Pacific Standard Time

Chicago, IL

141 W Erie St, Chicago 60654, IL
Located in Chicago’s River North neighborhood, Pacific Standard Time brings the warmth and authenticity of the California coast to the midwest. The menu, from Executive Chef-Owner and James Beard Finalist Erling Wu-Bower, revolves around the restaurant’s two hearth ovens, which serve as the birthplace of the restaurant’s inventive, market-driven fare – from hand-tossed pizzas to roasted vegetables, sustainable meats and seafood. Guests can also delight in Pastry Chef Natalie Saben’s dessert menu, featuring her signature Huckleberry Sundae among other sweet dishes.
141 W Erie St, Chicago 60654, IL
Pacific Standard Time, Restaurants, Interior Design
Pacific Standard Time, Restaurants, Interior Design
Pacific Standard Time, Restaurants, Interior Design
Pacific Standard Time, Restaurants, Interior Design
+31
Located in Chicago’s River North neighborhood, Pacific Standard Time brings the warmth and authenticity of the California coast to the midwest. The menu, from Executive Chef-Owner and James Beard Finalist Erling Wu-Bower, revolves around the restaurant’s two hearth ovens, which serve as the birthplace of the restaurant’s inventive, market-driven fare – from hand-tossed pizzas to roasted vegetables, sustainable meats and seafood. Guests can also delight in Pastry Chef Natalie Saben’s dessert menu, featuring her signature Huckleberry Sundae among other sweet dishes.

6 Unique Items Shared

Q&A

How does the design of your space (or an element of the design) impact the experiences people have there?

"One of the driving concepts behind the layout and design of the restaurant was to provide a connection between guests and the activity taking place in the kitchen, to convey a sense of home-style dining, as cooking often takes place in the midst of social interaction and conversation. The menu encourages a social dialogue by having plates that are perfect for sharing and by combining ingredients that are distinctly unique. With that in mind, we ensured that nearly every seat in the restaurant had a view of the vast open expo kitchen. Closer to the kitchen, the we specified a seating area with high top chef’s tables, providing a closer look at the craft. The most intimate view, however, is from the dining counter and stool seating along the open kitchen, which directly connects guests with the chef and activity within."