Boka Restaurant Group (BRG) announces that The Ives, a modern grill room located within the Chicago Athletic Association, is now open. Set in the former Cherry Circle Room, the restaurant reinterprets classic American dining rituals through a contemporary lens, with a renewed focus on hospitality as performance as a central part of the dining experience. Led by Chef-Partner Chris Pandel (Swift & Sons, Cira, and Zarella Pizzeria & Taverna), The Ives marks the group’s second concept to debut at the MICHELIN-rated hotel since assuming food and beverage operations in March 2025.
Named for Henry Ives Cobb—architect and a founding member of the Chicago Athletic Association—the restaurant draws from the building’s history, club-like character, and officially designated Chicago Landmark status through both its dynamic, service-driven approach to dining and preserved interiors.
“The goal with opening The Ives is to create something that feels true to the history and character of the space while introducing a perspective that’s distinctly our own,” says Kevin Boehm, Co-Founder and Co-CEO of Boka Restaurant Group. “It’s a dining experience that’s rooted in tradition but designed for how people want to enjoy restaurants today.”“The goal with opening The Ives is to create something that feels true to the history and character of the space while introducing a perspective that’s distinctly our own,” says Kevin Boehm, Co-Founder and Co-CEO of Boka Restaurant Group. “It’s a dining experience that’s rooted in tradition but designed for how people want to enjoy restaurants today.”
“The Ives is rooted in the traditions of a great American dining room, brought to life through a menu that balances familiarity with thoughtful execution,” adds Rob Katz, Co-Founder and Co-CEO of Boka Restaurant Group. “We’re excited to welcome guests into a dining room where every dish is crafted to feel shared, social, and full of energy.”
Food and Beverage
The menu reinterprets classic American dishes through a modern lens, with a nightly rotating tableside relish service, starters including Beef Tartare, Baked Jonah Crab Dip, and the ‘1909’ Salad, and a grill-driven selection of mains.
At the center of the experience is the nightly prime rib, carved tableside and serving as the dining room’s signature offering, alongside dishes including Strip Steak with black truffle jus, Filet Mignon au poivre, Pork Chop Schnitzel, the IvesBurger, and French Dip. Dessert concludes with Executive Pastry Chef Kristine Antonian’s chocolate trolley.
The room’s original 60-foot bar anchors the space, with Beverage Manager Javaughn Marshall leading a cocktail program centered on classic American drinks including The Ives Paloma, the 19th Century, and The Ives Old Fashioned.
Design
The Ives also boasts the room’s original sweeping 12-foot ceilings, imbuing the intimate space with energy and movement. Much of the interior is landmarked, so the overall design strategy was to complement and amplify the existing Mid-Century Modern aesthetic while preserving the space’s original character. To echo the landmarked circular ceiling domes and curved bar, new custom rounded booths were introduced to echo these soft forms. These are balanced against the linear back bar shelving, acoustic ceiling grid, and plaid fabric, creating a visual contrast between curves and hard lines.
The palette is a tribute to the 1950s. Polished stainless steel finishes pay homage to the era’s fascination with industrialism, while the use of Verde Alpi marble references a stone found in many of Chicago’s iconic Mid-Century skyscrapers. Beneath it all, a retro wood parquet floor grounds the finishes and introduces a layer of historic warmth. Earthy golds, browns, and maroons complement the existing finishes and are punctuated with bright emerald greens throughout. The lighting is intentionally warm, designed to make the historic wood glow and create an intimate feel.
If you are interested in making a reservation, please click HERE.
Image courtesy of The Ives
