Desperate times, creative measures.
The pandemic has put the dining scene in and around Chicago in upheaval. Many restaurants are cautiously reopening, either outdoors, indoors or both. New places are launching. We’re gathering the news here —comings and goings, logistics, renovations, safety protocols and, of course, interesting things chefs are doing with food.
More news as we get it, so check back.
New Downers Grove taco spot Bar Chido opening in March
February of 2020 was not the best time to purchase a restaurant space, but Sam Vlahos made the best of it. Vlahos, who with his sister owns Pierce Tavern in Downers Grove, bought Mia’s Cantina, with the intention of opening a similar, casual-Mexican restaurant in its place.
“I always thought it would be good to have an awesome Mexican place there,” he said. “I drive from Hinsdale (where he and his sister own Fuller House restaurant) to Downers every day, and there’s no sit-down, have-a-margarita kind of place in any of the downtowns.”
The coronavirus forestalled any hope of opening the new restaurant — Vlahos said he didn’t want to hire a staff only to have to furlough them later — but it did give Vlahos time to rebuild the interior at his leisure. Now the build-out is complete and Bar Chido, as it will be called, is ready to open.
“The game plan is the third week in March,” he said. “Come early springtime, hopefully the weather will be as mild as it was last year for outdoor dining.”
The casual menu will include plenty of tacos; Vlahos even built a walk-up window into the wall facing an alley. “The alley is village owned, but the village has been awesome about (granting permission,” Vlahos said.
March might seem like an awkward time for a restaurant debut, but Vlahos thinks it’ll be ideal.
“So many people have been supporting local restaurants as much as possible,” he said. “As a new restaurant, demand will be higher. I have a high optimistic feeling.”
1012 Curtiss St., Downers Grove, facebook.com/BarChidoDG
Trevor Teich finds brick-and-mortar home for Claudia restaurant
Trevor Teich’s acclaimed restaurant, Claudia, has had a few unusual homes in the last few years. Until closing in March 2018, Claudia was a twice-a-month popup in a where-the-hell-are-we industrial stretch of West Town. The restaurant was brilliant, but cash-strapped.
Then in October 2019, Teich reopened Claudia on the second floor of a gleaming office tower, just west of the Ogilvie Transportation Center. It was a five-table operation in a space that could hold at least 20, but the food was, again, spectacular, and the BYOB status (as was the case at the original Claudia) made dining a bargain. Just as a liquor license was nearly in Teich’s grasp, the coronavirus forced him to close Claudia yet again.
“When Covid hit, I packed up my stuff from 540 W. Madison and put it in storage,” he said. “I was lucky enough to get out of that agreement without racking up lease responsibilities.”
By the summer, Teich said, he’ll resurrect Claudia again, this time at 1952 N. Damen Ave. The space has been home to a great many restaurants over the years, notably Stephanie Izard’s first restaurant, Scylla, and Takashi, the restaurant by Takashi Yagihashi.
“Finally, Claudia will have a nice home,” Teich said. “It seems like a great place, with a great history. This is my chance to realize what I’ve been working so hard toward for the last five years.”
Like previous incarnations, Claudia will feature a tasting menu, served in a second-floor dining room with through-the-glass views of the kitchen activity. On the main floor, Teich will feature a bar with more casual fare and a “great cocktail program.”
“Downstairs, I envision things like my version of a seafood tower, pate en croute, lobster pot pie — things that are a little more homey and approachable than jellied lasagna with passionfruit crab — which I’ve actually done.”
Joining Teich will be Alex Reed, as general manager and sommelier, a role he filled at the last Claudia location. Previously, Reed was at Alinea, Next and Matthias Merges’ Mordecai restaurant in Wrigleyville (which was known for its cocktails and collection of rare whiskeys).
“Down the road, in 2022, I’ll build an outdoor deck on the roof,” Teich said. “It eventually will be cocktail-oriented with finger food, but still elevated. And we’ll have a kick-ass burger, like we did eight years ago at Acadia’s bar.”
1952 N. Damen Ave., claudiarestaurant.com
Rooh restaurant adds virtual kitchen Butter Chicken Shack
Rooh restaurant has made a couple of nifty pivots during the pandemic — leasing an adjacent parking lot to accommodate outdoor dining, buying a hexagon dome that can seat 45 in cold weather — and now it’s going the virtual-kitchen route, launching Butter Chicken Shack on Feb. 7.
That date is also Super Bowl Sunday, and the Shack — offering carryout and delivery via exploretock.com — is already taking pre-orders.
Owner Manish Malhotra is calling the approach “Indian street food meets American comfort food.”
Mallick will present butter chicken — a classic Indian dish — in a variety of non-traditional forms. Butter chicken nachos. Butter chicken puffs. And a fried-chicken “shack-wich” on brioche bun, with an option to include fire sauce. The $14 sandwich is the priciest item on the menu.
The menu, surprisingly large for a new launch, also includes masala chicken wings, kerala fried chicken nuggets, various wraps and side dishes.
736 W. Randolph St., 312-267-2323, roohchicago.com
Jan. 4: Prairie Grass Cafe resumes free meals for furloughed restaurant workers
Prairie Grass Cafe (601 Skokie Boulevard, Northbrook) continues its participation in the LEE Initiative’s Restaurant Relief program, offering free meals to furloughed and laid-off restaurant workers.
Every Tuesday, meals will be available for pickup between 11 a.m.-2 p.m. The meals are fully cooked, needing only reheating (instructions provided). Meals must be preordered by Monday, by calling 847-205-4433.
The LEE Initiative was founded by chef Edward Lee of Louisville, in partnership with Maker’s Mark, and has distributed more than 1 million meals since its inception in mid-March. For more on the program, see the Pioneer Press story here.
— Phil Vettel
Dec. 14 Chess and a pizza? Dimo’s makes move with Queen Margherita’s Gambit
This is either the silliest promotion we’ve seen in a while, or a genius move. Dimo’s Pizza, which has locations in Wrigleyville (3463 N. Clark St.) and Wicker Park (1615 N. Damen Ave.), was sufficiently inspired by “The Queen’s Gambit” (if you don’t know what we’re talking about, go back to your cave) to create a “Queen Margherita’s Gambit” pizza package.
It’s a 12-inch margherita pizza (fun fact: the margherita pizza was created in honor of Margherita, the queen consort of Italy at the time), accompanied by a full set of chess pieces, a chess board (actually, it’s printed on the box) and five Mexican-chocolate shortbread cookies in the shape of chess pieces.
The package is $35, and before you claim that you’re being rooked, know that 10% of sales will go to the Chicago Chess Foundation, which helps Chicago students play competitive chess.
The pizzas are available for pickup or delivery, day (starting at 11 a.m. in Wicker Park, 4 p.m. in Wrigleyville) or knight.
Dec. 4: Pasta Luna opens within Prairie Moon in Evanston
A closed dining room means a kitchen that isn’t operating at full capacity, a few carryout success stories notwithstanding. Over the last three months, we’ve seen many restaurants opening “ghost kitchens” — side concepts meant to increase the variety of carryout offerings and make full use of a professional kitchen.
The latest to do so is Pasta Luna, operating within Prairie Moon, an Evanston restaurant known for its craft beers and American menu. Owner Robert Strom said he had been kicking around the idea of Pasta Luna as a separate, brick-and-mortar restaurant, but the government-mandated dining-room shutdown made it easy to create the Pasta Luna menu within Prairie Moon (which continues to offer carryout and free delivery of its regular menu, including specials such as this weekend’s $43 pot-roast for two dinner). Pasta Luna will debut on Tuesday.
Pasta Luna customers can customize orders by matching pasta types to various sauces. There are also composed salads on offer, along with salads, beers and wine.
Orders can be placed online; first-time orders receive a 10% discount by using the code “pastafasta.” Pickup is at Prairie Moon; free delivery is available to Evanston, Skokie, Wilmette and Chicago’s Rogers Park neighborhood.
1635 Chicago Ave., Evanston, pastalunatogo.com
— Phil Vettel
Chef Fabio Viviani launches two delivery-only concepts
Fabio Viviani, the chef behind such Chicago restaurants as Siena Tavern and Bar Siena, is partnering with delivery platform Foodhaul to create two delivery-only concepts: Toscana by Fabio Viviani, and Burgers ‘n Wiches. Viviani joins other Foodhaul chef partners Dirk Flanigan and Anthony Bosko, who have created several concepts for Foodhaul.
Under the Foodhaul model, the various concepts and menus are licensed to third-party kitchen and hospitality groups. More information, and online ordering, can be found at foodhaul.com.
— Phil Vettel
Dec. 3: Bayless launches subscription cooking series
Anybody familiar with Rick Bayless’ PBS series “Mexico: One Plate at a Time” knows about the chef’s ability to work in front of a camera. Now the chef has launched a new cooking series, available by subscription on YouTube.
Named “The Complete Mexican Kitchen Sessions,” the series will offer live cook-along sessions, live chats with Bayless (where members “can ask me just about anything”), twice-weekly cooking videos and other surprises.
Subscribers at the “Live with Rick” level ($9.99 per month) get access to the live cooking classes (recipes provided in advance) and two weekly cooking videos. For $4.99 a month, the “Kitchen Club” level includes access to the twice-weekly videos.
Both levels will include weekly bonus videos, such as tours of Bayless’ home garden, knife-sharpening tutorials and even yoga tips.
All proceeds from the subscriptions will help fund salaries at Bayless’ restaurants.
“We all know restaurants have been forced to adapt,” Bayless said in a press release, “so I’m using this platform to support our great staff at this crazy time.”
To sign up, go to you youtube.com/rickbayless
— Phil Vettel
Dec. 2: Lettuce Entertain You launches Coastal Soups, new virtual soup to-go spot
We are getting rather used to hearing about new virtual restaurants — places that offer carryout and delivery but don’t have a physical dining room. While the pandemic has caused them to become far more common, they have changed slightly as the year has gone on. At first, places focused on pizza and sandwiches; but with the weather cooling considerably, customers are looking for something warming and comforting. In other words, it’s soup time. Thursday, a new soup-focused spot from Lettuce Entertain You called Coastal Soups is opening inside Summer House Santa Monica (1954 N. Halsted St.). Each day it will offer eight soups created by Summer House Santa Monica’s chef Ben Goodnick, which will be paired with bread from pastry chef Erin Mooney. See the story here.
— Nick Kindelsperger
Dec. 1: Bill Kim pivots to pizza and parm sandwiches
If he keeps this up, chef Bill Kim is going to become the face of dining in Oak Brook. Already established at The Table at Crate, the Oakbrook Center restaurant he opened (with Cornerstone Restaurant Group) in mid-2019, Kim opened the ghost-kitchen Chef Bill Kim’s Ramen Bar, operating out of The Table at Crate, last month. And on Wednesday, he’ll debut Chef Bill Kim’s Pizza & Parm Shop, another virtual restaurant. See the full story here.
— Phil Vettel
Nov. 16: Smyth chef John Shields pivots, launches smoked meats pop-up
Dipping into his Southern roots, John Shields, chef/owner (with Karen Urie Shields) of two-Michelin-star Smyth (177 N. Ada St.), has launched a pop-up dubbed Johnny Good Times’ Smoked Meats.
Stressing the need/desire for comfort food, Johnny Good Times will feature such a la carte Southern dishes as Carolina-style barbecue pork, barbecue-smoked free-range chicken, applewood-smoked shrimp, potato salad and more. One can also order wine, particularly Champagne, which Shields recommends as a “high-low” pairing.
Also available is a $30 dinner consisting of smoked prime short rib, buttermilk cole slaw, John Cope’s cornbread with habanada-honey butter, and banana pudding.
Items are available for pickup via Tock, and delivery via Caviar.
Smyth, 177 N. Ada St., 773-913-3773, exploretock.com/smyth
— Phil Vettel
Nov. 12 Side-by-side ghost kitchens offer tacos and burritos
Chicago Urban Kitchens has opened its first two ghost-kitchen concepts, both operating out of a commercial kitchen at 2537 S. Wabash Ave.
Autentaco and Burritos After Dark arise from a collaboration between Chicago Urban Kitchen co-founder Joe Carrozza and executive chef Josh Septoski, and chef Danny Espinoza (TWO, Cantina Laredo, Mexique).
Autentaco will feature various creative tacos, among them goat birria and portobello poblano varieties. Burritos After Dark, available evenings only, includes such offbeat offerings as an Italian-beef-inspired burrito made with goat meat, chihuahua cheese and J.P. Graziano’s giardiniera.
Place online orders (carryout and delivery only) at autentaco.com and burritosafterdark.com
— Phil Vettel
Nov. 10: El Che’s John Manion reaches into the past for two pop-up menus
El Che Steakhouse is adding weekend pop-up menus based on chef/owner John Manion’s previous restaurants. The multi-course are sized for two, priced at $95 and available via Tock (specifically, exploretock.com/elchechicago).
This week’s menu is based on La Sirena Clandestina, the Brazilian-inspired restaurant that lasted seven years in the Fulton Market district. The menu consists of pao de quiejo, kale salad, feijoada, moqueca (seafood stew) and guava alfojores. Orders must be placed by Wednesday, for pickup Thursday, Friday or Saturday.
Next week, the menu will be based on Mas, the nuevo Latino restaurant Manion opened in Wicker Park in 1999. Featured will be shrimp ceviche, tuna tacos, lombo de puerco, braised Northern beans with spinach and chocolate martini cake. Order by Nov. 18 for pickup Nov. 19-21.
El Che Steakhouse & Bar, 845 W. Washington Boulevard, elchechicago.com
— Phil Vettel
Nov. 10: Hecky’s Barbecue reopens nearly 6 months after death of beloved founder
Last Friday, for the first time since the death of founder Hecky Powell in May, Hecky’s Barbecue opened for service. The Evanston institution had been closed since Powell died of complications from COVID-19 nearly 6 months ago.
The date, Nov. 6, would have been Powell’s 72nd birthday, according to an announcement on the restaurant’s website, making it a perfect date to celebrate the reopening. Powell was a well-liked member of the community, and 2020 marked Hecky’s Barbecue’s 37th year in business.
“Happy Heavenly Birthday, Hecky, we got a special gift for you,” reads the reopening announcement on its website.
Hecky’s has its full menu available for pickup and delivery, as well as its barbecue sauce available to ship. The restaurant is open 11 a.m.-8 p.m. daily except Monday.
1902 Green Bay Road, Evanston, 847-492-1182, heckys.com
— Adam Lukach
Kinzie Chophouse unveils new, virtual restaurant
Kinzie Chophouse is known, of course, for fine steaks and wine. But with new owners Andreas Tsakonas and Nicole Flevaris, who purchased the restaurant last year, the restaurant has taken a more worldly approach, enhancing the menu with Mediterranean dishes and ingredients from Tsakonas’ native Greece.
And now the property is home to a second, virtual restaurant — Kinzie Cucina Italiana, whose pizzetti, antipasti, pasta dishes and more are available for carryout and delivery only.
Tsakonas toyed with creating a virtual Greek concept within the chophouse — he operated restaurants in Greece for more than two decades — and may do so down the road. But “Italian is very popular in Chicago,” he said, “and pasta dishes travel well.”
Flevaris thinks the dual menus will be especially appealing to families, as the Italian dishes are particularly kid-friendly.
A boost in carryout business would be most welcome for the husband-wife team, who spent a good deal of money in January to spruce up Kinzie Chophouse’s interior — which of course sits empty, because of the state’s ban on indoor dining.
“We shut down for a couple of weeks in January for a complete remodel,” Flevaris said. “We reopened to great business, and then, Covid. We created this great bar for nobody to sit at.”
400 N. Wells St., 312-822-0191, kinziechophouse.com/kinzie-cucina-italiana
— Phil Vettel
Nov. 4: Topolobampo now offers to-go, five-course dinners
Add Rick Bayless’ four-star Topolobampo to the growing list of restaurants offering sophisticated to-go options, joining the likes of Ever and Alinea. Topolo At Home, available through Tock (exploretock.com/topolobampo), features a fully prepared, five-course tasting menu ($65), including dishes often found on Topolobampo’s dine-in menu. (I’m pretty sure I’ve had three or four of the initial menu’s dishes in the restaurant’s dining room, back when, well, you know)
Included in the inaugural menu are empanadas, ceviche with “fall flavors,” savory flan with manchamanteles mole, Topolo’s well-known rib-eye steak with a 33-ingredient black mole and multilayered chocolate crepe cake with cajeta.
The meals come with a video link with reheating and plating instructions (including how to make a black-bean “swoosh”); packaging is 90% compostable, the rest recyclable.
Available add-ons include matching wines, cocktails to go and Bayless’ classic sopa Azteca.
Also part of the package is a link that, when scanned into the Spotify app, provides three hours of music hand-picked by Bayless — the same sultry Latin music piped into Topolobampo’s dining room.
445 N. Clark St., 312-661-1434, rickbayless.com/restaurants/topolobampo
— Phil Vettel
Bagels, beer and more on tap at Rye Deli in West Loop
Promising artisanal bagels and baked goods “built from the grain up,” Rye Deli & Drink will open Nov. 19 in the West Loop.
Principals Billy Caruso (chef and facilitator) and Jeremy Vass (general manager) oversee a menu that also includes various small plates, soups and sandwiches. Beverages include coffees and teas, various local, seasonal and rare beers, cocktails and wines by the glass.
Rye Deli & Drink will begin with a pared-down menu, and will be open 8 a.m.-3 p.m. Thursday-Sunday. But on Nov. 25 (the Wednesday before Thanksgiving), Rye will be open for holiday pickup orders (pastrami by the pound, cold-smoked salmon by the pound, labneh by the half-pound, bagels by the baker’s dozen) and will be closed the rest of the week.
25 S. Halsted St., 312-602-2100; ryechicago.com
— Phil Vettel
Oct. 14: Grapes and Grains opens for reservations-only drinking and small bites
Back in August, we told the story of Grapes and Grains, the West Loop bar whose debut was postponed indefinitely when taverns were banned from serving customers indoors.
“We could be open outside,” partner Matt McCahill said at the time, referencing the bar’s street-side patio, Sophia’s Garden. “But it’s so intimate and beautiful inside, (opening outdoors only) would really ruin the integrity of the space.”
Six weeks after that interview, Grapes and Grains (or GG’s, as McCahill and partner Dimitri Anastos call it) is ready to open, beginning Friday.
The location, 210 N. Peoria St., is just steps away from The Hoxton and Nobu hotels, and the bustling Randolph Street and Fulton Market restaurant rows. There should be no lack of foot traffic — or of potential customers.
However, owing to the city’s limits of 25% capacity for bars and taverns (which limits the space to 40 seats), GG’s isn’t counting on drop-ins. For now, the bar requires reservations, available via Tock.
The interior — you know, the space the owners wouldn’t compromise by opening earlier — aims for a sophisticated, 1920s feel. Dim interiors are accented by exposed-brick walls, crystal chandeliers, chesterfield sofas — even a baby grand piano, to use for occasional music programs. (Also planned are themed events and tastings.)
When making reservations, guests also can pre-order from a menu of small plates, cheese and charcuterie boards, and of course, drinks.
More information is available at ggwestloop.com. — Phil Vettel
Oct. 13: Jonathan Zaragoza’s Mexican pop-up debuts Thursday
We now have an opening date for El Oso, the three-month culinary residency (with the possibility of a longer run) in The Promontory (5311 S. Lake Park Ave.) featuring Jonathan Zaragoza (Birrieria Zaragoza). Starting Thursday, you’ll be able to sample Zaragoza’s rustic Mexican cooking, much of it cooked over an open-flame hearth.
El Oso is a collaboration between Zaragoza and Bruce Finkleman, managing partner of 16? on Center group, whose restaurants include The Promontory. The restaurant will be open Wednesday-Sunday.
For more details on what to expect, see the full story here. — Phil Vettel
Oct. 9: Blackbird chef pivots to sandwiches in new Logan Square shop
Ryan Pfeiffer, last seen as executive chef at the Michelin-starred (and, sadly, permanently closed) Blackbird, has resurfaced in Logan Square at 2545 N. Kedzie Ave., improbably running a sandwich shop. Big Kids, which opened Thursday, is a carryout-only sandwich shop with a remarkable pedigree. In addition to chef/partner Pfeiffer, principals include partner Mason Hereford, the chef behind two acclaimed New Orleans restaurants (Turkey and the Wolf, and Molly’s Rise and Shine). See the full story here. — Phil Vettel
Oct. 8: Portillo’s expanding into Avondale with third Chicago location
Chicago’s favorite fast-food spot is adding another location next month, as Portillo’s will open its third spot in the city Nov. 2 in Avondale. For now, the new location will offer only drive-thru ordering, curbside pickup and delivery business. It will open for dining later, according to a press release. The new space will look familiar and serve the same beloved menu as other Portillo’s locations. The grand opening will come at 10:30 a.m. Nov. 2.
3343 W. Addison St., portillos.com
Oct. 7: Bistronomic expands into Loyola University space
When limited to 40% of its capacity, as Chicago restaurants have been since Oct. 1, what’s a restaurant to do?
Increase available capacity, of course.
Martial and Lulu Noguier of Bistronomic have managed to secure space in Loyola University’s Baumhart Hall, which conveniently adjoins the Gold Coast restaurant, and turned into a winter garden that seats up to 50 guests. Those seats, when added to the dining room, brings Bistronomic close to its normal, pre-Covid capacity. The winter garden is directly accessible through the Bistronomic entrance.
Baumhart Hall features tall cathedral ceilings; Lulu Noguier said she hopes the airy space will ease guest qualms about eating indoors.
The winter garden made its debut last weekend for brunch. Starting Monday, the space is open for dinner daily, and for brunch Saturdays-Sundays. Bistronomic’s outdoor seating remains open, as weather permits.
840 N. Wabash Ave., 312-944-8400, bistronomic.net
— Phil Vettel
Oct. 2: Lettuce Entertain You debuts Detroit-style pizzeria in the Northwest suburbs
B Square Pizza, a delivery-only operation featuring Detroit-style pizza, opened in Wheeling on Thursday.
In addition to the square-shaped, crispy-crust pizzas (in more than 10 varieties), B Square also offers chicken wings, pastas, salads and dessert (chocolate-chip cookies and hot hand pies).
The concept was created by two Lettuce chefs: Michigan native Michael Brownell, executive chef at Saranello’s (located within the Westin Chicago North Shore Hotel) and chef/partner Mychael Bonner, chef/partner of Saranello’s (as well as Di Pescara in Northbrook and The Ivy Room and Petterino’s in Chicago).
Delivery is available within a five-mile radius of the Westin Chicago North Shore Hotel; the pizzas are being made at Saranello’s. Carryout is not an option. Check the menu, verify delivery range, and enter for a chance to win free pizza for a year.
224-676-0312, bsquarepizzadelivery.com
— Phil Vettel
Rosebud Steakhouse reopens with new owners
Rosebud Steakhouse in Streeterville has reopened with new owners and ambitious plans for the future.
Longtime Rosebud Restaurant Group employees Angelo Eliades and Steve Coppolilo purchased the steakhouse from the group (the deal includes Rosebud Prime in the Loop, which has yet to reopen) and reopened the restaurant, which will retain the Rosebud Steakhouse name, on Monday.
“Our intention is to run it with the same quality — and even elevate it — and open more locations outside Chicago and possibly outside Illinois,” Eliades said.
Eliades and Coppolilo are the restaurant’s COO/managing partner and chief culinary officer, respectively. Previously, Eliades had been director of steakhouse operations, and Coppolilo the corporate chef; Coppolilo had been the executive chef when the steakhouse debuted in 2000.
Rosebud Steakhouse reopened with a slightly pared-down menu, a concession to coronavirus restrictions that limit what a kitchen can do, Coppolilo said.
“We took off three to five things, but we’re doing about 85 to 90 percent of the menu,” he said. “But if a guest requests a dish, and if I have (the ingredients), I’m going to make it for them.”
The city’s increased capacity limits for indoor dining (40% capacity or 50 customers per room, whichever is lower) were a great help, the owners said.
“We have very limited sidewalk seating — only 12 outside seats — so there’s no way we could survive,” Eliades said. “To allow 40 percent was imperative.”
192 E. Walton St., 312-397-1000, rosebudrestaurants.com/rosebud-steakhouse-streeterville
— Phil Vettel
Sept. 14: Lawry’s opens its historic mansion for group tours
The McCormick Mansion at 100 E. Ontario St. has been a part of Chicago’s architectural history since it was built in 1881. And now Lawry’s the Prime Rib, which has occupied the building since 1974, is offering behind-the-scenes tours for the first time.
Beginning Tuesday, private groups of 8 to 10 can take a guided tour of the mansion’s private spaces, including secret rooms, a miniature opera workshop and the bygone Kungsholm Puppet Theater. (There are enough stories of reported “spooky” occurrences to make the tour an interesting Halloween event.)
Tickets, $80, include a variety of seasonal bites and Lawry’s classics, along with cocktails. The tour lasts two hours; start times are between 4-7 p.m. Tuesday-Sunday. The tour is not wheelchair accessible. Reservations are required and must be booked 48 hours in advance; call 312-787-500, or email Shannon Tauschman at stauschman@lawrysonline.com.
— Phil Vettel
Sept. 9: Tamale Guy restaurant reopens in Chicago
Tamale Guy Chicago reopens today in the Ukrainian Village neighborhood. The namesake restaurant of Claudio Velez was closed for nearly two weeks after he tested positive for COVID-19, just two weeks after a grand opening with 10 block long lines, two hour waits and selling out of thousands of tamales. Prior to the coronavirus mandated closures, Velez was best known for his red cooler full of warm tamales, sold bar to bar on the North Side of the city.
Velez remains hospitalized on a ventilator in ICU with his condition improving. His business partners, longtime chef and friend Pierre Vega and his wife Kristin Vega, will continue operations. All staff tested negative for the coronavirus. They also have cleaned and disinfected the takeout-only restaurant according to CDC guidelines, said Velez’s son, Osmar Abad.
A GoFundMe for Velez’s medical expenses has raised more than $56,000 to date. Last week Abad said the family planned to close the campaign, but it’s still open. “We will leave the funds there until my dad is able to wake up and make his own decisions,” said Abad.
Sept 3.: Tallboy Taco arrives in Streeterville with free taco offer
Tallboy Taco, a Lettuce Entertain You Enterprises concept, made its return Wednesday in Streeterville, in the space most recently home to Lettuce’s Mr. Maki teishoku concept. The restaurant, which has an 85-seat patio along St. Clair Street, will be open 10 a.m. to 7 p.m. Monday through Friday.
The fast-casual restaurant features California-style street tacos, made with hand-pressed corn tortillas. There’s a menu of all-day breakfast tacos, along with lunch and dinner tacos such as carne asada, pork al pastor and a smoked-brisket taco. Rotating ceviche varieties, chips and dips, and take-home “taco kits” for four or eight round out the menu.
The restaurant is marking its opening by offering one free taco with purchase (in-restaurant dining and carryout) all day through Friday this week.
Tallboy Taco originated in 2014 within Nacional 27, a Lettuce restaurant in River North; Nacional 27 closed permanently this spring.
Tallboy Taco, 676 N. St. Clair St., 312-584-3192; tallboytaco.com
Gold Goose Tartine debuts at Politan Row
Jeremy Levin, last seen at Steadfast restaurant (where he was executive chef), unveiled his newest project Wednesday. Gold Goose Tartine, featuring open-faced sandwiches made with seasonal ingredients, is open for outdoor dining.
The opening menu includes Spanish bocadillos (jamon and cheese, spiced chicken), French tartines (peach and prosciutto, pan tomate) and assorted snacks. A larger menu, along with carryout and delivery service, launches Monday.
Gold Goose Tartine, 111 N. Aberdeen St.; goldgoosechicago.com
— Phil Vettel
Aug. 26: Moody Tongue adds smoked meats side gig, for takeout and delivery
As if its dual dining room concepts weren’t ambitious enough -— a 12-course fine dining, beer pairing menu on one side and a high-end bar menu on the other — Moody Tongue Brewing launched a third concept from its kitchen Wednesday: Moody Tongue Smoked Meats.
It’s a menu “showcasing elevated barbecue fare” — this is Moody Tongue after all — that includes many familiar options, including sliced brisket, pulled pork, pork ribs and, just for fun, a Maine lobster roll. Menu items also come with suggested beer pairings. The menu is only available for takeout and delivery.
“The goal behind Moody Tongue Smoked Meats was to bring beer and food together in a new concept which works well within the current environment,” Moody Tongue co-founder Jeremy Cohn said. “That is, this is a delicious comfort food specifically for takeout — which carries well and is easy to share — especially while many families are now preferring to dine at home together.”
2515 S. Wabash Ave., 312-600-5111, moodytongue.com
— Josh Noel
Aug. 24: The Delta makes its comeback Tuesday and debuts year-round patio
Wicker Park restaurant the Delta is making a comeback after closing earlier this summer due to a financial issue. In May, owner Eldridge Williams had filed a suit against a partner in the restaurant after the person had withdrawn Paycheck Protection Program funds from an account, according to a report by Eater. Soon after that, however, Williams told the Tribune in an interview that the situation had been a genuine misunderstanding over the intention for the money, and that the issue had been resolved. He later went a step further, telling Eater that he regretted filing the suit and had apologized to this partner. The Delta will return Tuesday with a brand new look. The menu features some tweaks due to the addition of new chef Levi Kensey, and the restaurant features a revamped patio space that’s fully- or semi-enclosed for year-round dining. For now, the restaurant will only be open for dinner service, but it plans to launch lunch and brunch in the coming weeks.
1745 W. North Ave., 773-360-1793, thedeltachicago.com
Pop-culture pop-ups are back: ‘Saved by the Max’ and ‘Bob’s Burgers’
– Original Credit: Handout
Immersive, pop-culture-themed pop-up events have dried up almost entirely due to the COVID-19 restrictions on gatherings, but “Saved by the Bell”-themed pop-up Saved by the Max has returned for a limited “carryout experience” through Aug. 25 in Wicker Park. The safety-guideline-abiding riff on its predecessor offers a basic “Bayside Preppy Pack” through Tock that includes one Bayside Burger (Beyond meat version available), plus a side of Home of the Tigers Tater Totz and a Class of 2020 gift. Add-on options include Friends Forever Side Salad, Kapowski Fries, Zack’s Sweet Talking Cookies and Max’s Magical Gooey Brownie. For more details, see the story here.
1939 W. North Ave., 773-687-9824, savedbythemax.com
Replay Lincoln Park has also become known for its pop-up transformations in recent years, and the bar arcade is making its comeback with a “Bob’s Burgers” event that runs through Sept. 27. As with Saved by the Max, the food is the fun part here, as Replay will be cooking up a series of Bob Belcher’s famous pun-friendly burgers — one per day — from the show, plus serving original themed cocktails. Patio reservations for parties of up to six people are available online.
2833 N. Sheffield Ave., 773-665-5660, replaylincolnpark.com
— Adam Lukach
Aug. 20: Azul Mariscos opens in a familiar riverside location
Azul Mariscos + Muelle opens Thursday. The riverfront location is a familiar destination for revelers and boaters (there’s a dock, which is what muelle means); once upon a time it was home to Slow Down, Life’s Too Short. For the last year, the Goose Island-facing space has been occupied by Estate — indeed, the Estate owners are behind this new concept, which features a Latin-inspired seafood menu by chef Michael Hernandez, and plenty of libations. The sprawling, multi-level space is done in shades of blue and white, and the property includes what’s billed as Chicago’s largest open rooftop. True or not, it offers spectacular views of downtown; the rooftop, however, won’t open right away.
1177 N. Elston Ave., 773-770-3766; azulmariscos.com
Bar Ramone, the River North wine bar, reopens
Bar Ramone, known for its Spanish tapas menu and thoughtful wine list, reopens Thursday with an outdoor patio and limited indoor seating. In addition, Bar Ramone’s carryout menu has expanded to include a selection of rare wines, priced at nearly 50% off.
441 N. Clark St., 312-985-6909; barramone.com
Heisler Hospitality debuts Pizza Lobo, sister spot to Lone Wolf
Pizza Lobo, a new concept by Heisler Hospitality, has opened in Logan Square, in the space formerly occupied by Big & Little’s. The restaurant, like sister property Lone Wolf, specializes in New York-style pizza. But the opening menu at Pizza Lobo is larger, offering a half-dozen specialty pies and a build-your-own option, plus a handful of appetizers.
Pizza Lobo opened for carryout and delivery last week; dine-in service on the restaurant’s 4,000-square-foot patio launched Wednesday. Indoor dining is not yet available.
The pizzeria’s executive chef is Dan Snowden, last seen at Heisler’s vegetable-focused restaurant, Bad Hunter, which closed at the end of June because of the coronavirus.
3000 W. Fullerton Ave., 312-265-1745; pizzalobo.com
FireLake moves into Filini Restaurant spot
FireLake Grill House & Cocktail Bar opened a few weeks ago in the Radisson Blu Aqua hotel, in the space that was home to Filini restaurant. The restaurant’s menu focuses on rotisserie and smoked proteins.
The change to the FireLake concept brings the Chicago Radisson Blu in line with other properties in the hotel chain, which has FireLake restaurants throughout the U.S. and internationally.
Menu items include herb-crusted filet, spit-roasted prime rib, rotisserie chicken and slow-smoked brisket and ribs. The restaurant is open for lunch, dinner and weekend brunch.
221 N. Columbus Drive, 312-565-5258; radissonbluchicago.com
Aug. 18: Beard Papa’s Cream Puffs heading to Chicago
Beard Papa’s, a Japan-based company with more than 400 stores worldwide, will open a Midwest outpost Saturday in Bucktown. As part of the grand opening, cream puffs will be two-for-one from 11 a.m. to 1 p.m. Saturday.
Beard Papa’s, which calls itself the “world’s best cream puffs,” features cream puffs with custard fillings, in such flavors and chocolate, Oreo, mango, strawberry eclair, green tea and dulce de leche.
Franchisee Hassan Jaffrani and partners also own the Mediterranean fast-casual concept I Dream of Falafel, which has 10 Chicago-area locations.
This is the first Beard Papa’s in Chicago since the 2012 closure of a franchise in the Loop (which had different owners).
1924 W. North Ave.
Mindy Segal teams with Goddess and Grocer for two-day popup
When Mindy Segal closed HotChocolate in late April, Eater reported that the JBF award-winning chef planned to convert the restaurant into a bakery. So the news that Segal will head a two-day popup Thursday and Friday at The Goddess and Grocer’s Bucktown location, could represent an early preview of that project. Fingers crossed.
The popup, running from 8 a.m. to noon both days, will feature handmade bagels, bialys and stuffed croissants, along with a sweet and sour cherry danish and a savory BLT danish — which, as the press release points out, will pair perfectly with G & G’s house coffee.
1649 N. Damen Ave., 773-342-3200, goddessandgrocer.com
Coda di Volpe debuts The Foxhole walkup window
Coda di Volpe, the southern-Italian neighborhood spot co-owned by Billy Lawless and Ryan O’Donnell, has added a walkup window attached to the restaurant, following in the footsteps of several other Chicago restaurants. The Foxhole (a play on Coda di Volpe, which means tail of the fox) will feature focaccia pizzas by the slice, pan and half-pan, sandwiches and salads and, for dessert, “gelatowiches” of brioche and gelato in flavors such as salted pistachio and strawberry crunch. Coda di Volpe’s signature Neapolitan-style pizzas also will be available. Hours are 11 a.m.-10 p.m.
3335 N. Southport Ave., 773-687-8568; cdvolpe.com
Coco Pazzo launches Sunday brunch, adds outdoor patio
Coco Pazzo, which reopened at the beginning of July, has added an outdoor patio to augment its limited indoor seating, and added Sunday brunch service.
Brunch is served 10 a.m.-3 p.m.; the menu includes egg dishes, breakfast pizza and French toast, along with a steak and the restaurant’s popular burger. The outdoor patio seats up to 34.
300 W. Hubbard St., 312-836-0900; cocopazzochicago.com
Matt Kerney exits Brass Heart; new chef piped aboard
With “a heavy heart” (per his Facebook post), executive chef Matt Kerney has left Brass Heart.
“There was no real reason for the move, other than wanting to be closer to my family,” said Kerney, who’s heading to California. “But I’d be lying if I (said I) wasn’t experiencing some burnout. I can’t thank Chicago enough for all their support.”
To replace Kerney, owners Vinny Maiorano and Margaret Eisen have brought in Norman Fenton, previously chef de cuisine at Schwa. Fenton has introduced an 11-course menu priced at $130 (considerably less expensive than previous Brass Heart menus); a vegetarian menu and carryout menu will be added soon.
4662 N. Broadway, 773-564-9680; brassheartrestaurant.com
— Phil Vettel
Aug. 18: Lakeshore East gets giant beer garden of same name
The recently opened Lakeshore East Food & Beer Garden is a space named for its neighborhood, and it boasts impressive size. Located next to the Village Market, the sprawl features 70 socially distanced picnic tables for guests to eat and drink. The food and beverages will be provided by two in-house operations. Eggy’s Chicago Diner — which also has a location in Minneapolis — serves an egg-centric brunch menu, while Gordo’s Tiny Taco Bar offers Mexican street food and a bar. The beer garden also plans to host live music, trivia and movies.
Corner of East Benton Place and North Park Drive; eggysdiner.com, gordostinytaco.com
Daisies sets up Restaurant Market featuring local favorites
Logan Square pasta purveyor Daisies has moved a grocery market into the back area of the restaurant starting this week. Owner Joe Frillman, whose brother Tim owns and operates Frillman Farms, sources products from a variety of notable producers and restaurants in Chicago and even Wisconsin. Vendors include Frillman Farms, Bang Bang Pie & Biscuits, Lillie’s Q, Pretty Cool Ice Cream, Sparrow Coffee, Ardent Milwaukee and Blakesville Creamery, providing goods including Daisies’ handmade pastas and sauces, cheeses, ice cream, meats, coffee, tea, pet products and wine, beer and spirits. It becomes the latest Chicago hospitality operation to pivot and include market goods. The grocery items are available for delivery and pickup. Along with the market, Daisies will launch lunch service Friday beginning at 11 a.m. for pickup, delivery and patio dining.
2523 N. Milwaukee Ave., 773-661-1671; daisieschicago.com
Aug. 7: Flour Power, a pasta shop by two ex-Schwa chefs, opens in West Town
Wilson Bauer and Alice Richter met while working at the fine-dining restaurant Schwa. Now the two have a brand-new restaurant of their own.
Flour Power, which opened Thursday, offers carryout service of fresh pastas and finish-at-home meal kits Thursdays-Saturdays. The fresh pastas are available from 5-9 p.m.; the meal kits, which must be ordered in advance, can be picked up 11 a.m. to 3 p.m.
The staggered hours allow Bauer and Richter to run the whole show; citing safety concerns, the two have hired no staff. And while there is room for 16 seats indoors, there are no immediate plans for in-house dining.
The meal kits include bucatini all’amatriciana, casarecce rigata pesto and malfade bolognese; kits are priced at $11 per person. The fresh pastas, which Bauer said will be market driven (“whatever comes in the door goes in the bowl,” he said), will include a couple of extruded pastas, one stuffed pasta and a baked pasta dish.
“It took quite a bit of work on the building; the plumbing was quite a predicament,” Bauer said. “And then the coronavirus made us rethink our business plan. But we’re ready to go.”
1642 W. Chicago Ave., 312-363-3066; flourpowerpasta.com
Etta opening second location in River North
Etta, the Bucktown hotspot that was one of the best restaurants in Chicago’s class of 2018, is about to open a second Etta in River North, in a newly built space (700 N. Huron St.) that includes an outdoor patio that wraps around the corner location.
“If all goes according to plan, we’re opening Aug. 20,” said chef and partner Danny Grant. “Opening in the middle of this whole thing is a little crazy, but we’ve been building for over a year now. I’ve never opened up a second version of the same restaurant in the same city, and that’s exciting. Some of the staples in Bucktown will travel with us, and other dishes will reflect the evolution of where my mind’s at. I’ve done more cooking during the quarantine than I’ve done in years; we’ve been cooking a lot lighter, a lot of veggies, and that will be reflected on the (new) menu.”
Like the original location, the new Etta will be driven by a wood-burning oven, which will produce pizzas, breads and more. Etta fans also will be happy to know the Pig Picnic, Grant’s participatory meal of protein with mix-and-match accompaniments, will be making the trip to River North. But there will be additional versions, centered on whole-roasted lobster, giant short ribs and likely others.
“We’ve also included a beautiful all-day cafe, called Cafe at Etta,” Grant said. “We’ve partnered with Aya Fukai (of Aya Pastry) to make pastries and croissants, and we’re making sandwiches with very good bread; always exciting to showcase great sandwiches, and we can turn up the volume on pastries and desserts.”
Mike Amazeen, who worked side-by-side with Grant in Bucktown, will be the River North location’s day-to-day chef.
“I’m so lucky to have him,” Grant said. “We’ve been working together for 10 years; that makes (this opening) easy.”
Sunday brunch returns to Shaw’s Crab House
Shaw’s Crab House has long been home to one of Chicago’s best Sunday brunches. And now it’s back, albeit in a slightly different format.
Relaunched last weekend, Shaw’s brunch has done away with its customary buffet format; now it’s a four-course, set menu, but one with enough elements to seem like a buffet.
The first course, for instance, includes scrambled eggs, candied bacon, sausage, hash browns and a flamed-tableside French toast bread pudding. That’s one course.
An array of chilled seafood and salads — ceviche, chilled mussels, shrimp cocktail, caprese and Caesar salads — sets the stage for the third course of Alaskan king crab legs. A choice of desserts follows. There are plenty of add-on options, such as lobster mac and cheese ($12), maki roll combo ($30) and beef tenderloin ($30).
The four-course brunch is $55.
21 E. Hubbard St., 312-527-2722; shawscrabhouse.com
— Phil Vettel
Heritage Coffee owner founds Froth, a new cafe in West Loop
Michael Salvatore combines his experience with coffee (Heritage Outpost) and cocktails (Larry’s at the Lawrence House) into Froth, a new cafe in the West Loop. Froth focuses on crafted coffee drinks like a habanero vanilla latte or vanilla mint latte, plus non-java refreshers including fruited lemonades. The new storefront also offers a patio for up to 25 people, as well as contactless pickup. It’s located in the lobby of the apartment building the Duncan Flats.
1515 W. Monroe St., froth.cafe
Aug. 5: Osteria Langhe owner opens Testaccio in Logan Square
Testaccio, which takes its name and culinary inspiration from a neighborhood in Rome, opened two weeks ago in Logan Square, in the space formerly home to Quiote.
Aldo Zaninotto, who also owns Osteria Langhe (also in Logan Square), intentionally kept the opening low key, he said.
“It’s such a difficult time for everybody,” he said. “It’s hard to brag about opening a new restaurant. It’s such a strange time; you scratch your head and think ‘what should we do?’ and ‘how should we do it?'”
Though he signed a lease for the space in January, Zaninotto said he considered abandoning the project.
“I could have walked away,” he said. “I’d only lose the money I’d put down. But I feel like, our country is resilient; you keep your head down, go forward and hopefully, at some point, things change. And the space is close to (Osteria) Langhe, and people in the neighborhood.”
The space itself was encouraging, encompassing more than 3,000 square feet and a large outdoor patio. Even with capacity limits and social distancing requirements, Zaninotto said he can seat 50 outdoors, 45 indoors and another 16 in a rear courtyard.
The menu is focused on Roman cuisine — “There’s more to Roman cuisine than caccio e pepe,” Zaninotto says — and makes full use of the space’s wood-burning oven, including such dishes as whole-roasted branzino and porchetta, which Zaninotto called “the oldest dish in Italy.”
Jacob Solomon, formerly of Graham Elliot, Dusek’s Board & Beer, NoMi and Ema, is the executive chef. Ariana Zaninotto, Aldo’s daughter, is general manager.
2456 N. California Ave., 773-661-6028; testacciochicago.com
George Trois, the Winnetka 4-star jewel, reopens for Saturday dinner
George Trois, Michael Lachowicz’ four-star restaurant in Winnetka, has reopened for Saturday dinner service only. Just 12 guests will be will be booked each Saturday (there are only five tables). The restaurant will feature an eight-course tasting menu, with a welcome cocktail (the signature GT French 75), for $220. Reserve by phoning general manager Sergio Angel.
64 Green Bay Road, Winnetka, 847-441-3100; georgetroisgroup.com
Honey Butter Fried Chicken reopens for carryout and delivery
Closed since the shutdown, Honey Butter Fried Chicken has reopened. Owners Josh Kulp and Christine Cikowski received a James Beard Foundation “Open for Good” grant, which helped cover employee benefits and remodel the restaurant to accommodate safety guidelines. The streamlined menu includes a new sandwich, The Bubbe (fried chicken, dill pickles, everything-spice mayo), and the popular candied-jalapeno margarita is available as a cocktail kit. Also available are SDC At Home meals, a take-home version of HBFC’s Sunday Dinner Club, and a Sunday Dinner Pantry of take-home ingredients.
3361 N. Elston Ave., 773-478-4000; honeybutter.com
Travelle at The Langham debuts to-go menu Wednesday
Travelle To-Go, a takeout offshoot of Travelle restaurant, will debut Wednesday, with a menu of small plates (burrata salad, meatballs, lobster roll), desserts (key lime pie, chocolate-chip ice-cream sandwich), cocktails and wine. Also available is a picnic basket ($60) to add to carryout orders. Online ordering strongly recommended.
330 N. Wabash Ave., 312-923-7705; travellechicago.com
Ben Pao returns, in two locations
Ben Pao, which opened in 1996 as Lettuce Entertain You Enterprises’ Chinese concept (later becoming a pan-Asian restaurant), has reopened for carryout and delivery, offering a “greatest hits” menu for lunch and dinner, Wednesdays-Sundays. Beginning Wednesday, the Ben Pao menu will be available for dine-in — but only at sister property Hub 51, 51 W. Hubbard St. (Ben Pao remains carryout/delivery only.) Order online via Caviar.
52 W. Illinois St., therealbenpao.com
DMK Burger Bar reopens; Fish Bar will open Friday
DMK Burger Bar has reopened in Lincoln Park, with four new burgers, a pastrami melt and its popular lamb burger (all burgers include small fries, a first). New daily specials include Mini Martini Fridays ($2 martinis, noon to 3 p.m.). The next-door Fish Bar will return with its regular menu, served indoors as well as the patio.
DMK Burger Bar, 2954 N. Sheffield Ave., 773-360-8686; dmkburgerbar.com. Fish Bar, 2956 N. Sheffield Ave., 773-687-8177; fishbarchicago.com
Heritage Restaurant & Caviar Bar debuts Heritage Market
Heritage Restaurant & Caviar Bar has launched Heritage Market, selling sauces, pickles, giardiniera, breads, smoked fish, grill-ready meats and shuck-it-yourself oyster kits (shucking tools also available). Open 4-9 p.m. daily.
2700 W. Chicago Ave., 773-661-9577; heritage-chicago.com/heritage-market
— Phil Vettel
Aug. 4: Robert et Fils opens for takeout in the former Kitsune space
Robert et Fils (Robert and Son) intended to be an intimate, 26-seat French restaurant featuring a multi-course menu. Then came the coronavirus pandemic, and chef/owner Robert Shaner, like so many chefs in the country, had to adapt.
“We’ve been trying to figure out the best move,” he said, “and takeout was the safest way to go, especially with that small a dining room.”
“We” — that is, Shaner plus pastry chef Cati Molnar (like Shaner, formerly with The Kennison) and general manager and beverage director Rami Ezzat (a Boka Group veteran) — will open Robert et Fils as a takeout-only restaurant on Friday.
The restaurant will offer a single, frequently changing, family-style menu priced at $80 for two, available Thursdays through Saturdays. The opening menu will include whole-roasted chicken with chicken-liver mousse, fennel salad, potatoes and baby turnips. And, from Molnar, there will always be bread (a full baguette this menu) and shared dessert (gallette de fruit with buttermilk creme anglaise).
“Conceptually, we wanted a bit of free rein,” Shaner said, “but obviously this is not the time to be putting kidneys on a family style menu. We’ll have things people can locate in their own food vernacular, French food people understand that we can have fun with.”
“When Rob and I started conceptualizing, we intended the dining room menu to be five to seven courses,” Molnar said, “but more amply portioned, more than just a bite. Which is why we structured the takeout as we did.”
“For two people, it comes out to a nice portion of food,” Ezzat said. “It’s more a prix-fixe than a tasting, the kind of meal you’d have in a French home. Rob and I lived in France for a portion of our lives, and we’re trying to bring that experience here.”
“This is an adjustment for all of us,” Molnar said, “but as someone with a pastry and baking background, takeout is a reality for me. As people pivot their business, there are a lot of excellent examples in the bakery sector.”
The trio are hopeful that Robert et Fils will be able to expand beyond carryout-only in the not-distant future (“we do have a lovely patio we can open hopefully soon,” Shaner said), but indoor dining is likely a long way off.
“We chose this space on purpose because we wanted something very intimate, an extension of home,” Shaner said, “but with only 26 seats, when you look at 25% (maxiumum capacity), that’s not going to work. At 50%? I think we can make that work without jeopardizing the food and service we want to provide.”
“We chose one menu to really focus on the details,” Molnar said, “to be sure we’re putting out the quality food we want, to make deadlines and allow Rami time to interact with our guests.”
4229 N. Lincoln Ave., 773-687-9179; robertetfilsrestaurant.com
— Phil Vettel
July 29: Tuscany on Taylor to give it ‘one last try’
Tuscany on Taylor, the first of Phil Stefani’s Tuscany restaurants (there’s another Tuscany in Wheeling), announced via Facebook that it will re-open Thursday.
“We’ve decided to give it one last try and reopen,” the announcement read. “We’ve been closed since March due to Covid — which has had a devastating impact on the restaurant industry — but we’re hoping that the support from the community will keep us going, as we mark our 30th anniversary in Little Italy. We look forward to sharing great food and good memories with all of you once again.”
“We are in fact going to give Tuscany on Taylor one last shot,” said managing partner Anthony Stefani, son of Phil Stefani, “despite seeing what was once ‘Little Italy/Taylor Street’ continue to diminish and after the loss of several more Italian restaurants on the street.”
The restaurant will open at 4 p.m. and is taking reservations.
1014 W. Taylor St., 312-829-1990, tuscanychicago.com
— Phil Vettel
July 28: Michelin-starred Curtis Duffy’s Ever debuts Tuesday
Curtis Duffy and Michael Muser unveil the long-awaited Ever on Tuesday, featuring an 8- to 10-course menu and, of course, strict safety protocols.
Employees will wear masks, and guests will be required to do the same, when not seated. Tables are at least 6 feet apart, often farther, and the restaurant (which has only 15 tables) will operate under limited capacity. Employees have received extensive food- and covid-safety training.
“Going above and beyond is in our DNA,” said co-owner Muser, who serves as director of operations.
Joining Duffy in the kitchen are chef de cuisine Justin Selk, sous chef Richie Farina and pastry chef George Kovach. Amy Cordell is general manager.
1340 W. Fulton St., ever-restaurant.com
BLVD changing name to BLVD Steakhouse, plans Aug. 12 opening
When BLVD reopens to indoor dining on Aug. 12, it will be with a slightly new name and a re-imagined menu. The new name, BLVD Steakhouse, is self-explanatory, but the decision to make the transition wasn’t simple.
“The menu at BLVD has evolved constantly over the last three years,” said co-owner Frank Callero. “When we first opened, we were highlighting American food via a shared format. A year in, a lot of guests gravitated toward a la carte, so (chef) Johnny (Besch) focused on a la carte and added more steaks, and that led to another progression. We were adding more classic dishes, and then covid started. It gave us a chance to think about what we wanted to be doing, and we decided to relaunch as a true steakhouse.”
BLVD has always been a glamorous space, offering oversized tables, dark walls and large crystal chandeliers; its large, two-floor space makes distancing easy. And rather than removing tables, the restaurant plans to place large candelabras on tables that won’t be in use.
“I think (the space) lends itself to creating a glamorous, luxurious and intimate experience,” said co-owner Kara Callero. “I think it sets us apart from other steakhouses. And there aren’t a lot of steakhouses in the (Fulton Market) neighborhood.”
Besch will augment the steaks with elevated appetizers and sides, among them the already popular shrimp cocktail (served with horseradish panna cotta and spicy tomato gastrique) and a new “spinach Rockefeller” flavored with Herbsaint absinthe and maple-glazed bacon.
817 W. Lake St., 312-526-3116; blvdchicago.com
Long-awaited Kasama debuts Wednesday for carryout and delivery
The last time I saw Genie Kwon and Tim Flores, it was two years ago at a Chicago Tribune Food Bowl event, as they previewed the contemporary Filipino food that would inform their new restaurant.
That restaurant is finally here, as Kasama will open, initially for carryout and delivery only, on Wednesday.
“The opening takeout menu will feature some of our takes on Filipino street food, as well as pastries and a to-go wine and beer list,” Flores said. “Patio seating will be available, on a first-come, first-served basis, for guests ordering counter service.”
Kasama is also participating in The Wing Showdown, a collaboration between Off the Menu and Uber Eats; participating restaurants will be paired with a celebrity to create a special wing recipe, available at the restaurant. Kasama’s wings, details TBA, will be available Wednesday through Aug. 2. Details on the promotion will be announced at thewingshowdown.com
1001 N. Winchester Ave.,773-697-3790; kasamachicago.com
Everest returns with multi-course menus and private-dining options
Four-star Everest will reopen Thursday with enhanced safety protocols.
Employees will wear masks at all times. Guests must wear masks except while seated, have their temperatures taken on arrival and will be asked to confirm that they have not visited any locations on the current restricted-travel list in the past 14 days. In addition, guests will be contacted by the sommelier prior to arrival to discuss and confirm beverage options.
Chef Jean Joho will offer four-course ($145) and seven-course ($185) menus. In addition, two private dining rooms, accommodating parties of 4-6 and 8-10 respectively, will be available for a single seating each night. The seven-course menu is required, along with beverage minimums, and a $100 room fee.
425 S. Financial Place, 312-663-8920; everestrestaurant.com
Bricks Pizza adds ‘Date Night’ seating on weekends
Bricks Pizza & Barbecue has converted its second-floor party room into a Date Night 2.0 space accommodating exactly six two-seat tables. On Friday and Saturday nights, the restaurant will serve a three-course meal, with a bottle of wine, for $100; anything ordered in addition to the package will be available for 50% off.
To ensure safety, each table will be seated only once per evening (guests may arrive between 6 and 8 p.m.), so only 12 seatings are available each weekend. Reservations and a $50 deposit are required, made by emailing bricksreservations@gmail.com.
3832 N. Lincoln Ave., 773-525-5022; brickschicago.com
Pizza Friendly Pizza opens Wednesday
Pizza Friendly Pizza, the collaboration between Noah Sandoval (Oriole, Kikko, Kumiko) and Bruce Finkelman (16? on Center Hospitality), will open Wednesday in an alley location attached to The Empty Bottle music club.
The pizzeria will feature Sicilian-style pizza (with a focaccia-like crust) in slices and whole pies, along with sandwiches and sides. There is a limited number of outdoor seats.
1039 N. Western Ave., 773-395-2483; pizzafriendlypizza.com
Wahlburgers opens in the western suburbs
Wahlburgers will open Tuesday in west-surburban St. Charles; the casual restaurant/bar (burgers, loaded tater tots, chicken sandwiches) encompasses 5,000 square feet, including “abundant” outdoor seating.
“St. Charles holds a very special place in my heart,” said co-owner Donnie Wahlberg, who stars in TV’s “Blue Bloods.” “Like so many in our industry, we’ve faced a lot of setbacks due to the impact of COVID-19, but we are determined to deliver on my promise to bring a safe, exciting and unique dining experience to the Fox Valley.”
The restaurant, which Wahlberg co-owns with his two brothers, actor Mark and executive chef Paul, and other investors, is the 44th location for the chain. The opening had gone through some coronavirus-caused delays. Donnie Wahlberg lives in St. Charles with his wife, television host Jenny McCarthy.
For a preview of the space, see the Elgin Courier-News story here.
825 S. Randall Road, St. Charles, 331-235-5200; wahlburgers.com
— Phil Vettel
July 22: 2 seafood spots, including a newcomer, plus Greek mezes and drink specials
Porto reopens Friday. The Spanish seafood spot is one of the last restaurants I visited prior to the mid-March shutdown, and I was mightily impressed. Chef Marcos Campos sources fish, conservas and other delicacies from Spain and Portugal, matched to a Euro-focused wine list of more than 300 bottles. Order a la carte, or choose the five- ($70) or seven-course ($90) tasting menu. A multi-course, family-style Sunday supper resumes soon. 1600 W. Chicago Ave., 312-600-6338, portochicago.com
Avli River North debuts a new happy hour menu, available 3-6 p.m. Monday-Friday, this week. Specials include $6 wine glasses, $7 frozen cocktails and $24 buckets of hard seltzer or Greek beer. Food choices include $5 small bites, spreads (three for $10) and a $20 meze platter. Seating is at the rain-sheltered patio, plus limited indoor seating. 702 N. Wells St., 312-643-5656, avli.us
The Diver, a casual seafooder with a Mexican beachfront vibe, opens July 28 in River North, offering a steamlined menu of seafood tacos, various ceviches and more, served with single-use, compostable plates and cutlery. There are 38 indoor seats, including open-window tables; the rear parking lot is being converted into outdoor seating. 601 N. Wells St., 312-929-0600, diverchicago.com
— Phil Vettel
July 17: Moody Tongue, Pinstripes and About Last Knife back in the game
Moody Tongue Brewing Co. will re-open its Dining Room on Friday, featuring an 11-course summer menu ($195) by executive chef Jared Wentworth. Moody Tongue previously opened The Bar and the outdoor patio on June 25, both serving an a la carte menu by Wentworth. 2515 S. Wabash Ave., 312-600-5111; moodytongue.com
Pinstripes will reopen its Northbrook, Oak Brook and South Barrington locations Friday. Safety protocols include reduced dining and gaming capacities, and expansion of patio spaces. Time limits on bowling and bocce play (two hours) will include 30-minute breaks between play for sanitizing. Daily food and beverage specials include daily happy hours (Saturday excepted), Tuesday beer buckets, 50% off wine bottles on Friday and more. pinstripes.com
About Last Knife has reopened for indoor and patio dining with new summer cocktails, cocktails to go and an all-day menu of steak bar bites, including beef Wellington by the slice, ALK burger and lighter options. A new feature is the Picnic in Chicago, a carryout package (serves two) for $75. 168 N. Michigan Ave., 312-392-2440; alkchicago.com
— Phil Vettel
July 16: Watch for the pink and white polka dotted truck
The Original Rainbow Cone, the historic ice cream shop on the South Side of Chicago, just rolled out a new food truck. The super cute pink-and-white-polka-dotted truck made its debut last weekend. This week get your rainbow cones or cups from the truck ($5 small, $7 large) on Friday (4 to 10 p.m.) plus Saturday and Sunday (2 to 10 p.m.) in Bolingbrook at the Buona Beef parking lot (303 S. Weber Road). Coincidentally, Sunday is National Ice Cream Day, if you were looking for a reason.
The original shop in the Beverly neighborhood remains open for takeout cones, cups and cakes in the iconic rainbow cone fab five flavors: chocolate, strawberry, Palmer House (vanilla with walnuts and cherries), pistachio and orange sherbet. The kiosk at Navy Pier scoops cones only.
I highly recommend visiting the flagship shop, founded by owner Lynn Sapp’s grandparents, Joe and Katherine, in 1926. Pro tip: Call ahead to order whole rainbow cones frozen solid and wrapped in foil to stash in your freezer or share with your quarantine family. Otherwise track the truck on Facebook or Instagram.
9233 S. Western Ave., 773-238-7075, rainbowcone.com
— Louisa Chu
July 15: Delivering comfort in Edison Park, with plenty of outdoor seating
Tavern on the Point opened Monday in Edison Park, offering “elevated comfort food” in a newly constructed building with a ground-floor patio and outdoor rooftop seating, in addition to its currently limited indoor seating.
“Building a new restaurant under any circumstances is a challenge,” said general manager Rich Ciota, “but opening in a time of pandemic goes beyond the imagination. When safely possible in the future, we look forward to hosting a grand opening celebration.”
Executive chef Peter Svachula, who worked previously at Gibsons and Rosebud, created the wide-ranging, American comfort food menu that includes steaks and chops, brick chicken, burgers, lobster roll, and a few surprises such as house-made pierogi, smoked Polish sausage and potato pancakes. Carryout and delivery service will be added at a later date.
6724 N. Northwest Highway, 773-867-6300; tavernonthepoint.com
— Phil Vettel
July 14: Michelin-starred chef opens Japanese gastropub TenGoku Aburiya
Michelin-starred chef and owner Sangtae Park of Omakase Yume will celebrate the grand opening of his newest Japanese restaurant, TenGoku Aburiya, Thursday. Park earned two stars from Tribune restaurant critic Phil Vettel for the chef-selected sushi menu at Omakase Yume. You can also find an Izakaya Yume stall at the H Mart food court in the city.
At the new restaurant, a gastropub next door to Omakase Yume, the name highlights the grilled drinking food menu — tengoku translates to “heaven” and aburi to “grill” — but one noodle bowl stands out. Park’s version of mazesoba (a relatively recent dry noodle dish invented in Japan, inspired by Taiwanese ramen) tops thin and silky Inaniwa udon noodles with spicy ground pork, fine fresh garlic and a raw egg yolk. Mix like bibimbap then after you’ve finished your noodles, add the sidecar of rice and housemade katsuo dashi vinegar to finish.
TenGoku Aburiya has soft-opened for lunch, but will add dinner the night of the grand opening. A signature soju mojito is offered from the full bar. Seating is available inside and out, on a small dog-friendly patio.
In an unusual pandemic move, there’s no takeout and delivery yet, maybe by the end of August or September, said Kate Kim-Park, partner and wife of chef Park. The menu will also include Korean influenced dishes and house-made kimchi. She’s originally from Seoul, and he’s from Busan, the first and second biggest cities in South Korea respectively.
651 W. Washington Blvd., 312-846-6633, tengokuaburiya.com
— Louisa Chu
PB&J offers pizza, beer & a jukebox — plus that other thing, including one for $350
PB&J, a quick-service concept whose initials stand for pizza, beer and jukebox — and not the sandwich — opened July 7 in the West Loop. Neapolitan-style pizzas (including a poutine pizza) are joined on the menu with burgers, salads and, yes, peanut butter and jelly sandwiches, including an “Elvis style” with bananas, and a “not so secret” whole-loaf creation that feeds eight people. Beer on tap and craft cocktails highlight the beverage menu.
And then there’s the Golden Goose, a tricked-out peanut-butter-and-jelly sandwich made with gold flakes, rare honey and other pricey ingredients. The sandwich is priced at $350 and must be ordered a day in advance.
The indoor space has retractable walls to create an open-air feel, and there are outdoor patio seats as well.
205 N. Peoria St., 312-498-7080; pbjwestloop.com
— Phil Vettel
July 13: The Bristol re-concepts with new menu and chef
The Bristol, a Bucktown fixture for a dozen years, will reopen Wednesday with a new chef, new menu and an expanded wine cellar.
The new chef is Larry Feldmeier, who previously cooked at The Albert and Sixteen in Chicago. His menu is light, seasonal (starters include corn pudding, white gazpacho and an heirloom tomato salad) and bears a strong French undercurrent.
Conspicuous by their absence are Bristol classics such as monkey bread, duck-fat fries and founding chef Chris Pandel’s chicken.
“We went back and forth on the classic dishes, the ravioli and the monkey bread,” Feldmeier said, “and we decided to start fresh and evolve the menu. We kept the Basque cake, but it’s a different version, with creme-fraiche sherbet. And we have a chicken dish; it may not be the chicken you had before, but it’ll be a good chicken dish.”
Joining the chicken (with pommes puree and summer-vegetable giardiniera) on the menu are such creations as tempura halibut with spicy chile sauce, lamb-shoulder presse with dukkah, and gnudi with Wisconsin raclette and yellow tomato pepper broth.
There will be fewer tables, of course, but the upstairs private-party room will be used as a secondary dining room. Owners B. Hospitality group have refinished the interior, and pumped a reported $20,000 into the Eurocentric wine list.
2152 N. Damen Ave., 773-862-5555; thebristolchicago.com
— Phil Vettel
July 11: Superkhana, Rooh, Aviary and more reopen for pickup or dine-in service
More Chicago restaurants are getting back in the game — albeit tentatively — as phase four continues. The Aviary (and the intimate, lower level The Office) returned this past weekend, featuring a la carte cocktails, along with three- and five-course cocktail tastings. Rooh, closed since the beginning of the shutdown, was able to create outdoor seating for 75 in the adjacent parking lot (decorated with plants and twinkling lights) and now has opened its first-floor dining room to an additional 30 guests. And Superkhana International opens a takeout window offering bagels, breakfast sandwiches and beverages. In addition, it will add cocktails to go through Be Cocktails, and bagels, cookies and jams via pastry chef Kelly Helgesen’s Takeaway Bagel.
— Phil Vettel
July 9: Chicago restaurants are opening or reopening as industry continues to emerge in coronavirus era
Though restaurants in the state have been allowed to reopen for on-premises dining for weeks, some were not ready to emerge right away. But as phase three and now phase four of the reopening from the coronavirus shutdown have unfolded across Chicago and the suburbs, more restaurants are launching, many of them with new menus, patios, redesigned dining rooms and, in at least one case, an entirely new concept.
On top of that, restaurateurs are getting more comfortable with the idea of opening in a pandemic-stressed economy, opening new places including Baye’s Little Bakery, The Elm and Uncooked. Here’s a look at 19 restaurants that have opened, or re-opened, in the last week or so, including a few that are on the horizon.
Read about the restaurants here.
— Phil Vettel
![By ADRIANA GOMEZ LICON and DARLENE SUPERVILLE (Associated Press) WASHINGTON (AP) — Vice President Kamala Harris on Monday said the first rule to set minimum staffing levels at federally funded nursing homes and require that a certain portion of the taxpayer dollars they receive go toward wages for care workers is a long-overdue “milestone” that […]](https://www.chicagotribune.com/wp-content/uploads/2024/04/Election_2024-Harris_89203.jpg?w=525 "By ADRIANA GOMEZ LICON and DARLENE SUPERVILLE (Associated Press) WASHINGTON (AP) — Vice President Kamala Harris on Monday said the first rule to set minimum staffing levels at federally funded nursing homes and require that a certain portion of the taxpayer dollars they receive go toward wages for care workers is a long-overdue “milestone” that […]")
