Hot New Restaurants - January 2011
This pub and beer bar and grill at 400 N. State St. in River North from the proprietors of Bull & Bear adopts the latter’s self-serve beer taps at the tables, plus chilled liquor on tap and high-tech social networking gimmickry. Sports fans have plenty of televised games to watch, and those with big appetites get a familiar all-American menu to peruse.
Bistro One West; Photo: Cindy Kurman
New at 1 W. Illinois in west suburban St. Charles, George Guggeis, formerly of Rhapsody and the legendary Mango, and chef Doug D’Avico of Trattoria No. 10 fame have brought a city vibe to the banks of the Fox River. The contemporary American menu capitalizes on the surrounding area’s organic farms. Affordable meals can be had for $25 at dinner and $12 at lunch. The riverside deck will be a coveted place to be come summer.
Belgium is the inspiration for West Town’s newest neighborhood tavern, complete with foods that pair well with Belgian, German and American beers. Signature dishes include mussels with white wine, curry, beer, bacon, leeks and aioli with hand-cut fries; steak tartare topped with an egg yolk; smoked rabbit; veal sausage and soft pretzels.
Abiquiu is the first Chicago restaurant to feature the regional cuisine of New Mexico since the demise several years ago of Blue Mesa. This Lakeview newcomer at 1034 W. Belmont Ave. does labor-intensive scratch preparations of roasting the chiles and making the flavorful red and green sauces that distinguish New Mexican food from any other. Owner Joe Miltimore pledges to donate 15 percent of his annual net profit to agencies dedicated to feeding the hungry.
Pizza at Dough Boys
Prolific partners Scott Harris and Jimmy Bannos collaborate again on this UIC/Little Italy pizzeria at 626 S. Racine, featuring “Pizza Al Metro”—a three-foot long pie serving eight to 10 people, as well as stuffed and thin crust versions with a plethora of toppings choices. Other offerings include big sandwiches on homemade foccaccia or panino, salads, antipasto and homemade cannoli, spumoni and tiramisu. Delivery and take-out are the focus, but a small dining room also is available.
A slightly naughty atmosphere pervades this dark and cozy bar that features classic and not-so-classic cocktails, rustic country French food and a raw bar from Gilt Bar’s Brendan Sodikoff. The first floor is casual, with cocktails served in mason jars, while the second floor exudes a somewhat more sophisticated flair.