Ravinia Festival officials hope a set of newly-renovated dining spaces will “become the social hub” of the Highland Park concert venue.

The redesigned spaces offer an indoor-outdoor experience where everything from small plates and micro-seasonal cooking to gourmet buffets and theme nights will be available.

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Levy Restaurants is running all the concessions and restaurants for Ravinia this year. Heading up the team is Executive Chef Michael Tsonton, who says his mission is to ensure that the menus remain enticing.

“Everything is new, from banquets to little snacks,” said Tsonton, who has a predilection for locally-sourced produce and an attention to detail.

Ravinia overhauled their previous dining options.

“We have three remarkable, different experiences in dining; which is super cool,” Tsonton said.

The rejuvenation was overseen by architect Michael Barnes of Wight and Company, one of the original designers of the Dining Pavilion that was built in 2007.

“As the architect of the original building, this provided me a unique opportunity and challenge,” Barnes said. “I believe that . . . the updated design will also complement the original by way of the more organically-inspired column expression of the new terrace canopies and the more open and welcoming interior spaces.”

Ravinia Festival welcomes more than 600,000 visitors annually. This year, the festival will present more than 140 events from June 1 through Sept. 16.

First floor

Without walls separating its three main areas, the upgraded dining pavilion has a sweeping and airy new feel. On non-classical concert nights, all three spaces will continue to serve customers throughout intermissions.

Lawn Bar: Besides the casual, regional American fare offered in this new space, there are also two full-service bars – one indoor and one outdoor – specializing in signature cocktails. Small-plate appetizers and entrees will include options ranging from fish tacos and battered chicken sliders to well-dressed nachos. There are no reservations for this area and walk-ups are welcome.

Ravinia Market: Guests can augment their picnics or avoid schlepping heavy packages to and from the festival altogether by purchasing pre-packed gourmet sandwiches, salads, snacks and cold beverages onsite. In addition, Ravinia Market will feature five themed hot food stations including pressed paninis and sides, burgers, barbecue, charcoal-fired pizza and a taqueria.

Second floor

Ravinia’s second floor will be divided into two restaurant spaces, the current Park View and the new Tree Top. Both restaurants will offer covered outdoor seating so that guests can enjoy al fresco dining. Reservations are strongly recommended for both.

Tree Top, Ravinia’s newest addition, is situated inside a re-imagined banquet space that has been transformed into a fresh dining concept.

The restaurant offers gourmet foods from self-serve chef’s tables and carving stations. Stations will not only be broken into courses, but will be frequently themed to the music of the day. The chefs will focus on micro-seasonal presentations of fresh, locally-sourced foods and wine parings.

“We’re trying to retrain people,” said Jennifer Cox, Levy Restaurant’s vice president of culinary. “You don’t have to wait in line like at a regular buffet. You can just come up and serve yourself at any point on the table.”

Park View, Ravinia’s al fresco people-watching terrace, is located above the festival’s famous lawn. The space remains unchanged physically, but its French-inspired American fare will be freshened up with micro-seasonal themes.

“(Guests) now have a variety of opportunities, from casual carts where they can buy beers or hot dogs, or they can come to these buildings and have a white tablecloth experience . . . a buffet experience and just about anything in between,” said Nick Pullia, director of communications for Ravinia Festival.

The season runs through Sept. 16. A full concert schedule can be found at ravinia.org.

Park View, known as 'The Porch,' is Ravinia Festival's al fresco terrace dining space. (Lee A. Litas / Pioneer Press)

Executive Chef Michael Tsonton (left) and Nick Pullia, Ravinia's director of communication, outside of a newly redesigned dining space. (Lee A. Litas / Pioneer Press)

Roasted golden and red beets with goat cheese aioli are among the season menu items at Ravinia's new restaurants. (Lee A. Litas / Pioneer Press)