Cindy’s, the Rooftop Restaurant at Chicago Athletic Association Hotel, Launches New Lunch Menu

Cindy’s, the rooftop restaurant and open-air terrace located on the 13thfloor of the Chicago Athletic Association hotel, announces the unveiling of a new lunch menu served Monday through Friday from 11 a.m. – 3 p.m.

Cindy's Executive Chef Christian Ragano’s Spring Lamb TartareDevised by Executive Chef Christian Ragano to be enjoyed either as a leisurely afternoon engagement or a quick picnic thirteen stories up, the new lunch menu offers guests a spread of bright flavors and individual portion sizes, as opposed to Cindy’s traditionally sharing portion dishes. Served in the whimsical air of an indoor garden party, lunch service at Cindy’s invites guests to embrace the playful atmosphere reminiscent of a Great Lakes beach house inside and out on the terrace throughout the day.
Executive Chef Ragano’s lunch menu is derived from the bounty of local purveyors, and the freshness of quality ingredients. The new menu presents guests with individually-portioned versions of seasonal, American lunch-time fare, with dishes such as Spring Lamb Tartare ($16), Crab and Uni Tartine ($18), andCornish Game Hen ($22) anchoring the extensive menu. Chef Ragano’s entire lunch menu ranges in price from $8-$30.

To appease sweet toothed diners, Executive Pastry Chef Jove Hubbard offers two lunchtime desserts designed to complement Chef Ragano’s lunchtime fare. Hubbard’s Lemon Meringue Pie is devised of white chocolate sorbet, violet, and lemon confit, while his Strawberry Rhubarb Trifle is comprised of an angel food base, with St. Germain-compressed strawberries, hibiscus poached rhubarb, and topped with Tahitian vanilla cream.


Spirit Guide Nandini Khaund’s Snow Leopard CocktailMindfully designed to be imbibed throughout the afternoon atop the iconic Chicago Athletic Association, Spirit Guide Nandini Khaund’s lunch cocktails and mocktails include Snow Leopard (Ford’s Gin, ‘Jun’ Kombucha, Grapefruit, Sparkling Rosé, $15) and The Virgin Pillar (Mallorca Melon Shrub, Candied Hibiscus, Mint, Lemon, Soda, $8). All of Khaund’s mocktails, including The Virgin Pillar, give sippers the opportunity to “make it a potion” with the addition of a suggested spirit; by adding Bruichladdich Scotch Whiskey and Manzanilla Sherry, The Virgin Pillar becomes The Pillar of Hercules ($16). Along with her accompanying cocktail and mocktail menus, Khaund will also be introducing an updated wine list to be enjoyed during lunch and dinner service at Cindy’s. Khaund maintains the practice of choosing only handpicked female-driven wineries in her wine menu curation.
Known for its communal portion sizes and large format cocktails, Cindy’s is introducing a new individual portion sized format to the lunch menu.

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