True to its name, CURRENT features a fresh, modern take on seasonal New American cuisine, with soulful, ingredient-driven dishes. Our restaurant and bar enjoys a reputation as one of downtown Chicago's most revered dining destinations, with its bold flavors and stunning views of Lake Michigan and Navy Pier. Guests savor carefully crafted dishes, along with an extensive beverage menu including innovative cocktails, a boutique wine list, wines on tap, and an array of local microbrews. Gaze out at Lake Shore Drive and Lake Michigan from the patio, and immerse yourself in the energy of downtown Chicago while indulging in seasonal New American bites and experiencing W's famous cocktail bar culture.
CUISINE | Seasonal, New American-inspired
ATMOSPHERE | Lake Michigan View - offering both indoor and patio seating
SETTING | Casual
LOCATION | Living Room Level of W Lakeshore - Chicago
HOURS | Monday - Thursday: 6 AM - 10 PM, Friday- Saturday: 6 AM - 11 PM, Sunday: 6 AM - 10 PM
PARKING | $14.00 up to 3 hours with validation
Once you and your guests enter CURRENT’s lively and inviting space, you'll be captivated by the restaurant's design details, inspired by our prime location situated between sprawling Lake Michigan and the stunning downtown Chicago skyline. With the use of cool tones and highly reflective polished chrome mixed with earthy stone and silver-washed wood, CURRENT invokes a modern and sophisticated restaurant vibe. Book your next special event to enjoy stunning views, delicious menus, and unparalleled service: email@example.com.
KYLE GIESEKE, EXECUTIVE CHEF
Executive Chef Kyle Gieseke has been in the culinary industry since the age of 15 and is inspired by his family’s home cooking. His attention to detail and passion for excellent cuisine led him to some of Los Angeles’ top restaurants including Melisse, Providence, and XIV.
Upon moving to Chicago, Chef Kyle has flourished within the restaurant scene by using his personal culinary philosophy of providing approachable, balanced food that makes sense. His experience as Sous Chef and Chef de Cuisine at Chicago hotspots L20, 42 Grams, and Sixteen gave him the opportunity to build great relationships with local farmers to provide the finest ingredients available.
Outside of the kitchen, Kyle is passionate about discovering new restaurants, cycling, live music, and sourcing local, fresh ingredients from farmers markets.