Article

{Late Night Bites


Precious Galbani Hello Bar Image

When you make food from scratch for hotel guests every day, you learn a lot about what people want to eat and when. Executive chef of Marriott Chicago, Myk Banas explains that the hotel’s late night customer falls into two categories.


“There’s the business traveler who comes in hungry looking for sustenance. He wants something satisfying that tastes good and will sit well at that point in the evening.”


Menu items that appeal to this customer are, “Pretty much the same things he would order for dinner normally, perhaps a bit lighter,” according to Chef Banas. A simple pasta, fish or a Caesar salad with grilled chicken all fair well with this guest.


Room service orders for this guest in particular trend toward the tried and true. “We offer pizza on our room service menu and it's the classic pizza with mozzarella we sell most,” he adds, noting that flatbreads are also popular.


The second late night customer can be found at the bar. “He’s here on business and has time to hang out, maybe watching a sporting event. He’s a distinct customer looking for a certain kind of food.”

That certain food includes cheese burgers, chili with cheese shavings on top, and cheese fries lead the llate-night snack pack.


But, surround that customer with co-workers and things change up a bit.

“Social food is different than dining-alone food. The social dynamic makes people more adventurous,” says Banas, recalling the deep fried cheese curds with an onion pickle dip that played well with the late night bar crowd. “When your colleague suggests you try something like this, people will be game for it,” he adds. “Something that’s deep-fat fried, something with cheese or something that has both,” Banas quips.


Sharable items are great for a group such as a trio of mini burgers, nacho’s, cheese fries, even poutine,” Banas adds. Garlic fries tend to be a star item for Banas. “Our garlic fries are topped with garlic and shaved Parmesan, and tossed in butter. Cheese isn’t the star but it adds richness – it’s part of what makes the dish.”

It’s safe to say that food at Bana’s restaurant and bar is geared for the beer drinkers – the bar features 24 beers on tap and a dozen local beers.


“After a couple beers, customers want something with a little grease. These late-night customers are sharing things like chips & dips, flatbreads, mini tacos and deep-fried cheese curds,” Banas confirms.


In the past Banas offered cheese-centric appetizers including jalapeno poppers and cheese-filled tater tots. We asked Banas what he’d like to try next to delight his late night crowd. “Maybe I’ll bring back fondue with something different like blue cheese and bacon cracklings,” he remarked, adding that his kitchen uses about 40 different varieties of cheese. More cheese please!


When asked if chef Banas uses more cheese at night than during the day, he responded, “Yes, because we’re serving more comfort foods than, say, lunchtime. But we probably use even more cheese at breakfast.”


We’ll have a triple cheese omelet with a side of cheesy hash browns!