Margeaux Brasserie

The tomato tatin is made with carmelized onion, marinated buratta and warm tomato vinaigrette at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The tomato tatin is made with carmelized onion, marinated buratta and warm tomato vinaigrette at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

Left: Executive Chef Brent Balika poses for a portrait at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. Right: Le Vieux Corps is made with cognac, house-made rock and rye, Cocchi Americano rosa and "herbstura" at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

Left: Executive Chef Brent Balika poses for a portrait at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. Right: Le Vieux Corps is made with cognac, house-made rock and rye, Cocchi Americano rosa and "herbstura" at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The dover sole a la meuniere is made with white asparagus, brown butter and lemon confit at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The dover sole a la meuniere is made with white asparagus, brown butter and lemon confit at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The bar area at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The bar area at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

Left: The Green Hills of Africa cocktail is made with rum, Cocchi Americano rosa, lemon jasmine tea and grapefruit cordial, egg white and prosecco at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. Right: The Loveable Trixter cocktail is made with vodka, Aperol, raspberry, rhubarb, dry curacao, lemon, egg white and champagne at The Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

Left: The Green Hills of Africa cocktail is made with rum, Cocchi Americano rosa, lemon jasmine tea and grapefruit cordial, egg white and prosecco at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. Right: The Loveable Trixter cocktail is made with vodka, Aperol, raspberry, rhubarb, dry curacao, lemon, egg white and champagne at The Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The Vieux Carre cocktail is made with cognac, Rittenhouse Rye, sweet vermouth, Benedictine and bitters at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The Vieux Carre cocktail is made with cognac, Rittenhouse Rye, sweet vermouth, Benedictine and bitters at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The Valrhona chocolate grand macaron is made with fresh raspberry and milk chocolate cremeux at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

The Valrhona chocolate grand macaron is made with
fresh raspberry and milk chocolate cremeux at Margeaux Brasserie at the Waldorf Astoria Thursday, June 6, 2017, in Chicago. (Erin Hooley/Chicago Tribune) 

A few photos from a fun shoot at the new French restaurant in the Waldorf Astoria hotel in downtown Chicago Margeaux Brasserie. Some nice-looking food and beautiful cocktails.