Besides their dedication to organic, farm fresh ingredients, they also have rooftop beehives. Yes, there are beehives on the roof of the hotel that produce honey that is in turn used in some of their creative dishes and desserts. The photos below are from a honey dinner I attended there last fall.
I've noticed that a winter menu is still posted online, but I'm sure that there will soon be a great selection of seasonal favorites added. Everything I have had at Artisan Table has been top notch from the appetizers to the salads to the entrees to the cocktails to the desserts. Chef Sean Patrick Curry takes great pride in creating seasonal dishes that best utilize what's available from the farmers and local vendors that he has relationships with.
If you do decide to pop in for lunch, I highly recommend the Philly Chesesteak. The flatbreads are also amazing. For dinner, start out with an artisan cheese board and go for the farm chicken or a ribeye, both outstanding.
I don't think you could go wrong with anything on the dessert menu by Pastry Chef Erica Tomei, but my first pick would be the doughnuts.
at the Chicago Marriott Naperville
1801 North Naper Blvd.