Drawing inspiration from the globetrotting Beat Generation of the 1950s and ’60s and named after the bohemian hipsters who followed in their path, Beatnik is an eclectic mix of unique furniture, accessories and antiques from all over the world.
The restaurant aims to take guests on a voyage through the bucolic splendor of a Mediterranean farmhouse, the colorful opulence of Moorish architecture, and the tropical lushness of Bali with more than 400 living plants throughout the 6,000-square-foot, 174-seat space. In the process, Beatnik expands on the definition of what a Chicago restaurant should and could look like.
Mirroring the restaurant’s design aesthetic, Chef Marcos Campos’s cuisine takes a worldly approach, harmoniously melding flavors and ingredients from Asia, Mexico, the Middle East and South America. Once dropped on the large tables paired with pillow-strewn wood daybeds, the mezze and “feast” plates from the open kitchen create an international dinner party vibe.
The beverage program at Beatnik pairs a cocktail list full of fun, creative, beautiful, and unstuffy drinks that come in three varieties, Shaken, Stirred and Frozen with a Wine List predominantly composed of wines hailing from emerging wine regions or countries, representing sustainably farmed indigenous varietals and under-appreciated, yet legendary wines. In most cases, a member of Beatnik’s Team has visited the wineries and spent time with the winemakers and farmers (many times the same person). Additionally, all of our wines were selected by the Team because we either loved drinking them on their own or they paired beautifully with Chef's cuisine (and, in most cases, both).
“The design at Beatnik has a huge impact on us in the kitchen. For one thing, the kitchen is open, creating a unity and connection with our guests. Beatnik is a place where we feel free to play with all flavors from around the world: Greece, Italy, Lebanon, Spain, France, Morocco, Mexico, Peru, Japan, etc. People are traveling around the world, more than ever, looking for something new to taste and here, guests can have one dish that takes a Korean approach, and another that uses traditional Lebanese ingredients. Guests will have worldly experiences every time they come, allowing them to travel to other countries through our menu.”
-Chef Marcos Campos
ABOUT THE DESIGN
Our vast collection of exceptional antiques were carefully curated over two years and coupled with custom-designed pieces, which together push the boundaries of maximalist restaurant design in Chicago.
Some of Beatnik’s most dazzling design features include 15 massive crystal chandeliers salvaged from the ballroom of the Yamasaki-designed Century Plaza Hotel in Los Angeles, a 100-year-old 40-foot-wide by 10-foot-tall carved teak Balinese façade, a 1920s Art Deco Parisian bar, 20 cast-iron “teardrop” 1970s Chicago street lights, and a monumental 30-foot-wide by 13-foot-tall 1930s pine cabinet from a spa in Salsomaggiore (Parma, Italy).
LEAVE US YOUR EMAIL ADDRESS TO JOIN THE CONVERSATION