Cuisines and Dishes at One SixtyBlue:
- French
One SixtyBlue - CLOSED
1400 W Randolph St,
Chicago
IL
60607
cornerstonerestaurants.com (312) 850-0303
Dining options for One SixtyBlue
Ratings and Reviews for One SixtyBlue
-
Jan 03 2012
Dee W. via Yelp
We had New Year's Eve dinner at this restaurant. Only my second time being here in at least 5 or 6 years. But I remember it as the best steak I ever had. I...read more
-
Dec 27 2011
A H. via Yelp
I went here awhile ago and somehow forgot to write a review. My memory is a bit hazy but I do remember loving this place. The food was great (I recall a...read more
-
Dec 14 2011
Howard L. via Yelp
One Sixty Blue was a nice experience for us and came in at about 4.5 stars. We had the 3 course prix fixe menu for $33 pp, and it's only offered Mon -...read more
-
May 22 2008
inandaboutchicago via Citysearch
We were really excited to try this restaurant, but unfortunately it fell short on every point. We waited exceptionally long for a...read more
-
Feb 15 2008
elz2002 via Citysearch
In a city like Chicago, where you can find high quality fare for very low prices, it is astonishing to find a place like onesixtyb...read more
-
Apr 29 2007
innachka2000 via Citysearch
We arrived promptly for a 9pm reservation and had to wait for 1/2 hour at the bar before finally inquiring about our table. We we...read more
From Citysearch
The Scene
Power money meets urban chic at this stunningly handsome makeover of a former pickle factory. The dining room is sleek and loft-like. Servers are friendly and attentive to a fault, refilling every sip of water. One partner is a guy by the name of Michael Jordan.
The Food
Debonair Chef Martial Noguier brings his deft French influence to contemporary dishes, like a subtle, stellar appetizer of chilled shrimp with creamy celery-root remoulade, sweet Anjou pear and a substantial, musky vinaigrette. Thin-sliced loin of lamb is paired with a flavorful, garden-fresh vegetable casserole, and perfectly sauteed grouper swims in a vegetable ''bouillabaisse'' redolent with fennel, garlic and orange juice, garnished with mussels and spiked with briny black olive tapenade. For dessert, try the limited, but exquisite, cheese selection from Sofia Solomon--or head to Cocoa Bar in the lounge and indulge in house-made chocolate creations, truffles, wine, cigars and more.
