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JW Marriott Chicago Adds Gluten-Free and Vegetarian Items

JW Marriott Chicago Adds Gluten-Free and Vegetarian Items

CHICAGO—With a nod toward more mindful eating while traveling, the JW Marriott Chicago has added more healthful options to Lobby Lounge and in-room dining menus. Led by Director of Restaurants Stacy Elefante and Chef Russell Shearer plus the entire culinary team of the luxury property, the new focus on gluten-free and vegetarian alternatives reflect the hotel’s consistent commitment to keeping up with current consumer tastes.

Utilizing product from local farmers and artisan products has driven the hotel’s menu development since opening in 2010, says Chef Russell Shearer. “It’s always been important to our culinary team to highlight the best of Midwest produce, cheeses, and meats wherever possible,” he says. “Our guests have come to expect that level of thought and care to our offerings, even in being a large property, so it was a natural progression to add gluten-free and vegetarian options to continue to deliver that level of exceptional service.”

The JW Marriott Chicago new offerings reflect the food and beverage team’s ability to utilize ingredients across menus in different ways which allows for customization and also keeps costs down. The new offerings offer an elevated culinary experience beyond the typical in-room dining menu.

The hotel offers selections of classic and specialty breakfast menus as well as day-long and overnight menus with gluten-free and vegetarian options for in-room dining. New menu highlights include: a gluten-free and vegetarian Apple Salad tossed with Burrata mozzarella, red onions, arugula, fennel, Marcona almonds, and smoked blue cheese. Vegetarians don’t have to sacrifice taste with Chef Russell’s Rustic Vegetable Sandwich layered with forest mushrooms, kale slaw, smoked blue cheese, parsley aioli, and ciabatta and the Falafel starter with pickled cucumber-mint salad, lemon yogurt and pita.

Heartier options like the Specialty Burger complete with shaved ham, Benton Harbor brie, and a fried egg can be served gluten-free. Entrée offerings include three new gluten-free options: Wild Pacific Halibut served with cauliflower puré, kale-carrot slaw, and Meyer lemon vinaigrette; Roasted Organic Breast of Chicken alongside Israeli couscous, escarole, heirloom carrots with a pan reduction sauce; and Colorado Lamb Medallions with ricotta gnudi, baby beets, mint pesto, and spinach.

The new menu reflects the overall JW Marriott brand’s commitment to well-being and maintaining a balanced lifestyle while on the road.

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