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Bar Wicker Park

The Violet Hour, One Off Hospitality’s cocktail lounge and James Beard Award winner for "Outstanding Bar," has announced Jeremy Nelson as the concept’s first ever chef de cuisine in the speakeasy’s eleven year history. With a background working in white tablecloth restaurants and Michelin-starred kitchens across the country including Dovetail and Charlie Trotter’s, Nelson will take a fine dining-influenced approach to The Violet Hour’s all-new menu of bar bites. 

"There are already so many parallels between a fine dining experience and what we do here at The Violet Hour in terms of quality of ingredients and service. So, we wanted to bring that same attention to detail to the culinary program,” says The Violet Hour Head Mixologist / Partner Toby Maloney. "Jeremy is elevating the bar's food menu to match the caliber of the cocktails with everything from charred Brussels sprouts flatbreads to house-made ice cream flights.” 

The Violet Hour’s new food menu also features house-made beef tendon chicharrones, which are melt-in-your-mouth puffed chips, and more filling dishes like shishito tempura with whipped goat cheese and ricotta gnocchi topped with tender veal cheek, sunchoke puree, maitake mushrooms and candied lemon. Nelson is also bringing spirits from behind the bar into the kitchen as well with plates like duck confit spring rolls made with a puree of amaretto, butternut squash and pepitas in addition to apple brandy glazed donuts served with Valrhona hot chocolate with chartreuse marshmallows. To end things on a sweet note, Nelson has created a miniature ice cream cone flight with a choice of three house-made flavors, which include varieties like quince with shaved almonds, miso with candied ginger, lavender with white chocolate and caramelized milk with Black Strap Rum sauce. 


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