• The Herbarium at Bad Hunter

     
    POSTED February 25, 2020
     
  • The Herbarium at Bad Hunter

     
    POSTED February 25, 2020
     
  • The Herbarium at Bad Hunter

     
    POSTED February 25, 2020
     

Already a Restaurant Row haven for vegans and vegetarians, Bad Hunter also happens to house the ultimate urban greenhouse venue to boot.

Located just above the vegetable-forward eatery, The Herbarium at Bad Hunter creates a seamless transition from its bright, airy counterpart downstairs. “There are a ton of beautiful private dining rooms in the West Loop, but space can be limited or dark, often in the basement or back of the restaurant,” says Kat Krzynowek, Heisler Hospitality event coordinator. “The Herbarium spans the length of the second floor, boasting high ceilings, large windows and skylights for an abundance of natural light, a stunning glass backbar, plush velvet seating and plenty of lush greenery.”

From cocktail competitions to weddings or holiday bazaars, with nearly 1,800 square feet of event space The Herbarium can accommodate up to 100 guests for private dining events and up to 150 for corporate and social events and receptions of all kinds. A convenient separate entrance and luxe floor-to-ceiling curtains can help divide the space and create an intimate setting for semiprivate events.

And with one of the West Loop’s most popular restaurants just downstairs, planners can take full advantage of The Herbarium’s dedicated full-service kitchen and bar. “Our Bad Hunter team handles everything food- and beverage-related, allowing us to completely customize and tailor menus, cocktails and wine pairings to your event. And booking is convenient because we offer everything in-house: staffing, furniture, glass- ware, A/V equipment, etc.” says Krzynowek.

Smaller groups of eight or less are an ideal fit for Bad Hunter’s sun-drenched, open-air main dining room and can enjoy seasonal, sustainable and primarily plant-based crowd favorites like butter dumplings or the Bad Hunter Burger from stone-top tables or the eatery’s living garden island.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com

Laurent Boisdron was recently named the general manager for Sable Hotel at Navy Pier

1. What are you looking forward to most in your new role? 

 

You may not have seen her name among Chicago’s James Beard award nominees or caught in the buzz of another trendy eatery opening, but the ripples of Rita Dever’s culinary creations have made an impact far and wide. After cooking around the world, the Pacific Northwest native put down roots as Lettuce Entertain You Enterprises’ (LEYE) associate partner and corporate chef where she collaborates in the company’s test kitchen to innovate new dishes for all LEYE restaurants.

 

The home of Rockford’s new entrepreneurial event space may date back to the 1920s, but Rockford City Market is primed to showcase future creatives and makers of all kinds.