Just in time for their 20th anniversary, Signature Room at the 95th has a new executive chef. Rosalia Barron (Frontera Grill, NAHA, Fulton's on the River, Trio) is spearheading the immense classically-Chicago fine-dining operation atop the John Hancock building. Originally from Mexico City, Barron now oversees 50 kitchen staff, 800,000 annual guests, and 700-cover Saturday nights.
Although in her third month at Signature Room, Barron is releasing her first completely new menus in two weeks. The Kendall College-educated and classically French-trained Barron describes her style as "seasonal, refreshing, new American cuisine." Her dishes are based on simplicity, and says the menus won't have "names that people won't know what they are." Two dishes that will be on the menu are scallops with truffle miso sauce; and tempura-fried king crab with poached calamari and fried crab garnish in an Italian verde sauce.
Barron says her years of diverse experience in fine dining, American, Mediterranean, and extreme volume are coming together in this project. Taste the menus in two weeks.
· Signature Room at the 95th [Official Site]
· All Coverage of Signature Room at the 95th [~ECHI~]