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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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The Everest Experience: Chef Joho’s Personalized French Cuisine

July 29, 2016

The Everest Experience: Chef Joho’s Personalized French Cuisine

The Everest Experience is first and foremost about what Chef Joho brings to the table, 40 floors above the sparkling Chicago skyline, downtown in the Loop. Once seated, start off with a glass of something sparkling, perhaps the Klipfel, Crémant d’Alsace Brut Rosé. You are next presented with Les Ouvertures de la Soirée, a plate of three small tastes designed to pique your taste buds. The first course tonight is Vintage Carnaroli Risotto, Alsace Riesling, Semi-Boneless Frog Legs, Pain Persillé. Chef Joho was the first fine dining chef to put risotto on a tasting menu in America. Carnaroli rice, often called the “king of rices,” is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Next, Michigan Asparagus, Local Ramps, Olive Oil Poached Halibut will come to the table, the perfectly poached Halibut sits atop of a pile of plump asparagus, just delivered by the farmers to the south west of the city. Fiet of Wisconsin Veal, Ramps, Morels, Jus Naturel comes next, so tender as your Laguiole steak knife slices through the meat. Now it’s time for something sweet. Chef Joho’s Alsace Vacherin, Marinated Strawberries, Crispy Meringue Madagascar Vanilla and Strawberry Glacé takes center stage, before the evening is topped off with sweet a selection of Petit fours that will tie up your Personalized French dining experience perfectly.

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