Food & Catering
The Largest Farm-To-Fork Rooftop Garden 8,000 lbs of produce each year
Dining Options for Every Palette
Whether you desire a quick cup of coffee, a business lunch, or a leisurely dinner, the Collection at McCormick Square has something for every palette and budget, with 14 unique dining options on campus.
The Collection provides curated menus for every dietary need, from Halal to Kosher, from gluten-free to green. One third of all food purchased on campus is local, organic, or environmentally preferred, including sustainable seafood, meats raised without antibiotics, and other farm-to-fork favorites from local businesses.
Hospitality begins with exceptional service and OVG Hospitality is an industry leader when it comes to Going Beyond the Menu with Food Services and Hospitality. We are at the forefront of culinary excellence because we continually challenge the norms and evolve our operations to maximize guest and client satisfaction.
From your catering needs to V.I.P. activations, concessions and more, OVG Hospitality is here to create a culinary experience that you and your guests won’t soon forget. Whether it’s bringing your ideas to fruition, developing uniquely themed concepts, or having our Chefs curate an authentic “Taste of Chicago” experience, we can provide a cornucopia of cuisine that is both fun and amazingly flavorful.
In collaboration with an advisory council that includes NBA Hall-of-Famer Shaquille O’Neal, Grammy and Emmy award-winning performer and best-selling cookbook author Trisha Yearwood, and New York Times best-selling author and successful restaurateur Giada De Laurentiis, OVG Hospitality is committed to:
- Creative thinking around menu design and expansion.
- The elevation of premium fare and local food sourcing.
- Opportunities for community impact via minority owned business programs, sustainability, and animal welfare.
Our Commitment to Sustainability
The MPEA, McCormick Place, and OVG Hospitality are committed to sustainability in our operations and in our community to create opportunities and divert unnecessary food waste.
In addition to harvesting traditional produce and edible plants for catering operations, a variety of programs stem from the rooftop garden, including:
- An urban agriculture program for underserved teen youth
- The Ark of Taste seed preservation program
- Beekeeping of approximately 20,000 honey bees
- Hops grown for our McCormick Place Everyday Ale
This program turns the McCormick Place rooftop into more than just a pretty place but into a complete ecosystem of its own that serves the convention center and our community.