Carnivale
Notations
Prix
OpenTable Winner: 100 Best Restaurants for Groups in America Meetings+Events Magazine: "Best Of" 2013, 2015, 2016 Concierge Preferred: Concierge Favorite 2016 The Knot: 5 Stars Wedding Wire: 5 Stars
Commodités
Installations
- Accessible aux fauteuils roulants
- Accès Internet
- Capacités audiovisuelles
- Capacités audiovisuelles (Apportez le vôtre)
- Capacités audiovisuelles (Fournisseurs préférés)
- Espace (privé)
- Espace (semi-privé)
- Linge de table
- Linge de table (Apportez le vôtre)
- Linge de table (Fournisseurs préférés)
- Meubles
- Other decor
- Other decor (Apportez le vôtre)
- Restaurant sur place
- Éclairage
- Éclairage (Apportez le vôtre)
- Éclairage (Fournisseurs préférés)
Équipement
- Quai de chargement
Alcool et service traiteur
- Alcool autorisé
- Cuisine sur place
- Restauration sur place
Distance de l’aéroport
15.6 mi. du lieu
Stationnement
- Service voiturier9,00 $ US / jour
- Stationnement sur rue
Espace de réunion du Carnivale
Coûts du lieu
Plus
Politique d’annulation
Deposits are non refundable. Contract clearly states policy for additional costs depending the notice provided of cancellation.
Assurance pour l'événement
Assurance pour l'événement
Restrictions sur les installations
Featuring 7 distinct dining spaces for groups of 10 to 300 guests. Full buy-outs available to accommodate receptions up to 1000 guests!
Renseignements supplémentaires
Chef Cuadros holds a Culinary Arts degree from Johnson and Wales University, having learned firsthand from several global masters, but his passion for cooking began as a young boy helping his mother and aunts in the kitchen in Cali, Colombia. He began his culinary career as a dishwasher, earning an opportunity to delight diners with his cooking abilities thanks to a no-show cook — now, he dazzles Chicagoans nightly from the kitchen of Carnivale! Chef Cuadros maintains that his true passion is for Latin food, but his dishes bear the influence of cuisine he has sampled in South America, Europe, Southeast Asia, and the Caribbean. His professional training and his unique experiences enable him to create culinary marvels for anyone who chooses to dine at Carnivale in Chicago’s West Loop.