Cira

"Cira benefits from geography—it’s centrally located in the Hoxton at Fulton Market. The Mediterranean breakfast also makes things easy too, with broad enough options for tourists who want to begin their day with a classic American plate of two eggs, or get more spice from their shakshuka. The mezze platter is a solid way to jumpstart a day of strolling the West Loop, especially if the night before involved closing down Lazy Bird, the charming speakeasy in the Hoxton’s basement. " - sam faye, adrian kane, john ringor, veda kilaru, nick allen

"For a neighborhood with so many restaurants, the West Loop’s weekday breakfast options are surprisingly limited. But when we need a somewhat upscale (but still relaxed) spot, we like going to Cira in the Hoxton. Focus on the menu’s Mediterranean-focused stuff like the mezze platter, loukaniko sausage benedict, or the shakshuka. The large space has plenty of big comfortable booths and is great for a client breakfast, or that one-last meal before your guests (finally) go back home." - sam faye, adrian kane, john ringor, veda kilaru

"Cira is a restaurant in the Hoxton (a.k.a. the one that isn’t Cabra). It’s located on the first floor, and the Mediterranean-inspired menu is meant to be shared. There’s hummus, octopus, a mezze plate, and an orecchiette with lamb sausage. The space is large, with plenty of big booths and tables for small groups. Come here for a business lunch in the neighborhood." - adrian kane

"The food at this upscale hotel restaurant is on the bland side, but everything is prepared well, and their brunch options are inoffensive enough to appeal to a wide range of diners. Come here for a West Loop consensus option." - adrian kane

"Hotel restaurants demand all-day rigor, and few chefs are up to the challenge like Chris Pandel. The Hoxton hotel has become a coworking and de facto meeting spot for me over the last few years, and while the central location and comfy lobby play a role, it’s mostly because I know Cira’s gonna sate my cravings any time of day." - Michael Nagrant