The opening of Stockton is in September 2019, a globally-inspired restaurant and lounge located at 1009 N. Rush St. Co-owners, Josh Carl and Joseph De Vito, previously of, Jellyfish, have doubled their square footage, taking over an entire floor to create an experience combining cuisine, cocktails and entertainment.
Tucked away on the second level, four spaces are blended to create the Atrium, Bar, Semi-Private Dining Room and The Lounge at Stockton.
“We have been hearing from people with discerning tastes looking for an incomparable night out in Chicago, where they can go from amazing food to late-night live entertainment, DJs and high-end bottle service, all under one roof,” said Josh Carl, co-owner of Stockton.
Surrounded by Chicago bricks, velvet banquettes, rattan seating and flanked with live plant walls, guests in the Atrium will be offered in a seafood-influenced menu balanced with chicken, beef and pasta dishes. Cold Share Plates include Seafood Salad topped with jumbo shrimp and Truffle Burrata garnished with fried rosemary. A Seafood Tower, offered in two sizes, is laden with lobster, oysters, king crab and jumbo gulf shrimp, and the Raw Bar presents à la carte shellfish. Hot Share Plates showcase Asian BBQ Baos stuffed with braised Korean BBQ short ribs, Spicy Rock Shrimp and Lobster Mac tossed in a four-cheese sauce.
For heartier appetites, Large Plates consist of the 8oz Grilled Hanger Steak and Gemelli Pasta flavored by sambal and crumbled sausage. Vegan entrées include Chilled GF Vegan Pasta tossed with seasonal vegetables and Spinach Edamame Hummus with grilled pita. Sushi-lovers will find options with the Torched Salmon, Angry Jalapeño (spicy tuna) and Seared Ribeye rolls, to name a few. The same offerings are available in the Semi-Private Dining Room overlooking the Atrium with direct access to the lounge.
The Bar features a steel and mirrored backsplash, with additional seating along a wall and a custom booth for private conversation. The dining menu will be available in the Bar area, along with a cocktail, wine and sake list. Cocktail options are the Pinky Out blending Beefeater Pink, Aperol and strawberry ice cubes and the Matcha Ordinary Mojito mixed with Bacardi Superior and mint infused ice. Wines, including Bubbles, White, Rosé and Red, are offered by the glass or by the bottle. The Bar will offer a late-night DJ.
The Lounge at Stockton is a venue hidden from the street. In scarlet red from floor to stage, a bronze-finished bar and couches surrounds a space where clientele will be offered cocktails and live music. The Lounge will deliver a selection of dishes from the Atrium menu, along with a cocktail and wine list. Sips include Cool as a Cucumber, with Ketel One Botanical Cucumber Mint, fresh mint and cucumbers, and I’m the Captain Now melding Captain Morgan Spiced Rum, Peach Liqueur and Tropical Red Bull. The beverage menu is topped off with cocktails such as the SideCar, flamed tableside and served with an edible gold/sugar rim and drunken passionfruit pearls. Bottle service also will be available.
Stockton offers a brunch of bites and shared plates ranging from the Cinnamon Roll Pancakes with vanilla frosting, Avocado Toast topped with pomegranate seeds and Truffle Tuna Sashimi. Specialty cocktails like the Hangover Vanilla Latte and Hibiscus Mimosa round out the daytime selections. Brunch will be served from 10 a.m. to 2 p.m. Saturday and Sunday in the Atrium dining area. Happy Hour will be available after opening.