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B. Hospitality Co. Restaurants 

  • The Bristol (Re-opening in mid-July)

    • Over the past twelve years, The Bristol has stood as a Bucktown neighborhood staple. This month, The Bristol welcomes executive chef Larry Feldmeier (Sixteen, The Albert). Using his insight for balancing approachability with creativity, Feldmeier will preserve The Bristol’s reputation as a neighborhood spot while building new layers to the restaurant’s range of offerings. Feldmeier’s  perspective will revise the menu with a complete revamp. Significant changes to the space’s design will accompany the relaunch.
  • Formento’s (Re-opening on Thursday, July 2)
    • Located in Fulton Market District within Chicago’s bustling West Loop, Formento’s is an Italian restaurant that features the bright and light flavors of Italy. 
    • When Formento’s reopens on Thursday, July 2, guests will have the opportunity to dine on the closed off Randolph Street with expanded patio dining. They will experience the subtle but impactful dinner menu changes from a new chef at the helm, chef David Schwartz. In addition, he’ll bring brand new items to the menu, such as:
      • Nonna’s Chopped Salad
      • Chicken Parmesan (as big as the plate)
      • Stuffed Summer Truffle Pasta
      • Steak
      • Bristol favorites coming to Formento’s:
        • Cacio e pepe (chitarra pasta, grana padano, cracked black pepper)
        • Raviolo (ricotta, farm egg, brown butter)
        • Amish half chicken (mustard & dill spätzle, crunchy salad, chicken jus)
    • Created as a nod to owner John Ross’s grandmother, “Nonna Formento,” guests will experience an array of dishes steeped from traditional family recipes alongside new-age dishes. These grandmother-inspired dishes include:
      • Nonna’s Meatballs (Parmesan)
      • Canestri (Pork Neck Gravy, Fennel Sausage, Meatball)
      • Chocolate Cake (Dark Chocolate Mousse, Hazelnut Praline)
        • John grew up on the meatballs and canestri. His grandmother would make them every Sunday with his entire family. This specific cake was his one request as his birthday cake every year growing up.
    • Reservations can be made here.
    • Hours: Mon-Thurs 4:30-10pm and Fri-Sat 4:30-11pm 
    • They will be taking precautionary safety measures with a UV Sanitizer Wand (Ultimaxx UV-C Portable Handheld) to ensure all surfaces are sterilized.
  • Nonna’s (Re-opened on Monday, June 22)
    • In Chicago’s West Loop sits Nonna’s – an Italian grab and go restaurant. From made-to-order sandwiches and pizza to homemade desserts, Nonna’s menu provides convenient items to take on-the-go or enjoy at our counter and outdoor patio.
    • Hours: Mon-Thurs 11am-9m and Fri-Sat 11am-10pm
    • Full menu here  
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Courtesy of Nonna's

Homestead on the Roof

Homestead on the Roof – The Fifty/50 Restaurant Group’s rooftop garden restaurant in West Town  – opens for the first time this season today (Friday, June 26) with Latin American comfort food from new chef Ivan Valdez, a “The Berkshire Roof” cocktail bar pop-up, and breads and desserts from executive pastry chef/partner Chris Teixeira.

Homestead – fresh off a $15,000 seasonal renovation – sports an outdoor rooftop patio partially covered by a pergola that sits next to its 1,000 square foot organic rooftop garden popping with summer herbs and produce, two massive vertical hanging gardens, dozens of planter boxes, and an outdoor fireplace. Homestead will be partially seating its indoor air-conditioned enclosed second story space in line with city-mandated guidelines as well. 

Homestead’s operating hours are 5pm until midnight (kitchen open until 11pm) Wednesdays thru Sundays. Homestead reservations must be made via OpenTable. Homestead is located at 1924 W Chicago Avenue -- guests enter Roots Handmade Pizza on the ground floor and will be guided upstairs to Homestead. 
Ivan Valdez is the chef de cuisine at Homestead as well as it’s lower-level sister restaurant West Town Bakery & Diner, where he took over as chef in January 2020. Prior to joining Homestead On The Roof and West Town Bakery & Diner, Ivan was a sous chef at Portsmith – The Fifty/50 Restaurant Group’s sustainable seafood restaurant in River North under executive chef/partner Nate Henssler for a year and a half. 
Valdez was born and raised in the Logan Square neighborhood and graduated from Kendall College with a culinary arts degree. Prior to enrolling at Kendall College, Valdez spent six years in the United States Marine Corps Reserve and finished his military career as a Corporal.
Before joining The Fifty/50 Restaurant Group, Valdez was a sous chef at Lobo Rey and lead line cook at Quiote – both now-closed Mexican restaurants in Chicago. 
Valdez is channeling his Mexican-American heritage to make Homestead’s menu this season an extension of his “home” – drawing inspiration from his mother’s recipes, like the mole negro, from her home state of Michoacán in Mexico and his father’s hometown of Mexico City, known for street food like the Fried Quesadilla de Hongo.  
Valdez’s new savory menu is broken down into four sections: “Tacos”, “Salads,” “Small Plates,” and “Large Plates.”
All of the five different taco offerings come three to an order and are served in housemade corn tortillas. “Tacos” highlights include “Mushroom Rajas” (queso Chihuahua, crema, avocado), “Brisket” (cilantro, onion), and “Lime-Marinated Chicken Thighs” (roasted tomatillo salsa, avocado, cilantro). 
The two “Salads” on the menu are "Ensaladas de Frutas” (jicama, watermelon, pineapple, lime vinaigrette, tajin-roasted peanuts) and "Caesar" (romaine, shaved asparagus, shaved red onion, croutons).
“Small Plates” highlights include “Tostada de Camaron” (shrimp, Mexican cocktail sauce, avocado mousse, pickled Fresno chiles), “Mussels al Ajillo” (ancho chile butter, herbs, lime, focaccia), “Skin-On Pork Belly” (roasted tomatillo salsa, black bean purée, crema, jicama & green apple salad), and “Fried Quesadilla de Hongo” (ramp aioli, avocado, pickled Fresno chiles, frisée).
The three “Large Plates” one the menu are “Roasted Chicken” (mole negro, Mexican rice, avocado mousse, sesame seeds), “Pappardelle” (garlic shrimp, lemon, pickled Fresno chiles), and “New York Strip Steak” (spiced creamed corn, charred onions, lime).
Executive pastry chef Chris Teixeira’s “WTB Bread Platter” features assorted breads (laminated brioche with chorizo and manchego; jalapeno cream cheese cornbread; huitlacoche sourdough) with elote butter, queso de cabra, and pineapple-rosemary jam. 
Teixeira also has three desserts – each inspired by different Hispanic culinary destinations in the world. His “Creme Catalana” (passion fruit, horchata ice cream) leans towards his own Portuguese roots. His “Churros” (mango, mango-lime sherbet) are inspired by Valdez’s Mexican heritage. His “Chocolate Pot De Crème” (ancho chile granola, raspberries, honey sherbet) is a riff on a Tex-Mex staple. 
Christian Hetter – former bar director and general manager of The Berkshire Room for over four years – has curated the “The Berkshire Roof” – a pop-up at Homestead that will also utilize custom ice from The Sixth. (For the last year, Hetter has been an operations manager for The Fifty/50 Restaurant Group).
Hetter has four cocktails that pair with the Latin American comfort food highlighted by “Red Star Margarita” (tequila, Rhine Hall mango brandy, lime, Chamoy ice) and “Verdant Virtue” (vodka, sugar snap pea, poblano pepper, soda, floral ice). 
Hetter is also bringing back five Berkshire Room classic summer cocktails including “There's Always Money ...” (bourbon, banana, Campari, Averna, tiki bitters) and “Velour Tracksuit” (rum, blackberry, falernum, lime, mint). 
There’s also a frozen slushy dubbed the "Negroni Colada" (rum, Campari, coconut, pineapple, lime) and “The Fifty/50 Martini” (Botanist Islay Dry Gin, house vermouth blend, orange saffron bitters, grapefruit twist) that serves four to six guests. 
Guests can also order the signature Berkshire Room “Dealer’s Choice” where they choose between 13 different base spirits (like  rye, rhum agricole, mezcal, etc), six different flavor profiles (like herbaceous, smoky, fruity, etc), and four different glassware options (like coupe, collins, julep, etc) and the bartenders will make a one-of-a-kind cocktail on the fly that fulfills their preferences. 
Homestead’s small-production wine list includes 12 sparklingrosé, white, and red wines by the glass options; four draft beers with an additional 10 beers in bottles and cans; and a tightly-curated 60-bottle spirits list as well. 

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Courtesy of Homestead On The Roof/Sarah Zelman


Chef Stephen Gillanders’ contemporary American restaurant, S.K.Y. has reopened for indoor dining seven days a week. The restaurant, boasting a modern menu, is open for dinner Sundays through Thursdays from 5 p.m. to 10 p.m. and Fridays and Saturdays from 5 p.m. to 11 p.m. S.K.Y. will also offer brunch service from 10 a.m. to 2 p.m. on Saturdays and Sundays.

“As we welcome our guests back for indoor dining, they can expect to find the same exceptional service in an environment designed to keep them safe and comfortable,” said Gillanders, S.K.Y. chef and owner. “We reopened with some exciting new additions including new menu items and retail offerings benefiting a great cause.” 

S.K.Y. has debuted 10 new seasonal items on its brunch and dinner menus. The restaurant also introduced a new retail program featuring five made-from-scratch favorites that guests can pick up at the restaurant. All sales from the retail program will be donated to a variety of local nonprofits such as “Save Money, Save Life.” The organization uses art and entertainment to highlight and empower BIPOC (Black, Indigenous and People of Color). Below is a complete list of the new menu and the retail items: 

  • New Dinner Menu Items:

Summer Vegetable Guacamole ($13)

pepitas and chips

Rohan Duck Confit ($15)

hot and sour glaze, green apple, fennel

Miso Glazed Cod ($25)

summer squash, yuzu citrus

Homemade ’Burratta’ Cheese ($14)

preserved peaches, arugula 

Grilled Beef Short Rib ($29)

‘beef and broccoli’

Chili-Garlic Eggplant ($8)

citrus salsa verde

  • New Brunch Menu Items:

Three-course customizable brunch available for $29 

New brunch items include:

Roasted Zucchini Salad

tomato-almond pesto 

Smoked Salmon Tartine

hot smoked, garlic oil gribiohe 

French Toast Bread Pudding

caramel crème anglaise

Mozzarella Caramelle Pasta

house-made cheese, mushrooms (available a la carte for $14)

  • Retail Items:

Crispy Chili Oil ($10)

Garlic Soy Dressing ($10)

Habanero Rice Wine Hot Sauce ($15)

Black Truffle Aioli ($16)

Banana & Cocoa Nib Granola ($12) 

In compliance with the State of Illinois’ Phase 4 re-opening health and safety guidelines, S.K.Y. has implemented several new safety procedures to ensure that its guests and staff remain healthy. These include, but are not limited to, socially distant tables, staff wearing masks and gloves at all times, wellness checks for all staff and upgraded sanitation operating procedures.

Guests can find a menu complete with Asian-inspired modern American dishes. Reservations are encouraged.

Foie Gras Bibimbap  Photo Credit  Erica Kohagizawa
Courtesy of Erica Kohagizawa


Urbanbelly is back open for in-restaurant and patio dining. Chef Bill Kim’s fast-casual restaurant has served dumplings, booze and bowls since 2008, all of which travel via delivery and takeout well, but the Wicker Park location is here to safely fill that void.

Open for lunch and dinner daily, the Cornerstone Restaurant Group team is ensuring the safety precautions for staff and guests. Guests will be required to wear a mask while ordering and in line, maintaining safe social distancing throughout. The patio along the southside of the restaurant will remain open for seating, flanked by its jungle mural backdrop.

In addition to Kim’s items like gluten-free coconut curry pho, a variety of new, seasonal items include:

  • Chilled Peanut Noodle Salad, a transition for ramen-lovers for summer. It features chilled ramen noodles tossed in a peanut sauce with pickled cucumbers and onions, bean sprouts, cilantro and Korean chili flakes, available on its own or with shrimp, tofu, lemongrass chicken, Katsu chicken, pork belly or “phat-style.”
  • Pretty Cool Ice Cream pops from local pastry artisan Dana Cree, Canned Cocktails and popular Vietnamese Cold Brew Iced Coffee.
  • Urbanbelly is also offering a new Tuesday special of two urbanbowls for $20, available for dine-in or takeout with choice of tofu, lemongrass chicken or Katsu chicken, and a new sampler platter with bao buns, dumplings and kimchi.
  • Kim's take on the classic American hot dog with his signature twist, the Belly Dog, will be available July 13-23 to kick off the start of baseball season

Urbanbelly is located at 1542 W. Damen Ave. in Wicker Park. Hours are 11 a.m. to 9 p.m. daily. Delivery and takeout are still available through Caviar, Doordash and Ritual.

Smyth + The Loyalist

Chefs John & Karen Shields have announced that Smyth + The Loyalist will both reopen for indoor dining as allowed by Illinois Phase 4 regulations. 

Smyth reservations are live on TOCK, for dine-in service beginning Thursday, July 9. The two Michelin-starred restaurant will offer one tasting menu experience to start, priced at $175 per person. There will be two seatings per night with a maximum of seven tables, available four nights a week, Thursday to Sunday. Smyth is the Jean Banchet Award winner for 2020 'Restaurant of The Year' and Chefs John & Karen are currently finalists for the James Beard Award for 2020 'Best Chef: Great Lakes'.

The Loyalist is back open for limited dine-in seating as well, Wednesday through Sunday, with reservations available on TOCK. The new a la carte menu is also available on the sidewalk patio along Ada Street. Inspired by Paris brasseries, the menu reimagines a number of traditional French classics such as a Banh Mi Éclair with foie gras mousse and hazelnut butter and Parisienne Gnocchi with swiss chard, roasted yeast bechamel and nutmeg.

For fans who are still staying at home, takeout is still available for curbside pick-up, including their Dirty Burg, on TOCK and specials such as the Smyth picnic kit and brunch kit can be found here

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Courtesy of Urbanbelly

District Brew Yards

The 94-seat patio—located in the adjacent parking lot in front of the murals (which were flash-painted in a single day last summer)—introduced in Phase 3 remains open, and indoor seating is now at a 25% capacity at high-top and low-top tables that allow for groups up to 8, as well as spaced-out seats at the bar rail under the large windows. 

Some additional measures and guidelines include:

  • Maintain common-sense social distancing around the beer hall; there are floor markers for spacing and direction to assist.
  • Use a Tap-kin tap handle napkin as a barrier between oneself and the tap.
  • No congregating at the taps, please; there is still no seating allowed at the bar-height tables in front of each tap wall.
  • Wear a mask when not sitting at a table.
  • If it rains, the patio is closed; as seating is limited inside, some parties may be turned away in the event of inclement weather.
  • Sanitizer is readily available throughout District Brew Yards, so please help oneself.

Phase 4 hours are Tuesday-Thursday 3-9 p.m., Friday-Saturday noon-11 p.m., Sunday noon-9 p.m., closed Monday. Regular hours will be observed for the Independence Day weekend. District Brew Yards is also open for pickup and delivery of beer from its breweries (Around the Bend, Bold Dog, Burnt City, and Casa Humilde) and barbecue from Lillie’s Q.

In partnership with Muros art-activation agency and Chicago-based designer, illustrator, and muralist Blake Jones, District Brew Yards and Burnt City Brewing have released a limited-edition hibiscus IPA called MFMR IPA. With every sip of this delicious MFMR IPA, beer fans are supporting frontline healthcare workers. One hundred percent of the proceeds will be donated to Chicago hospitals' COVID-19 relief funds as part of the Muros Murals for Medical Relief campaign. For more information on the campaign, visit To purchase the beer, visit District Brew Yards shop at 417 N. Ashland Ave. or order online at

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Courtesy of District Brew Yards


Doors are now open for dine-in guests at Tzuco, the Mexican-French restaurant led by Chef Carlos Gaytán (720 N. State Street).

Tzuco’s indoor dining room will accommodate diners at 25% capacity (per the city’s allowance) during Phase 4. Guests will also notice that the interior of the restaurant has undergone a significant change: Tzuco has announced an expansion (just over 600 square feet) slated for completion this month. Designed to add more light, space, window/patio seating, and airflow to its space, the expansion occupies the former dwelling of Panango – the bakery specializing in artisan Mexican pastry. While Panango’s specialty items will continue to be available at Tzuco, its storefront will be relocated to a new home later this year.

When the expansion is fully complete, there will be a larger bar and lounge area in addition to the increased dining room space. Designer Ignacio “Nacho” Cadena collaborated with the Tzuco team to maintain the restaurant’s creative celebration of Huitzuco, Chef Gaytán’s hometown after which the restaurant is named. 

Reservations for indoor dining and for the outdoor patio are required, and can be made via Resy. Guests can select indoor or outdoor seating at the time of making a reservation. Because of limited seating capacity, should reserve in advance.

Delivery Photo Courtesy Of Caviar
Courtesy of Caviar


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