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)
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:
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.
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.
Vermilion is relaunching this Friday, July 10. This 17-year-old River North restaurant, offering a melding of Indian and Latin cuisines is featuring a new menu, a redone bright new interior, sustained advocacy for equity in the culinary industry, and a new team.
Coalescing two seemingly disparate Indian and Latin cuisines at Vermilion is driven by two core underpinnings. The first is the shared historical cross-influences and migratory patterns across continents that intertwine Persian, Indian, Moorish, Spanish and Latin American cuisines. The second is the plethora of shared ingredients across India and Latin America based on geographical latitudes. There is a reason a Mexican marketplace is a spitting image of one in India with its overlap of mango, tamarind, lychee, guava, rice, beans, plantains, corn, cilantro, cumin, saffron and so much more.
Guests can dine for dinner service Wednesday through Sunday (5pm-10pm) for patio and indoor seating, as well as order for pick up/delivery.
NEW MENU
The new iteration of Vermilion’s menu is an evolution of the past 17 years. Featuring two sections, the menu spotlights both regional Indian fare as well as a melding of Indian and Latin cuisines. Besides new fare, Vermilion continues its approach within a social lens.
The Toddy Shop – Keralan fare
A new menu section is The Toddy Shopnamed after the roadside booze and food shacks in the Southern state of Kerala. To celebrate this state that launched the spice trade, Vermilion’s Keralan fare is redolent of coconut, curry leaves, black pepper, tamarind, chili, and mustard seeds. A few dishes include curry leaf tamarind paneer, coconut chili mussels, kochi lamb chops, tellicherri crab masala, and the ubiquitous rasam to wash down anything. This menu section is inspired by Rahul’s home state along with Rohini who is mesmerized by this stunning state (she says - read God of Small Things, visit CGH Earth boutique hotel restaurants, including Coconut Lagoon, helmed by Vermilion’s former chef).
New Latin and Flagship fare
The menu also features both new and flagship Indian/Latin fusion dishes, including Celerino’s empanadas drawing on his Mexican Morelos heritage (tomato cauliflower, spinach queso, and chorizo potato hash), or his charred chilies en nogada drenched in mole. The Vermilion flagships tandoori skirt steak, blackened chili tamarind ribs, “gobi” Portuguese, tiffin butter chicken and its street fare of artichoke pakoras, kababs, kale bhel and pani puri chaats continue. Vermilion’s signature dessert takes on both a new hue and form as “Black, Brown & White Dissolution”.
Beyond Borders, Flavors of Home
Vermilion is showcasing the international flavors of cuisines that are marginalized or whose peoples are vilified and demonized. In today’s climate of equity, better race relations, and doing better by our immigrants, Vermilion is featuring these cuisines on a rotating basis. To kick off Beyond Borders is the “Indonesian Rijstafel Platter” (beef or jackfruit rendang, nasi goreng fried rice, onion chili sambal, Indonesian salad) by Titik Suprapti, who interned at Vermilion under the JBF women’s leadership program, grew to be its sous chef, and now has her own culinary business spreading the gospel of her Indonesian fare. Vermilion is celebrating Sri Lankan, Burmese, Bangladeshi, Syrian, Iranian, and other cuisines by chefs, refugees, and immigrants who will share their Flavors of Home. With her travels to fifty-five countries and Indian heritage, Rohini has long fought the obsessive euro-centric lens America deifies as fine dining and the “ethnic” archetype that all other international cuisines have been boxed into.
Cocktail Program
Vermilion’s cocktail menu is divided into three sections, Ode to Chicago,Herb & Spice, and Non-Alcoholic. These feature cocktails including Devil in The White City, LSD, Lake Michigan, Bollywood Item Number, the Bucket List Pani Puri Margarita, and Vermilion 3-C Sangria (heavily fortified and cardamom, clove and cinnamon infused). Eight new non-alcoholic drinks are part of the relaunch addition. A new cocktail addition is The Black Fist(a punch of floating dark rum, amaretto, and spice), Vermilion’s tribute to the Black Lives Matters movement.
Superkhana International
- Reopening right on time for their one year anniversary 7.16.
This weekend, Superkhana will reopen for daytime carryout through their takeout window on Albany Avenue (just off the SE corner of Diversey), offering bagels, breakfast sandwiches and beverages.
During this time, they have teamed up with their staff to empower the development of their own businesses. Superkhana will act as a partner for these businesses, providing support through space, resources and mentorship. From bagels to cocktails, these mini independent businesses will launch through a takeout window at the restaurant this weekend, as well.
Takeaway Bagel, launched by Kelly Helgesen makes naturally leavened bagels along with cookies (launching with rye chocolate chip & sesame brown butter) and a variety of jams (launching with a strawberry creation) and unique schmears, like chili crisp cream cheese, roasted spring onion and “Half & Half” which is a half seasonal jam spread and half cream cheese of your choice.
Be Cordials, launched by former general manager & beverage director Colleen Malone, will feature seasonal cordials -- perfect mixers for cocktails and N/A beverages. The inaugural class of cordials includes Greens, Strawberry Rhubarb & Long Pepper, Tomato & Kari Leaf Cooler. Malone has also designed 3 cocktails, each corresponding to the cordials, including Garden G&T (green cordial, gin, celery root liqueur, jack rudy tonic), Strawberry Fig Manhattan (strawberry rhubarb cordial, fig infused bourbon, sweet vermouth, angostura)and Tomato Kari Leaf (tomato / kari bata cordial, tequila, mezcal, lime).
In addition to these items, they’ll be serving their signature chai drink chilled (available in both dairy and dairy-free oat milk versions), cold coffee and housemade mango lassi.
They plan to add chef-made grocery items to their takeout offerings later this month. Expect sauces like tamarind chutney and pickle puree, kitchen kits like dal & rice or chaat masala.
Lula Cafe
Logan Square's Lula Cafe has launched Lula at Home on Tock, which features a variety of pickup and delivery offerings for 1-16 people. The most recent additions include:
DIY Lula Classic Pasta Yia Yia Kit (prepaid pickup for parties 1-12)
Includes: ingredients to make two portions of Lula’s feta and cinnamon bucatini dish
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 sparkling, rosé, 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.
Courtesy of Homestead On The Roof/Sarah Zelman
S.K.Y.
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.
Courtesy of Erica Kohagizawa
Urbanbelly
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.
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 https://www.muralsformedicalrelief.com/. To purchase the beer, visit District Brew Yards shop at 417 N. Ashland Ave. or order online at https://bit.ly/2BkJsPD.
Courtesy of District Brew Yards
Tzuco
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.
Courtesy of Caviar
AIRE Rooftop Bar
AIRE, located at 100 W. Monroe on the 24th floor of Hyatt Centric The Loop Chicago, will open for the season on Tuesday, July 7. AIRE will serve hand-crafted cocktails, seasonal, shareable plates, and local craft beers.
“There’s nothing like summer in Chicago and we are excited to start the season off right for our guests,” said Karen McGuigan, Hyatt Centric The Loop Chicago General Manager. “This summer may look a little bit different, but we are thrilled to offer the same amazing views and experiences to our guests.”
Guests will be provided a new 3,800 sq. ft. mural which AIRE debuted in the summer of 2019. The blacklight mural encompasses the entire East, West, and South facing walls of AIRE. Designed and created byOnur, an international artist who uses futuristic and experimental painting techniques, and curated by Beauty & Brawn.
AIRE features open fireplaces for cool nights spent high above the city streets, and umbrellas for shade on sunny summer days. AIRE is also available for private events.
AIRE is open Tuesday – Saturday from 3 – 10 p.m.
Courtesy of AIRE
Virtue
Virtue, Chef Erick Williams’s Southern-American restaurant in Hyde Park at 1462 E. 53rd St, is now operating at 25% capacity (per the city’s allowance). Guests now have access to Williams’s dining room (24 seats) in addition to the 38-seat outdoor patio and daily carryout service.
Williams’s summer menu is available for dine-in and carryout service Wednesday – Sunday from 4 p.m. – 9 p.m., featuring seasonal items like:
Green Tomatoes with Shrimp & Leroy’s Remoulade
NEW Nichols Farm Zucchini with Raisins, Benne Seeds, & Chocolate Mint
NEW Coconut Rice Pudding with Nichols Farm Strawberry Jam & Candied Almonds
NOTE: The rice for this new dessert is sponsored by The Lee Initiative, which is committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. The LEE Initiative’s Restaurant Reboot Relief Program is committing at least $1 million to purchasing food from sustainable farmers in 16 regions and giving that food directly to restaurants in those areas. The restaurants that have hosted relief centers in those areas will be receiving the food and helping to select which other restaurants will be receiving the food as well.
Reservations are recommended, and can be made via Resy.
Courtesy of Virtue
Jake Melnick's Corner Tap
41 East Superior Street
Jake's has reopened its patio, as well as a limited amount of tables inside.
Reservations are recommended.
Spiaggia
980 North Michigan Avenue
Spiaggia will reopen its dining room at limited capacity on July 9th.
Reservations are recommended.
Can choose between the a la carte menu or the six-course meal ($115 per person);
The Patio at Cafe Brauer – Located at the Lincoln Park Zoo
2021 North Stockton Drive
The Patio @ Café Brauer has reopened its outside seating at limited capacity. Located directly on the grounds of the Lincoln Park Zoo.
River Roast
315 N Lasalle Street
Dining out on the patio overlooking the Chicago River or inside at limited capacity.
Reservations strongly recommended.
Courtesy of River Roast
About Last Knife
About Last Knife (ALK) reopens on North Michigan Avenue for indoor and patio dining with new summer cocktails, libations to-go, and CBD offerings. The restaurant is open for lunch and dinner Tuesday-Saturday 11 a.m.-10 p.m. with an all-day menu of steak bar bites and a new dining experience: ALK’s Picnic in Chicago.
“We’re excited to be back doing what we do best,” says ALK General Manager Junior Therriault. “Like the rest of the Chicago restaurant community, we’ve worked hard over the last few months to reopen safely and responsibly. The ALK dining experience may be a little different, but we’re still bringing our passion and creativity to the steak bar concept – and plenty of fun.”
ALK is toasting the season with a selection of classic summer cocktails ($14) and cocktails to-go ($15) from Arthur Horocki, the restaurant’s bar magician and an industry veteran of nearly two decades. Guests dining at ALK will be offered seasonal drinks such as an Aperol Spritz; the Gold Rush featuring Old Grand-Dad Bourbon and honey syrup; and Southside with Breckenridge Gin, lime, and mint. To-go cocktails include Buck Wild with Cardamaro, ginger, lemon, and orange bitters; Boulevardier with bourbon, Campari, and vermouth, and Strawberry Dreams featuring bourbon, strawberry, lime, and Angostura Bitters. ALK’s beverage team can also top-off your drink with CBD oil, which can be added to any cocktail for $4. CBD oil is considered to have anti-inflammatory and calming benefits.
ALK’s all-day menu brings back favorite comfort dishes like Beef Wellington by the Slice ($26) and the loaded ALK Burger ($16) with cheddar cheese, pickled jalapeño, and dijonnaise. Guests can also look forward to lighter options and seasonal additions including Grilled Spanish Octopus ($18); BBQ Chicken Salad ($16); and Grilled Salmon ($26). For dessert, ALK is offering Cheesecake ($8); Bread Pudding ($8); and DOMMLife CBD Gummies ($25) for guests 21 and over.
The restaurant is introducing its Picnic in Chicago dining experience to-go with several options for snacks and refreshments: cheese and charcuterie plate, beef jerky, corned beef sandwich, veggie wrap, dessert for two, as well as beer, champagne, or an ALK cocktail to-go. The picnic serves two guests and starts at $75. Guests staying at the upscale, boutique Hotel Julian, which is adjacent to the restaurant, can upgrade their Picnic in Chicago experience by booking the hotel’s Summertime Chi Cruise package for a private picnic on the Chicago River.
ALK is also taking measures to maintain a safe environment for its employees and guests through enhanced cleaning procedures, social distancing policies, and touchless modifications to the dining experience such as QR code menus. More information about ALK’s new protocols can be found on the Hotel Julian website.
B. Hospitality Co. Restaurants
The Bristol (Re-opening in mid-July)
Vermillion
Vermilion is relaunching this Friday, July 10. This 17-year-old River North restaurant, offering a melding of Indian and Latin cuisines is featuring a new menu, a redone bright new interior, sustained advocacy for equity in the culinary industry, and a new team.
Coalescing two seemingly disparate Indian and Latin cuisines at Vermilion is driven by two core underpinnings. The first is the shared historical cross-influences and migratory patterns across continents that intertwine Persian, Indian, Moorish, Spanish and Latin American cuisines. The second is the plethora of shared ingredients across India and Latin America based on geographical latitudes. There is a reason a Mexican marketplace is a spitting image of one in India with its overlap of mango, tamarind, lychee, guava, rice, beans, plantains, corn, cilantro, cumin, saffron and so much more.
Guests can dine for dinner service Wednesday through Sunday (5pm-10pm) for patio and indoor seating, as well as order for pick up/delivery.
NEW MENU
The new iteration of Vermilion’s menu is an evolution of the past 17 years. Featuring two sections, the menu spotlights both regional Indian fare as well as a melding of Indian and Latin cuisines. Besides new fare, Vermilion continues its approach within a social lens.
Superkhana International
- Reopening right on time for their one year anniversary 7.16.
Lula Cafe
Gadabout
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 sparkling, rosé, 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.
S.K.Y.
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:
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
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)
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.
Urbanbelly
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:
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.
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:
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 https://www.muralsformedicalrelief.com/. To purchase the beer, visit District Brew Yards shop at 417 N. Ashland Ave. or order online at https://bit.ly/2BkJsPD.
Tzuco
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.
AIRE Rooftop Bar
AIRE, located at 100 W. Monroe on the 24th floor of Hyatt Centric The Loop Chicago, will open for the season on Tuesday, July 7. AIRE will serve hand-crafted cocktails, seasonal, shareable plates, and local craft beers.
“There’s nothing like summer in Chicago and we are excited to start the season off right for our guests,” said Karen McGuigan, Hyatt Centric The Loop Chicago General Manager. “This summer may look a little bit different, but we are thrilled to offer the same amazing views and experiences to our guests.”
Guests will be provided a new 3,800 sq. ft. mural which AIRE debuted in the summer of 2019. The blacklight mural encompasses the entire East, West, and South facing walls of AIRE. Designed and created by Onur, an international artist who uses futuristic and experimental painting techniques, and curated by Beauty & Brawn.
AIRE features open fireplaces for cool nights spent high above the city streets, and umbrellas for shade on sunny summer days. AIRE is also available for private events.
AIRE is open Tuesday – Saturday from 3 – 10 p.m.
Virtue
Virtue, Chef Erick Williams’s Southern-American restaurant in Hyde Park at 1462 E. 53rd St, is now operating at 25% capacity (per the city’s allowance). Guests now have access to Williams’s dining room (24 seats) in addition to the 38-seat outdoor patio and daily carryout service.
Williams’s summer menu is available for dine-in and carryout service Wednesday – Sunday from 4 p.m. – 9 p.m., featuring seasonal items like:
Reservations are recommended, and can be made via Resy.
Jake Melnick's Corner Tap
41 East Superior Street
Jake's has reopened its patio, as well as a limited amount of tables inside.
Reservations are recommended.
Spiaggia
980 North Michigan Avenue
Spiaggia will reopen its dining room at limited capacity on July 9th.
Reservations are recommended.
Can choose between the a la carte menu or the six-course meal ($115 per person);
The Patio at Cafe Brauer – Located at the Lincoln Park Zoo
2021 North Stockton Drive
The Patio @ Café Brauer has reopened its outside seating at limited capacity. Located directly on the grounds of the Lincoln Park Zoo.
River Roast
315 N Lasalle Street
Dining out on the patio overlooking the Chicago River or inside at limited capacity.
Reservations strongly recommended.
About Last Knife
About Last Knife (ALK) reopens on North Michigan Avenue for indoor and patio dining with new summer cocktails, libations to-go, and CBD offerings. The restaurant is open for lunch and dinner Tuesday-Saturday 11 a.m.-10 p.m. with an all-day menu of steak bar bites and a new dining experience: ALK’s Picnic in Chicago.
“We’re excited to be back doing what we do best,” says ALK General Manager Junior Therriault. “Like the rest of the Chicago restaurant community, we’ve worked hard over the last few months to reopen safely and responsibly. The ALK dining experience may be a little different, but we’re still bringing our passion and creativity to the steak bar concept – and plenty of fun.”
ALK is toasting the season with a selection of classic summer cocktails ($14) and cocktails to-go ($15) from Arthur Horocki, the restaurant’s bar magician and an industry veteran of nearly two decades. Guests dining at ALK will be offered seasonal drinks such as an Aperol Spritz; the Gold Rush featuring Old Grand-Dad Bourbon and honey syrup; and Southside with Breckenridge Gin, lime, and mint. To-go cocktails include Buck Wild with Cardamaro, ginger, lemon, and orange bitters; Boulevardier with bourbon, Campari, and vermouth, and Strawberry Dreams featuring bourbon, strawberry, lime, and Angostura Bitters. ALK’s beverage team can also top-off your drink with CBD oil, which can be added to any cocktail for $4. CBD oil is considered to have anti-inflammatory and calming benefits.
ALK’s all-day menu brings back favorite comfort dishes like Beef Wellington by the Slice ($26) and the loaded ALK Burger ($16) with cheddar cheese, pickled jalapeño, and dijonnaise. Guests can also look forward to lighter options and seasonal additions including Grilled Spanish Octopus ($18); BBQ Chicken Salad ($16); and Grilled Salmon ($26). For dessert, ALK is offering Cheesecake ($8); Bread Pudding ($8); and DOMMLife CBD Gummies ($25) for guests 21 and over.
The restaurant is introducing its Picnic in Chicago dining experience to-go with several options for snacks and refreshments: cheese and charcuterie plate, beef jerky, corned beef sandwich, veggie wrap, dessert for two, as well as beer, champagne, or an ALK cocktail to-go. The picnic serves two guests and starts at $75. Guests staying at the upscale, boutique Hotel Julian, which is adjacent to the restaurant, can upgrade their Picnic in Chicago experience by booking the hotel’s Summertime Chi Cruise package for a private picnic on the Chicago River.
ALK is also taking measures to maintain a safe environment for its employees and guests through enhanced cleaning procedures, social distancing policies, and touchless modifications to the dining experience such as QR code menus. More information about ALK’s new protocols can be found on the Hotel Julian website.
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