JW Marriott Chicago Adds F&B Options

CHICAGO—The JW Marriott Chicago added more healthful options to its Lobby Lounge and in-room dining menus, focusing on gluten-free and vegetarian alternatives. Led by Director of Restaurants Stacy Elefante and Chef Russell Shearer and the culinary team, the menus reflect the hotel’s commitment to keeping up with current consumer tastes, according to the hotel. Utilizing product from local farmers and artisan products has driven the hotel’s menu development since opening in 2010, stated Chef Shearer. “It’s always been important to our culinary team to highlight the best of Midwest produce, cheeses, and meats wherever possible,” he says. “Our guests have come to expect that level of thought and care to our offerings, even in being a large property, so it was a natural progression to add gluten-free and vegetarian options to continue to deliver that level of exceptional service.” The 610-room hotel offers selections of classic and specialty breakfast menus as well as day-long and overnight menus for in-room dining. New menu highlights include: a gluten-free and vegetarian Apple Salad tossed with Burrata mozzarella, red onions, arugula, fennel, Marcona almonds and smoked blue cheese; Rustic Vegetable Sandwich layered with forest mushrooms, kale slaw, smoked blue cheese, parsley aioli, and ciabatta; and the Falafel starter with pickled cucumber-mint salad, lemon yogurt and pita; Specialty Burger with shaved ham, Benton Harbor brie and a fried egg can be served gluten-free. Entrée offerings include three new gluten-free options: Wild Pacific Halibut served with cauliflower puré, kale-carrot slaw and Meyer lemon vinaigrette; Roasted Organic Breast of Chicken alongside Israeli couscous, escarole, heirloom carrots with a pan reduction sauce; and Colorado Lamb Medallions with ricotta gnudi, baby beets, mint pesto and spinach.