"The dining experience at the Virgin Hotel Chicago’s Loop-situated restaurant includes both a chef’s counter and a chef’s table, offering 14 seats in total (four at the former, 10 at the latter). Snag any of them for a closer look at the reinvented American fare chef Moosah Reaume is crafting, from coconut shrimp toast with sweet chili sauce, to stuffed quail with caramel and egg yolk." - Nicole Schnitzler
