Service was quite good, and I noticed that the uniforms of the servers had changed. While good, the breading was a bit heavy (though the menu states “lightly”), but still tasty. My wife ordered the Wiener Schnitzel w/ veal cutlet lightly breaded, sautéed in butter and lemon, Served with green beans almandine. I ordered the Grilled Tuna w/ grilled tomatoes, asparagus and a lemon-caper sauce - quite good Wiener Schnitzel, sautéed in butter and lemon w/ green beans almandine, which was quite good, as usual. Though the wine list is short, there are a few interesting wines, and for the captive audience of an airport hotel restaurant, the prices are not bad. I added the Five Rivers Hopland, California Pinot Noir ‘17. The stemware was industrial, but adequate for an airport hotel dining room. The bottle was at cellar temp, so no ice required. As always, we find the lighting in the Gaslight Club to be a bit dim, but many would typify it as “romantic.” I had the short wine list quickly, and chose the Louis Latour Puligny-Montrachet ‘14. We arrived about 7:45pm, so not all that late, and were seated in what has become our “standard booth,” in the linear dining area, before one reaches the bar in the rear of the restaurant. As our flight was a bit delayed, we had called to move our reservation back a bit, and were warmly greeted on the phone, and all necessary arrangements made. In May, during a one-night stay, to be at ORD Airport, we once more dined at the Gaslight Club. We stay at the Hilton O’Hare Airport Hotel often, and most often, will dine at the Gaslight Club, in the main lobby.
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