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  Courtesy Roka Akor


Salmon rosette, brioche, chives

Prosciutto spoons, roasted peppers, pomodorini

Potato blinis, gorgonzola mousse, smoked white fish

Classical tomato bruschetta

Mozzarella, marinated grape tomato, basil oil

Parmesan chunks, figs marmalade, micro cress

Polenta crostini, shredded short ribs

Pizza assortment (margherita, vegetables, sausage, sotto bosco)

Drinks (served at arrival)

B-Blue Martini

Vodka, Blu Curacao, Strawberry Schnapps garnished with orange & raspberry


Blueberry vodka, peach schnapps, strawberry schnapps, lemonade, garnished with blueberry & raspberry


Tickets are nontransferable and nonrefundable. Menu is prix fixe and subject to change. Dietary restrictions cannot be accommodated.




September 27, 5:30-7:30 pm

Appetite for Design: Filini Bar and Restaurant and the Aqua Tower/Radisson Blu Aqua Hotel

This special Appetite for Design program features thedesigned interior of Filini Bar & Restaurant and the Radisson Blu Aqua Hotel, housed in the Aqua Tower, paired with specially crafted cocktails and a tasting of Filini’s appetizers. Join us for an insider’s behind-the-scenes short tour led by members of Gang Studio design team to see varied spaces in the Aqua Tower. Later, chat via Skype with Filini’s designer, UK-based Jim Hamilton of Graven Images, who will share his inspiration for the restaurant, bar, and lobby and chat about how the contemporary Italian menu reflects its modern design. Meet Filini’s Executive Chef Christian Fantoni who has designed the stuzzichini “small bites”—a featured component of Filini’s menu. Following the scheduled building tours and and design discussion will be time for participants to mix and mingle.


                    All photos courtesy of Radisson Blu Aqua Hotel


Christian Fantoni, Executive Chef, Filini Bar and Restaurant, was raised in the northern part of Italy and attended culinary school in Italy. After graduating, he moved to Venice, then Luxembourg, then Belgium and finally crossed the Atlantic to live and work in Los Angeles. After working in LA for two years, he moved to New York to work at Le Bernardin, San Domenico and Le Cirque. He also worked at Fiamma, which was awarded a Michelin star during his time in the kitchen. With the diverse menus and style of these restaurants, he has been able to create his own signature dishes that have become a mainstay on his menus.


Jim Hamilton, Creative Director, Graven Images, is based in Glasgow, UK, and designed the lobby and other public spaces in the Radisson Blu Aqua Hotel.  States Hamilton about influences for the space: “Some of the things that influenced me were not the obvious moves, but little snippets and experiences like shadows of the bridges when viewed from underneath, castiron street furnishings that link back to Chicago’s amazing heritage with the steel foundries, and also the vistas from below the towering buildings. The space celebrates the engineering and craftsmanship that became an historic hallmark of great Chicago design.”



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