the one sixtyblue experience

a modern restaurant located on the edge of Chicago's trendy Market District has maintained a reputation as one of Chicago's premier dining destinations since first opening its doors in late 1998. Granted three-stars from the Chicago Tribune and three and a half stars from the Chicago Sun-Times, one sixtyblue is known for its fine cuisine, elegant surroundings and thoughtful service.

Executive Chef Martial Noguier, working his magic behind the stoves at one sixtyblue, is a native Frenchman who boasts credentials that few chefs have ever dreamed possible including time in the kitchens of French masters Alain Ducasse and Jacques Maximin. He has cooked with Joachim Splichal and Michel Richard as chef de cuisine at both Patina and Citrus, respectively. Additionally, he held the position of executive chef at Michel Richard's Citronelle.

Noguier's cuisine has a comfortable, classic component that has roots in France but puts a modern face on style and execution.