Chicago's Homestead On The Roof to Stay Open Year-Round

Homestead on the Roof- a literal farm-to-table restaurant featuring executive chef Chris Curren, beverage director Benjamin Schiller, and executive pastry chef Chris Teixeira - will remain open year-round.

"We've had a really great summer and early fall at Homestead," chef Chris Curren said. "Our guests have been asking us to stay open all year long, but we wanted to make sure we did it the right way."

Homestead will focus on sourcing local winter crops from its farmers, will rely heavily on utilizing its canning and pickling the restaurant did over the summer and early fall, are utilizing foragers for product from warm weather states, and will continue to source their meat, fish, and poultry from local farms and purveyors as much as possible.

Guests in the winter will be able to dine in the second story interior space of Homestead during the winter which features about 60 seats at low-top tables and another ten seats at the bar. The 85-seat outdoor patio space at Homestead will remain open for dining as long as weather permits.

After the weather turns too cold for patrons to dine outside, the outdoor space - which now features a working fireplace and a canopy -- will be a place where patrons will be offered a gratis post-dinner hot cocktail. Patrons will be lead outside by their server, seated around the fire, given blankets, and will be poured a hot cocktail by their server.

Homestead will also roll out guest chef dinners, a dessert tasting menu from pastry chef Chris Teixeira, and an industry dinner table in the next few months.

Homestead patrons will enter the restaurant through Roots Handmade Pizza (1924 W Chicago Ave), and will be led upstairs to the unique dual space on the second floor. Homestead accepts reservations online at www.opentable.com/homestead-on-the-roof and by phone at 773-904-1145.

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