Simple food with depth is the ethos of the newly updated farm-to-table cuisine of Chef Jose Valdez at B. Restaurant at Hilton Chicago/ Oak Brook Hills Resort (3500 Midwest Rd., 630 850-5535). A wall of windows in the comfortable, contemporary dining room looks out onto the hilly fairways of the resort’s Willow Crest Golf Club.
Valdez’s new seasonal menus integrate produce grown in expansive on-site gardens, supplemented by selections from local farms, along with honey from the resort’s own hives. Appetizers — or “Broods” — include calamari with Thai chili and a local honey glaze, while the flavors of the steamed PEI mussels are interestingly enhanced by a pairing with Beeler’s Farm pork chorizo and garlic butter sauce.
The “Queens” — or entrées — also offer unexpected combinations. Organic salmon with a peach and honey glaze is served with fresh grilled peaches and an arugula/fennel salad topped with candied cashews. Bourbon-enhanced beef ribs, cuddle fish ink pasta, specialty burgers and woodfired pizzas make for “a casually dramatic dining experience with farm-fresh food that is more accessible in terms of relatability and price,” maintains Valdez.Edit Module