The Bristol has reopened and reemerged in its next iteration under the helm of executive chef Larry Feldmeier (Sixteen, The Albert, Goldenerhirsch Inn) and B. Hospitality Co. owners John Ross and Phillip Walters. Feldmeier has developed new menus for The Bristol’s reopening season -- the cuisine is a hybrid of classic and contemporary, as it is based on French techniques and executed with inspiration from its Chicago surroundings. The New American offerings feature handmade pastas, such as the Chitarra with anchovy, chili and herbs, and an array of composed meat and fish dishes, like the Smoked Fjord Trout with charred cucumber, beet and crème fraiche.
The Bristol wine program, curated by Beverage Director, Christian Shaum, will be built on a foundation of established producers in their regions and varietals, while also spotlighting a new generation of producers who have taken the baton and pushed the boundaries of the wine world. This philosophy will trickle down to The Bristol’s ‘Nouveau/Classic beverage program, which will also feature handmade seasonal cocktails and an international beer list.
Designed by John Ross, the space typically seats 100 (25 post-COVID) and houses a second-floor private event room suited to accommodate a wide range of festivities.
The Bristol is open Wednesday through Sunday from 5pm-10pm.