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As Everest begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  We are committed to the following guidelines to ensure the health of our guests and staff.

-A reconfigured  dining room to ensure at least 6 feet between tables and no more than 25% capacity at any time.
-Guests are required to wear masks while in the restaurant, only to be removed while seated at your table. Staff will be in masks at all times.
-Pre-screening and enhanced services prior to arrival including a personal call from the Sommelier for wine selections.
-All guests will have their temperatures taken prior to entering the restaurant.  Any guest with a temperature over 100 degrees Fahrenheit will not be allowed to dine with us.
-All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days

Thank you for your continued trust and support of Everest Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

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Everst 1986 Everest 30 Years

Thank you to everyone for helping Chef Joho and Everest celebrate our 30th Anniversary!

This milestone could never have been achieved without the tremendous support of our guests and staff and the events of the past month were a celebration of this. Simply put, we couldn’t have done it without you.

That so many prestigious alumni returned to honor Chef Joho is a testament to how important time spent in the Everest kitchen was in shaping their culinary careers.

“The Everest Room has always been a Chicago fine dining restaurant institution.  It was a tremendous opportunity to work for Chef Joho and Thierry, both masters of French cuisine.  The discipline, the technique, and the attention to detail both front and back of house continues to influence my career today.” — Chef Paul Virant

“My time with Chef Joho at the Everest really served as my jumping off point to fine dining. The passion and dedication that he has instilled in the staff there serves as a model for me in my career. To strive for excellence every day, to maintain this rigor and dedication for 30 years is truly amazing.” — Chef Thomas Lents

As Chef Joho says, “What’s good enough for me today isn’t good enough for me tomorrow.”

Cheers to another 30 years!