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Located in the JW Marriott Chicago, in the city’s bustling Loop financial district, The Florentine offers an elegant yet accessible interpretation of seasonal Italian cuisine.
Characterized by simplicity and paramount ingredients, the menu showcases top imported Italian pastas, cheeses, salts and meats as well as ingredients from local and organic farms. In addition to an extensive antipasti menu and a variety of wood-fired thin crust pizzas, handmade pastas can be ordered in half or full portions. Desserts are modern interpretations of Italian classics, such as Tiramisu and Ricotta Cheesecake. The Florentine also offers an exciting brunch for weekend dining, featuring a diverse menu with bottomless mimosas and bloody marys with the purchase of an entrée.
The Florentine offers a variety of draught beers, ciders, and a seasonally-changing of hand-crafted cocktails alongside an affordable wine list highlighting Italian and domestic wines. Diners can enjoy wine by the bottle or by the quartino (1/3 bottle).
Incorporating traditional materials in a modern way, The Florentine envelops guests in a warm and lush interior. The airy front room is the perfect place for breakfast, lunch, drinks or a light bite during the day. An eye-catching circular bar with a bountiful antipasti display anchors the space.
Chef de Cuisine
Zachary Walrath learned to love the restaurant business at a young age. Between his father who worked for a food distribution company and his Grandfather who owned a local pizzeria, the business of food was an integral part of Zachary’s childhood. Tagging along with his dad on weekend food deliveries to local restaurants and working at his grandpa’s pizzeria offered him a behind-the-scenes glimpse into the inner workings of restaurants and he knew he wanted to be a part of it for life.
In 2006, Zachary moved to Chicago from his hometown of Rock Falls, Illinois to start culinary school and graduated with his Associate’s Degree in Culinary Arts from the Cooking and Hospitality Institute of Chicago. He gained experience working at various restaurants in Chicago and in 2010 he joined the culinary team at the newly opened Wit Hotel where he worked under Chef Todd Stein before joining The Florentine. As Chef de Cuisine, Zachary has developed his own unique approach to the menu, adding a bit of a contemporary touch to traditional Italian cuisine and incorporating influences and inspirations he finds while dining out at various restaurants in Chicago.
When he’s not in the kitchen or looking for inspiration at one of Chicago’s diverse restaurants, Zachary can be found cheering on the Chicago Cubs and the Chicago Bears, whether winning or losing.