The Albert, located in Hotel EMC2 at 228 East Ontario, presents its new spring menu filled with fresh ingredients and creative pairings. Curated by Executive Chef Larry Feldmeier and General Manager Aislyn Plath, the new menu offers an array of dishes and cocktails that capitalize on the changing of the season and the items produced from the restaurant’s urban rooftop garden. The new menu is complemented by the restaurant’s interior as well as an all new pastry program from Executive Pastry Chef Allison Schroeder.
“We are excited to welcome the warmer months ahead with our new menu,” said Executive Chef Feldmeier. “By incorporating seasonal ingredients and integrating the items we are able to grow on our rooftop garden, we have developed a unique selection of dishes and cocktails that serve as the perfect way to kick off the spring season.”
The Albert’s new menu items feature an assortment of seasonal garden, grain, sea, and field options. Guests looking for something on the lighter side can opt for the Chicago Botanical Salad with hazelnut granola and petite vegetables or the Tempura Maitake Mushroom served with sour apple and mint. A selection of grain dishes include the Rabbit Sausage paired with rye berry and wild onion; Sacchetti with spring nettle, artichokes, and mascarpone cheese; and Luna Piena withMaine Lobster and coral butter. Seafood options on the new menu include the Charred Octopus accompanied with white bbq, fennel, and turnip; Scallop Ceviche with chili, yuzu, and topped with a tempura chip; and Roasted Stone Bass topped with fava bean and a vibrant, purple potato broth. Those looking for something on the heartier side can indulge in items such as the Crispy Chicken Leg prepared with red roast glaze and satsuma, or Lamb Presse with sugar snap peas, juniper yogurt and sorrel puree.
For patrons with a sweet tooth, Executive Pastry Chef Allison Schroeder has developed a menu of desserts to enjoy. Items on the dessert menu include Pineapple Sherbet topped with almond financier and coconut almond crunch; Buttermilk Mousse served with orange chiffon cake, rhubarb gelée and candied ruby chocolate; Cucumber Parfait with peanut meringue, mint soaked strawberry, and kaffir lime granita; and Chocolate Ganache made with cherries and wild rice, and finished with goat’s milk sorbet. Seasonal sorbets and ice cream options are available as well.
To enrich the dining experience, the Albert’s General Manager, Aislyn Plath, has created a beverage program of cocktails that embrace the spring season. Among the lineup are Not So Obvious with aquavit, lavender, mint and cucumber; Plot Twist with sesame washed vodka, white tea and vermouth; Leave a Message with mezcal, hibiscus, and apple; Drop Top with pink peppercorn infused gin, bitter grapefruit, lemon and egg white; and Leatherbound made with mezcal, espresso, amaro, and aquafabe. After dinner cocktails on the menu include SuperCappuFernetccino, prepared with espresso, lavender and fernet; Irish Coffee with caffe amaro, whiskey, and topped with a mint whipped cream; and CGP with vodka, gin, raspberry and a touch of cream.
The Albert is located on the ground floor of Hotel EMC2 at 228 E Ontario Street and serves lunch Monday through Friday from 11 a.m. to 3 p.m. and dinner daily, as well as Happy Hour Monday through Friday from 3 p.m. until 6 p.m. and brunch on Saturday and Sunday between 11 a.m. and 2 p.m. For more information, follow @thealbertchicago on Facebook and Instagram, and @albertchicago on Twitter, or visit www.thealbertchicago.com. For reservations, please call 312.471.3883. For more information about Hotel EMC2, visit www.hotelemc2.com.