Lockwood Restaurant & Bar's Executive Chef Mat Wiltzius Announces His Spring Menu

CHICAGO – Lockwood Restaurant & Bar, located within The Palmer House Hilton at 17 E. Monroe, announces the spring menu created by Executive Chef Mat Wiltzius. Lockwood is praised for seasonally influenced modern American cuisine featuring the freshest locally grown ingredients including items from the Palmer House’s rooftop garden and apiary. Lockwood also offers an extensive wine list and trademark cocktails, perfectly complementing their chef inspired cuisine. Lockwood is open for breakfast, lunch, tea and dinner. Hours are Sunday – Thursday: 6:30 a.m. – 2 p.m., 5 – 10 p.m., Friday and Saturday: 6:30 a.m. – 2 p.m., 5 – 11 p.m. Reservations may be made by calling 312.917.3404 or on the website, lockwoodrestaurant.com.

Since its opening in 2008, Lockwood Restaurant & Bar has established itself as one of the leading restaurants for dining in Chicago garnering many honors for its fare, location and ambiance including the AAA Four Diamond Award, “One of the 10 Best Restaurants” by the Chicago Tribune, 2014 Diners’ Choice award-winner from OpenTable.com and Zagat says Lockwood is a “sight to be seen.” Guests may enjoy Chef Wiltzius’ new spring menu beginning Monday, April 22 only at Lockwood Restaurant & Bar. The fresh and seasonally inspired menu includes:

Starters

cauliflower soup with red beets, sourdough, pickled ramps

soft poached egg morel mushroom, asparagus, puffed millet, cheese soufflé, ramps

buckwheat gnocchi English pea, smoked trout roe, parmesan broth, Iberico ham, pickled shallot

salmon crudo, kaffir lime cream, jalapeño pepper, shaved asparagus, new potato, chervil

spaghetti alla chitarra, fava bean, porcini mushroom, sherry caramel

chopped kale salad sprouted lentil, pecorino, cucumber, radish, roasted beet, preserved shallot, lemon and honey vinaigrette

shaved vegetable salad raw asparagus, beet, artichoke, radish, cucumber, carrot, sweet onion and lemon puree, Banyuls vinaigrette

Kobe beef carpaccio pine nut crema, pickled mushroom, egg yolk butter, uplands cress, mustard oil, puffed seeds

Entrees

loin of lamb artichoke puree, lamb bacon, peas & carrots, kaffir lime

“BBQ” seared salmon shaved asparagus salad, pickled parsley root, pine nut,

dry aged beef rib eye spring onion confit, crispy potato, chervil, jus

cavatelli pasta green and white asparagus, chanterelle mushroom, fava bean, spring onion, nettle puree, pecorino cheese

halibut broad bean, morel mushroom, pickled ramp, Vadouvan emulsion, basil

pave of veal breast chanterelle mushroom, fiddle head fern, spaetzel, sauce soubise, blade mace

Kobe beef sirloin bavette cherry mustard, leaf spinach, spring herb salad, Vidalia onion meringue brulee, jus *$20 supplemental Kobe strip loin

seared sea scallops an array of carrot, habanero yogurt, pearl lentil, cress

roulade of Amish chicken “pot au feu” of spring vegetable, picked herbs, buttered broth

Desserts

Rhubarb and Apricot Crostada

Carrot Cake with Chamomile, pistachio and golden raisin

Créme Brulee Parfait with berry, magnolia shrubbery and brandy lace

Bertha Brownie Sunday

TKO Cookie and Bourbon Milk Shake

About Chef Mathew Wiltzius

Mathew Wiltzius from a young age could never pass up the chance to watch the programs “Cooking with Julia” and “Two Fat Ladies.” At the age of 12 years, he made his first gourmet meal, a tempura hotdog with liquid smoke and polenta cake, using no measurements and considerably too much liquid smoke. After his first culinary creation he knew what he wanted to do with his life. The majority of his high school years were spent working at Blackwolf Run Golf Course in Kohler, WI under Chef Paul Smitalia. He continued his training and found a mentor while working with Chef Marcel Biro, a culinary master and former personal chef for the chancellor of Germany, at “Biro” restaurant in Sheboygan, WI, Wiltzius recalls, “From cooking shows to cookbooks and even a small culinary school, Biro dreamt big and I was more than happy to be there for the experience and knowledge he was willing to share with me.” In Wiltzius’ free time he participated in ProStart; a culinary competition where he quickly advanced from winning state, to nationals, and then first place in the nation. The National Restaurant Association, Wisconsin Restaurant Association and the Governor of Wisconsin commended his team for their creativity, dedication, and passion for all things culinary. His involvement in ProStart led him to Chicago in 2005 where he attended Kendall College. While earning his culinary degree, Wiltzius also interned at the James Hotel and David Burke’s Primehouse. Growing from cook and then into Chef, Wiltzius shared, “The time and support provided by Executive Chef Rick Gresh from the James Hotel truly shaped who I am today.” After his tenure with the James Hotel, he accepted a position with Barney’s New York in Chicago at Fred’s Restaurant. Working under Jean Tippenhauer and Mark Strausmen at an Italian inspired American restaurant, he finally found the love of his life, pasta. “I love all things pasta, not so much eating it but creating it. Rolling the dough, shaping raviolis, extruding, pressing, and cutting, all of it! To this day, it is still truly a zen experience to roll out the perfect sheet of pasta,” he said. Following Fred’s, he worked under Chef Herve Cuvee at the Waldorf Astoria Chicago, a true playground and inspiration many chefs can only dream about. Formally, RIA, a two-star Michelin rated restaurant, the kitchens at the Waldorf Astoria were the perfect place for Wiltzius to hone his unique culinary style.

About The Palmer House

The legendary AAA four-diamond rated hotel has been hosting visitors to the Chicago Loop for more than 140 years. Today, the Palmer House Hilton continues to thrive in the heart of the theatre and financial district, just steps from the Art Institute, Millennium Park and State Street shopping. A short walk away is Grant Park where summer festivals take place. Family attractions like the Chicago Children’s Museum and Navy Pier are just a quick cab ride away. The hotel features 130,000 sq. ft. of function space with more than 77 meeting rooms, seven ballrooms and two exhibition halls. Lockwood Restaurant & Bar, located just off the lobby, is

open throughout the day serving contemporary American cuisine. Small plates and classic cocktails are served in Potter’s. Balance Spa features 14 treatment rooms including hydrotherapy services for the ultimate pampering. The fitness center offers over 10,000 sq. ft. of cardio and free weight equipment, an indoor pool, whirlpool, and saunas.

About Hilton Worldwide

Hilton Worldwide is a leading global hospitality company, spanning the lodging sector from luxury and full-service hotels and resorts to extended-stay suites and focused-service hotels. For 94 years, Hilton Worldwide has been dedicated to continuing its tradition of providing exceptional guest experiences. The company’s portfolio of ten world-class global brands is comprised of more than 4,000 managed, franchised, owned and leased hotels and timeshare properties, with nearly 672,000 rooms in 90 countries and territories, including Waldorf Astoria Hotels & Resorts, Conrad Hotels & Resorts, Hilton Hotels & Resorts, DoubleTree by Hilton, Embassy Suites Hotels, Hilton Garden Inn, Hampton Hotels, Homewood Suites by Hilton, Home2 Suites by Hilton and Hilton Grand Vacations. The company also manages an award-winning customer loyalty program, Hilton HHonors®.

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