CheekyChicago

Michigan and Wacker. You’ve walked in this ‘hood time and time again, taken pictures by the bridge with visiting friends and fam, but have you been to the gem of a restaurant at this intersection that sits inside Hotel 71? Well, we came, we saw, we conquered; and we officially love the delicious menu, welcoming atmosphere and neighborly vibe at Hoyt’s.

Fine dining comes in a variety of shapes and sizes, and at Hoyt’s, it’s downright comfy. Immediately upon entering, you’re greeted with friendly faces, bumping music and a general feeling of sociable hominess. Whether guests are in a suit and tie or t-shirt and jeans, they will feel comfortable at Hoyt’s for breakfast, lunch, dinner or cocktails. We couldn’t agree more with Executive Chef Gabriel Kolofon, who says, “The idea is to make something comfortable that will resonate with people. The style is tavern food with special touches and homemade products.”

Perusing the menu is borderline brutal, because EVERYTHING looks awesome. But being that the tum can only hold so much, here’s a rundown of what was served and demolished:

Sure we went a little starter-heavy, but appetizers are like movie previews – they’re just as fun to enjoy as the main show. The Short Rib Flat Bread had me at hello with its arugula, mushrooms, onions, fresh tomato and fresh mozzarella goodness. Then we jumped on the Coconut Milk Mussels and House Charcuterie & Cheese Board train, and I’m so happy we did. The mussels are sultry little suckers, made with croutons, shallots, garlic, cilantro, coconut milk and red chili and are absolutely delish; the board is an obvious must for cheese-lovers (AKA all of us?) and has artisanal meats, local cheese, bread, and lavash. Yum city.

All was well, but then we were introduced to the star of the show. Order the Hoyt’s Mac & Cheese, and your mouth will literally melt for the luscious cavatappi pasta, Wisconsin cheese truffle sauce, crispy onions and prosciutto picante. Sure, it may not be fat free, but it is downright delicious and bathing suit season isn’t for another four months – so who cares?!

Moving on to our entrees. Again, a forewarning that EVERYTHING looks good and I couldn’t help but pick at other plates to get in on each and every one of the savory main course samples. Everyone knows that chicken is usually a safe bet, and I would put my money on the Free-Range Young Roasted Chicken any day. But you know how ordering chicken can make you feel lame? Like that same old “I’ll just have the chicken” ordering story? Well, no poultry shame here since this dish comes with added glitz; saffron rice, chorizo, green peas, pepper mojo sauce and onion salad to be exact. Take that, and order your chicken with pride!

Next on the sampling list was the Roasted White Fish and Sea Scallop & Pork Belly, and all I can say is boom-shaka-laka. The fish were comprised of fennel, tomato, fingerling potato and orange juice and the scallops and pork belly were perfectly made with peach marmalade, herb salad, radishes, cucumber and mustard dressing. These were both so delicious that I most certainly overstayed my sampling welcome. No other way to put it but that King Triton would be very, very proud.

Last but not least, I have a newfound special place in my heart for the Butternut Squash Raviolis. Brown butter, sage and shaved parmesan cheese, which equated to absolute decadence. This dish made my day, and it’s one of those simply succulent things you order and can’t wait to order again. Bravo, Chef Kolofon, bravo!

On a side note (literally), we got a side of the Lentils and Bacon, and it couldn’t have been a more earthy, rich and perfect amuse-bouche. Stellar! Also, I wouldn’t be Cheeky if I didn’t add a fun cocktail to the mix. I highly recommend the Soyer Au Champagne. I was sold by reading the ingredients (maraschino, pineapple, Grand Marnier, brandy, and vanilla ice cream), but sipping it was like a refreshing celebration in my mouth. And to be honest, if Champagne and ice cream can be combined and be amazing, then sorry I’m not sorry!

Sitting at one of the most sought-after intersections in the country, Hoyt’s provides an intimate dining experience while exuding unassuming sophistication. Its menu blends traditional and contemporary American fare, using local, market fresh ingredients to create a totally unique assortment of culinary couture. Fine dining has officially fused with re-imagined, Midwestern comfort food and a warm social vibe at Hoyt’s, and I can’t wait to go back for seconds.