Aiming to offer guests delicious, sustainable food that is also convenient, the Silversmith Hotel in Chicago has introduced Sensory Direct, a new in-room-dining experience.
The concept is designed to offer the same high-quality cuisine available at Adamus, the hotel’s restaurant and lounge. Menu items include the Frittata Espanola Wrap at breakfast with fingerling potato, piqullo peppers, caramelized onions, Spanish chorizo and mozzarella cheese (US$12); the Black Bass and Pastini Salad on the all-day-dining menu featuring shaved fennel, melted grape tomatoes, kalamata olives, cucumbers, baby arugula and truffle vinaigrette (US$16); and the Bellwether Farms Fromage Blanc Cheesecake with apricot compote and a toasted marcona almond crust (US$8) for dessert.
All items are packed in eco-friendly containers.
“Tired travelers may want to enjoy a fantastic meal in the comfort of their guestroom, quickly delivered to their door without the hassle of room service set-up,” said Executive Chef Nelson Erazo. “With Sensory Direct, we provide the same flavor-packed experience complemented by convenience.”