New Chef, Menu Take Over Fairmont Chicago

After much anticipation, diners at aria restaurant and bar inside the Fairmont Chicago, Millennium Park, can embark on an adventure of the palate courtesy of Chef de Cuisine Beverly Kim Clark.  

The eclectic mix of new menu items, including signature dishes like the Pulled Denver Lamb Rib, Pork Belly with Kimchi & Quail Egg, and Scallops served with an interactive element, were all inspired by technique and seasonal variation.

Modern American with Asian flare is how Chef Beverly describes the menu. “It features diverse flavor profiles all with a unique balance of heavy and light textures and flavors,” she says. “I wanted each dish to have soul and reflect my personality. I believe I achieved that and am proud of the new culinary creations.”

Chef Beverly designed the dishes with special diets in mind. Many items can be transformed to meet the allergy-free or gluten-friendly needs of diners. Dishes can also be made meatless for vegetarian diners. Chef Beverly or Sous Chef Tommy will personally greet each guest to fully understand his or her dietary restrictions.

With a strong belief in the support of local farmers, Chef Beverly created this menu featuring as many locally grown items as possible. Every Wednesday she shops at Green City Market to select the items for her weekly “authentically local” special. From the meat to the vegetables, everything about the entrée is home grown.

This new menu won’t be around forever. It will change seasonally, with Chef Beverly already eyeing vegetables as her next inspiration.