On the 49th floor of the remodeled The National, Monarch is a bauble in the sky. It’s the latest brainchild from Michelin-starred Chicago chef Danny Grant. It is a place of meticulously prepared king crab and prawn cocktails served on a chalice of ice. A place where spaghetti spills from whole, rosy lobsters and there is no such thing as being overdressed. A place, in short of luxury.