showcasing refined, yet rustic fare
with an American sensibility.
Balsan’s rustic, artisanal food is built around fresh, local ingredients sourced from small farms across the Midwest. There is a soft and nuanced touch in the preparation of dishes ranging from raw bar selections to modern interpretations of classic bistro fare.
Breakfast served daily from 7am – 11am weekdays, 7am – 10am weekends
Lunch served weekdays 11am – 2pm
Brunch served weekends 10am – 2pm
Dinner served daily at 5pm – 10pm / Late night menu offered Friday & Saturday 10pm – close
Chicago Magazine names Balsan's breakfast sandwich the best in the city...
Casual and cosmopolitan Balsan is burrowed inside the chic Waldorf Astoria Chicago Hotel and is the easygoing, casual-chic dining option at this hip hotel.
A native of Bordeaux, France, Executive Chef Herve Cuyeu began his culinary career at the age 15 at a restaurant in the historical monument of St. Jacques de Compostelle. Chef Cuyeu graduated from the Lycee Hotelier of Guyenne, Bordeaux at age 18 and later developed his unique style and approach to cooking, which draws upon the time-honored traditions rooted in the Bordeaux region of France.
This experience served as the inspiration for Chef Herve’s culinary and cultural journey that continues today, as he oversees all conceptualization and creation of cuisine at Waldorf Astoria Chicago.