Tim K.

Often times it's just easier to order in and grab the food from downstairs. Again didn't want anything heavy, so went with the beet salad. You don't get very much for $15 beside the greens, about three beats, just a couple of candied walnuts, and a cup of Italian dressing. Credit to the salad because it was fresh. I'm not disappointed in the taste of the food, but more in the quantity. I did add some protein to it. I went with salmon again. My go to protein. Credit to the salmon it was a good size cut and it was very tasty. Not fishy. The Italian dressing leaves a lot to be desired. You would think strawberry vinaigrette might be more apropos.

Amy A.

This was our first time back at B. Restaurant at the Hilton Oak Brook Hills Resort since the pandemic. We went on a random Thursday night so there were not many people in the hotel or the restaurant. We grabbed a hightop near the bar as there were sports playing on the TVs. There were a couple of guys and a couple eating dinner at the bar, but it wasn't too loud at all. It took a little while to get service since there was only one bartender serving the bar area, but it was fine - just an observation. The bartender was super nice and accommodating. She's great! The entire menu has changed since our last visit. No more pot au feu. No more honey ricotta bread. No more mozzarella sticks. We really liked those from prior visits, but we ended up trying new items which were pretty good. And although the menu prices have gone up a bit from before, they were not astronomical, especially for hotel food. The best things on the new menu are the appetizers. We had the wings, the calamari, ahi tuna, french onion soup, and cream of asparagus. All were delicious. For entrees, I think my best advice is to skip the steak and short rib. Both were a bit tough and chewy. The scallops with risotto was really good. Mac and cheese was great if you like a more swiss cheese base (not so much cheddar). Truffle fries were outstanding. Desserts were a bit hit or miss. The chocolate cake was nice and rich. The kids sundae was good. The seasonal creme brulee was peppermint, but unfortunately the combination did not work well together, so this was a miss for us. Overall, I think this is a solid 4.5 star restaurant with the potential to be 5 star if they tweak some of their food offerings.

Sarah F.

My friend and I decided eat before we checked out, thankfully it was right in the hotel so the convenience was amazing! This is a seat yourself type of place so we grabbed seats and were greeted with water, menus and silverware. I ended up ordering a Bloody Mary and a blt sandwich with a side of fries. Everything was delicious, and just what I needed after a late night early morning wedding!

Amol K.

Hotel bars/ restaurants are a toss up but I liked this place. Service was good and staff were friendly. Food- ordered the wings dry and asked for sauce on the side. Wings were really good and at least 10 in my order. Also ordered a side of asparagus which in the end was a good call. Liked the sweetness from the balsamic glaze. This might become a go to side for me with wings. Drinks- had a white wine and can't complain. Overall enjoyed the experience and if you're at the resort then suggest you give it a GO.

Nikki P.

Love eating here when I'm here on business. Staff in the restaurant is amazing. The bread pudding is to die for

Eric S.

A HIVE OF ACTIVITY Sustainable. Daring. Exceptional. This contemporary farm-to-table restaurant in the lobby of the Hilton Chicago Oak Brook Hills is the best kept secret in the suburbs (shhhhhh!) I'd have never known 'B' even existed were it not for the Yelp event here several months ago. I recall the experience being a very positive one and was delighted to discover that the quality of food and service held up following a separate visit. As with all of my reviews from late 2016 going forward, the header is a clever play on the business' model or theme. In this instance, it's the multitude of on-property beehives tended to by the hotel resort staff. Many of the dishes incorporate their in-house honey to some extent. Everything from the strikingly attractive menu, to the names of some dishes, and even the restaurant title itself reference its origins in locally-owned beehives. I can't not think about G.O.B's ill-advised bee business from Arrested Development ("beads." "bees?" "bees!?!" "yeah gob's not on board") My mom and I were sat around 7pm on a weeknight and snagged a table by the window. Our server took solid care of us overall, a bit impassive but polite and thorough. The ambient music here is SO GOOD: lounge-ish, kinda clubby with a hint of deep house and electro funk. Very tasteful. Time for the food breakdown. I'll try and keep this under the maximum character limit..... ¤ 'pot au feu' ($6) : this delicious beef broth soup consisted of slagel farms oxtail and seasonal carrots with a large piece of bone marrow. Although I'm told there was a small amount of gelatin added as filler, the bone marrow was still great. You'd easily pay triple this price anywhere in the city. ¤ 'b.autumn' living salad ($9) : this colorful starter course was made with pepper lettuce, pickled squash, pepitas (pumpkin seeds), and a light honey squash vinaigrette. It was refreshing but looked better than it tasted. ¤ 'augustus' living salad ($10) : essentially their take on a classic caesar salad (hence the name), it was bibb lettuce, honey crumble, shaved romaina cheese and creamy garlic dressing. Mi madre said it was good, I believe her. ¤ pork fritters ($9) : breaded & fried ground pork meatballs with chorizo spices, pickled veggies and a WONDERFUL parsnip turmeric sauce that evoked memories of some of my favorite Indo-pak curries. Very good. ¤ winter risotto ($7) : a filling but flavorful dish fashioned with parmagiana, truffle butter, diced granny smith apple and dried celery root. Rich and decadent. ¤ duck pizza ($14) : a terrific thin crust pie featuring a cherry glaze base (i.e. the red sauce), topped with onions, fennel, sweet potato purée and maple leaf duck confit. It was just as incredible as it sounds. ¤ 'milk n honey' ($6) : a whimsical tres leches cake with a tremendous buttermilk panna cotta, topped with dehydrated milk foam, honey oatmeal crumble, and decorated with white chocolate shards. Along with the other dessert, the plating and taste of this course absolutely blew us away. ¤ ' kickin smores tart' ($6) : a series of toasted meringue dollops highlighted this "campfire nouveau" dish with graham cracker dust, chocolate phyllo slices, and an avant-garde chocolate marquis that was enriched with jerk seasoning. A very bold move on their part and it paid off BIG TIME. I would be remiss not to mention that in lieu of the boilerplate rolls & butter, 'B' serves sweet bread with whipped ricotta cheese and homemade honey. So there's that awesomeness. Bread = 5+ Circuses = 4.5 *TL;DR* Just go ahead and award executive chef Sean Patrick Curry and his staff a Michelin star. Seriously, the dishes were on-par with something you'd receive at Dusek's, Longman & Eagle, or The Purple Pig, and cost only fraction as much. Plate presentation and attention to detail were simply STELLAR. 'B' is a true hidden gem, and part of me wants it to stay that way. As much as I enjoy the food at trendy places like Girl & the Goat, Parachute, and Roister, it can become impossible to snag a table at those spots which makes me less inclined to take someone there. I foresee -- and pray for -- a long and successful future for these guys. If 'B' can manage to attract new customers and continue to produce consistently spectacular menu items, then they'll avoid "colony collapse disorder" and make a "whole lotta honey" in the process.

Jie S.

Could be much better... Such a nice lounge with a beautiful view at Hilton hotel. Wonderful services as well. However, food was quite interesting and just not my type. The restaurant week's menu only have noodle bowl options. Regular menu has bowls and pizza choices. I'm really not a fan for pizza so naturally chose the short rib bowl. Picked salad as a starter which looked beautiful and tasted great. Short rib bowl was served in an unique way. The noodles and toppings were put in a bowl and served first. Then broth was added to the bowl. All beautiful and special. The only thing is that my buckwheat noodles were totally over cooked. Beef was tender and soft. Broth was good. The kimchi in the noodles were a little off. Was not impressed at all. Desert was decent and very oriental. A few soup my friends tried were pretty good. Maybe come back and try those out.

Karen K.

This restaurant is inside the Hilton Oak Brook Hills Resort. It was convenient for my husband and I to get breakfast in the restaurant the two mornings we were there for the annual FamilyLife "A Weekend to Remember" marriage retreats. When you get there, be sure to check in on Yelp. A 20% off coupon should pop up. It's good towards the whole check! The breakfast buffet was pretty good. Definitely better than most hotel breakfasts...probably because it's not complimentary. It is $15/person. Last year they had a man behind the counter who would make you an omelet. I didn't check for that this year. The buffet has eggs, bacon, sausage, biscuits and sausage gravy, fruit, delicious roasted potatoes, cereals, danishes, toast and more. We grabbed our food and choose a table by the window, with a view of the pond. Nice and bright. We'll be back if we are at this hotel again. Convenient and suits our needs.

Eric B.

So I as a rule almost never eat at the hotel bar... but I was fried after driving in construction traffic for four hours. Contemplated just skipping dinner altogether. Boy Howdy am I glad I wondered down to B. Restaurant, which is one of the restaurants in the Hilton. Excellently crafted cocktails... and a really nice menu. I'm very picky about burgers and the burger boasted local beef... it was great, it was huge... it's wasn't over cooked! I also had a side of Brussel Sprouts - loved them. Don't feel guilty about staying out and going downstairs to B. Restaurant.

Carlton J.

This time around the staff was short. Waiter did what she could to assist every table. But coffee was on point. Waters did stay filled and breakfast was delicious. Everything just took too long.

Jen M.

Totally lovely dining experience at B. Restaurant. Our server, Angelika, was personable, efficient and had flawless skin (okay, okay, off topic but still noteworthy). The open concept dining space offers a calming view of manicured green spaces adorned with vibrant flowers. The clientele on our Thursday night visit consisted mostly of men dining alone and dressed in typical business casual clothes. The scene, although classy, left a little energy to be desired. My girlfriend and I ordered a couple of glasses of wine along with the following three plates to share: roasted beet salad, roasted Brussels sprouts, and pizza with brie and pancetta. All three dishes were absolutely delicious and more than enough for the two of us. I would definitely return to try more impressive dishes at B. Restaurant. It was the perfect spot to grab dinner and drinks before heading five minutes down the road to an outdoor performance of "As You Like It" with First Folio Theatre.

Matthew C.

Interesting concept that the B. Restaurant aims for sustainable eating by prioritizing locally grown and in season meats and vegetables for their farm to table menu. We went for lunch on this occasion and a quick glance at their menu and you can see that the menu is pretty simple, highlighting a few starters, soups & salads, main entrees, and sides. Because the restaurant sits inside the hotel, it has an open, airy, and modern vibe to it. Floor to ceiling windows provides natural lighting into the hotel/ restaurant and a view of the hotel property's lush gazebo garden area. We tried the beef brisket with seasoned fries, the B burger with fries, a side of brussel sprouts, a side of mac & cheese, paired with a few drinks. Strauss Beef Brisket & fries: Homemade over roasted beef brisket with herbs and spices, topped with honey peach BBQ, on a French baguette with green onions and smoked paprika aioli and house spiced fries. The wife as not a fan of the honey peach BBQ sauce that was slathered on top of the brisket. The brisket itself was a little tough and on the dry side. It was an open face sandwich, which was a little hard to eat with your hands. She ended up using a fork and knife to chow down. The spice fries were phenomenal. I wish I could have gotten spiced fries with the burger. The wife had an ice tea with it. the B burger with fries : Ground brisket beef patty, bacon, smoked cheese, tomato marmalade, and mustard aioli. I have to admit that I had omitted the tomato marmalade from my burger because I am just not a fan of tomato in general, but the freshness of the ingredients with the seasoning of smoked cheese, bacon, and aioli was good. I wasn't overly impressed with the fries, as I felt that they were your pretty standard fries. I paired the burger with their Honey Hefeweisen beer, which was pretty standard in terms of specialty beer for a wheat ale. Nicole's brussel sprouts: crispy brussel sprouts, pork belly, and harissa honey butter. I generally do not enjoy brussel sprouts, and it does not look appealing in all the pictures. However, the sprouts were charred, the pork belly works, and the honey butter was delectable. It made a vegetable that I found to be inedible under any and all circumstances to be wonderful. It's a must try. Mac & Cheese: shells pasta noodle, 3 cheese garlic cream sauce, garlic bread crumbs, topped with finely chopped chives. This dish was okay. I felt that they could have put more sauce and added more salt it. My son had a $5 organic kids milk with this $5 mac and cheese.