The Waldorf Astoria Chicago (formerly The Elysian) sets a new standard in ultra-luxury experiences delivering highly refined service in a sophisticated and timeless setting.

Designed by renowned architect Lucien Lagrange, the Waldorf Astoria Chicago is home to two restaurants, 4,500 square feet of meeting space, an exclusive 14,000 square foot health club and spa and a grand European courtyard.

And while the building itself is richly detailed, what truly sets the Waldorf Astoria Chicago apart is its dedication to service. From a world-class chef overseeing all of the restaurants and in-residence dining, to chauffeurs, butlers and personal shoppers, the Waldorf Astoria staff is trained to anticipate every whim.

At the Waldorf Astoria Chicago, we are dedicated to reviving the bygone era when travel was synonymous with luxury. When prompt attention from staff was not considered an amenity, but a common courtesy. When even a single overnight stay at a hotel was treated as a welcomed getaway from reality. Simply put, we are revitalizing luxurious hospitality and striving to create the world's most remarkable hotel experience.

THERE ARE 188 GUEST ROOMS FOR YOU (AND YOUR EXPECTATIONS) TO ENJOY.

Here each guest room and suite has been designed to ensure your expectations for hotel living are far surpassed. With only ten per floor, the expansive accommodations average 890 square feet. In each space you will find distinctive features such as

• white Carrera marble bathrooms with soaking tubs
• separate showers
• dual vanities with inset LCD televisions
• beds draped with Italian linens
• expansive closets
• furnished terraces
• cosy fireplace

No matter how long your stay, it is sure to feel too short.

KINDLY NOTE, NOT CLEANING YOUR PLATE WILL TAKE UNYIELDING WILLPOWER.

While the restaurants and private dining rooms are aesthetically stunning, it is our committment to quality ingredients that makes each dining experience exceptional. Serving dishes prepared with produce from small, artisanal farms, you will find leaving even the tiniest morsel behind is far too difficult.

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