Both 676 Restaurant and Bar, and its warm-weather counterpart, Café 676, focus on Midwest and local whenever possible. The fare at these restaurants are approachable, organic and sustainable—local foods treated the way they were intended.
A true taste of the Midwest, Chef accentuates the food selection with an ever changing selection of 100% local breed, hand-made, house created charcuterie, honey from his own hive, produce from his roof-top gardens at the hotel, and pork from the exclusive Acorn Edition IV pig out of Norwalk, Iowa. Chef’s menus showcase a list of local farm partners which now exceeds fifty and is continuously growing.
The 676 culinary team treat dishes in a whimsical, flavor-forward manner exciting memories of fishing from the dock for bluegill, hunting game in the north woods, picking apples from the orchard trees (hoping not to get caught) and standing in awe at the plethora of jarred food under grandma’s basement stairs. That is the Midwest. That is 676.
Local farm partners include Great Lakes fisheries, Midwest cheese makers such as Capriole Farms (Greenville, IN) & Zingerman’s Creamery (Ann Arbor, MI) and Chicago’s only year round farmers’ market promoting local, sustainable farmers, producers and chefs by connecting them to the public through educational programming and special events.
With unparalleled views of Chicago’s famous Magnificent mile, this unique restaurant experience is augmented with boards, jars, copper, communal plates and a bit of nostalgia of the foods you remember as a kid. 676 is devoted to practicing numerous environmental wellness initiatives because we feel our guests need to know where their food comes from, how it is grown and who is growing it. All menus & to-go materials are made of 100% post consumer recycled materials.
676 Restaurant and Bar at Baconfest Chicago 2012:
house-made Catalpa Grove lamb bacon
Dinner Chef Awards
Best Front of House Presentation
676 Wine Bar, Daven Wardynski
Photo credit: Ben Collins-Sussman