6:30 am - 11:00 am (Mon to Sat)
7:00 am - 11:00 am (Sun)
11:00 am - 2:00 pm (Sun)
11:00 am - 2:00 pm (Mon to Sat)
Afternoon Tea Seatings
2:30 pm, 4:30 pm (Mon – Sat)
3:30 pm – 5:30 pm (Sun)
5:30 pm - 10:00 pm (Sun to Thurs)
5:30 pm - 10:30 pm (Fri to Sat)
Chocolate at The Pen
8:00 pm - 12:00 am (Fri and Sat)
Reservations are recommended.
Please call +1 312 573 6695 or e-mail diningPCH@peninsula.com.
By clicking "Book A Table" you will be directed to OpenTable, an external website that is not operated or managed by The Peninsula.
Take a table by the soaring 20 ft high floor-to-ceiling windows that overlook the Terrace. Breakfast is a favourite with both early-rising Chicago residents and hotel guests alike, who swear by starting the day with one of the many breakfast options, while The Lobby's approachable, yet American contemporary inspired à la carte is ideal for power lunches and sophisticated dinners.
The Lobby is also where the celebrated Peninsula Afternoon Tea is served. On Friday and Saturday evenings, dessert lovers swoon over the Chocolate Bar, and come Sundays, a spectacular brunch is served from 11:00 am to 2:00 pm. Hailed among the best in Chicago, The Lobby certainly steps up to plate with all the sweet and savoury requisites.
Children's menus are available with a variety of offerings.Book a Table
The Place To BeRead More
Located in the heart of the hotel, traditional Afternoon Tea is served daily at The Lobby, while the weekend offers a Sunday brunch accompanied by vivacious live music and a delectable Chocolate Bar on Friday and Saturday evenings. The Peninsula Chicago’s award-winning culinary team has developed enticing new dining concepts for the restaurant.
Music For The SoulThe Lobby is the only hotel restaurant in Chicago to feature live music daily. A string duo performs contemporary and pop music from such artists as Lady Gaga, Coldplay, Katy Perry, The Beatles and more. The duo performs high atop The Lobby from the Minstrel Gallery. During Afternoon Tea, a classical string duo performs on weekends.Read More
How to make Roasted Heirloom Carrot Salad with Bulgur Wheat, Raisins and Greek YogurtRead More
200 g Olive oil
300 g Canola Oil
10 g Salt
150 g White balsamic
500 g Dark raisins
100 g Olive oil
200 g Greek yogurt
10 g Madras curry
3 g Turmeric
1 Lime, juiced and zest