The dishes on the Guildhall menus tell the story of an American Bistro with European influences. Here very traditional European preparations and ingredients coexist with those celebrating what is very local and inspired by new flavor combinations our chefs love.
Chef Bradford Phillips has played a significant role in Chicago's evolving food scene, and has worked in fine dining kitchens both in California and Chicago. Throughout his career, he has worked with notable homegrown chefs, who have influenced his culinary style and instilled in him the paramount importance of quality and integrity in cooking.
A Michigan native, and a graduate of Kendall College and Indiana University, his Midwestern roots established a love of local farm products while his experiences in California brought a respect for simplicity and purity of ingredients. His experience in California also influenced his love of Mediterranean flavors — citrus, olives, herbs, artichokes and tomatoes all find a home on Guildhall's menu.
For more information visit: www.guildhallrestaurant.com.