A BRILLIANT MENU
Using the season’s finest ingredients, our menu features delectable favorites centered around our rotisserie and hearth ovens.
Our bar uses freshly squeezed fruit juices and from-scratch mixes to enhance your cocktail experience.
Our bar uses freshly squeezed fruit juices and from-scratch mixes to enhance your cocktail experience.
COCKTAILS
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DINNER
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HEAD CHEFGREGORY ELLIOTTGrowing 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. |
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GENERAL MANAGERBRAD ALAOUIPassionate restaurateur. Influenced by 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.
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. His wife and two children love traveling. |
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.
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 |
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| 135 West Madison Avenue, Chicago, IL 60602 | 312 940 3760
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