The culinary team behind Dēliz Italian Steakhouse opens Carlyle Club, inspired by Chicago’s riverfront and architectural heritage, in the historic Reid Murdoch Building at 316 N. Clark Street. Developed by Restaurateur Steve Gogolab and Chef Partner Jakob Peterson, Carlyle Club is an all-day restaurant and social destination designed for everything from leisurely lunches and celebratory dinners to cocktails and late-night gatherings.
“Our goal was to create the kind of restaurant you can use in a lot of different ways,” said Steve Gogolab. “You can come in for lunch, meet someone for a drink, stay for dinner or make a night of it. The setting and history of the Reid Murdoch Building gave us an incredible foundation, and we built the experience around that.”
Designed to respond to its riverfront setting and surrounding architecture, Carlyle Club incorporates original concrete columns and Chicago common brick throughout the space. Natural light, expansive windows and views of the river are complemented by materials and design details that reference the building’s history and surrounding bridges. A riverfront patio extends the experience outdoors with views of the Chicago River and skyline.
The culinary program takes an equally thoughtful approach. Drawing inspiration from classic American steakhouses, Japanese technique and global flavors, Chef Jakob Peterson’s menu emphasizes thoughtful sourcing and precise execution. Guests can move from raw bar selections and sushi to handmade pastas, premium steaks, seafood and shareable entrées, with Japanese ingredients and techniques woven throughout the broader menu.
“The menu starts with classics people recognize, but we’re looking for ways to make each dish feel unexpected through sourcing, technique and flavor,” said Chef Jakob Peterson. “Rather than treating the steak, sushi and broader menu as separate experiences, we’ve built connections between them through ingredients like miso, soy and sesame. Everything should feel like it belongs at Carlyle Club.”
Signature dishes include Binchotan-grilled Wagyu, ricotta pillows, lobster pie, and Carlyle Burger, alongside dry-aged steaks and seasonal sushi and sashimi. A sushi counter offers a more intimate experience, while hand rolls developed specifically for the bar extend the sushi program throughout the restaurant.
Industry veteran Omar Douglas leads Carlyle Club’s cocktail program, built around the concept of “A River in Time.” The menu revisits classic cocktails through a contemporary lens, moving through different eras of drinking culture and beginning with the 1920s and ’30s. Opening selections include reimagined margaritas, daiquiris and Bee’s Knees, along with a martini collection featuring a signature dirty martini made with olive oil-infused vodka and house-made olive brine.
The wine program is led by seasoned Chicago Wine Director Amy Lutchen, with guidance from Master Sommeliers Ken Fredrickson and Fernando Beteta. The list brings together distinctive wines from celebrated and emerging producers around the world.
“We wanted to build a wine program that feels worthy of the setting—distinctive and worldly, but above all, approachable and meant to enhance the experience at the table,” said Master Sommelier Ken Fredrickson.
Located at 316 N. Clark Street on Chicago’s riverfront, Carlyle Club will be open for lunch daily from 11:00 a.m.-3:00 p.m., happy hour Monday-Friday from 3:00-6:00 p.m. and dinner daily beginning at 5:00 p.m. Reservations will open on September 17. For more information, visit thecarlyle.club or follow along on Instagram @thecarlyle.club.
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The culinary team behind Dēliz Italian Steakhouse opens Carlyle Club, inspired by Chicago’s riverfront and architectural heritage, in the historic Reid Murdoch Building at 316 N. Clark Street. Developed by Restaurateur Steve Gogolab and Chef Partner Jakob Peterson, Carlyle Club is an all-day restaurant and social destination designed for everything from leisurely lunches and celebratory dinners to cocktails and late-night gatherings.
“Our goal was to create the kind of restaurant you can use in a lot of different ways,” said Steve Gogolab. “You can come in for lunch, meet someone for a drink, stay for dinner or make a night of it. The setting and history of the Reid Murdoch Building gave us an incredible foundation, and we built the experience around that.”
Designed to respond to its riverfront setting and surrounding architecture, Carlyle Club incorporates original concrete columns and Chicago common brick throughout the space. Natural light, expansive windows and views of the river are complemented by materials and design details that reference the building’s history and surrounding bridges. A riverfront patio extends the experience outdoors with views of the Chicago River and skyline.
The culinary program takes an equally thoughtful approach. Drawing inspiration from classic American steakhouses, Japanese technique and global flavors, Chef Jakob Peterson’s menu emphasizes thoughtful sourcing and precise execution. Guests can move from raw bar selections and sushi to handmade pastas, premium steaks, seafood and shareable entrées, with Japanese ingredients and techniques woven throughout the broader menu.
“The menu starts with classics people recognize, but we’re looking for ways to make each dish feel unexpected through sourcing, technique and flavor,” said Chef Jakob Peterson. “Rather than treating the steak, sushi and broader menu as separate experiences, we’ve built connections between them through ingredients like miso, soy and sesame. Everything should feel like it belongs at Carlyle Club.”
Signature dishes include Binchotan-grilled Wagyu, ricotta pillows, lobster pie, and Carlyle Burger, alongside dry-aged steaks and seasonal sushi and sashimi. A sushi counter offers a more intimate experience, while hand rolls developed specifically for the bar extend the sushi program throughout the restaurant.
Industry veteran Omar Douglas leads Carlyle Club’s cocktail program, built around the concept of “A River in Time.” The menu revisits classic cocktails through a contemporary lens, moving through different eras of drinking culture and beginning with the 1920s and ’30s. Opening selections include reimagined margaritas, daiquiris and Bee’s Knees, along with a martini collection featuring a signature dirty martini made with olive oil-infused vodka and house-made olive brine.
The wine program is led by seasoned Chicago Wine Director Amy Lutchen, with guidance from Master Sommeliers Ken Fredrickson and Fernando Beteta. The list brings together distinctive wines from celebrated and emerging producers around the world.
“We wanted to build a wine program that feels worthy of the setting—distinctive and worldly, but above all, approachable and meant to enhance the experience at the table,” said Master Sommelier Ken Fredrickson.
Located at 316 N. Clark Street on Chicago’s riverfront, Carlyle Club will be open for lunch daily from 11:00 a.m.-3:00 p.m., happy hour Monday-Friday from 3:00-6:00 p.m. and dinner daily beginning at 5:00 p.m. Reservations will open on September 17. For more information, visit thecarlyle.club or follow along on Instagram @thecarlyle.club.
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Location
316 N. Clark Street, Chicago, IL
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