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Wine River North

No one is embracing the “New Year, New You” motto quite like Chicago-based wine concept Enolo Wine Café (450 N. Clark). The sister restaurant to Roka Akor known for its focus on small vineyard wine selections and seasonal cuisine announces two major hires and launches a new menu to kick off 2016.

Chicago native Rich Phelps has taken on the executive chef role at Enolo after at West Coast and Midwestern restaurants. Phelps’ background includes stints at Michael Mina’s flagship restaurant & Nancy Oak’s Boulevard based in San Francisco, in addition to Carrie Nahabedian’s Naha & Michael Kornick’s mk The Restaurant based in Chicago. Enolo Wine Café is chef’s first executive role, and he emphasizes “placing a keen focus on simplicity, letting the ingredients in each dish speak for themselves.” His culinary philosophy can be seen throughout the restaurant’s new menu which launches on Friday, January 22 at the start of Chicago Restaurant Week.

In addition to embracing a new culinary program, Enolo Wine Café has expanded and upgraded its globally-influenced wine list with the hire of general manager and certified sommelier, Anthony Rossi. Rossi brings experience and education from a pedigree of Michelin-starred restaurants including Sepia, where he worked under the 2015 Jean Banchet Best Sommelier, Arthur Hon; Sixteen at the Trump; Courtright’s; and C Chicago. Rossi is determined to raise the profile of the already talented team at the restaurant and make Enolo Wine Café a wine, food, and social experience unlike any other in the neighborhood.

As for what Enolo’s guests can expect come January 22, the chef and general manager duo state, “we have been crafting the menu for almost a month now, and are really looking forward to guests’ reaction to the more progressive food & beverage program. Both Anthony and I have worked closely together to ensure that each dish and wine have a perfect complement to one another.”

Highlights from the new menu include:

French Brie Bruschetta

Apple butter, pomegranate seeds, chicory, chives

Crab in a Jar

Truffle aioli, frisée, chives

Fried Goat Cheese

Romesco sauce, shaved fennel, pickled onion, parsley, piadina bread

Housemade Foie & Chicken Liver Mousse

Thyme, shallots, brandy

Butternut Squash Ravioli

Pears, pepitas, sage, brown butter, ricotta salt

Pancetta Pizza

French brie, Bosc pears, pancetta, chives, truffle oil

Half Roasted Chicken

Salsa verde, fingerling potatoes, pearl onions, kale, chicken jus

Reservations to try the new menu during restaurant week are highly recommended and can be made by calling the restaurant at 312.477.7674 or visiting the website


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