Lockwood Restaurant Brief:
Lockwood Restaurant, located in the Palmer House Hilton, is a world away from the tiki paradise Trader Vic's that it replaced. Now instead of getting 20 kinds of rum drinks, Lockwood offers American Contemporary fine dining.
Address:
17 E. Monroe St., (Palmer House Hilton), Chicago
Phone:
312-917-3404
Hours:
Breakfast buffet: 6:30 a.m. - 11:00 a.m. (noon on weekends)
Lunch daily: 11:00 a.m. - 5:00 p.m.
Dinner nightly: 5:00 p.m. - 10:00 p.m. (11:00 p.m. Friday and Saturday)
Lunch daily: 11:00 a.m. - 5:00 p.m.
Dinner nightly: 5:00 p.m. - 10:00 p.m. (11:00 p.m. Friday and Saturday)
Restaurant Cuisine:
American Contemporary
Price:
$$$$
About the Lockwood Restaurant:
When the long-time king of Polynesian tiki bars Trader Vic's closed its doors several years ago, many wondered what the Palmer House Hilton would put in its place. Well, we soon found out that the Palmer House decided to go in a completely opposite direction with the opening of an American Contemporary restaurant, Lockwood.
Manning the helm at Lockwood is Chef Phillip Foss, a veteran of 4 star restaurants, most notably Le Cirque. Foss' cuisine leans towards the simple, yet elegant, with items such as deconstructed buffalo wings, blue hill bay mussels in a chardonnay broth, and short ribs braised in red wine and "autumn aromas". There's also a focus on freshness -- Foss claims market availability is a driving force for many of his menu items.
The decor is refined and high end, a nice match coming from the Palmer House's famous grand lobby. The only real complaint about Lockwood is that it feels a tad overpriced for what arrives on your plate. While not outrageously unreasonable, there is a notion that perhaps the room service-type markup model of the hotel above went into the pricing of the menu. But if you're looking for a nice fine dining meal and don't want to stray from your hotel, then consider the convenience of the Lockwood built into your check.
Manning the helm at Lockwood is Chef Phillip Foss, a veteran of 4 star restaurants, most notably Le Cirque. Foss' cuisine leans towards the simple, yet elegant, with items such as deconstructed buffalo wings, blue hill bay mussels in a chardonnay broth, and short ribs braised in red wine and "autumn aromas". There's also a focus on freshness -- Foss claims market availability is a driving force for many of his menu items.
The decor is refined and high end, a nice match coming from the Palmer House's famous grand lobby. The only real complaint about Lockwood is that it feels a tad overpriced for what arrives on your plate. While not outrageously unreasonable, there is a notion that perhaps the room service-type markup model of the hotel above went into the pricing of the menu. But if you're looking for a nice fine dining meal and don't want to stray from your hotel, then consider the convenience of the Lockwood built into your check.
