On Sixteen

A Look Inside Chef Lents' World

Our Summer 2014 Menu: Inspirations from Where Land Meets Water

Honored to have been one of 10 restaurants representing Chicago in Sunday’s IPW 2014 media brunch!

Honored to have been one of 10 restaurants representing Chicago in Sunday’s IPW 2014 media brunch!

Introducing our new spring menu:  The Day & Night Sky

A sweet afternoon treat: Executive Pastry Chef Aya Fukai’s Goat Cheese Cheesecake | caramel, wine-poached apples, brown sugar crumbles

A sweet afternoon treat: Executive Pastry Chef Aya Fukai’s Goat Cheese Cheesecake | caramel, wine-poached apples, brown sugar crumbles

Thanks @tastingtablechi for taking a close look at our winter menu! Fourth stop: The Rail City | beef and oyster tartar, quail egg, ice. #thestoryofchicago (photo credit: Kailley Limdman)

Thanks @tastingtablechi for taking a close look at our winter menu! Fourth stop: The Rail City | beef and oyster tartar, quail egg, ice. #thestoryofchicago (photo credit: Kailley Limdman)

Our Winter 2013 Menu! The Story of Chicago

Our Winter 2013 Menu! The Story of Chicago

Another sneak peek of what might be found on our winter menu…

Another sneak peek of what might be found on our winter menu…

Barrel #391

We recently took a trip to KOVAL Distillery to not only tour the location and check out the first distillery built in Chicago since the 1800’s, but to also pick out our whiskey… Barrel #391.  

Made with organic millet, this gluten-free whiskey is quite unique as KOVAL is the first distillery to make whiskey out these seeds - of course we had to buy it!

We are excited to finally announce that our shipment arrived yesterday.  So swing on by and warm up with a drink from KOVAL’s Barrel #391.

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Matt seems especially excited to be at work today!

Matt seems especially excited to be at work today!