Travelle at The Langham announces its anticipated return of dinner operations resuming Wednesday, July 28. Chef de Cuisine Qi Ai welcomes guests back to the dining destination along the scenic Chicago River for dinner service, which is now available alongside breakfast, weekend brunch, and lunch. Featuring dishes made with the freshest ingredients coupled with skillfully crafted classic cocktails, Travelle reveals a seasonal new menu, showcasing many dishes utilizing ingredients in partnership with local farms including Nichols, Mick Klug, Severson, Werp Farm, and Anson Mills.
Chef Qi’s menus are influenced by timeless recipes, authentic ingredients, dazzling presentation, and a combination of classic yet contemporary cooking methods. Standout dinner offerings include Diver Scallop Ceviche featuring scallops, beets, hazelnut, lemon, and masago; Burrata & Tomato with tomato jam, lemon thyme, garlic focaccia, and baby arugula; Strawberry Gazpacho showcasing heirloom tomatoes, delice Bavarian, balsamic, basil, and olive oil; Ramp Pasta with asparagus, poached egg, ramps, arugula, and parmesan; Calamari a la Plancha including harissa, zhoug, apricots, radish, and coriander; Smoked Eggplant with broad beans, sambal, basil, and peanuts; and Grand ‘Maine Lobster Roll’ featuring milk bread, brown butter hollandaise, celery, and pickled peppers. Additional items include Australian Wagyu NY Strip with roasted potato skins, charred romaine, French onion, and bagna caud, a dish inspired by Chef Qi’s French culinary training, where she aims to bring the delicious aroma and taste of Parisian steak sauces to those in Chicago using a specific French vegetable mix, mirepoix, and Heritage Pork Belly with carrot puree, cucumber, pickled carrots & radish, and hoisin glaze, a modern, French-inspired spin on Chef Qi’s adored childhood dish growing up in Beijing – and the one dish she still asks her mom to make when she goes home to visit.
Pastry Chef Nitin Bali’s brand-new dessert menu showcases seasonally inspired offerings such as Cocoanut with coconut mousse, pineapple sorbet, tropical fruit, and fresh mint, a dish inspired by his experiences growing up with his grandfather. While Chicago does not grow coconuts, he hopes that guests will travel to Travelle to experience this indulgent dessert showpiece. Chef Nitin’s Break the Pod with Carmelia cremeux, Rice Krispy crunch, fresh strawberries, and chocolate breton is a dessert that resembles the shape of cacao fruit. Chocolate lovers will delight in this dessert, as guests will use a fork to break the pod and crack it open. This alluring dessert is Chef Nitin’s way of sharing the story of chocolate with Travelle guests.
With so many reasons to rejoice these days, Travelle at The Langham invites guests to “Celebrate the Everyday.” When the occasion calls for something special, Travelle offers a wide range of options. The restaurant’s Cellar Table is an exclusive, semi-private space situated alongside Travelle’s extensive wine collection. Seating up to 32 guests, this sophisticated space serves as the perfect atmosphere for intimate dining. Another option, the restaurant’s Chef’s Table, is ideal for those seeking an unforgettable dining experience. This unforgettable space offers an interactive dining experience for up to 18 guests in full view of the glass-enclosed show kitchen. Additionally, the Lounge can be reserved for semi-private events for up to 125 guests. This mid-century modern space features stunning views of the Chicago River and cityscape.