Just this month, Commons Club—the flagship culinary concept for Virgin Hotels Chicago {203 North Wabash Avenue, Chicago; 312.940.4400}—has been revamped for an elevated dining experience. Commons Club now offers a full-service dinner experience with an open kitchen, an exclusive chef’s table, and inventive bites with highlights including Coconut Shrimp Toast and Short Rib with sweet and sour grits. Chef Moosah Reaume, Executive Chef at Virgin Hotels Chicago, gave us a behind the scenes look at his eclectic menu and extensive bar offerings…
DiningOut: What makes the Virgin Chicago such a destination in the Windy City?
Moosah Reaume: Virgin Hotels Chicago is here to wake up the hospitality industry and bring back the fun. We’ve re-imagined what a boutique hotel can look like and what it can do for guests. There is so much to experience without ever having to leave the hotel from an entertainment, culinary and beverage standpoint. There’s Cerise Rooftop, both a bar and nightclub with stunning views of the Chicago Loop, our hidden event space, Upstairs, and a total of four food and beverage outlets including Commons Club restaurant.
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What led to the update of the Commons Club?
Commons Club has always been the flagship food and beverage outlet of Virgin Hotels Chicago. With some new culinary faces coming on board, the redesign of the sleek, vibrant space and dinner experience just made sense. Commons Club offers a full-service dinner and an open kitchen concept, including an exclusive chef’s table, and an inventive contemporary American food menu inspired by my Thai and French upbringing. I love bold flavors such as chilis, fish sauce, herbs, and citrus so those have all been layered into the dishes. The menu will also be driven by seasonal ingredients sourced by local farms and purveyors.
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What can people expect from the new updates?
There is an open-kitchen now. The idea is to make it make it more welcoming for dinner but still fun. Diners will find mix-and-match service pieces, toy cars, children’s blocks and other trinkets on the table.
What is your favorite new menu item?
The Scallop Crudo is where the whole menu began, so that would have to be my favorite.
And tell us about the beverage program!
The beverage program is simple and fun. Our head bartender, Milos, wants guests to feel at ease with the cocktail list and not feel intimidated by a huge list of unrecognizable spirits, oils, and flowers. He keeps it light-hearted because the space is for socializing, networking and mingling/dining with friends. And that should always be fun!
How do the food and beverage program enhance the overall experience at the Commons Club?
The beverage program is new and fresh with a menu that can please anyone’s palate. All dishes are perfectly paired with handcrafted cocktails, wines by the glass—which rotate in tune with the seasonal menu changes—, and a variety of local beers.
Are you open for private events?
Yes, whether it’s an intimate party of eight or a large celebration for up to 150 guests throughout the entire restaurant space, The Woman in Red has you covered. To reach her, please contact the womainred@virginhotels.com or 708.222.7719.
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Can you give us any behind the scene secrets?
I love chilis so you’ll find them in almost every dish!
As a chef, I love playing with bold ingredients to create unexpected combinations that surprise diners in the best possible way. I look forward to treating diners to a delicious and unforgettable experience and going on a palate journey of sorts.
What do you have coming up for the season?
We’ll be announcing a ton of culinary events throughout the fall such as whiskey tastings, wine pairings, Friendsgiving, and of course our boozy Upside Down Tea Party every Saturday and Sunday. Be sure to follow us on Instagram @commonsclubchi to keep up!
By Kaleigh Glaza, Online Editor
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