Approachable, bourbon-centric restaurant, serving an elevated American menu in an environment that is reflective of bourbon’s true American roots.

TOO MUCH OF ANYTHING IS BAD,
BUT TOO MUCH GOOD WHISKEY IS BARELY ENOUGH.

– MARK TWAIN

BOURBON

A destination for a comprehensive bourbon and whiskey selection, offering rare and distinctive spirits plus tableside cocktail service.

Bourbon & Provisions Lounge Menu

AMERICAN

Bold flavors with an emphasis on technique and texture to showcase the versatility of seasonal ingredients.

Breakfast Menu Brunch Menu Dinner Menu Dessert Menu Kids Menu

James Lintelmann

Executive Chef James Lintelmann has created an exciting American menu that offers guests bold and seasonal flavors. His time at Charlie Trotter’s, Boka and in Northern California heavily influenced his understanding of seasonality and the pairing of food and beverage, which he has brought to Baptiste & Bottle.

With something for everyone, guests will see a satisfying mix of bar snacks, small plates and large plates that will allow for a customized dining experience.

PRIVATE DINING

Our Private Dining Room continues the “Whiskey Row” design feel with warm and masculine tones and whiskey inspired artwork. A design-forward chain curtain and sliding glass doors provide privacy from the restaurant’s dining room. Guests will be wowed by floor to ceiling windows that offer stunning views of Chicago skyline to the south. The intimate space can accommodate 12 guests seated comfortably. Tiered prix fixe menu and beverage options are available and allow for a customized dining experience.

For groups with more than 20, we have semi-private space available. Large party packages are required.

For more information, please contact Lynda Simonetti at 312.646.1315 or Lynda.Simonetti@conradhotels.com

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UPCOMING EVENTS

Charlie Trotter Days: August 15th – 19th
Charlie Trotter Days is a five-day celebration when America’s food and drink communities come together to celebrate Chef Charlie Trotter. Executive Chef James Lintelmann has created a dish inspired by him: Geoduck Crudo with Kombu and Sweet Corn. Stop by and try it for dinner Aug 15 – 19!