COCKTAILS

Landmark Old Fashioned 14
Tea Drip Infused Old Forestor Bourbon, Turbinado Syrup, Bitters
​_______

Black Manhattan 14
Woodford Reserve, Carpano Antica, Averna, Woodford Cherry Bitters
_______

Boss Lady 14
Casa Noble Reposado Tequila, Ancho reyes, Tamarind, Agave, Lime

​View More

HUDSON REVIVER

TEA DRIP

DINNER

Green Circle Chicken 26
Tavern mashed potatoes, kale, wild mushrooms

_______

Rotisserie Prime Rib 30
Twice baked potato,
horseradish, au jus

_______

Beef Short Rib 29
Coconut rice, sesame green beans, ginger-chili glaze
​
View More

BEEF SHORT RIB

OYSTERS

HEAD CHEF

GREGORY ELLIOTT

Growing up in the Mid-West, Chef Greory Elliot found his passion in food from his mother’s great cooking. Chef Elliot graduated from culinary school at Kendall College and has worked in many renowned kitchens such as Ambria, Naha, Aubriot before working with Chef Nougier at 160Blue as a Sous Chef and eventually Chef de Cuisine. His talents took him to the heart of California’s Napa wine country as the Executive Chef of Brannan’s Grill where he created classic and contemporary dishes.  Returning to the Mid-West in 2010, Chef Elliot gained more experience as an Executive Chef at Lockwood, Current and Remington’s.

Chef joined Roanoke Hospitality in February 2018. His philosophy on food is to provide approachable dishes using locally sourced foods for our guests to enjoy. Chef enjoys spending his downtime gardening or with his wife a two children.

---

MANAGING PARTNER

Brad Alaoui

Passionate restaurateur. Influenced by his multi cultured background. Growing up in Morocco, a real crossroads bordered by the waters of the Mediterranean and open to the vast stretches of the Atlantic Ocean. living in Montreal Canada for the last 2 years of high school, and spending the last 22 years in Chicago where he graduated from Depaul university with a bachelors in Business Information Systems. 

​Brad has been in the hospitality industry since 1997, Brad touched on all facets of the business from an order taker, to a server , bartender, supervisor, to floor manager. He worked at some of the finest establishment in Chicago land area. He started in 1997 as a Server at Ditka’s restaurant, floor manager with Carlucci restaurant, opening manager of Weber Grill restaurant in Schaumburg, General Manager of Carlucci restaurant in Rosemont, General Manager with Delfrisco’s restaurant group at Sullivan’s steakhouse, and General Manager and beverage director with Bravo Brio restaurant group. Brad joined Roanoke hospitality as the opening General manager of restaurants in 2015.

---

RESERVE

SKIP THE LINE

Make sure to make your reservation for the best seat in the house

RESERVE TABLE

You will be redirected to resy to reserve your table.

Roanoke Restaurant

Luxurious finishes, copper accents, and warm lighting were inspired by the fire of the rotisserie & brick oven at the display kitchen.
Masculine lines are tailored to contrast with subtle historical references, some original to the 1913 building, for visual interest.
Roanoke offers various seating options for every occasion. Sit at the counter along the display kitchen for an interesting culinary experience,
cozy up to the warm, inviting bar, and finally have a seat near the fireplace for more intimate dining. Roanoke is a great place to gather
​with friends and colleagues. We have great event space to accommodate your groups of 2 to 150.

CATERING

Roanoke On The Run

Minimum catering orders may apply. All orders must be placed before 4:30 pm the day before delivery (Orders for Monday need to be placed Saturday) Guaranteed Delivery in the Loop Monday–Friday (pickup only Saturday & Sunday)

312.9​40.3760

Roanoke On The Run Menu

Place Your Order

---