For the Pump Room at Public Chicago, Chef Jean-Georges has crafted a menu of delicious, reasonably priced, farm-to-table dishes. Selections include homemade pastas, whole-wheat pizzas, signature entrées, and freshly baked desserts. At night, the restaurant’s bar transforms into a supper club, recapturing the glamour of the 30s and 40, with a modern twist. Late-night offerings include small plates, specialty cocktails by the Pump Room’s mixologist, and great music.
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