Hello readers,

Last week, Chicago Alderman Brendan Reilly, Hotelier Laurence Geller and Hilton executives gathered for a ribbon-cutting ceremony to proudly announce the opening of the Conrad Chicago on the Magnificent Mile. Though the luxury hotel originally operated under the same name with a former location on Rush Street, the venue has been completely refreshed with new design elements and a new location in the former Draft FCB building.

International design firm Pierre-Yves Rochon and hospitality design firm Puccini Group put thoughtful touches into each of the 287 modern guest rooms, which includes 24 standard suites and two expansive hospitality suites. Each offers oversized 96-inch beds along with floor-to-ceiling windows showing off the city skyline as well as leather wall accents and black granite entryways.

In addition to the leisure traveler, Conrad Chicago welcomes corporate clientele with 10,000 square feet of conference and event space equipped with state-of-the-art technology. That includes being the first hotel to offer a Virtual Reality Concierge and also offering the custom 3D imaging software Social Tables that allows planners to view spaces in real time as you tailor décor and arrangements to your liking.

Another hallmark of Conrad Chicago are the three unique restaurants, all the vision of world-renowned chef Richard Sandoval. Il Tavolino mimics a street-side Italian café while Baptiste & Bottle is the formal dining option with locally sourced cuisine including options like fluke and plumb crudo and slow-cooked short ribs, as well as a bourbon-focused beverage program. Next summer, the Japanese restaurant Noyane will set up on the rooftop to round out the trio of dining options and further make Conrad Chicago a hotel not to miss.

Happy Planning!
Selena Fragassi
Illinois Meetings + Events

—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

Combine ingredients in a wine glass, add ice and enjoy!


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