chef's bakery basket MAIN COURSE choice of GRANOLA MAISON PARFAIT orange blossom yogurt, local fruit AMERICAN IN PARIS scrambled eggs, nueske s bacon, pommes rösti, tomato provençal BAVETTE STEAK AND EGGS scrambled eggs, piperade, pommes rösti BEVERAGE choice of ORANGE OR GRAPEFRUIT JUICE DRIP COFFEE Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Brunch SATURDAYS & SUNDAYS 10AM - 2PM $70 PER PERSON FIRST COURSE choice of (pre-select two) DESSERT served family style (pre-select one) FRUIT DE SAISON sliced fruit and fresh berries WARM FRENCH CRULLERS orange cardamom, meyer lemon curd DUCK WINGS À L ORANGE grand marnier gastrique, orange zest NUTELLA STICKY BUN tahitian vanilla brioche, toasted hazelnut BUTTER LETTUCE laclare farms chèvre, shaved radish, crème fraîche dressing SOUPE À L OIGNON GRATINÉE (+$4) baguette crostini, cave-aged gruyère, chive BEVERAGE choice of ORANGE OR GRAPEFRUIT JUICE MAIN COURSE DRIP COFFEE choice of (pre-select two, or select three for +$10 per person) MARGEAUX FRENCH TOAST tahitian vanilla, blueberry, meyer lemon curd CROQUE MADAME EVERLASTING ROSÉ & BOTTOMLESS MIMOSAS $25 PER PERSON (all guests must participate) scrambled eggs, nueske s bacon, pommes rösti, tomato provençal AU POIVRE BURGER caramelized onion, comté, herb fries BAVETTE STEAK AND EGGS scrambled eggs, piperade, pommes rösti Dietary restrictions can be accommodated Menus are subject to change based on seasonal availability *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.