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VOCO CHICAGO DOWNTOWN Waterview
Located on the fifteenth floor of the voco and Holiday Inn Chicago Downtown Hotel, Waterview combines scenic river and cityscape views with a vibrant yet comfortable environment. Available for breakfast and dinner, our menu concepts aim to surprise and delight while remaining authentic to classic Chicago cuisine.
Happy Hour
Join us weekdays from 4 - 6 PM for Happy Hour. Enjoy beer, wine and cocktail specials, plus a variety of bar snacks to satiate your appetite.
Menu
Dinner
Tuna Tartare 17
Togarashi, wonton chips
Chicken Lollipops 21
Tamarind glazed, veggie sticks, miso dipping sauce
Grand Crudite 16 / 26
Assorted fresh, preserved and roasted vegetables, goddess dressing and turnip pesto
Lamb Kabobs 17
Harissa yogurt and mint chutney
Pickle and Cheese Curds 16
Mixed greens, house-made pickles, white cheese curds, sherry vinaigrette
Baby Gem and Kale Caesar 15
Parmesan cheese, house dressing
Add grilled chicken 9
Burrata 18
Palm butter, fresh and pickled plums, herb salad, rosemary lavash
voco Burger 22
2 steakhouse patties, karst cheese, smoked red onion jam, garlic aioli
Chicken Club 22
Grilled chicken, thick cut bacon, havarti cheese, heirloom tomatoes, green goddess, toasted sourdough
Smoked Beets 19
Garlic tomato spread, beet greens, pickled shallots, pretzel bun
Margherita 18
San marzano tomato sauce, basil, fresh mozzarella
Pesto Capicola 23
Turnip green pesto, italian capicola, pistachio, golden raisin, watercress
Funghi 23
Bechamel, feta, wild mushrooms, truffle, scallions, white balsamic glaze
Lake Michigan Perch 34
Cahokia rice, harissa butter, caraway sprouts
Classic Bolognese 28
Rigatoncini pasta, shaved parmesan, basil
Mussels 19 / 28
Tomato vermouth, sourdough, house cut fries, garlic aioli
Chicken Paillard
Closed loop farms greens, seasonal vegetable, lemon and caper brown butter
Steak Frites 34
10oz bistro steak, house cut fries, garlic aioli and chimichurri
Gelato and Sorbet 9
choice of: salted caramel, vanilla bean, double chocolate swirl, mango or raspberry
+2 gold brick chocolate topping
Baked Alaska 14
Toasted meringue, raspberry, and ube creme anglaise
Bread Pudding 13
Banana fosters ice cream, rum, caramel
Creme Brulee 11
Vanilla bean and shortbread cookie
Available Daily: 4:00 - 10:00 PM
Cocktails
Available Daily: 4:00 - 10:00 PM
Old Fashioned 17
Four Roses Bourbon, Angostura and orange bitters
Tequila Sour 17
Tequila, aperol, agave, lemon, lime, orange
Espresso Martini 17
Vodka, coffee liqueur, espresso, demerara
Vocopolitan 17
Vodka, pomegranate, orange liqueur, lime
Penicillin 17
Scotch, ginger, honey, lemon
Classic Negroni 17
Gin, campari, vermouth
Aperol Lemon Spritz 17
Aperol, prosecco, lemon
Bee's Knees 17
Gin, honey, lemon, orange bitters
Ginger Refresher 9
Lemon, lime, mint, ginger beer
Happy Hour
Available Weekdays: 4:00 - 6:00 PM
Wine 8
2019 Three Thieves Pinot Grigio
2019 Three Thieves Chardonnay
2019 Three Thieves Pinot Noir
2018 Three Thieves Cabernet Sauvignon
Beer 5
Michelob Ultra
Cocktails 11
Four Roses Bourbon Old Fashioned
Corazon Tequila Margarita
Snacks 5
Karst Cave-Aged Cheddar and Lavash
Marinated Olives
Finocchiona Salami and Lavash
House Cut Fries and Garlic Aioli
Homemade Naan and Spread
Bar Snacks
Available Daily: 4:00 - 10:00 PM
Karst Cave - Aged Cheddar and Lavash 7
Marinated Olives 7
Finocchiona Salami and Lavash 7
House Cut Fries and Garlic Aioli 7
voco Slider 7
Homemade Naan and Spread 7
House Salt and Vinegar Chips 7
Meet Our Culinary Team
Sous Chef Adam Pracht
Born and raised in Chicago, Sous Chef Adam Pracht began his culinary career at 14 years old washing dishes at a local deli and he hasn’t looked back since. After attending Le Cordon Bleu in Chicago, he went on to make his mark at over 10 restaurants across the city, including Avec, Mordecai, and Duseks. He has worked alongside prestigious chefs Matthias Merges and Jared Wentworth. Adam has a passion for exploring new and unconventional ingredients and finding excitement in the unfamiliar which reflects on the Waterview menu. Both at home and professionally, Adam has always relished the art of cooking with others. For him, the culinary path is not just about hard work but also about the joy of making people happy through food.
