Under its subdivision Jewell To Go, Chicago's Jewell Events Catering supplies an Asian-inspired alternative to more traditional box lunches. The company's sleek bento boxes hold items such as salmon over a seasonal grain salad, grilled asparagus spears, sesame noodle salad, and fresh fruit tartlets.
A timely option with Mardi Gras coming soon, Bayou Bakery, Coffee Bar, and Eatery in Arlington, Virginia, offers platters of "Muff-o-Lotta" sandwiches. Prepared by chef David Guas, the sandwiches are stuffed with salami, mortadella, smoked ham, provolone cheese, and olive salad. They're topped with toothpicks bearing New Orleans's signature fleur-de-lis.
For lunch meetings at the office, Pure Kitchen Catering in Chicago drops off jarred salads. Flavors include the Southwest salad, made with spiced nuts and pepitas.
Austin, Texas-based Royal Fig Catering has a Limited Service Menu tailored to office events. Options on the menu include a cheese and antipasto display with house-pickled vegetables, fruit spreads, rustic breads, and crackers.
Catering With a Twist in Austin, Texas, serves boxed "Cuban Sammies." Served with a side of arugula-corn-tomato salad, the sandwiches are filled with roasted pork tenderloin, honey ham, mustard, pickles, and onions and served on a sweet roll.
At Washington's Design Cuisine, a new division called Prepped by Design focuses on seasonal foods that make for quick buffet-style service. Menu items include a five-mushroom tart, made with roasted mushrooms, a Gruyere custard, and house-made pie crust.
Arthur's Catering in Orlando can set up salsa stations at meetings. The stations are stocked with chips, guacamole, hot sauce, and several types of salsa; there are also bamboo trays for guests to stash their snacks.
Aruthur's also provides Thai chicken meatballs for in-office gatherings. Accompanied by a cup of toothpicks, the meatballs can be passed or set up on a buffet for guests to serve themselves.
In Philadelphia, Brûlée Catering brings British cheese and beer pairing stations to offices. One pairing offers oatmeal stout with Huntsman cheese.
Chicago’s highly anticipated Virgin Hotel—the world's first from the brand— opened in January. In a 27-story Art Deco building, the downtown hotel has three event and meeting spaces: the Manor seats 108; the Sandbox seats 73; and the Founders Room seats 12. The property has 250 rooms and suites and amenities such as two restaurants, a rooftop bar and lounge, and a rooftop gym. A spa is scheduled to open later this year.
Scheduled to open in March, Loews Chicago Hotel will occupy a new-build, 52-story tower in Streeterville. The venue will offer 29,000 square feet of meeting space, 400 guest rooms, a spa and fitness center, and a rooftop terrace that—according to hotel reps—is the city's largest. Called Rural Society, the hotel's restaurant is run by the Garces Group and chef Jose Garces. It will serve Argentine cuisine.
The Betty came to the West Loop in January. The 5,000-square-foot tavern has living-room-inspired design from Studio K and serves handcrafted cocktails, craft beers, and menu items such as rib eye steak with frites and pan-roasted chicken. The venue seats 180 in total. There's also a raised lounge that can host private cocktail receptions of 50 or seated functions of 32.
Ovation is a modern, industrial-style loft space on Fulton Street. A collaborative workspace for musicians and DJs during the week, the space became available for private events in September. It seats 200 or holds 250 for receptions. Amenities include a DJ booth, a programmable video wall, and chauffeur service in a 1959 Rolls-Royce.
From the team behind Pure Kitchen Catering and City View Loft, Hub Studio Loft hosted its grand opening in January. The West Loop timber loft spans 10,000 square feet and has an industrial look with exposed brick walls. With an open floor plan, a sound stage, and skyline views, the venue seats 150 and has valet parking. A fully landscaped green space, set to open later this year, will hold alfresco cocktail receptions.
Whirlyball opened in Bucktown in December. The game of Whirlyball combines bumper cars with elements of lacrosse and hockey, and the venue hosts tournaments as well as meetings and events. The largest private event space seats 250 guests and offers views of the city skyline. Four private meeting rooms seat 20 guests apiece, or combine to seat 80. A private, four-lane bowling alley holds as many as 50 guests, and another private space—located just off one of the Whirlyball courts—seats 56.
The Sugar Factory opened in Rosemont in November. The 9,000-square-foot venue houses a brasserie, an ice cream shop, and a retail space. It is available for private events of as many as 300 guests; for smaller functions, the Chocolate Lounge holds 75 for receptions. Menu items include savory dishes in addition to desserts such as the King Kong Sundae, which has 24 scoops of ice cream. The staff can arrange for custom cakes and cupcakes for events.
Oak & Char opened in River North in October. With a rustic interior featuring linen lamps and overhead fixtures inspired by clouds, the venue holds 50 people for semiprivate dinners; the bar holds 75 for cocktail receptions. There’s also a 24-seat private dining room that has a 110-inch video wall suited for presentations and videos. On the menu is Midwestern fare such as cider-brined pork collar and roasted acorn squash.
Rockit Ranch Productions' latest venture is the Duck Inn. The Bridgeport venue, which has a menu from chef Kevin Hickey, opened in December and is available for buyouts and semiprivate events. The main dining room seats 40 for family-style dinners. The bar area holds cocktail receptions with passed appetizers for as many as 50 guests. In the summer, an alfresco space will open to host "Backyard Parties," which will serve smoked ribs, sausages, and the venue's signature Duck Fat Dogs. A beverage offering for events is the Bathtub Punch: Developed by executive bar director Brandon Phillips, the drink is served in a tabletop bathtub decked with a rubber duck frozen in an oversize cube.
Evanston’s Crystal Ballroom & Lounge, originally built in the 1920s, underwent a complete renovation in 2014. The two-story ballroom holds 300 people for receptions or seats 220 banquet-style or 200 classroom-style for meetings. An in-house chef prepares menu packages for events, and items vary from filet-and-seafood duets to a sliced-to-order streusel station.
