676 Restaurant & Bar

Chef Anthony Herve accentuates the food selection with an ever changing selection of hand-made house charcuterie, produce from rooftop gardens located on the sundeck at the Omni Chicago Hotel and pork from the exclusive Acorn Edition IV pig out of Norwalk, Iowa. Chef Herve and his culinary team's dishes will bring back memories of fishing from the dock for bluegill, hunting game in the north woods, summers spent picking apples from the orchard trees hoping not to get caught and standing in awe at the plethora of jarred food under grandma's basement stairs. That is the Midwest. That is 676.