18 restaurants to scout in 2017
By Heather Lalley on May 15, 2017The Windy City has been bursting with new concepts since last year’s NRA Show, many of which play into today’s prevalent industry trends. Local heavy hitters Rick Bayless and Lettuce Entertain You have launched new concepts, a spy-themed eatertainment destination opened an outpost, and the area now has its first all-organic fast-food drive-thru. And those are just a few of the spots operators on the hunt for smarts can stop at. In this fourth annual guide of concepts to explore during the show, we’ve compiled everything from quick-serve and grab-and-go to fine dining and cocktail-focused operations with one goal in mind: No matter where you stop in, you’ll find ideas to pilfer for your own business.
1. Publican Anker
1576 N. Milwaukee Ave.
publicananker.com
One Off Hospitality Group’s third Publican spinoff (the outpost at O’Hare Airport, Publican Tavern, opened last July) is a more casual, bar-focused version of the original Publican, a farmhouse-inspired pork, oysters and beer destination that opened in 2009. While dinner is prime time, this offshoot features a limited late-afternoon menu until 5 p.m. and weekend brunch.
2. Wonfun + 2Fun
905 W. Randolph St.
funfunchinese.com
This red-lit, two-in-one dual concept in Chicago’s constantly changing West Loop neighborhood offers a playful take on Sichuan food, with Chinese-American favorites like dan dan noodles and sweet and sour pork. Upstairs, the 2Fun bar slings Asian-inspired cocktails, beer, wine and ginger-turmeric kombucha on draft.
3. The Polenta Bar
1002 W. Lake St.
thepolentabar.com
Single-focus fast casuals aren’t new, but the idea of hyperspecialized cuisine has come into question in recent years. So can an all-polenta build-your-own fast casual survive? This small operation features 15 tables, counter seating and a variety of customizable, seasonal vegetable and meat toppings for bowls of imported cornmeal mush.
4. Temporis
933 N. Ashland Ave.
temporischicago.com
For those with larger expense accounts, this reservation-only, 20-seat fine-dining establishment evolved from pop-ups held to showcase its tasting menus of high-end fare like foie gras ice cream. Even if a tasting menu isn’t in the future for everyone, operators shouldn’t miss the LED lighting throughout that’s designed to change colors during service, morphing with diners’ moods.
5. SafeHouse
60 E. Ontario St.
safehousechicago.com
The second outpost of this spy-themed bar-restaurant features all sorts of engaging design elements, from the “Cone of Silence” booth to a “secret” exit to a clear bathroom door that instantly fogs up when locked. Allow extra time to go on a mission to explore the concept’s two bars, dance floor, dining room, semi-private lounge and memorabilia-packed “spybrary.”
6. Bad Hunter
802 W. Randolph St.
badhunter.com
In Chicago’s former Meatpacking District, veggies take center stage at this West Loop Heisler Hospitality concept the New York Times called “a shrine to vegetables.” The bright, airy space on what’s been dubbed Restaurant Row also features a menu of low-alcohol cocktails for sipping with the plant-based dishes.
7. GT Prime
707 N. Wells St.
gtprimerestaurant.com
Forget the big, honkin’ rib-eyes and T-bones Chicago is known for. This Boka Restaurant Group operation shakes up the traditional steakhouse menu, offering 4-ounce tasting portions of all steaks. Taking it a step further for those who can’t pick just one or those wanting to share, The Carnivore is a sampler of four 4-ounce cuts.
8. Revival Food Hall
125 S. Clark St.
revivalfoodhall.com
A Daniel Burnham-designed bank-turned-food hall has become a go-to for Loop office workers looking for quick lunch at one of the 15 locally focused stalls. Popular vendors include Aloha Poke, Smoque BBQ and Furious Spoon ramen. James Beard winner Mindy Segal offers breakfast pastries and other desserts at her namesake Mindy’s at Revival Cafe. A bar serves the after-work crowd until 9 p.m. on weekdays.
9. Smyth + The Loyalist
177 N. Ada St.
smythandtheloyalist.com
This West Loop split concept maximizes its customer base by offering a multicourse fine-dining menu at Smyth and a casual, walk-in-friendly platform at The Loyalist. It’s less of an issue for the casual side, but to avoid losing revenue due to no-shows, Smyth uses an advance-ticketing platform for booking reservations.
Photo credit: Huge Galdones
10. Estereo
2450 N. Milwaukee Ave.
estereochicago.com
Latin-inspired seasonal cocktails are called out by spirit on a changing board at this bar from MCO Heisler Hospitality. To potentially help with throughput, the attention-grabbing design makes it easier for patrons to choose drinks with minimal bartender interaction. But it’s not focused on the bar all day; to make the most of the dayparts, this concept serves Dark Matter Coffee and housemade snacks during the day.
11. Ema
74 W. Illinois St.
emachicago.com
Ema came to life after being incubated at Intro, the Lettuce Entertain You rotating-concept restaurant that switches out its guest chefs every few months. Among the interesting features at this Mediterranean casual-dining spot are its Rotisserie Ema offshoot, a grab-and-go counter that slings quick-serve salads, rotisserie chicken and frozen yogurt.
12. Hoots
2201-D S. Cicero Ave.
eathoots.com
Head to the Chicago suburb of Cicero to check out the first location of the new fast casual from Hooter’s. The small-footprint concept, which hires both women and men and ditches the skimpy uniforms, has a full-service bar as well as counter service for dine-in or takeout, serving an abbreviated menu of the chain’s most popular to-go items.
13. Tapster
2027 W. North Ave.
tapsterchicago.com
Self-serve beverages (beer, wine, cocktails, kombucha and coffee) are the hook of this tasting room, which also serves fondue and other snacks. The concept features traditional lounge-style seating, as well as a few ceiling-mounted swings.
14. The Barn
Rear 1016, Church St., Evanston
thebarnevanston.com
Restaurateur Amy Morton—of Morton’s The Steakhouse legacy and creator of Found restaurant—has launched an 80-seat steakhouse, accessible only through an alley, in a circa-1800s brick structure that was once a horse barn. Hearkening to her father Arnie Morton’s old-school service touches, the steakhouse features a signature salad that’s prepared tableside.
15. Seaside’s
1962 N. Halsted St. (delivery only)
seasideschicago.com
This delivery- and carryout-only Lettuce Entertain You spinoff shares a kitchen with Oyster Bah, the MCO’s seafood spot that opened last year. LEYE maximizes its real estate with this behind-the-scenes quick-service concept that offers up fried chicken, ribs, grilled lobster and sides like macaroni and cheese, Old Bay fries and housemade pickles, available via third-party delivery services.
16. Lena Brava + Cruz Blanca Cerveceria
900 W. Randolph St.
rickbayless.com/restaurants/cerveceria-cruz-blanca
904 W. Randolph St.
rickbayless.com/restaurants/lena-brava
Rick Bayless expanded his Chicago empire with this West Loop duo that spotlights the food and drink of Baja. The centerpiece of Lena Brava is a massive, live-fire hearth for sustainable seafood and more. The restaurant also offers an extensive raw bar, well-suited to an operation without gas or electrical cooking elements. For the more casual, drinks-focused vibe, Cruz Blanca features about a dozen house-brewed beers, as well as tacos and other quick bites.
17. Nic’s Organic Fast Food
2101 Plum Grove Road, Rolling Meadows
nicsorganicfastfood.com
The suburb of Rolling Meadows is home to the Chicago area’s first certified-organic fast-food restaurant. The concept, which also features a drive-thru, offers standard fast-food fare for breakfast, lunch and dinner. All ingredients are certified organic by Quality Assurance International.
18. Sweetgreen
623 N. State St.
sweetgreen.com
If you haven’t visited one on the East Coast, this fast-growing better-for-you salad chain (backed by Danny Meyer and David Chang, among others), is known for a commitment to local sourcing. The chain has leases signed on two other Chicago locations, saying it likes to grow quickly in each market it enters to build its supply chain.