Next door to historic Wrigley Field, the American Airlines Conference Center provided extraordinary views of the ballpark and Chicago skyline and served as the starting point for FE&S’ inaugural tour.
On September 10, FE&S foodservice operators, designers and dealers took part in curated front- and back-of-the-house tours of Wrigley Field and four restaurants representing a variety of menu and service styles. As part of these tours, attendees heard from the operators and staff about the inspiration behind each business, the factors that influenced the designs and equipment selection, and more.
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It’s no easy task to modernize a legendary ballpark with best-in-class fan experiences without compromising its tradition and charm. That’s it exactly what the Chicago Cubs did, however, with the expansion of concourses and concessions offerings, restoration of the façade, reinforcement of the structure and addition of four premier clubs.
James Beard Award-winning Chef Tony Mantuano and legendary former Chicago Cubs Manager Joe Maddon, present Maddon’s Post, a two-story restaurant, bar and private event space paying tribute to their first-generation Italian and Polish American heritages.
Big Star Wrigleyville is a bourbon and beer-focused, taco-slinging, honky-tonk hangout. Executive Chef/Partner Paul Kahan draws inspiration from authentic Mexican street food, utilizing fresh ingredients and handmade tortillas.
The neighborhood bar and restaurant almost operates like three concepts in one: a restaurant and bar on the first floor, high-end cocktail environment on the second floor plus a private terrace.
Inspired by Zachary Taylor Davis – legendary Chicagoan and the world-renowned 1914 architect behind Wrigley Field – Hotel Zachary blends new and old, refined and comfortable, unique and familiar. The 173-room boutique hotel was the first full-scale hotel to open within a half mile of the ballpark.
