Lee Wolen, chef de cuisine at The Lobby. (Photos: Peninsula Chicago)
Ran into Lee Wolen, the incoming chef de cuisine at The Lobby at Peninsula Chicago, at A Magnificent Taste on Wednesday.
A former chef at Butter and Moto, Wolen was most recently at New York's Eleven Madison Park. He did this interview with Dish earlier in the summer, but at that point he didn't have a menu in place.
Look for contemporary American dishes with seasonal, fresh ingredients when The Lobby officially opens on Sept. 24. Highlights will include ricotta gnocchi with zucchini, olives, squash blossoms and tomatoes; grilled beef rib eye with braised short rib, baby artichokes, garlic and bone marrow; roasted Colorado lamb loin with braised shank, carrots, dates and Greek yogurt; and whole roasted chicken for two with Yukon potatoes and Cippolini onions.
The Lobby's whole roasted chicken for two comes with Yukon potatoes and Cippolini onions.
And if you're one of those people obsessed with the infamous Chocolate at the Pen, have no fear. Wolen assures us that it's not going anywhere. He will be making some upgrades to it later in the fall . . .
flicking through the old stuff while waiting for a new post...
ReplyDeleteAirlines Contacts