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IPO – Trevor Hoyte

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172 West Adams St. • Chicago, IL 60603 (Map It)
312 917 5608

HOURS:
M–F breakfast 6:30–11am | lunch 11:30am–2pm | dinner 5–10pm
SAT brunch 7:00–11:30am | dinner 5–10pm
SUN brunch 7:00–11:30am | closed for dinner

Housed in the W Chicago City Center, IPO captures the elegant energy of the hotel’s 1928 beaux-arts architecture along with the bustle of the financial district; giving the renovated retaurant a sultry and sophisticated air. The restaurant has been reWondered into a bright new space that allows guests to delight in Executive Chef Trevor Hoyte’s take on Contemporary American, New Urban Cuisine, while enjoying the cityscape.

The restaurant flirts with all things crisp, fresh, and contemporary. Chef Trevor has created an eclectic menu of New Urban Cuisine inspired by the diverse cultures found in Chicago. The menu at IPO features his signature “shared dishes” including seared scallops with chorizo,sofrito and chervil; chocolate&popcorn with peaches, mint, brown butter, corn sorbet and fleur de sel.

IPO, an abbreviation for Initial Public Offering, tipped its hat to the Loop this past October!


BEHIND THE KNIFE |
TREVOR HOYTE | EXECUTIVE CHEF

Trevor Hoyte, Executive Chef of IPO, has created an eclectic menu of New Urban Cuisine inspired by the diverse cultures found in Chicago. Chef Hoyte’s menu at IPO features his signature “shared dishes” including lobster & orzo with fiddle head ferns, enoki mushrooms, sugar snap peas, sweet bread nuggets and lobster bisque; chocolate waffle with chocolate mousse, macerated blueberries, foie gras caramel, and cream cheese.

IPO, an abbreviation for Initial Public Offering tips its hat to the Loop, Chicago’s financial district as well as to Chef Hoyte’s initial offering of New Urban Cuisine. “My unique interpretation of Contemporary American flavors inspired me to create New Urban Cuisine. My vision is to redefine and create a new food culture in the Loop to bring intrigue and curiosity to the area,” said Hoyte.

Hoyte’s culinary professional positions placed him in some of Chicago’s most highly regarded kitchens including Tru, Green Dolphin, Caliterra and Vintage Wine Bar.

Hoyte is a graduate of New York Food and Hotel Management School with a Certificate in Culinary Arts. Chef Hoyte has parlayed his love of contemporary American Cuisine in this beautiful new restaurant.

IPO at Baconfest Chicago 2012:

sous vide pork belly

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