.png)
Pioneering Chicago Restaurant Group Goes Deep on Private and Special Events
Chicago's pioneering One Off Hospitality restaurant group threw a big bash on Oct. 24 to celebrate the opening of its stand-alone catering commissary. To say that they went all in on the event would be something of an understatement.
For example, the photo above is of the seafood bar, which served up sumptuous shrimp, raw oysters and ceviche. The bar was set up in the facility's walk-in cooler. And the fellow in the middle shucking oysters is Paul Kahan — One Off co-founder and executive chef and winner of the James Beard Foundation's 2013 award for the nation's outstanding chef.
One Off Partner Donnie Madia, also a co-founder, worked the room greeting guests. He too is a James Beard award, taking home the medallion for Outstanding Restaurateur in 2015.
While we were in the midst of some Chicago restaurant royalty, the new facility underscores that One Off Hospitality isn't resting on its laurels, but rather is responding to a significant trend on the local and national culinary scene.
Quality and a loyal customer base continue to sustain the brick-and-mortar restaurants and retailers in the One-Off Hospitality group: the two Avec restaurants (in Chicago's West Loop and the other in River North), The Publican and Publican Quality Meats in the Fulton Market District, Big Star taquerias in Wicker Park and Lakeview, Dove's Luncheonette and The Violet Hour mixology mecca in Wicker Park, and the Publican Quality Bread outlets, one adjoining the new catering facility in the West Town neighborhood and the other in suburban Oak Park.
But the group is not immune from major societal shifts that have caused other restaurants to struggle and even close. These include the ripple effects of the long shutdowns during the COVID pandemic, labor shortages and inflated ingredient prices since, and a growing desire among consumers for home delivery of restaurant quality food.
Catering and special events provide restaurants and restaurant groups with potentially lucrative income streams to supplement their traditional restaurant trade. One Off Hospitality is signaling its intention to step out as a leader in these areas with its multi-million investment in the new central commissary and its hiring of 20+-year industry veteran Michelle Krage as vice president of catering and events.
“Launching One Off Hospitality Events & Catering is a natural progression for our group,” says Karen Browne, CEO of One Off Hospitality. “We’ve always believed that hospitality is about more than just serving food—it’s about creating memorable experiences. With this new venue, we’re able to bring our renowned chefs and their creative, seasonal menus to special events of any scale, from intimate plated dinners to grand galas."
She continued, "This is the perfect time for us to extend our reach, as we’ve seen a huge resurgence in people wanting to gather again, post-pandemic, but with a more curated and meaningful approach.”
Now let's circle back to the opening celebration. It's virtually certain that no one went home hungry (I surely didn't).
Greg Wade, James Beard Award-winning head baker and partner at Publican Quality Bread, rolls out dough...
,,, then filled and sliced individual ravioli.
An appetizer station, complete with hand-sliced Iberian jamon, greeted guests as they entered.
Tacos were filled with pork roasted in an enormous on-site cooker.
Most attendees visited the pizza station to sample pies in a variety of styles.
A closeup of the seafood bar mentioned earlier in the article.
I enjoyed a perfect Old Fashioned from The Violet Hour bar.
Opmerkingen