It’s the Holiday Season at Mesler Chicago, the acclaimed restaurant of SOPHY Hyde Park in Chicago.

Executive Chef Alejandro “Eddie” Arreola has created a menu of holiday specials to keep you warm and well-fed during the chilliest time of the year in the Windy City.

Cheff Eddie of Mesler Chicago.

Start off with a relaxing holiday cocktail, like an Amaryllis, made with lime liquor, Play Pen vodka, and cranberry-ginger syrup, and then topped with ginger beer, garnished with sugared cranberries & rosemary. Or consider trying a North Star, created with Buffalo Trace bourbon cream, Koval bourbon, and coffee, topped off with bourbon foam, and garnished with a cinnamon stick.

Mesler Chciago at SOPHY Hyde Park, Chicago. Photo SOPHY Hyde Park.

Chef Eddie’s starters include Mesler’s Butternut Squash Soup, made with black truffle cream,  pumpkin seed oil, and croutons. Then move on to mains like Maple-Lacquered Duck Breast, served with red kuri squash puree, crispy Brussel sprouts, pomegranates, and jus. Or opt for the Pomegranate Glazed Faroe Island Salmon, with squash puree, oyster mushrooms, pomegranates, white wine sauce, herb salad, and pumpkin seeds. If you have room for dessert, there’s Valrhona Dark Chocolate Lave Cake served with crème anglaise, berries, and hazelnuts or Brown Butter and Almond Cake, accompanied by poached pear, and Calvados ice cream. Mesler’s wine list has plenty of choice to accompany the meal.

Then check into SOPHY for the night, for a stylish getaway that’s best savored over the holidays.

For the full menu visit