FOOD + DRINK MENUS
Whether dining al fresco or indoors, ROOF’s award winning Executive Chef incorporates Neapolitan inspired pizzas, hand rolled sushi, and a variety of classic dishes truly meant to be enjoyed. ROOF’s skilled mixologists will elevate your drinking with craft cocktails and fine and rare spirits to please any connoisseur. Celebrate any occasion at ROOF as champagne is always flowing.
CHEF MICHAEL TAUS
Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicagoland area native, Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. It was growing up in this cooking culture that continues to be the driving force behind Taus’s love of the kitchen.
After completing his schooling, Taus landed at Charlie Trotter’s and its perfectionist kitchen of just eight cooks, where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter. Wishing to fulfill his dream of having his own restaurant, at just 25 years old, Taus opened Zealous in Elmhurst, Illinois, which quickly garnered a “Best New Restaurant” nod from Chicago magazine. In 2000, Taus moved Zealous downtown, and over the next 13 years enjoyed consumer and critical acclaim. In February 2015, Taus opened Taus Authentic, a casual dining spot in Wicker Park featuring contemporary American dishes with global flavors inspired by his Italian-Czech heritage, and global travels. In its first year, Taus Authentic received numerous accolades including Chicago Tribune’s 2015 Best New Restaurant Top 50 Restaurants in Chicago and 3 stars from Thrillist Chicago’s 2015 Best New Restaurant.
In December 2019, Taus joined the Gemstone Cafe Group as their Culinary Director with responsibilities over their award winning portfolio of restaurants and currently serves as the Vice President of The Trotter Project. This non profit organization founded in the name of Chef Charlie Trotter offers education and mentorship in the culinary and hospitality industries. He has also raised substantial funds for the Beard Foundation.
Chef Taus is now leading Culinary Operations at theWit Hotel overseeing Meeting and Events, State and Lake Street Tavern, In-Room Dining and ROOF.
CHEF MICHAEL TAUS
Acclaimed chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York who began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina and Chef Charlie Trotter’s eponymous restaurant. A Chicagoland area native, Taus has always felt most at home in the kitchen, even as a child, watching his Italian grandmother, a progressive-thinking cook and baker who nurtured the youngster’s kitchen curiosity. It was growing up in this cooking culture that continues to be the driving force behind Taus’s love of the kitchen.
After completing his schooling, Taus landed at Charlie Trotter’s and its perfectionist kitchen of just eight cooks, where he gained tremendous knowledge and experience as well as the close mentorship of Chef Trotter. Wishing to fulfill his dream of having his own restaurant, at just 25 years old, Taus opened Zealous in Elmhurst, Illinois, which quickly garnered a “Best New Restaurant” nod from Chicago magazine. In 2000, Taus moved Zealous downtown, and over the next 13 years enjoyed consumer and critical acclaim. In February 2015, Taus opened Taus Authentic, a casual dining spot in Wicker Park featuring contemporary American dishes with global flavors inspired by his Italian-Czech heritage, and global travels. In its first year, Taus Authentic received numerous accolades including Chicago Tribune’s 2015 Best New Restaurant Top 50 Restaurants in Chicago and 3 stars from Thrillist Chicago’s 2015 Best New Restaurant.
In December 2019, Taus joined the Gemstone Cafe Group as their Culinary Director with responsibilities over their award winning portfolio of restaurants and currently serves as the Vice President of The Trotter Project. This non profit organization founded in the name of Chef Charlie Trotter offers education and mentorship in the culinary and hospitality industries. He has also raised substantial funds for the Beard Foundation.
Chef Taus is now leading Culinary Operations at theWit Hotel overseeing Meeting and Events, State and Lake Street Tavern, In-Room Dining and ROOF.
“2018 Hotel Bar of the Year” – Nightclub & Bar Awards