Judging by one sixtyblue's electric blue exterior and sophisticated interior design, you'd never guess that the building was once home to a pickle factory. Or who knows, maybe you would. Dark wood tables, plush booths and a zinc-topped bar have replaced the factory machinery, and a calm ambiance of dark browns and modern dressings, like the sleek floor-to-ceiling wine room that holds 500 bottles of wine, have taken over the once industrial environment.

A seasonal menu showcasing contemporary cuisine with a French influence has replaced the pickles; in fact, there's nary a pickle to be found on the entire menu. Instead, there's a variety of meat, game, fish and poultry to satiate your hunger. Start off with sampling of artisan cheeses by Sofia Soloman, chilled ahi tuna tartare or rock shrimp gnocchi. After you've tasted the lighter offerings, delve into entrees that include blue nose grouper, Colorado rack of lamb, cervena venison loin and glazed chicken thigh. If you can manage to squeeze in some dessert, try the chocolate souffle served with raspberry sorbet. A meal here will cost you, with entrees ranging from $20-$38, so be sure to bring your credit card along with your appetite.

The service is choreographed to fit your full schedule. The server asks if you have any engagements for the evening to help get you out in time. We told our server we were in no hurry, and our dinner was strung out long and leisurely over a bottle of wine. If you are on a time schedule and are attending a performance or event at the United Center, the restaurant offers a special prix-fixe dinner for $49 a person from 5:30-6:30 p.m.

Centerstage Reviewer: Albrey Nuss