Fresh New Menu Ready for Take-Off at Andiamo Restaurant at Hilton Chicago O’Hare Airport
CHICAGO - Andiamo Restaurant, Hilton Chicago O’Hare Airport’s signature restaurant, launched today a new menu celebrating some of the finest local ingredients intricately woven together to create classic, homestyle flavors. Envisioned by Executive Chef Thomas Flott, who has been at the helm of the kitchen for 14 years, Andiamo’s new classic dining concept highlights the necessity for wholesome, delicious comfort food that will satisfy the busiest of travelers.
Paying homage to local ingredients, the new menu features classic Chicago offerings, such as BBQ Babyback Ribs, Italian Sausage Pizza and hearty Roasted Chicken. For those looking to indulge, guests will enjoy the Buffalo Raviolini, Pan Seared Ribeye or the Soy Seared Salmon reminiscent of an elevated homecooked meal. To accompany the new menu, Andiamo serves a selection of craft beers from local breweries, such as Goose Island Beer Company, Revolution Brewing, and Begyle Brewing Company, along with fine wines and spirits to suit the palate of all travelers looking to sip on a lunchtime or pre/post flight drink.
Superior quality and the intricate compilation of simplistic ingredients are at the forefront of the dishes. The O.R.D. Burger is made with Angus Beef and pairs beautifully with Wisconsin’s Hook’s 5-year aged cheddar cheese and the chef’s own BBQ “Mop” sauce, with both sweet and savory flavors and just the right level of smoke from dried chipotle. The Pan Seared Fish Cheeks with fresh corn polenta are made with fresh corn, butter, salt and pepper, paying tribute to Midwestern farms. Chef Flott is not only focused on delivering exceptional food, but doing so in a sustainable way, which aligns with Hilton’s corporate responsibility strategy, Travel with Purpose. Last year, Hilton launched its 2030 Goals, committing to cut its environmental footprint in half and double its social impact investment.
“Through our smaller, more efficient menu, we are more focused on sustainability and source only local products to reduce our carbon footprint,” said Chef Flott. “We ensure every ingredient in every dish has a purpose so we cook with awareness, helping to reduce food waste. Through this approach, we offer the best classic dishes while respecting the ingredients and our guests.”
Chef Flott’s menu refresh was inspired by the revitalization and renewal of Chicago O’Hare Airport and the announcement of the ORD 21 project. ORD 21 is Chicago's vision for a modern airport that will be an efficient, accessible, and inspirational gateway. Through this $8.5 billion project, O'Hare will transform from curb to gate and meet the needs of the traveling public through the 21st century and beyond.
“Today’s traveler often deals with lengthy wait times and is tired of constantly being herded,” said Kellie O’Neal, General Manager of Food & Beverage Operations, Hyde Park Hospitality. “We want to make a difference by providing an exceptional dining experience through a down-to-earth, easily accessible yet well considered menu with a variety of starters, salads, sandwiches, pizzas and entrees that can be delivered quickly.”
The new menu is now available for lunch and dinner. For more information about Andiamo, the new menu or to make a reservation, please call (773) 601-1746.
About Hilton Chicago O’Hare
The award-winning Hilton Chicago O'Hare Airport is the only hotel situated on the airport's property. There is no need to take a cab or a shuttle bus since the hotel is connected to the airport terminals by underground walkways. Its unique location makes it an extraordinarily convenient meetings destination. Complete with 860 deluxe guest accommodations and 59 conference, banquet and meeting rooms the Hilton Chicago O'Hare Airport has the perfect setting for any event-large or small. Additional information on the Hilton Chicago O'Hare Airport can be found at www.ohare.hilton.com.
About Hilton Hotels & Resorts
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