The Happiest Hour
The drinks are on you and the food is on us.
As the self-proclaimed best happy hour in the world, we invite you to check out our all-new “The Happiest Hour” deal which gets you two drinks of choice plus free Famous Pulled Chicken Nachos for the table – all for just $20 a person. (Ask us about our Vegan Nachos, too!). Available Monday – Friday from 3pm – 6pm.
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Don't like happiness? Here's what else we've got going on.
BYOF (Bring Your Own Family): A Hub 51 Thanksgiving
Thursday, November 28 | 11:00 AM – 9:00 PM
BYOF – Bring Your Own Family – to our all-you-can-eat Thanksgiving buffet featuring our takes on dishes like Slow Roasted Organic Turkey, Aunt Ann’s Cornbread Pudding, Mama Casey’s Green Bean Casserole and Crazy Cousin Lynn’s Sweet Potato Dream. There will also be Hub 51 favorites including Braised Beef Short Ribs, Kale & Grains Salad and Martha’s Special Occasion Carrot Cake. The Thanksgiving Buffet is $49.95 for adults plus tax, (gratuity not included) and $18.95 for children. To give thanks, we are donating one meal for every Thanksgiving dinner purchased to The Greater Chicago Food Depository.
Hosting the holiday at home? Order up the feast – or any item a la carte – for pick up! Our Thanksgiving Dinner To Go serves 8 people and includes a whole organic roast turkey, brussels sprouts salad, Parker House rolls, green bean casserole, stuffing, mashed potatoes, gravy and cranberry sauce for just $34.95 per person, plus tax (gratuity and service charge not included). Pre-order your feast by November 26; pick up is November 28 from 10 AM – 2 PM. For more information, contact Allie or Robyn at 312-828-0051 or hub51parties@leye.com.
Make a Reservation View To-Go Menu View Dine-In MenuSuper Happy Sushi Fun Time
Daily from 3-6 PM and after 11 PM
Enjoy any of our hand-rolled sushi for half price!
Make a Reservation View the MenuBOTTOMLESS MIMOSA & BELLINI BRUNCH PACKAGE
Every Saturday + Sunday from 10AM - 3PM
Add unlimited mimosas to any entrée for $25 per person. Oh…and bellinis too! Both featuring Giuliana Prosecco.
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