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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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Everest’s Hot Chocolate by Jacques Torres

January 7, 2020

Everest’s Hot Chocolate by Jacques Torres

Jacques Torres, a personal friend of Chef Joho and an world-class chocolatier hailing from Provence, provides the first – and most important – ingredient of the decadent Everest Hot Chocolate – Cacao.

The first use of Cacao traces back 5,500 years ago.  Ceramic pots, used to melt the bean-like seeds, were discovered in southern Ecuador.  It is thought that the Cacao paste was then diluted with water and warmed over open flames, to produce the first versions of hot chocolate.

Cacao was so prized in the equatorial region of Veracruz and Mexico, that the beans were used as a form of currency until the mid 1700’s.

Travelers and conquistadors throughout history have recorded knowledge of Cocao.  Christopher Columbus wrote about trading with “almond like beans” in Nicaragua.   Hernán Cortés, who led the conquest of the Aztecs, is rumored to have brought the sweet bean to Europe.  Others think that the friars and clergymen transported the chocolate, as it was often used in religious ceremonies, as peace offerings and a sign of hospitality.

Jacques Torres’ Chocolate Factory and shops are scattered around New York City; where his chocolate confections and dreams come to life. Chef Joho and Jacques Torres both hail from France and developed a deep relationship with their craft. Jacques Torres now resides in New York, with his chocolate empire.

Order the Everest Hot Chocolate  in place of tea or coffee for an unforgettable treat to finish your meal.  Each cup is fresh and handmade to order.  Jacques Torres takes pride in creating his hand-made chocolates and we are honored to partner with him for this very special  sweet libation.  We can’t image a better way to end a wintery Chicago evening.

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