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Take a culinary journey at Travelle, featuring ingredients from America's finest farms, ranches and orchards. The gorgeous interior is created by renowned designer David Rockwell, showcasing the pure lines and industrial aesthetic of architect Mies van der Rohe. Highlights include a central digital art installation and elegant floor-to-ceiling windows.
Indulge in an innovative seasonal American menu, featuring the region's most unique flavors. Complement your dinner with delicious drinks and cocktails at Travelle's stylish, window-framed bar.
6:30am – 11am, Monday – Sunday
11am – 3pm, Monday – Friday
12pm – 3pm, Saturday – Sunday
5pm – 9:30pm, Wednesday – Saturday
Occupying a corner of the building, Travelle's window-framed bar is ideal for pre-dinner drinks or late-night cocktails. While its leather-upholstered seating and ebony accents suggest old-world charm, the richly patterned stone floor and distinctive spun-brass pendant ceiling present cutting-edge design.
Hours of Operations
3pm to 11pm, Sunday to Thursday
3pm to 12am, Friday and Saturday
12pm to 12am, Saturday
12pm to 11pm, Sunday
For reservations, please call (312) 923 7705 or email email@example.com
A representation of the ever-changing seasons in the Midwest. Local produce is presented at its best point, accompanied by a gelée of prosecco, candied walnuts, and a champagne vinaigrette.
An ode to the American South and the Caribbean Islands. Carolina gold rice cooked in the style of risotto, married with black eye peas, country ham, and lemon.
King Crab, which has been lightly seared, sits atop a green curry with Caribbean-style dumplings, watercress, and Finger lime.
Justin, a Trinidad native, brings a wealth of knowledge and experience to the culinary team and looks forward to fostering an environment of curiosity, and more importantly, community in the kitchen. He believes in a philosophy of honoring all ingredients he uses in the kitchen while presenting them in an elegant, fun and approachable way. He aims to create a menu that not only triggers a sense of nostalgia in our guests by using flavors and concepts familiar to our guests in new and unique ways that are both interactive and surprising. "I believe that the most important component in any operation is building an inclusive environment with a culture committed to learning and growth,” says Chef Justin. “I hope that the calm, positive atmosphere I aim to create in the kitchen will spread throughout the team and in return will enhance the guest experience.” Justin comes to Travelle with solid roots in the Chicago culinary scene. His previous roles include Chef de Cuisine at Venteux Chicago, Chef de Cuisine at LondonHouse, Sous Chef at Virgin Hotel, Kitchen Manager at Alinea and The Pump Room. Chef Gomes attended the Le Cordon Bleu Chicago, earning an A.S Degree in Culinary Arts.
JUSTIN GOMES, CHEF DE CUISINE