Beatrix boldly defies the convention of a hotel- restaurant… and does it well.
Beatrix, a Lettuce Entertain You concept sits off the hip Aloft hotel. This hot spot has a casual and energetic feel with its cement floor, wooden beams and tables, hanging plants and cheerful young staff. You’ll always find the young & trendy urban crowd of the city here enjoying a meal or simply sipping on a coffee or fresh juice.
The multifunctional space features 3 chefs, a coffee bar and a restaurant that serves breakfast, brunch, lunch and dinner. One could be skeptical at first with the variety of meals they offer throughout the day -but it works – it works surprisingly well and I can account for it as I’ve been there various times now for brunch, dinner and coffee.
Beatrix is one of the few new restaurants that hasn’t followed the recent trend of small sharing plates but instead offers snacks to share and then individual mains. Their dishes are inspired by global flavor profiles with something to satisfy every palate. They have a good selection of healthy dishes and fresh juices targeting the health – conscious as well as richer dishes with a clever twist. They also offer an extensive gluten-free menu.
Brunch here is convenient as you can avoid waiting in line by making reservations. This is where Beatrix’s variety really shines, it sucessfully fills the brunch void in the River North. I was a fan after having the delectable mushroom & quinoa burger with Kennebec fries & sriracha aioli. There is also a good coffee selection – for the avid coffee drinkers – from the well known metropolis and inteligensia coffee to the crash-free bulletproof coffee. These can be accompanied by one of the many pastries available at the coffee bar.
Highlights of the drinks menu were the cucumber cooler soda – a bubbly refreshing drink with a nice minty finish that was the perfect palate cleanser and the white wine sangria with its slightly tart taste yet light & crisp finish.
The dinner menu follows a similar notion of healthful simplicity with a fun twist. For snacks we tasted the hummus, the quinoa cakes & the tsukune (Japanese chicken meatballs). We specially enjoyed the last two. The hummus was a little gritty but the quinoa cakes were tasty with a crispy finish to them and the tsukune (my favorite) had perfectly balanced flavors with a sweet finish. The meatballs’ consistency was just right as well, soft, not too dense and perfectly cooked.
For mains we tried the popular chili & chocolate glazed salmon served with corn tortillas (Chef’s personal invention) as well as the chicken bebe – an organic chicken with a parmesan crust. This reminded me of a chicken picatta and it tasted divine as the chicken was tender and the roux sauce had a creamy and peppery finish to it. Another winner was the pork shank w/cider reduction. The dish was meaty and although it was a little dry the reduction sauce gave it that juicy finish to balance the dish.
Desserts are not to be missed either – the decadent flourless tall, dark & handsome chocolate cake topped with dense chocolate cake stays true to its name – a perfect gluten free indulgence for those that enjoy a dessert with a more bitter finish.
For more information check out their website http://beatrixchicago.com/
519 N. Clark Street
Photography by Priya Sawlani
COPYRIGHT © 2015 PRIYA SAWLANI