Relaxed open-air hangout on a roof deck offering wine, cocktails & Mediterranean-inspired dishes.
"Won the Restaurant of the Year award at the 2025 Jean Banchet Awards. Known for its fine dining experience." - Ashok Selvam
"Everyone knows what spots have the best views. Look out your window, we bet you can see a view-hoarder right now, sitting on top of some hideous high rise that's probably blocking your view. But Bar Avec (the rooftop bar above Avec) is a calm oasis on the eighth floor of a reasonably sized building in River North. The rooftop is full of plants and trees, is shaded, and has a separate Spanish-inspired menu than what you’ll find downstairs. And, it’s magically situated with a view of downtown Chicago minus the gale-force winds and hordes of tourists. " - veda kilaru
"Bar Avec is the rooftop bar on the eighth floor above Avec River North, which opened in the former Pacific Standard Time space. And it’s a perfect low-key rooftop option that has great food, and won’t involve a gazillion tourists. The rooftop is shaded and full of plants and trees, and has a great view of downtown. It also has a separate Spanish-inspired menu. Food options here include shareable plates like tuna tostada, shawarma fried chicken, and a lamb burger. And in case you were wondering: yes, they have the bacon-wrapped dates on the menu." - adrian kane, veda kilaru
"One Off Hospitality opened a second location of its popular Mediterranean-inspired wine bar Avec in River North in 2021. With it also came a rooftop patio, dubbed Bar Avec, on the eighth floor of the same building. Complementing the stunning views is a menu that channels the Iberian Peninsula. Folks can enjoy items like schawarma fried chicken thights, smoked salmon tartine with avocado hummus, chorizo-stuffed medjool dates, gin and tonics, and cava. Make a reservation through OpenTable." - Samantha Nelson, Naomi Waxman, Ashok Selvam
"Avec, which had a cameo in The Bear, serves Mediterranean-inspired small plates like chorizo-stuffed bacon-wrapped dates and hummus with a hearth-baked pita." - Samantha Nelson