| awards and accolades |
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| Chicago Tribune, 3 stars |
| Chicago Sun Times, 3 1/2 stars |
| Chicago Magazine, 3 stars |
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| What the media is saying about one sixtyblue… |
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| - Chicago, November, 2007 |
| "124 best dishes" |
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| - Chicago Business, October 15, 2007 |
| "Dining: cheese trend ages well at top spots" |
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| - Wine Spectator, August 31, 2007 |
| The Dining Guide |
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| - Forbes, January 18, 2007 |
| "Ritzy Private Dining Rooms" |
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| - 2006 restaurant of the year |
| "Executive chef Martial Noguier stokes his food with flavor the way Gauguin stroked his canvas with color." |
| -Pat Bruno, Chicago Suntimes, December 2006 |
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| - Wine Enthusiast Magazine |
| Award of Unique Distinction (one of the nation's most wine-friendly restaurants) |
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| - DiRoNA |
| 2007 Award |
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one sixtyblue is the place to be for New Year’s Eve
- CBS Morning News "Where 2 Go" |
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| “Martial Noguier’s cuisine exudes the sophistication and understated flair to
match this beautiful space on the far end of the Market District.” |
| - Chicago Magazine, July 2006 |
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| “Executive Chef Martial Noguier is one of the most underrated chefs in the
city. His style of cuisine is a masterful blend of contemporary American and
French. Presentations are grand without being gaudy. The kitchen does seafood
remarkably well. Desserts are quite special, especially the chocolate cake.” |
| - Chicago Sun Times, June 23, 2006 |
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| “Many Chicago foodies think this is one of the restaurants in town…the
restaurant’s relative quiet is one of its biggest assets, there’s also plenty
of space between tables, making this a good spot for business discussions or
romantic whispers…the service is top notch but unobtrusive.” |
| - Frommer’s Chicago 2006, 3 stars |
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| "Noguier's food is superlative at its best - I came away marveling at
the service" |
| Phil Vettel, Chicago Tribune, May 2001 |
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