Located on the Chicago River, RIVER ROAST offers dramatic city and water views from every seat - inside and out. James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan’s menu of contemporary American tavern fare is satisfying and soul-warming. Meat, fish and veggies are roasted and carved tableside. Inventive drinks are on draft and cold-brewed cocktails from two slow drip infusion towers are offered alongside a large selection of local and Midwestern beers, craft cocktails, and wine. With one of the best patios in the city, River Roast is a gathering place to connect with friends, old and new. Our Brews & Blues Brunch features Chicago's finest Blues musicians performing live from 12PM-3PM. We'll see you soon for lunch, brunch, dinner or drinks!
After four-star Spiaggia and other successful Italian restaurants, award-winning Chef Tony Mantuano takes on American tavern fare at River Roast. Mantuano is a recipient of the James Beard Foundation Award for “Best Chef Midwest” and the Chicago Tribune’s “Good Eating Award”, which honors achievement in the food and restaurant industry. Outside of the kitchen, Mantuano is often recognized from Season Two of Bravo’s Top Chef Masters. His other restaurants include Spiaggia and Terzo Piano. He is co-author of “The Spiaggia Cookbook” and “Wine Bar Food” with his wife Cathy Mantuano, a wine and hospitality expert.
Chef John Hogan is a fixture in the Chicago culinary community. He started his career at four-star Everest, Kiki’s Bistro and the Park Avenue Cafe. When he opened his own restaurant, Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago” while Travel + Leisure honored Savarin with “America’s Top 50 Restaurants.” Esquire magazine also honored Savarin with “Best Restaurant of 1999.” Just as steakhouses exploded across the country, Hogan took the helm at Keefer’s when it launched in 2001, developing a signature menu of Chicago-style dishes inspired by American classics. At River Roast, Hogan is sharing his straightforward but unique brand of cooking and collaborating with Mantuano, a friend for more than 20 years.
Chef Cedric Harden leads the culinary program at River Roast. Growing up in a family with deep Southern roots, Harden’s passion for food sparked at a very early age. He moved to Chicago at 22 to study culinary arts at the Le Cordon Bleu Cooking and Hospitality Institute of Chicago. Harden then worked his way through kitchens at Joey’s Brickhouse, Le Lan, SOUL and Wolfgang Puck Catering Company, plus a seven-year tenure as sous chef at Urban Belly, Belly Shack and Belly Q. Harden most recently served as executive chef at III Forks Steakhouse, where he brought a Southern spin to classic Midwest American Steakhouse fare.
As the director of sales for River Roast, Hilary Saurer is responsible for sales related to group events while working closely with the operations team. Saurer is deeply involved with the organization and execution of events hosted at River Roast with the goal to make each one unique whether it’s a corporate luncheon or a wedding celebration. Saurer knew she wanted to work in the hospitality industry at a young age and created a notable career for herself in Chicago. Previous to River Roast, Saurer worked with Levy’s Ravinia Festival team and BMO Harris Bradley Center team. She joined the River Roast family in March 2008 where she has won a variety of awards including the Ambassador Task Force Award for Choose Chicago and the Levy Dream Team award for Impact Player of the Year. Hilary loves helping River Roast’s guests create some of the most important moments in their lives by providing them memorable experiences that will last a lifetime.
General Manager Jay Schuster leads the service and hospitality teams at River Roast in Chicago, Ill. Schuster is experienced in all aspects of restaurant and bar operations and management, from new menu development and implementation to cultivating relationships with guests and neighbors. Prior to joining the team at River Roast, Schuster worked as general manager at Sepia, PUBLIC Hotels and The Peninsula Chicago. Most recently he served as Director of Operations for Element Collective, including Nellcote, RM Champagne Salon and Expat.
Ken Pritz leads the beverage program at River Roast in Chicago, Ill. With over 11 years in the restaurant industry, Pritz has developed extensive experience working in both intimate and high volume concepts. Under Pritz’s direction, River Roast’s new cocktail program will focus on refined interpretations of classic cocktail families, emphasizing seasonal ingredients and quality spirits. A native of Elk Grove Village, IL, Pritz spent the majority of his culinary career prior to joining River Roast in Chicago, joining the opening team at the Chicago Athletic Association Hotel before serving as Beverage Director at The Winchester and Americano 2211. During his tenure at The Winchester and Americano 2211, Pritz reinforced his passion for classic cocktails, developing an emphasis on amaro, sherry and fortified wine. He currently resides in Humboldt Park, and in his spare time enjoys playing acoustic and electric guitar.
TONY MANTUANO JOHN HOGAN CEDRIC HARDEN HILARY SAURER Jay Schuster Ken Pritz WHETHER YOU’RE PLANNING A GRAND AFFAIR FOR 1,200 GUESTS OR AN INTIMATE EVENING FOR EIGHT, our experienced event team will work with you to create a memorable event. With six spaces to choose from, each paying tribute to our historical landmark building, the options for corporate and social events are endless. Considering a Sunday Wedding? Look no further! Book your Sunday Wedding* here at River Roast and enjoy a complimentary dance floor and beverage package upgrade! CONTACT OUR PRIVATE EVENTS TEAM TODAY! Advance booking is required. All offers are subject to availabilty at time of booking and are not valid on holiday weekends, in conjunction with any other offer or contract, and do not apply to previous booked business.