A Culinary Experience

Boasting local, seasonal ingredients and a stimulating, intimate ambience, dining at the Albert is a feast for the mind, body and soul. Inspired by the intersection of art and science, our program is unique. With an emphasis on quality and refined taste, our carefully crafted dishes and cocktails innately please the palate and take the epicurean on a culinary adventure.

A Culinary Experience

Boasting local, seasonal ingredients and a stimulating, intimate ambience, dining at the Albert is a feast for the mind, body and soul. Inspired by the intersection of art and science, our program is unique. With an emphasis on quality and refined taste, our carefully crafted dishes and cocktails innately please the palate and take the epicurean on a culinary adventure.

the Albert

the Albert restaurant is an homage to the eclectic mind of the great scientist, sage, and intellectual thinker, Albert Einstein.

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the Albert

the Albert restaurant is an homage to the eclectic mind of the great scientist, sage, and intellectual thinker, Albert Einstein.

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Archive Lounge

The Archive Lounge offers intimacy, art, and inspiration, as well as an astounding round of crafted cocktails for any private event.

Archive Lounge

The Archive Lounge offers intimacy, art, and inspiration, as well as an astounding round of crafted cocktails for any private event.

Private Dining

Host an event in one of our private spaces. Seating up to 54 people or 15 socially distanced, our rooms cater to an intellectual, eclectic crowd and our creative, seasonal menu offers a tasteful experience.

Private Dining

Host an event in one of our private spaces. Seating up to 54 people or 15 socially distanced, our rooms cater to an intellectual, eclectic crowd and our creative, seasonal menu offers a tasteful experience.

In-Room Dining

Nestle in the comfort of your own, private room without depriving yourself of fine cuisine and delectable flavors. Featuring custom snacks delivered by your favorite robots, Leo & Cleo. Full menu available 7AM to 9PM, Wednesday thru Sunday and Mondays, Tuesdays 7AM to 9PM, cold menu items only.

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In-Room Dining

Nestle in the comfort of your own, private room without depriving yourself of fine cuisine and delectable flavors. Featuring custom snacks delivered by your favorite robots, Leo & Cleo. Full menu available 7AM to 9PM, Wednesday thru Sunday and Mondays, Tuesdays 7AM to 9PM, cold menu items only.

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Chef Nathan

Chef Nathan graduated from the Cooking and Hospitality Institute of Chicago, and soon after worked under two of Chicago’s pioneer Chefs – Tony Priolo and Andrew Zimmerman. He later found his way to the acclaimed restaurant Vie under Chef Paul Virant. During Chef Nathan’s tenure at Vie as Chef de Cuisine, the restaurant continued to garner regional and national attention. Vie was recognized with a Michelin Star, noted as one of the Top 40 Restaurants in the USA by Gayot Restaurant Guide, and received Three Stars by Phil Vettel of the Chicago Tribune. Chef Sears is known for charcuterie programs, teaching classes, and is recognized in the city as the “Chef’s Chef.”

Chef Sears found a partner and opened The Radler in 2013. The menu revolved around his love of fermenting, pickling, curing, smoking and bread making. When an opportunity arose to join theWit Chef Sears took on the role. Over the first few years at the hotel every menu was changed to make as much as possible in house and having all proteins responsibly sourced.
As the reviews and accolades for theWit’s new food program came out Chef Sears was promoted to Corporate Culinary Director for SMASHotels and SMASHinteractive. In his new role Chef Sears will spearhead working with teams over various properties. From theWit to Hotel EMC2 and the new Surge Stadium all food items will be under Chef’s watchful eye. Looking to bring a consistent experience to each property Chef Sears also prides himself on the individuality of each outlet.

Chef Nathan

Chef Nathan graduated from the Cooking and Hospitality Institute of Chicago, and soon after worked under two of Chicago’s pioneer Chefs – Tony Priolo and Andrew Zimmerman. He later found his way to the acclaimed restaurant Vie under Chef Paul Virant. During Chef Nathan’s tenure at Vie as Chef de Cuisine, the restaurant continued to garner regional and national attention. Vie was recognized with a Michelin Star, noted as one of the Top 40 Restaurants in the USA by Gayot Restaurant Guide, and received Three Stars by Phil Vettel of the Chicago Tribune. Chef Sears is known for charcuterie programs, teaching classes, and is recognized in the city as the “Chef’s Chef.”

Chef Sears found a partner and opened The Radler in 2013. The menu revolved around his love of fermenting, pickling, curing, smoking and bread making. When an opportunity arose to join theWit Chef Sears took on the role. Over the first few years at the hotel every menu was changed to make as much as possible in house and having all proteins responsibly sourced.
As the reviews and accolades for theWit’s new food program came out Chef Sears was promoted to Corporate Culinary Director for SMASHotels and SMASHinteractive. In his new role Chef Sears will spearhead working with teams over various properties. From theWit to Hotel EMC2 and the new Surge Stadium all food items will be under Chef’s watchful eye. Looking to bring a consistent experience to each property Chef Sears also prides himself on the individuality of each outlet.