Event Company Profile: 16” on Center

  • Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    The Promontory

    The Promontory
  • Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    The Promontory

    The Promontory
  • Event Company Profile: 16” on Center

     
    FROM THE Winter 2019 ISSUE
     

    Chef Kristine Antonian-Vilarosa’s chocolate mint donuts

    Chef Kristine Antonian-Vilarosa’s chocolate mint donuts

Chicago hospitality collective 16” on Center partners with local businesses to turn everything from bars to theaters into serviceable event venues. Founding partners Bruce Finkelman and Craig Golden have transformed 14 businesses (like Bite Café, Dusek’s Board & Beer, MONEYGUN, The Promontory, Thalia Hall and more) and have provided a single point of contact for event planners interested in utilizing these spaces as venues. 

Each visionary branch of 16” on Center, including the venues and event rental services, is inspired by the real passions of the company’s team. A small, but experienced staff of hospitality experts is on hand to help event planners create a thoughtful, highly personalized function. 

Finkelman, a Chicagoland native, says the inspiration for 16” on Center came from the time he spent working at a live music club in Columbia, Missouri, as a college student. It was there that he first fell in love with intimate music venues and their potential for event functionality. 

“All of the individual concepts and entities presented in our venue options and services are extensions of the unique people here,” Finkelman says. “We feel it’s best to bring ideas to the public that we ourselves like.” 

EVENT RENTAL SPOTLIGHT
In addition to neighborhood event venues, 16” on Center rents unique items to spice up the F&B at any event.

JUICE BOX: Both the mobile beverage container itself and the cocktails it transports are completely customizable.  

ICE CREAM CART: It’s movable and can be filled with whatever flavor of ice cream and toppings clients desire.

PASTRY PROGRAM: At The Promontory, chef Kristine Antonian-Vilarosa uses seasonal ingredients to craft an ever-changing menu of breads, pastries and desserts. 

Crafted by award-winning bartender and spirits professional Peter Vestinos, this refreshing summer sipper—a gin and tonic at its heart—has been artfully infused by the spirits and flavors of Greece and the country’s cuisine. “The Chareau liqueur provides Mediterranean flavors of cucumber, mint, and lemon and the Verino Mastiha integrates a signature herbal resin flavor, while the cardamom adds a unique earthy and exotic note,” says Vestinos.

 

Andrea Hahn, general manager of Chicago’s new MB Ice Arena, knows her way around an ice rink.

 

Held at the United Center Sept. 21-23, 2018, the Laver Cup—a men’s tennis tournament pitting six top European players against six of their counterparts—marked the first time this major event has been held in the United States. Total event attendance was more than 93,000 people, with fans from around the world traveling to Chicago for an unforgettable experience with the game’s best players. “The Laver Cup was a huge win for Chicago,” says Kara Bachman, executive director of the Chicago Sports Commission.