The sweet sophistication of Dolce Italian surrounds you the moment you step through its wine bottle clad threshold. The Godfrey Hotel Chicago’s in-house restaurant is a charming space draped in hues of a Roman sunset.
Executive Chef Nathaniel Cayer has elected to orchestrate his kitchen, as well as the I|O Rooftop Lounge cocktail menu, with ‘kitchen driven’ finesse. This concept allows for creative playfulness while remaining true to flavor and freshness of the dishes he creates. Local ingredients are sourced for seasonally focused offerings, with some favorites remaining year round.
The Dolce ‘Stella’ pizza is the shining star of the menu. A serendipitous accommodation to a guest asking Chef Nate for a pizza in the shape of a star, created an instantly Instagrammable sensation. Soon diners began requesting the ‘Stella’ so much that is was officially added to the menu. “Each point of the pizza star is stuffed,” explained Chef Nate, using his own formula for a light and airy house-made ricotta.
A popular pairing is the Chef’s Margarita. This balanced blend of fresh juices, Don Julio Blanco, Cointreau, and Cointreau Noir is topped with Chef Nate’s signature habanero salt air foam. “We wanted to create a ‘basic’ margarita, but perfect it.” Chef Nate expressed. “The quality of our ingredients at I|O Godfrey is very important. It's the foundation to all of our recipes. If you start off with a shaky foundation, the rest of the house will fall down, so to speak. Therefore, we only use fresh juices and top shelf spirits. Every bar has a salted rim on their margaritas – we wanted to be different, so we did a salted habanero foam to top off the frozen drink. As the drink sits, the salted foam melts into the cocktail, adding new flavor and more depth to the margarita.”
From the VIP room to the rooftop and Truss room to the dining room, The Godfrey Hotel Chicago, Dolce Italian, and I|O Rooftop Lounge provide both great accommodations and stellar sensory experiences from start to finish.