Unlike many rooftop lounges perched so high above the city they peer onto roofs and HVAC equipment, Z Bar’s location lets guests feel part of the skyline. Located six floors atop The Peninsula Chicago above the hotel’s Grand Ballroom, the bar pays homage to Chi-Town while taking you on a veritable sip trip around the world.

Papi Chulo © The Peninsula Chicago

Z Bar opened in June 2018, named for Maria Zec, the hotel’s first female general manager and an industry force who champions the guest experience. Dedicated elevators whisk guests to the 131-seat bar, where they’re welcomed by a lush forest followed by several standout seating areas. Architectural design mirrors that of the city, with hexagonal- patterned, mixed-marble floors; a bean-shaped skylight; and murals featuring its signature bascule drawbridges. A lively outdoor terrace wraps along the building’s north and east sides, with vistas of Michigan Avenue’s iconic landmarks such as the John Hancock Building and Water Tower.

The twice-yearly updated beverage program is overseen by head mixologist Fatima Goumghar. The current menu reflects the city’s seasonal transformation into summer — admittedly the most anticipated time of year after a brutal Midwestern winter — and the two most ordered cocktails pay homage to melon season. The pisco-based Emerald Coast, “a combination of energy and elegance in a glass,” also shakes Midori, honeydew and lime, topped with sparkling water; the pickle- like potable Heart Lake starts with bison grass vodka that’s mixed with watermelon, dill, Green Chartreuse, Hawaiian black sea salt and lime.

“We wanted to create light and refreshing cocktails people would enjoy while seated at Chicago’s beaches at the lakefront,”  Goumghar said.

Solstice © The Peninsula Chicago

The bar dedicates a section of the menu to drinks celebrating the hotel’s 25th anniversary this year, including a riff on the French 75 with yuzu, a Taittinger Champagne reduction and jasmine essence; a percentage of sales of these selections funds a scholarship for an emerging Chicago bartender to attend Tales of the Cocktail.

Zero-proof sips like a nonalcoholic espresso martini with Lyre’s White Cane Spirit and tiramisu foam prove just as inventive as their boozy counterparts. Guests often order shareable noshes like daikon frites with Chinese lap cheong sausage and spiced tomato jam, caviar potato bites, and sliders with smoked jalapeño aioli; or you can spring for a spendy platter of Ossetra caviar to pair with a Freezer Door Martini.

Through November, staff invites bartenders from the 50 Best Bars in North America or 50 Best Bars in the World for monthly collaborations and takeovers, and a DJ keeps the vibes flowing every Friday night during summer. The space remains as popular with local Chicagoans as visitors, all drawn by the spectacular setting, innovative flavors and transportive experience. As Goumghar puts it, “Z Bar celebrates the city with a welcoming approach while guiding visitors on an immersive journeyinspired by the world’s cultural and culinary riches.”