CHICAGO, IL, January 30, 2014 /24-7PressRelease/ -- In a town where food and sports reign supreme, the newest addition to the Chicago scene combines the best of both worlds. Reverie, which is the brainchild of some of the city's most beloved hometown boys, will showcase the latest innovations in cuisine, design, technology and service.
Reverie, which is defined as "a daydream" or "an impractical idea," was created by an eclectic group of local tastemakers who came together to actualize the improbable idea that sports and food can coexist in a way that is innovative, upscale and approachable. The dream team includes: restaurateurs Adam Cisek (Red Ivy, Palermo's) and Jesse Boyle (Red Ivy, Grand Tour); Intrestco partners Master Chef Rodelio Aglibot, Aeron Lancero (E+O Food and Drink), and Paul M. Lee (Coco Pazzo, Tre Soldi, Sunda, E+O); and an investor lineup that includes local sports broadcasters Ryan Baker and Kip Lewis.
"When we built this concept, we knew we needed fresh, groundbreaking ideas supported by decades of collective experience in the culinary arts, nightlife and sports arenas. To combine these three things may be considered a dream or impractical to some. Our partnership reflects our passion for every detail of this next generation concept. I speak for the group when I say that we are looking to push the envelope in terms of the food, design, technology and service - and have a significant impact on the city's hospitality scene," said Boyle.
Keeping the female demographic in mind, they wanted to make sure the space was cutting edge, sexy and chic. Home for Reverie is a two-story building designed by Chicago native and internationally acclaimed architect Rocco Laudizio, principal of Slick+Designusa, best known for his signature style and uncompromising vision. The unique interior will reflect the spirit of the Reverie name, balancing simplicity with complexity. An array of color levels and textures on both floors will accentuate the matrix TVs, which will feature sporting events and then ambient graphic displays once the lights dim and the music takes center stage. According to Laudizio, "It has become a creative amalgamation of many ideas. You create your own vibe. You set the tone. We created the perfect setting for you and your friends to do just that."
The first floor will offer gourmet, regional American fare with Asian accents and a top-flight mixology program. The menu was carefully cultivated by Aglibot (aka the "Food Buddha"), whose renowned creativity and use of fresh ingredients will introduce a new genre of sushi rolls (with a flavored crust), as well as his unique perspective on classics like ribs, steaks, salads, small plates and sandwiches. "We wanted the menu to have a Midwestern sensibility, so we'll feature comforting classics with a modern twist, while also presenting some new style sushi offerings," he stated. Featured items will include Ahi Tuna Poke "Tostada" (signature tuna and avocado poke on crispy nori sheets); House Cured Salmon and Asian Pear Spring Roll (rice paper, mint, coriander, rice noodles, lettuce); and Them Bones (slow roasted then caramelized prime beef ribs, spiced salt, chilis and chimichurri).
Upstairs, the lounge will offer state-of-the-art technology with relaxed, modular seating, alongside the globally inspired sushi bar. Equipped with large screen TVs, wireless mics and AV capabilities, it will serve as a fully functional and flexible event space.
Reverie will be open daily from 11 am to 2 am, Sunday through Friday, and until 3 am on Saturday. Valet parking will be available and convenient.
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