Signature Room at the 95th
John Hancock Center
875 N. Michigan Ave.
Send to Phone
Chicago, IL 60611
312-787-9596 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- View
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment Fri.-Sun.
- Casual
Wine
Great Wine List* Click here for rating key
You won't find better dining with a view in Chicago, save at Everest. The prices are up there a bit (a subtle premium for the scenery), and on occasion the kitchen misses a beat or two, but for a special experience and spectacular view of Chicago, this is the place. Mind you, with the view comes a high-degree of comfort in a more formal setting, though service maintains a pleasant air. The kitchen---headed by Patrick Sheerin---has a nice way with seafood (try the roasted Scottish salmon). We also have tucked into a first-rate Berkshire pork tenderloin. Roasted rack of lamb has certain style to it as well; it’s paired with smoked paprika hummus and spinach flan with tomato reduction. If the blueberry tart is around, have it, and have it à la mode---it's smashingly sweet. |

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













You won't find better dining with a view in Chicago, save at Everest. The prices are up there a bit (a subtle premium for the scenery), and on occasion the kitchen misses a beat or two, but for a special experience and spectacular view of Chicago, this is the place. Mind you, with the view comes a high-degree of comfort in a more formal setting, though service maintains a pleasant air. The kitchen---headed by Patrick Sheerin---has a nice way with seafood (try the roasted Scottish salmon). We also have tucked into a first-rate Berkshire pork tenderloin. Roasted rack of lamb has certain style to it as well; it’s paired with smoked paprika hummus and spinach flan with tomato reduction. If the blueberry tart is around, have it, and have it à la mode---it's smashingly sweet. 


