July 7, 2015

Dinner at CURRENT ( W Hotel Chicago)

Hello guys,

Today I am taking you inside one of Chicago's hottest restaurant: CURRENT at the W Lakeshore.
Not only it is located steps away from Lake Michigan and Navy Pier but it is also decked out with an outside patio, great atmosphere, and a gorgeous view.

Last week, myself along with 11 other Chicago's bloggers got the honor to preview what's current in food and drinks this summer at CURRENT in the living room level of the W Hotel - Lakeshore.

This seasonal Italian and Mediterranean features a modern, fresh, and light menu with local and honest ingredients along with an extensive beverage menu ranging from hand-crafted cocktails, to wines, and local brews.

When I arrived, the setting was very inviting, I could not help but notice the beautiful decor and unique details of the restaurant. A few minutes later, Chef Ryan came to greet us and gave us a brief overview of his exciting menu.

We started off with this baby cucumber and proscuitto salad with ricotta, mint and white balsamic

First: Baby cucumber and prosciutto salad with ricotta, mint and white balsamic.

Then we progressed to the pan roasted scallops which was my favorite dish of the night.
My blogger pal Ally and I literally killed this as soon as it came out. The scallops were succulent and cooked to perfection, not to mention the fresh basil was a nice touch to the mind-blowing flavor.
I cannot wait to go back and try this dish again, I definitely recommend it if you are a seafood lover.

Second: Pan roasted sea scallops with ratatouille, black olive and oven dried tomato tapenade.

As another second we had this delicious rushing waters trout with local cauliflower, potatoes, and extra virgin oil


Which was served with sides of charred local corn and thyme-roasted baby carrots

Served with sides of charred local corn and thyme-roasted baby carrots.


The Metropolitan: Knob creek rye, peychaud's bitters grapefruit, basil


We finished off the night with some yummy dessert, peek the pictures below

Last: Belgian waffle sundae with malted vanilla gelato, caramelized bananas.


Overall, it was such a wonderful night we spent at CURRENT. The waiter took great care of us, making sure neither our glasses or stomach go empty. 
Thank you Chef Ryan for such an exquisite culinary experience, to the W Hotel for hosting us, and finally to WCBC for inviting me.


And to you, Huge "Thank you" for visiting the blog today!

can't wait to share with you my next venture.

until then stay hungry & stylish!


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