Hubbard Inn - Chicago
Executive Chef Eric Babula (Punch Bowl, City Works, Old Town Pour House, Waldorf Astoria, RA Sushi) is behind the menu at the newly renovated Hubbard Inn, which underwent more than $1 million in remodeling.
His menu features shareable, approachable American fare with global twists. Think butter-poached Maine lobster cake served in its own claw; over-sized semolina raviolo stuffed with braised short rib; and Maple Leaf duck breast with frizzled Brussels sprouts.
That's on the first level, with two additional floors with unique concepts. Blue Violet is a mixology-driven lounge named after the Illinois state flower. It is a lush and bright secret oasis complete with a wishing well, and an Instagram-worthy space with a luxurious, private club feel.
Hubbard Inn's third floor is Masq, a theater-inspired venue with a throwback feel decorated in black and white with gold trim and dramatic rich velvet colored curtains. While enjoying personalized service, guests will be treated to front row action of live performances including rotating acts curated by the Hubbard Inn team.
