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inthe News

Naperville Sun
Chef de Cuisine making the most of Mead
Jose Valdez, Chef de Cuisine at B, talks mead, the world's oldest known alcoholic beverage made from honey and water. … click for full article
Naperville Sun
Fox Good Day Chicago
NIGHT OF THE LIVING SALADS! 
Chef Sean Curry from Oak Brook's B. Restaurant joins Good Day Chicago to talk about his multi-sensory twist on traditional salads. … click for full article
Fox Good Day Chicago
ABC7 News
STEVE DOLINSKY'S HUNGRY HOUND
Honey is an ingredient you might take for granted. But two suburban chefs are treating honey with great care, since they’re maintaining their own hives and harvesting it themselves. The two mile radius around the Oak Brook Hills Resort is also fair game for pollination, courtesy of the eight hives kept on property. The bees create quite a bit for the aptly-named B Restaurant….click to see full video
ABC7 News
Chicago Tribune
IF YOU LIKE HONEY, YOU'D B. HAPPY HERE
“I believe that bees are intelligent creatures,” says Curry, 42. He prizes the honey that is produced and uses it in many dishes. In the past, he has tried to raise bees at other restaurants where he has served as a chef, including having a rooftop hive at a Naperville restaurant. When the opportunity arose to open a restaurant focused on these tiny honey producers, he happily took on the challenge. B., an Oak Brook “hive to table” restaurant, opened in August with a menu that features honey harvested from bees that happily buzz around the Audubon Certified Cooperative Sanctuary gardens outside the restaurant’s floor-to-ceiling windows … click for full article
Chicago Tribune
Hotel F&B
NIGHT OF THE LIVING SALADS! HILTON CHICAGO/OAK BROOK'S MULTI-SENSORY TWIST
An innovative selection of winter offerings has been introduced at the acclaimed farm-to-table restaurant called B located at the Hilton Chicago/Oak Brook Hills Resort & Conference Center. Mirroring the restaurant’s “casually dramatic” identity, Executive Chef Sean Curry has designed a menu aimed to be accessible but progressive in execution. From hearty soups and house honey infusions to a multi-sensory twist on salads, the winter 2017 lunch and dinner service at B. is designed to try to bring a unique experience unlike anything else in Chicago’s western suburbs. … click for full article
Hotel F&B
WGN Radio
FRANK FONTANA SHOW
Chef Curry joined Frank Fontana to discuss the culinary and health advantages to using natural honey.
Listen to the full interview here
WGN Radio
Daily Herald
TO B. OR NOT TO B.
  When Chef Sean Patrick Curry set out to open a second restaurant inside the Oak Brook Hills Resort, he wanted to name it: Butcher, Baker and Beekeeper. After all, he is all three. But the owner, Portfolio of Hinsdale, mentioned other possibilities. Soon, the letter B became the common theme — be fresh, be seasonal, and more. So the restaurant is called B., and it opened in July at the resort at 3500 Midwest Road. A formal ribbon cutting likely will take place soon, he said. B. is a 167-seat restaurant that features the Chef’s Garden, a patisserie, a bourbon-focused program aimed at raising awareness for declining honeybees. A wide selection of local, fresh and seasonal flavors is handcrafted to create simple food with depth, or what Curry calls “modern farm cuisine.”...click here for full article
Daily Herald
My Suburban Life
B. RESTAURANT, LOUNGE & PATISSERIE IS A BEAUTIFUL DINING EXPERIENCE
  With a $10 million ground floor renovation project just completed, the Hilton at Oak Brook Hills recently unveiled their new dining concepts. Gone are the stuffiness that accompanied previous renditions and in its place are fresh ingredients, innovative menus and scenic views.Executive Chef Sean Patrick Curry has combined locally sourced foods, hyperlocal produce some of which originates on the 150 acre hotel property, creative magic in the kitchen and of course, honey from the resort’s own beehives which Chef lovingly tends...click here for full article
My Suburban Life
Midwest Meetings
B. OPENS INSIDE HILTON CHICAGO/OAK BROOK HILLS RESORT & CONFERENCE CENTER
A wide selection of local, fresh and seasonal flavors is meticulously hand-crafted to create simple food with depth, what Curry calls, “modern farm cuisine.” The modern refers to contemporary, artistically plated dishes. The farm cuisine is the connection between the food and the people behind it. According to Curry, “if we don’t grow it here, we buy it local. It’s about old school preparation mixed with new school presentation.” … click for full article
Midwest Meetings
Crain
AMBITIOUS FARM-TO-TABLE RESTAURANT OPENS IN OAK BROOK
Ambition typically isn’t a term associated with suburban hotel restaurants. But now comes B., an upscale, 167-seat spot inside Oak Brook’s Hilton Chicago/Oak Brook Hills Resort that sources vegetables from its own 2,000-square-foot chef’s garden and honey harvested from 10 on-site beehives with some 500,000 honeybees….click here for full article
Crain
Hotel Business
B. DEBUTS AT HILTON CHICAGO/OAK BROOK HILLS
B., a hyperlocal farm-to-table restaurant, is now open at the newly renovated Hilton Chicago/Oak Brook Hills Resort & Conference Center.Centered around three core pillars: local, fresh and seasonal, B.’s “casually dramatic” identity is reflected in its modern-design-meets-Audubon setting and its globally artistic menu designed by Executive Chef Sean Patrick Curry, according to the company... Click for full article
Hotel Business
Hospitality Design
O’KELLY KASPRAK DESIGNS OAK BROOK’S B
Housed within the newly renovated Hilton Chicago/Oak Brook Hills Resort & Conference Center, new farm-to-table concept B. has been introduced, designed by locally based firm O’Kelly Kasprak. Situated on 150 private acres on an Audubon Certified Cooperative Sanctuary, B. includes a restaurant, patisserie, and lounge that draw influence from the site’s history as a polo club and golf and recreation hub, and feature several gardens providing vegetables and herbs... click here for full article
Hospitality Design
Fooditor.com
LOCAL AND SUSTAINABLE AT THE HOTEL OF BEES
OUR CART PAUSES SO THE LAST OF A FOURSOME CAN tee off. Considering that we’re in head to toe protective suits, you might think at first glance that we were on our way to a radioactive spill, which could definitely throw your golf game off. But the guests probably recognize it as beekeeping gear, because that’s what this hotel is known for. Bees. We bounce along the hilly ground until we reach the far side of a water hazard near the 17th hole. Sean Patrick Curry, the hotel’s head chef, steps out, lumbering like an astronaut in the suit to one of almost a dozen bee hives lined up along here. Using a putty knife, he breaks off a bit of the beewax and pulls out one comb, swarming with honeybees…click for full article
Fooditor.com