Both 676 Restaurant and Bar and Café 676, our seasonal sidewalk café on Michigan Avenue, focus on using ingredients from Midwest and local farmers whenever possible. The fare at these restaurants is approachable, organic and sustainable - local food treated the way it was intended.
Chef Daven Wardynski accentuates the food selection with an ever changing selection of hand-made house charcuterie, honey from his own hive, produce from rooftop gardens located on the sundeck at the Omni Chicago Hotel and pork from the exclusive Acorn Edition IV pig out of Norwalk, Iowa. Chef Wardynski and his culinary team's dishes will bring back memories of fishing from the dock for bluegill, hunting game in the north woods, summers spent picking apples from the orchard trees hoping not to get caught and standing in awe at the plethora of jarred food under grandma’s basement stairs. That is the Midwest. That is 676.
Local farm partners include Great Lakes fisheries, Midwest cheese makers such as Capriole Farms (Greenville, Indiana) and Zingerman's Creamery (Ann Arbor, Michigan). We also support Chicago's only year-round farmers market and promote local farmers, producers and chefs by connecting them to the public through educational programming and special events.
With unparalleled views of Chicago’s famous Magnificent Mile, this unique restaurant experience is augmented with rustic touches such as jars, copper, communal plates and a bit of nostalgia of the foods you remember as a kid. 676 is devoted to practicing environmental wellness initiatives because we feel our guests need to know where their food comes from, how it is grown and who is growing it. All menus and to-go materials are made of 100% post-consumer recycled materials.
