Canal Street Market Now Open, Eatery To Open August 25

Canal Street Market at the new 320 South Canal building in the West Loop, is officially open. The Italian-inspired Canal Street Eatery will open on August 25. Canal Street Market is a “high-end” deli, specialty coffee and pastry counter, and gourmet retail market. The menu offers seven salads and seven sandwiches both made-to-order and available as grab-and-go items. Seasonally curated picnic baskets or retail products such as bottled cocktails, wines, and imported sodas can be picked up for an outdoor meal or a patio lunch outside. The Park at 320 is just south of Canal Street Market and Eatery, offering a garden and patio seating for guests. This 11,000 square foot project Co-Developed by Riverside and Convexity Properties and designed by Goettsch Partners, is the latest from Spearhead Hospitality (The Robey, Chikatana, Getaway Hostel). Hours are 7am- 3pm Monday- Friday.

At Canal Street Market, Chef Forster Sorensen and Chef de Cuisine Ross Sundberg have created specialty sandwiches including: the Canal St. Italian, Canal St. Cubano, Tofu Bahn Mi, and classics like a Meatball Sub, Turkey Club, Ham & Cheese, and Buffalo Chicken. Salads include a Green Goddess, Strawberry Essence over baby kale, Anti Pasti, Taco Crunch, Mediterranean, Cali Cobb, and Kale Chicken Caesar. 

The Market's coffee and pastry counter, managed by Stevie Conway (Foxtrot and Champion Coffee) serves locally owned Brewpoint and Hexe Coffee and housemade pastries by Pastry Chef Zachary Dawson. From Meyer Lemon Sugar and Funfetti cookies to Saigon cinnamon rolls and scones, the offerings also include a selection of fresh breads such as Demi French baguettes, brioche rolls, sourdough, and 9-grain seeded whole wheat.

Canal Street Eatery’s Executive Chef Forster Sorensen, and Chef de Cuisine Ross Sundberg, collaborate to create an Italian-inspired menu with anti pasti, handmade pastas, wood-fired pizzas, and entrees. Fresh pastas are served with a range of traditional sauce preparations such as: English Pea Ravioli with pea & goat cheese, carrot puree, chevril, almonds, and Ricotta Salata, Bigoli & Veal Polpetta, Casarecce with lamb ragu, Mafaldine Cacio e Pepe, Calamarata with grilled shrimp, and Agnolotti with braised beef, vegetable mustarda, rainbow chard, beef brodo, and lemon. Neapolitan-style pizzas are baked to order in the wood-fired oven and include: Spicy Soppressata with fresno honey, Meatball, Truffle with spinach, mushrooms, and truffle onion jam, Bismark with Prosciutto, egg, and arugula, and Margarita. Anti Pasti offers salads like Panzanella and Melon & Prosciutto as well as Grilled Octopus, Burrata with strawberries, candied walnuts, raisin mostarda, pickled red onion, and more. Entrees include a 10oz NY Strip with Marrow Butter, Chicken Breast with cannolini beans and mustard greens, Mushroom Risotto, Salmon Piccata, and a Burrata Burger.

Laine Peterson curates a wine list to match, highlighting Italian wines from the coastal shores of Liguria to the reds from the inland region of Piedmont. Peeking out from its second floor perch, the restaurant has a private dining room that seats twelve upstairs, as well as a full catering menu. 

Afterbar (opening in September) is the cocktail bar adjacent to the garden and patio, offering a menu of classic cocktails, wines selected by Peterson, and beers. Adjacent to Union Station, the cocktail menu is inspired by the Chicago World's Fair in 1893. In addition to full bar seating, Afterbar offers seating for 42 on the patio.