Press

Travelle at The Langham announces the appointment of Chef de Cuisine Qi Ai. Promoted from sous chef, Ai has been a part of the Travelle at The Langham team since July 2019. The restaurant will launch seasonally inspired breakfast, brunch, lunch, and dinner menus for spring in the coming months. “We are thrilled to promote [continued]

We’re pleased to announce that Travelle Bar is resuming operations on Friday, March 19, 2021. Diners can enjoy Chef Vucko’s bar menu on Friday and Saturday from 2:00 p.m. to 12:00 a.m. Bar Menu Travelle Restaurant continues suspending indoor dining operations until further. Diners have the option to place to-go orders seven days a week [continued]

Spring is in the air, and Travelle at The Langham is delighted to offer a beautiful prix fixe menu to celebrate Easter this year. Those looking for an elevated Easter Sunday meal at home can enjoy Chef Jeff Vucko’s three-course prix fixe meal for takeout. The meal begins with Roasted Strawberries and Asparagus with chickpea [continued]

Drawing inspiration from local Chicago artist Nancy Pirri’s latest collection of ceramic sculptures, Travelle at The Langham debuts a new series of art-inspired cocktails. Pirri’s artwork depicts a women’s struggle to find emotional balance through texture, expression, attitude, and gesture. To honor her work, Travelle’s lead mixologist Slava Borisov has translated three of her recent [continued]

Although Valentine’s Day might look different this year, Travelle at The Langham celebrates and spreads the love with its take and bake dishes, special Valentine’s Day meal kits, and deluxe desserts. In addition to Shrimp Cocktail available by the pound ($36/lb) and the 32-Ounce Salt Crusted Prime Bone-in Tomahawk Steak Kit ($110) with bordelaise and [continued]

The biggest football game of the year is almost here and Travelle at The Langham offers everything needed for an at-home Super Bowl party! With Travelle To-Go, guests can indulge in their favorite game-day snacks with Chef Jeff Vucko’s elevated twists and farm-fresh ingredients. Available for pre-order through February 5, guests can take home a [continued]