Hubbard Inn, a swanky European-inspired venue nestled in the River North neighborhood, welcomes Jason Hedin (of the Lobby at The Peninsula and Travelle Kitchen + Bar) to the team as Executive Chef. New lunch and dinner menus are now available featuring a local and seasonal take on Ernest Hemingway’s travels through Europe, bringing a shared plate and fine dining experience to Hubbard Inn.
New menu offerings include shared plates like a Spiced Merguez Flatbread (Vadouvan tzatziki, chèvre cheese, arugula), starters including the Lobster Hazelnut Bouillon (lobster rillettes, spiced hazelnut, pickled raspberries, red wine crème), and the Lacquered Duck Breast entrée (foie gras and beluga lentil “fried rice”, fine herbs).
Chef Hedin offers a twist on familiar items for his dessert collection, focusing on fresh, seasonal ingredients encompassed in dishes like the Peach Melba with rosé poached peaches, pain de genes, vanilla pastry cream, candied smoked almonds, and vanilla ice cream).
To debut the new menu, Hubbard Inn is hosting a “Summer Fridays” Happy Hour through July where they’re sending out complimentary tastings of the new dishes during happy hour from 4 p.m. to 7 p.m. While noshing on samples, you can also indulge in Hubbard Inn’s regular happy hour offerings ranging from $1 oysters and clams to drink specials like $5 martinis and a $20 build-your-own sangria pitcher available every weekday from 4 p.m. to 7 p.m.
Pair an appetizer with one of Hubbard Inn’s new seasonal cocktails available for $15 each like the Martha’s Vineyard (Tito’s, blueberry lemongrass, peach liqueur, Otto’s Constant Dream Sauvignon Blanc, lemon), and the Black Cat Blue (Bombay Dry Gin, lemon, blackberries, egg whites).
Hubbard Inn is located at 110 W. Hubbard St. in River North. www.hubbardinn.com