STATE AND LAKE’s warm and welcoming atmosphere, created by The Johnson Studio, an acclaimed architecture firm, is filled with a color palette of chocolate browns, ambers and neutral tones. Texture plays an important role from the cork flooring to the antique wooden tables and walls upholstered in faux leather. Central to the dining room is a large, curved bar; overhead, an amber glass shelf lined with antique seltzer bottles creates a beautiful glow throughout the space. Built-in glass patina cabinets outline the large windows overlooking the historic intersection of State and Lake Streets, and period photographs showcase the neighborhood as it once was nearly one hundred years ago.

Offering breakfast, lunch and dinner and emphasizing local and regional ingredients, Chef Bradley Manchester’s menu is composed of small plates and larger entrees. Artisanal beer selections – many from the Midwest – pair gracefully with the fare as does STATE AND LAKE’s all-American wine list and handcrafted, classic cocktails.

Guests will find plenty of delicious creative takes on traditional dishes from Chef Bradley Manchester. Serving breakfast, lunch and dinner, Chef Manchester utilizes as many local and regional ingredients as possible.

For those on the run, STATE AND LAKE’s breakfast menu offers quick dishes with delicious coffee, including an assortment of seasonal fruit parfaits, housemade muffins, croissants and more, as well as indulgent breakfast dishes. Lunch and dinner menus range from light, small plates – ideal for those seeking dishes to share while seated at the 17-seat bar – to heartier entrees. Beverage Manager Josh Kaplan, one of Chicago’s leading beverage experts, offers an impressive selection of domestic, artisanal beers, many from the Midwest, including 16 on tap, to pair with Chef Manchester’s fare. An all-American wine list and a succinct menu of classic cocktails with a twist are also available.

Pastry Chef Tina Blanco’s desserts echo Chef Manchester’s style of utilizing seasonal ingredients and bold flavors, often with a whimsical twist. Retro desserts receive gourmet updates, and a housemade selection of ice creams and sorbets completes the meal on a sweet note.

Following graduation from the Art Institute of Houston, Chef Manchester’s first three years as a professional chef were spent in Europe, serving as apprentice with the Four Seasons Hotels and Resorts. Returning to the United States in 2001, Manchester gained additional invaluable work experience by staging at a number of restaurants, including Renoir in Las Vegas under Chef Alex Stratt and Masa’s in San Francisco. He also played a key role in the opening of Las Vegas’ Caesars Palace Hotel and Casino’s two major restaurants, Bradley Ogden’s and Cypress Street. Two years later, Manchester was appointed executive chef of the Renaissance Hotel and ENVY Steakhouse. Under his stewardship, ENVY received several honors, including the Wine Spectator Award of Excellence and the Las Vegas Life Epicurean Award for “Best New Restaurant Off-Strip.” In 2006, Manchester returned to his native Houston, Texas to serve as executive chef of Hotel ZaZa and Monarch restaurant. The restaurant, a critical favorite, garnered numerous local accolades, and the hotel was named one of Travel + Leisure’s Top 500 hotels in 2008.

Chef Manchester, who in addition to serving as executive chef of STATE AND LAKE, also oversees all special events and in-room dining for theWit Hotel. “Chicago is a vibrant restaurant city and I’m proud to be a part of it,” he says. “With our menu and locale, STATE AND LAKE strives to serve as a comfortable destination for our hotel guests, the neighborhood and city.”

STATE AND LAKE is available for exclusive buyouts, offering a wide assortment of menu options and attentive service. Please contact (312) 239-9400 to discuss your event needs..