Rosemont, IL (RestaurantNewsRelease.com) Discerning diners in search of an upscale yet casual culinary experience near Chicago’s O’Hare Airport need look no further than the newly opened Chicago Fire Oven (www.chicagofireoven.com) at the Crowne Plaza Chicago O’Hare Hotel & Conference Center, 5440 N. River Rd.
“We offer a relaxed environment, and a menu that showcases fresh ingredients simply prepared, with a nod toward Chicago’s famous ethnic cuisine,” explained Executive Chef Michael Grove. “We’re proud of the fact that we’re not a chain, or a high-priced expense account place, which is somewhat of a rarity in the O’Hare vicinity.”
The restaurant’s name reflects the blazing stone hearth oven that serves as its focal point, and which yields many of its signature menu items, including:
- Thin-crust pizzas in two sizes with choice of 24 toppings, including such foodie favorites as goat cheese, arugula and roasted red peppers ($8 and up);
- A roasted artichoke and spinach dip ($6);
- Onion soup with apples, brandy and gruyere in a puff pastry crust ($5);
- Certified black angus beef burger on sweet potato brioche with an over-easy egg, cheese, bacon and stuffed jalapenos ($11);
- “The Steak Bomb” – grilled skirt steak, genoa salami and capicola topped with sautéed mushrooms, sweet peppers, onions and provolone on a crusty roll ($12);
- Spaghetti ($11) and lasagna ($12) made with house-roasted tomato-based pasta sauces.
Grilled steaks, pork, chicken and fish round out the lunch and dinner menu, along with several classic salads. Special treats include house-made potato chips, a sour cream/roasted onion dip, and baguette parmesan “rings” that are served with all salads.
Ten value-priced wines by the glass or bottle, plus ten beers on tap complement the Chicago Fire Oven’s cuisine.
Early each day, the oven also gets fired up to prepare custom-made breakfast pizzas and calzones featuring ingredients such as smoked salmon, sausage, eggs and potatoes. “The breakfast calzones are portable items that guests can take with them to enjoy on their way to the airport, or later,” said Grove.
The restaurant’s clientele makes liberal use of the eight-seat community table and five-seat kitchen bar – the latter of which offers an up-close view of the kitchen and oven happenings.
Contemporary décor in the newly built room includes laser-cut cherry wood walls, lots of granite and stainless steel, plus an original “organic” wood sculpture.
The Chicago Fire Oven is open for breakfast (6 to 10:30 a.m.), lunch (11 a.m. to 2 p.m.) and dinner (5 to 11 p.m.) daily. Reservations are accepted (847-928-3860), as are all major credit cards. Diners can park free in the Crowne Plaza Chicago O’Hare guest parking.
The Chicago Fire Oven joins the property’s other new food and beverage options: the Visibility Bar with VIP Lounge, and a “grab and go” concept called On The Fly.
“We’ve completed yet another phase toward our hotel’s total transformation,” said Patty Connolly, Crowne Plaza Chicago O’Hare general manager.
Over the past three years, the property has renovated all 503 guest rooms and suites, plus its 23,500-square-foot ballroom. It has added 4,000 square feet of pre-function space, two 16-seat boardrooms, a business center, and an eight-seat conference room that rents by the hour.
About the Crowne Plaza Chicago O’Hare Hotel & Conference Center
The Crowne Plaza Chicago O’Hare Hotel & Conference Center (www.CrownePlazaOHare.com) is owned by CPO Hospitality and managed by F & F Realty, under a license agreement with a company in the InterContinental Hotels Group (IHG). Crowne Plaza was recently recognized by Lodging Hospitality magazine as one of the industry’s top growing brands. As part of the IHG global portfolio, Crowne Plaza Hotels & Resorts has more than 350 hotels in nearly 60 countries, located in major urban centers, gateway cities and resort destinations. For reservations at Crowne Plaza properties, visit http://www.crowneplaza.com or call 1-800-2CROWNE.