Tag: chicago-restaurant-news

After years of selling out at Chicago farmers markets, Dorothy’s Bakery has found a permanent home in Lincoln Park. The shop, which opened in mid-September, marks a new chapter for owners Brian and Taylor Bruns, who have been offering breads, pastries, and bagel sandwiches since 2021.

Brian Bruns, a veteran of Chicago’s restaurant scene, says the idea for the bakery started almost by accident. He and his wife Taylor Bruns had been running barbecue restaurant Flat & Point in Logan Square before the pandemic forced it to close. Out of that came an unexpected opportunity.

“One day, my wife just asked me to make some sourdough bagels because we hadn’t had a bagel in a long time,” Brian Bruns recalls. “And, you know, there was just something that we both liked. So I tried my hand at it, made a couple test batches, and started to see that people were interested in buying them.”

That early success quickly grew into a full-fledged farmers market operation. The couple began selling at Green City Market, where 500 to 600 hand-rolled bagels would disappear within hours, and converted the Flat & Point space into a production hub. They soon expanded to markets around the city, building a devoted following along the way. But while the farmers market model worked in the short term, it constrained growth and brought challenges like food spoilage and sudden weather disruptions.

At the new location, Dorothy’s offers familiar favorites, from sourdough breads to pastries such as crème brûlée-filled croissants, canelés, cookies, Danishes, and more. Customers can also enjoy sandwiches — including classics like bacon, egg, and cheese; BLT; and club — served on their choice of bread or bagel, or build their own creations. Brian Bruns says that a top seller is the Frankie, a bacon, egg, cheese, and apple butter sandwich named after his daughter.

The shop allows Dorothy’s to widen its offerings, too. Unlike at Green City Market, which requires vendors to source ingredients from the surrounding region, the Brunses can now make items such as chocolate cookies and croissants, and lemon tarts. Smoked salmon is another store-exclusive product — Brian Bruns says that selling it outdoors on a hot day was never ideal. While Dorothy’s has a new storefront, all the breads and pastries will continue to be produced at the Logan Square facility that was once the Brunses’ restaurant.

For Brian Bruns, Dorothy’s isn’t just a bakery, it’s a family project. His father helped build the shop’s display cases and both his parents still work the stand at the Downers Grove farmers market. The bakery’s name is a tribute to the woman who first sparked Brian Bruns’ curiosity in the kitchen at a young age.

“The store is meant to honor my grandmother,” Brian Bruns explains. “She got me into cooking and let me be the person that I wanted to be. She was always very supportive of me.”

Dorothy’s will maintain its presence at farmers markets, showing up not only at Lincoln Park’s Green City Market but also in West Loop, Lincoln Square, Wicker Park, and suburban Downers Grove. Brian Bruns notes there’s been strong demand in Downers Grove specifically and wouldn’t be surprised if an outpost opens there in the future. For now, though, the team is committed to quality over quantity and taking things slowly.

“We stand behind our products 100% and we want our customers to know that,” Brian Bruns says. “And I find that it brings me a lot of joy to watch people have our products over and over again, and tell their friends and family about us.”

Dorothy’s Bakery, 2318 N. Clark Street. Open Wednesday to Sunday from 7 a.m. to 3 p.m.

Having a tough time keeping up with all the new dining options? Welcome to the Opening Report, a curated roundup of recent restaurant openings big and small across Chicago.

Did we miss a spot? Drop a note at the tipline or email chicago@eater.com, and we’ll consider it for the next update.

FULTON MARKET — Glitzy Italian restaurant Adalina has expanded to Fulton Market with Adalina Prime, a striking 10,500-square-foot steakhouse. Chefs Soo Ahn and Nemanja Milunović lead a kitchen that pairs prime cuts with globally-influenced plates like tamarind-glazed short ribs, Chilean sea bass with Thai curry, and tteokbokki mac and cheese. The space features towering sculptural arches, a two-story wine cellar housing rare reserves, and an enclosed patio designed for all-season dining. 360 N. Green Street.

HUMBOLDT PARK — Smash Jibarito has settled into its permanent home on Division Street in Humboldt Park. The restaurant, which previously operated as a pop-up out of West Town bar Desert Hawk, serves Puerto Rican-influenced smash burgers that swap fried plantains for bread. Options include the Aye El Amor, featuring house-pickled jalapeños, cheese sauce, sautéed onions, and animal sauce, and the Big Shmac with double patties and three plantain buns. The menu also offers hand-sliced potato chips and Pica Puffs stuffed with beef and veggie picadillo. 2534 W. Division Street.

LINCOLN PARK — Honey Butter Fried Chicken has debuted a coastal-themed spin-off — Honey Butter Beach Club — inside SPF Chicago, the indoor pickleball facility in Lincoln Park. The menu blends HBFC favorites like the original chicken sandwich and peach dump cake with seafood bites such as fried shrimp tacos and a honey butter–kissed lobster roll. Open to the public (no paddle required), the counter-service spot offers dine-in, carryout, and delivery. 2121 N. Clybourn Avenue.

LINCOLN PARK — After years of popping up at local farmers markets, Dorothy’s Bakery will open the doors to its first brick-and-mortar location on Wednesday, September 24. Customers will be able to pick up sourdough breads, pastries, and bagel sandwiches, plus espresso drinks and teas. Owner Brian Bruns named the bakery after his grandmother, Dorothy, who first encouraged his love of cooking in the kitchen at a young age. 2318 N. Clark Street.

SOUTH CHICAGO — South Chicago’s first ramen shop has arrived. TNT Ramen offers a focused menu of tonkatsu, chicken paitan, and vegetable ramen, along with chicken karaage, cucumber salad, and soft serve. The shop takes over the former TNT Mexican Restaurant space and comes from the family behind La Fruteria and Macias Produce, just down the block on Commercial Avenue. 8929 S. Commercial Avenue.

WEST TOWN — Nordic Japanese fine dining destination Atsumeru has opened in the former Temporis space. The tasting menu experience from Devin Denzer highlights seafood and seasonal produce through dishes like sturgeon with puffed rice, ginger-scallion paste, and tom kha broth. Guests will begin in a subterranean lounge with small bites before moving upstairs to an intimate dining room designed with earthy tones, gold accents, and subtle Japanese touches. The beverage program showcases Nordic- and Japanese-inspired cocktails, thoughtful wine pairings, and tea or juice options. 933 N. Ashland Avenue.

WICKER PARK — New York ice cream chain Van Leeuwen has landed in Chicago. The new Wicker Park shop scoops flavors like vanilla bean, earl grey tea, mango sticky rice, and more, all available in sundaes, shakes, floats and ice cream sandwiches. For a local twist, the company has also introduced a limited-edition Jeppson’s Malört ice cream, a nod to Chicago’s notorious spirit. 1555 N. Damen Avenue.

Metric Coffee has made its way to Avondale with Milli, a sprawling cafe and roastery that’s officially open at 3110 N. Kedzie Avenue. The project has been in the works since 2021, transforming a 12,000-square-foot former antiques warehouse into Metric’s new headquarters and a daytime third place.

For now, Milli is focused on its first phase, serving coffee and pastries daily from 7 a.m. to 4 p.m. The team plans to expand gradually, rolling out breakfast and lunch in the coming weeks before introducing dinner service later on. Future additions include natural wine, beer, and kombucha on tap, along with a dedicated pickup window meant to help ease the long lines.

Designed by Metric co-founder Darko Arandjelovic, the cafe is bright and inviting, with marble counters, custom lighting, and lush greenery. Every detail was selected to help the space shift naturally from day to night. Co-founder Xavier Alexander says they were immediately taken with the site and worked to preserve much of its original character.

“We found the building, saw it, fell in love with it. I mean, it’s a gorgeous building … we tried to keep a lot of the integrity and original sort of structure the same,” Xavier Alexander says.

Although Milli is only in its earliest days, culinary director Kristin Alexander — wife of Xavier Alexander — says it’s already been buzzing with activity. The cafe has a long communal table up front, additional seating in two back rooms, and plenty of power outlets and free Wi-Fi, making it a cozy spot to settle in for a few hours. Kristin Alexander is excited for Milli to grow into a neighborhood gathering spot, similar to the ones found in Europe, where people feel welcome to share a table with neighbors.

“I’ve seen people coming in to work on their medical school projects, also someone quilting in here. There was a group of people playing chess … several knitters in the place as well. Lots of photographers, artists,” Kristin Alexander says. It’s really inspiring to see people doing creative work in this space.”

The menu, led by pastry chef Lou Turner (Obelix), features items driven by personal stories and nostalgia. For instance, the campfire cookie evokes Turner’s childhood on a Christmas tree farm in Pennsylvania, when she would make s’mores. Hyper-seasonality and local ingredients play a big role, too, with the zucchini bread highlighting produce from nearby farms and other offerings rotating to reflect what’s fresh. Currently, the pastry lineup presents choices like croissants, fig cross-laminated buns, raspberry rye eclairs, and canelés.

The journey to opening has been a long one for the Metric team. Launching the project during the pandemic brought its own challenges, compounded by rising construction costs over the years. With Milli now up and running, Metric’s roasting and day-to-day operations will relocate from its Near West Side location, though the cafe there will remain open. The vacated space will be turned into a coffee equipment showroom and also serve as a venue for classes.

While Xavier Alexander is thrilled to finally welcome in guests, he emphasizes that this is just the beginning for Milli. Along with expanding the menu to include small plates, sandwiches, and dinner fare, he envisions hosting community events and is preparing to debut an outdoor patio by next spring.

“We want to be the kind of space where you’re coming in to work and you have a latte, and then maybe it’s 11 o’clock and you have a salad and a glass [of wine],” Xavier Alexander says. “We just want to excel at being the type of space that people want to be in.”

Milli by Metric, 3110 N. Kedzie Avenue. Open 7 a.m. to 4 p.m. Monday through Sunday.

A new all-day breakfast and brunch spot has landed in Lakeview, and the owners say it’s already feeling like home. For husband and wife Roman and Maria Semeniv, Kazka City Cafe represents a fresh start, following their relocation from Ukraine in 2023 with their two kids. The couple operated several restaurants back in their home country before selling everything and moving abroad.

“We moved due to the [Russian-Ukrainian] war, and we wanted to bring our understanding of hospitality and modern food to the United States,” Roman Semeniv says. “Kazka is a daily people’s place, so everyone can find something for themselves here.”

Kazka serves breakfast and brunch daily from 7 a.m. to 5 p.m., complemented by pastries, specialty drinks, and coffee by Metric. With a background in baking, Maria Semeniv turns out croissants, pecan rolls, macarons, breads, and desserts like pistachio cheesecake. The menu was developed in partnership with Daria Trofimenkova and Oleksandr Trofimenkov, a pair of Kyiv chefs that the Semenivs have previously worked with on their other restaurants. Among the early hits are syrnyky, traditional Ukrainian farmer’s cheese pancakes.

“I was honestly surprised, but it’s our top seller. Everybody wants to try it, and people love it,” Roman Semeniv says.

Another favorite is the shakshuka, built on a sauce with a secret ingredient Roman Semeniv is keeping under wraps. There are classic options as well, like avocado toast, pancakes topped with berries, and eggs Benedict. Kazka is also collaborating with friends in the Ukrainian community to sell black caviar. Eventually, a dish featuring sturgeon roe may make its way onto the menu.

The beverage lineup centers on specialty coffee drinks, plus teas and colorful matcha lattes in flavors such as mango-passionfruit and rose. For something unexpected, Kazka offers cappuorange — fresh orange juice blended with a double shot of espresso, served hot or cold. Popular in Ukraine, Roman Semeniv says the drink is starting to win over Chicagoans, too.

The word kazka translates to “fairy tale” in Ukrainian, reflecting the owners’ vision of creating a warm, inviting cafe. Similar to the menu, the 30-seat, counter-service space was designed by a team based in Kyiv, Rizdvo Design Bureau. Sunlight pours in through large windows, highlighting wood-paneled walls and leather-backed seating that soften the industrial-minimalist interior. A green communal table sits in the main dining area, punctuated by a living lime tree that grows straight through the center.

It’s been a long journey for the Semenivs. They were drawn to Chicago for its sizable Ukrainian community and four-season climate that reminded them of home. The couple had initially planned to open a restaurant soon after arriving in the U.S., and once they secured the right location — previously home to Michelin-starred Entente before it relocated in 2019 — they spent roughly 15 months transforming the space. Although Kazka has only been open a short time, Roman Semeniv says customer feedback has been overwhelmingly positive, especially on weekends when the cafe is at capacity.

“We wanted to create a place where people can stop by for coffee, meet for breakfast, or even sit with a laptop,” Roman Semeniv says. “We already feel that support. Everyone has been really nice, and we’re so happy to finally be open.”

Kazka City Cafe, 3056 N. Lincoln Avenue. Open 7 a.m. to 5 p.m. Monday through Sunday.

For most people, retirement means slowing down and taking it easy. For former Chicago Bears defensive end Israel Idonije it’s been anything but. Since officially retiring from the NFL in 2014, he’s been on a mission to give the South Loop neighborhood he calls home restaurants and bars that rival other parts of the city.

On Sunday, September 14, Idonije’s Pangea Restaurant Group will open Buttercup, an intimate daytime coffee bar and an amaro-focused evening cocktail lounge and bistro. The cafe was developed in partnership with the team behind nearby Oliver’s, and joins Idonije’s existing portfolio of spots that includes Signature Steak (formerly Signature) and the Staley. Notably, Idonije has more projects in the works; as he recently told Crain’s last November, he’s planning on converting a landmark Motor Row building into a boutique hotel with a restaurant.

Idonije moved to the South Loop in 2014, and describes the neighborhood as “a gem” and “a little suburb of the city.” He says he saw an opportunity to grow new businesses in the area, home to Soldier Field and residential high-rises, which he feels is sometimes overlooked by restaurateurs in Chicago.

“Often I’d be in the neighborhood, and I would see the droves of people coming out of games and concerts,” says Idonije. “It was always just amazing to me why this area didn’t have more attention from Chicago’s hospitality industry.”

Starting at 7 a.m., Buttercup features a full coffee program with custom blends for espresso and drip from Chicago-based Sparrow Coffee. It’s a welcome addition for an area where independent coffee shops are scarce. Sparrow will also provide the morning baked goods ranging from blueberry corn muffins and sticky toffee bread to laminated pastries. Depending on customer demand, breakfast sandwiches, eggs to order, and lunch offerings could be added later.

“As we grow into the space, we’ll get a better sense of what we might be doing in the future,” says chef Alex Carnovale, who also runs the kitchen at Oliver’s. “We’re excited to get some folks in the space and collect early reactions and that’ll inform how we grow into it.”

Buttercup shifts gears later in the day. The concise evening menu, which starts at 4 p.m., features Italian-leaning classics like a charcuterie plate and truffle pizzetta. There’s a kale and broccoli Caesar salad with white anchovies, smoked mozzarella, and crispy hand-torn croutons. Those looking for a heartier meal can opt for the roasted pork neck. Cured and air-dried before it’s cut into steaks, the Slagel Farms pork is slow-cooked for 16 hours and then grilled to order. It’s paired with a punchy gremolata and pickled cipollini onions.

“We want people to be able to slow down over some cocktails or wine, but then also have the ability to build a meal around it if they want to,” says Carnovale.

Drinks are under the purview of beverage director Luke DeYoung, who previously worked at Scofflaw before joining the team at Oliver’s. Leaning into Buttercup’s Italian influences, amaro plays a dominant role. DeYoung also spotlights other bitter liqueurs from around the world.

“The number one goal was to provide a fun and interesting experience for both veterans of amaro and guests who have never tried it,” says DeYoung. Offering an Old Fashioned and margarita in which amaro subs in for the traditional alcohol base provides an entryway for newcomers to the bitter Italian spirit. The rest of the menu is a collection of classic and creative amaro cocktails. A small selection of Italian wines and beer are available, too.

An unexpected twist is Buttercup’s kakigori machine. Traditionally used for Japanese shaved ice desserts that are topped with fruit syrups and sweetened condensed milk, DeYoung takes the thin sheets of shaved ice the machine makes to create fluffy snow cone-like drinks with plenty of visual appeal. (That machine is also put to good use in the morning with a frozen panna dulce topper available as a drink add-on.)

Another area DeYoung explores is nonalcoholic amaro, which he believes comes closest to mirroring its alcoholic counterpart. At Buttercup, there are a few options to sample on their own as well as in cocktails. For those looking for lower alcohol cocktails in general, many amari are naturally low ABV, explains DeYoung. He plans on doing some fun collaborations as well as hosting amaro-themed parties (look for some of the latter during the upcoming Negroni Week, taking place Monday, September 22 to Sunday, September 28).

To make the most of Buttercup’s 900-square-foot space, formerly 16th Street Bar, the team worked with local designer Nathan Michael, whose eponymous company also designed Asador Bastian and DeNucci’s. Michael was also in charge of all the branding materials.

Located on the ground floor of a four-story building with a hair salon on one side and a piano studio on the other, Buttercup’s exterior offers quiet hints of its purpose. “Cafe by Light” and “Amaro at Night” are stenciled in small gold lettering on its two windows just above the lace curtains. “Italian Apertifs” and “Fine Foods” are written above the glass door.

Inside the 40-seat room, the walls and ceiling are painted a butter yellow hue, a lighter version of which is replicated in the retro Formica-like tables. A burnt orange velvet banquette is contrasted with a brown-and-white striped back and trim. The geometric-patterned floor tiles offer a whimsical eye-catching detail.

Above the 11-seat, chrome-topped bar, globe-sized light fixtures hang below sheer curtains, adding more softness and warmth to the space. Throughout Buttercup are thoughtful vintage accessories, further blurring the line between new and old.

“Buttercup is the name of an Italian flower, and it also means to bring joy or to delight,” says Idonije. “We hope this little space brings joy and delight to the SoLo community and the people who visit here.”

Buttercup, 75 E. 16th Street. Open 7 a.m. to 2 p.m. (cafe) and 4 p.m. to midnight (amaro bar) Monday through Sunday. Opening September 14.

River North is no stranger to splashy openings, but restaurateur Kirtan Gandhi wants his new project to stand apart as a neighborhood gathering spot rather than a scene-y hangout. On Wednesday, September 10, he’ll debut Íla’s, a restaurant and bar that blends global flavors with American comfort, built on a foundation of warmth and community.

“The idea is, come as you are, meet as you are. We’re trying to make comfort food that has a bit of a twist to it … cross culture, but still very familiar,” Gandhi says. “We’re trying to create a sense of community in River North.”

The menu, developed with chef John Tarcak, includes about 25 dishes, organized into appetizers, sandwiches, and entrees, plus a few desserts.

“A lot of the food reflects our staff,” Gandhi says. “We have confit pork cheek lumpia for one of our Filipino staff members. We have birria pierogi for one of our Polish staff members. Even the empanadas — we’re doing butter chicken and serving it with chimichurri ranch.”

Gandhi also points to paneer kebabs with a sweet chile glaze and sweet corn agnolotti in a cornbread foam sauce as some of his favorites. And the classics also get upgrades: A grilled cheese layers Mahón, romesco, and broccolini, while the burger comes topped with oxtail marmalade, and the Italian beef swaps in braised short rib.

The beverage menu also leans on international flavors, like the Midnight in Mumbai with garam masala syrup and cardamom bitters, or the ube pisco sour. Expect plenty of tequila, Japanese whisky, Mexican spirits, and even a Malört concoction with cinnamon, grapefruit, and egg white. The wine list pulls from around the world — Spanish, French, Argentine, and beyond — while six taps pour a mix of local beers and easy-drinking staples.

Íla’s takes over the former home of controversial nightclub El Hefe, but the space has been completely gutted and transformed. Plush seating, soft lighting, and touches such as houseplants and vases create a warm, homey atmosphere.

“The intention is: Don’t just eat and run out of there — hang out, stay longer,” he says. “Make it personal, and try to build a connection … that’s what we do when you invite people into your home. You want them to feel like they belong there.”

The restaurant carries personal weight for Gandhi. Íla’s is named after his mother, who immigrated from India to Chicago 54 years ago this month. Known for having an open kitchen and a welcoming table, she’s the inspiration behind a restaurant meant to embody that same spirit of hospitality. For Gandhi, naming the place after her was the most fitting way to root it in family and belonging.

Íla’s marks Gandhi’s second venture — he took ownership of Evergreen Park’s Irish pub Porter Cullens in 2023 — but it’s his first chance to fully execute his own vision. The restaurant will start with lunch and dinner before rolling out brunch service. In River North, where many restaurants compete for attention, Gandhi sees Íla’s as a complement to the neighborhood; just as suited for a date night as it is for a group dinner or a solo bite at the bar while watching a game. His goal is straightforward: for guests to leave happier than when they arrived, even if they can’t quite put their finger on why.

Íla’s, 15 W. Hubbard Street. Open 11 a.m. to 11 p.m. Sunday through Wednesday; and 11 a.m. to midnight Thursday through Saturday.

Having a tough time keeping up with all the new dining options? Welcome to the Opening Report, a curated roundup of recent restaurant openings big and small across Chicago.

Did we miss a spot? Drop a note at the tipline or email chicago@eater.com, and we’ll consider it for the next update.

GOLD COAST — Private members club Astor Club has introduced a new dining experience led by a prominent Chicago chef. Trevor Teich, who earned a Michelin star at his Bucktown fine dining restaurant Claudia, now leads the club’s culinary program. At The Chef’s Table, he presents a tasting menu that showcases seasonal ingredients and French technique. The exclusive 10-seat communal experience is priced at $325 per person. 24 E. Goethe Street.

IRVING PARK — After a decade in Lincoln Square, Southern comforts specialist Luella’s has relocated to Irving Park. Drop in during breakfast or brunch hours to try Darnell Reed’s lineup of favorites, including chicken and waffles, crab-stuffed shrimp and grits, biscuits and gravy, and peach cobbler French toast. 4114 N. Kedzie Avenue.

LOGAN SQUARE — A pair of Sushi Dokku vets have brought an affordable omakase restaurant to Logan Square. Omakase Box offers a 15-course chef’s counter experience for $98 per person. There’s also an al la carte menu featuring starters like edamame and miso soup, and a variety of nigiri and hand rolls. 3038 W. Armitage Avenue.

NORTH CENTER — A taste of the Southwest has come to North Center with The Western Bar & Kitchen. Opened by a pair of hospitality veterans, the project offers Sonoran-influenced dishes like oysters chile rellano; barbecue prawns with mojo de ajo; and a burger with gruyere, bacon jam, and watercress. Drinks emphasize agave-based spirits, while downstairs features pool and cocktail lounges. In the fall, a theater space will debut at The Western and be the new home of CIC Theater. 4301 N. Western Avenue.

OLD TOWN — A new omakase experience helmed by Mari Katsumura (Yūgen, Entente) has opened. Shō is a 12-seat restaurant that marries Japanese tradition with global influences. The 10-course menu features more than just nigiri — there are hot and cold dishes, pressed hand rolls, and fruit-forward desserts. The beverage program highlights sakes, grand cru Champagne, rare Japanese whiskies, and creative cocktails. 1531 N. Wells Street.

RIVER NORTH — Kitchen + Kocktails by Kevin Kelley has moved into the former Katana space next to the House of Blues Chicago. The new home has a larger footprint, private dining areas, and a patio. Diners can expect the same Southern favorites on the menu, like fried green tomatoes, fried catfish, jerk lamb chops, and shrimp and grits. There’s also lunch and weekend brunch service. Kitchen + Kocktails was previously located a few blocks away on Wabash Avenue. 339 N. Dearborn Street.

WEST LOOP — Stephen Sandoval’s (Diego, Entre Sueños) Latin steakhouse has arrived, taking over the former Komo space. Reflecting the chef’s roots, Trino pays homage to Argentine techniques, with steaks seared on a plancha and paired with a variety of sauces. Non-beef options include focaccia fry bread, lamb empanadas, and pork milanesa, while the beverage program spotlights spirits and drinks from Mexico, Galicia, and Argentina. The interior features art by Raspy Rivera, as well as a mural on the ceiling of the bar. 738 W. Randolph Street.

WEST LOOP — David and Anna Posey are set to open a neighborhood bistro just a few doors down from the couple’s Michelin-starred restaurant Elske on August 22. Despite the name, Creepies aims to be a warm and welcoming space with Midwestern charm. Chef de Cuisine Tayler Ploshehanski will run the kitchen and serve dishes like tarte flambée; Parisian gnocchi with gruyere, ham, and egg yolk; and roasted chicken with liver and wine sauce. 1360 W. Randolph Street.

WEST TOWN — Bocadillo Market, the Spanish restaurant that closed in Lincoln Park at the end of 2024, has made a comeback. The new location serves bocadillos (Spanish sandwiches), tapas, pastries, and coffee during the daytime. A family-style dinner series will debut in September, running on weekends. 1117 W. Grand Avenue.

GLENVIEW — Ballyhoo Hospitality’s latest restaurant has landed in Glenview. Jackman & Co. is an elevated British gastropub offering dishes such as red curry prawns, fish and chips, and vindaloo mussels alongside daily specials like a Sunday roast. Emerald green, gold accents, and dark woods define the restaurant’s interior, which seats 187 guests across the dining room and lively bar area. There’s also a large patio that overlooks the North Branch of the Chicago River. 1749 Glenview Road.