The story
Chef's Table at Astor Club serves an American contemporary tasting menu at 24 East Goethe Street in Chicago, and the Michelin Guide lists it as Recommended for 2026. The dining room sits inside the private Astor Club, in the historic Maxim's de Paris space.
Guests enter through a restored art nouveau vestibule, then go down an onyx-hued spiral staircase into a softly lit room. The private dining room has brass-inlay paneling and a single communal table that seats 10.
Chef Trevor Teich builds a tasting menu in which each course introduces a new technique or ingredient. An evening might bring an oyster with champagne espuma and cucumber sorbet, followed by a porcini mushroom tart with duxelles and caviar. Teich often presents the dishes himself and explains the seasonal idea or sourcing behind them. Forbes Travel Guide awarded the experience Four-Star status in 2026.
Beverage pairings include cellar wine, select wine, a select cocktail or a non-alcoholic cocktail, with rare reserve bottles and slow-aged spirits meant to follow the arc of the meal. The menu costs $325 per guest on weekdays and $395 on weekends. Although the club is members-only, non-members can reserve through a Chef's Table membership.
Recognition
Ambience
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History
The experience begins with theatrical flair: You enter through a restored art nouveau vestibule, then descend an onyx-hued spiral staircase into a softly lit, speakeasy-style space. You’ll then be led into a private dining room featuring brass-inlay paneling and a communal table seating just 10 patrons.The chef’s table tasting menu is an indulgent affair, spanning eight to 10 courses and each introducing a new technique or ingredient reveal. You might enjoy a delicate oyster crowned with champagne espuma and cucumber sorbet, followed by a porcini mushroom tart with duxelles and caviar.The beverage pairings are elevated, with rare reserve selections, bracing aperitifs and refined slow-aged spirits designed to mirror the arc of the meal.The pace of the evening is thoughtfully calibrated. Service is deliberate but relaxed, enabling storytelling between courses — Teich often introduces individual dishes, sharing his seasonal inspiration, sourcing discovery or technique behind the plate.Although housed within a private members-only club, the chef’s table is open to non-members through a special “chef’s table membership” tier. You’ll feel as though you’ve infiltrated an exclusive enclave, even if you’re not yet a full club member.
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