The Westin Chicago Northwest

3.7 (10 reviews)

400 Park Blvd., Itasca, IL, 60143, United States   •  Weather:    •   Local Time:     •  Phone: (630) 773-4000   •  Hotel Reservations: 888-627-8510

3.7

New dining concepts

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Marketplace

A casual grab and go eatery specializing in fresh pastries, paninis, cutting edge protein shakes and fresh smoothies, local beers, and finer wines. Located in our lobby you'll find this convenient spot easy to navigate, even before you're caffeinated.

Marketplace Menu

Hours: 

  • Monday to Sunday
  • 6am-10pm
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400 Park Bistro

Comfortable restaurant and sports bar with  18 televisions and outdoor patio seating.  Chef’s favorites include killer burgers, fish tacos, crab cakes, and baby back ribs.

400 Park Bistro Menu

Hours: 

  • Monday to Sunday
  • 6.30am-10.30am Breakfast
  • 11am-11pm Kitchen All Day menu
  • Bar open 11am until 12am
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Seared

Artful plates, technically exquisite food and elegant service are found at Seared, our fine dining restaurant. Private dining options are perfect for enjoying time with family or reconnecting with colleagues.

Seared Menu

Hours:

  • Monday - Saturday
  • 5pm - 11pm

Join us for Easter Sunday Brunch

April 16th from 10am - 2pm

Join us at the Newly Renovated Westin Chicago Northwest on Easter for a hopping good time complete with exquisite fare, enchanting music performed by a harpist, and an appearance by the Easter Bunny!

$46.95 Per Adult* | $17.95 Per Child (7 - 12)*
Children 6 & Under Are Complimentary

CALL 630.773.4000 TO MAKE YOUR RESERVATION.

Download our flyer here

*Tax and gratuity not included.

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Meet our Executive Chef Peter Menteer

 

Chef Peter is a classically trained chef with over 20 years of experience in fine dining, catering, and banquets and has extensive knowledge in regional cuisines. Originally from Missoula, Montana, Peter began working in kitchens at a young age and quickly realized he had a passion for the industry.  He went on and studied culinary arts at The Western Culinary Institute in Portland, OR, where he graduated with honors and received a Le Cordon Bleu Degree.   In Portland is where he began to develop his philosophy of using French technique and modern cooking to showcase fresh local ingredients.  

After working in some of Portland’s top restaurants, gastro pubs, and country clubs, Peter moved to Chicago, Illinois to further his career in the hospitality industry.  After working for a busy catering outfit, where he had an opportunity to hone his creative menu writing skills, Peter gravitated toward large properties and, most recently, comes to the Westin Chicago Northwest from The Westin Chicago North Shore and previous to that  The Sheraton Chicago Hotel and Towers where he was the Chef de Cuisine. 

When Peter is not in the kitchen, he enjoys spending time with his family, traveling and playing music.