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  • These 5 tech stocks could let you play earnings season like a pro

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    These 5 tech stocks could let you play earnings season like a pro

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  • GOOD NEWS, EVERYONE

    GOOD NEWS, EVERYONE

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    I’ve been looking for the right apartment close enough to work, in the right price range, and availability for a few months now and just about twenty minutes ago or so the manager of the property sent me a text and said that I had it!! GUYS I’M SO FRIGGIN PSYCHED

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  • Behold West Town’s New Tavern-Style Pizzeria With an Edge

    Behold West Town’s New Tavern-Style Pizzeria With an Edge

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    West Town’s new pizzeria replacing Parson’s Chicken & Fish is here at long last. Dicey’s Pizza & Tavern has kept busy over the last week inside the former Parson’s at 2109 W. Chicago Avenue. Parson’s owners did a light remodel, matching the decor to the original Dicey’s that opened in 2022 in Nashville.

    Dicey’s specializes in Chicago thin-crust pizza, commonly known as tavern style. Though the pizzeria debuted in Tennessee, owners Land & Sea Dept. are a Chicago company known for Parson’s, Cherry Circle Room, Lonesome Rose, and other local restaurants and bars. Dicey’s pizza is razor-thin without the puffs customers can find on the edge of some Chicago crusts. Dicey’s uses cup-and-char pepperoni cups which start on one of its specialty pies, Peppy Boy (pepperoni, hot honey, mozzarella, parmesan, oregano, spicy tomato sauce). There’s also a classic sausage and giardiniera. For now, it’s dine-in and pick-up only.

    Dicey’s takes over the former Parson’s space.

    Three slices of Chicago pizza on a dish and a glass of beer.

    3 pizzas on a table.

    The vegan Earth Crisis (left), Pep Boy (center), and sausage and giardiniera.

    A close up of a sausage and giardiniera pizza.

    The crust is very thin and crunchy.

    A bowl of tots, a plate of Buffalo wings, and a salad.

    Tater tots, chicken wings, and salads are also on the menu.

    A vegan pizza without cheese is called Earth Crisis, a nod to the hardcore band from Syracuse, New York that’s famously straight edge and vegan. The pizza comes piled with tomato sauce, eggplant, roasted onions, chili flakes, basil, lemon, and olive oil. Dicey’s decor strays from Chicago tradition with motorcycles and skeletons (vaguely reminiscent of Twisted Spoke). It’s more of an edgy feel versus red and white tablecloths, and that makes the inclusion of a somewhat obscure hardcore band fit with the environment. Land & Sea co-owner Cody Hudson says the company’s art director, Drew Ryan, would wear Earth Crisis shirts at the office, and when it came to figuring out names for pizzas, the idea presented itself. Ryan also helped organize a hardcore show on the patio at Dicey’s in Nashville, which led to a collaboration with Nashville vegan bakery Guerilla Biscuits.

    But West Town, full of families, might not be the scene for hardcore. Don’t sweat it. Dicey’s has high chairs, even ones that are tall enough for high-top tables. Three pinball machines from Logan Arcade on the first floor, and a trio of vintage arcade cabinets on the second-floor ledge that houses an additional bar and more seats ideal for a large group. There are only two TVs in the space, which means this isn’t a sports bar. The old fireplace, a holdover from the old Old Oak Tap days, remains on the first floor.

    On the beverage side, there’s a mix of local beer and natural wines. There’s also frozen cocktails — they’re still using the machines left over from Parson’s. Some wine bottles are also available to go in a cooler in the back of the restaurant. The restaurant is also near All Together Now, one of the best wine stores in town, so that’s an option for carryout.

    Other standouts are juicy Buffalo wings, tater tots, and salads. A sign near the bathrooms declares that “you can win friends with salads,” a poke at the old Simpsons gag, and perhaps a sign of confidence in Dicey’s salad game.

    Dicey’s certainly talks a good game — they snagged space in an Esquire story last year about tavern pizza. But Chicago, no matter what Jerry Reinsdorf may say, is no Nashville. There’s more competition here. See if Dicey’s can walk the walk in the photos below.

    Dicey’s Pizza & Tavern, 2019 W. Chicago Avenue, (773) 697-3346, open 4 p.m. to 10 p.m. Monday through Thursday; 4 p.m. to midnight on Friday; 11 a.m. to midnight on Saturday; and 11 a.m. to 10 p.m. on Sunday, order pickup via Toast

    The exterior of Dicey’s.

    The patio remain instact.

    The exterior of Dicey’s with large windows.

    Dicey’s is family friendly until the sun sets.

    The interior of Dicey’s Pizza.

    The space has done through a light remodel.

    The center bar at Dicey’s.

    Folks will recognize the fireplace from the Old Oak Tavern days.

    The cooler behind is for to-go drinks and stocked with bottles and cans of wine.

    The all-season room as three pinball machines from Logan Arcade.

    In the background, the stairs to the second-floor landing can be seen.

    “WWF Superstars,” “Battletoads,” and “Super Mario Bros.” can be played.

    A bar with stools and tables on the other end.

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    Ashok Selvam

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  • Inside Bridgeport’s Smash-Hit Bakery With Long Lines Fueled by Strawberry Milk Croissants and Mexican Mochas

    Inside Bridgeport’s Smash-Hit Bakery With Long Lines Fueled by Strawberry Milk Croissants and Mexican Mochas

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    The lines form about an hour before the 9 a.m. opening time, with customers waiting outside Fat Peach Bakery hoping to grab a treat like a strawberry milk croissant. Owners David Castillo and Kerrie Breuer opened their small bakery on August 31 at 2907 S. Archer Avenue, replacing the former Bridgeport Bakery, a neighborhood icon for nearly five decades.

    The lines start early at Fat Peach.

    Judging by the long weekend lines, the neighborhood has embraced the change. Fat Peach specializes in laminated pastries, and they’ve quickly sold out of croissants and Danishes while open three days a week — Friday, Saturday, and Sunday. Breuer’s strawberry milk-filled croissants, a play on Strawberry Quik, has been one of the stars. Another highlight is a mushroom Danish which uses a paste made of sous vide mushrooms and English cheddar mornay sauce. It’s then twice-baked with an enoki mushroom conserva.

    “It takes me forever to make all of that — I don’t know of any place that does that,” Castillo says.

    12 mushroom danishes on a tray

    Mushroom Danish

    A couple wearing aprons inside their bakery with baked goods in a case.

    Kerrie Breuer and David Castillo are Bridgeport residents.

    There’s no online ordering option, for now. Castillo and Breuer have thought about opening on more days, but they want to ease into any expansion plans. Castillo’s resume includes working for Sodexo at the Shedd Aquarium and with Hogsalt, working at Restoration Hardware in Gold Coast. He worked for Rich Labriola and at White Oak Tavern in Lincoln Park. Breuer moved to Chicago in June 2019 from North Dakota. Her background is in cake decorating and she appeared on Amazon Studios’ Dr. Seuss Baking Challenge. The two met while working together at a Chicago bakery. Castillo, a Mexican American, grew up in suburban Blue Island. Breuer grew up in North Dakota after being adopted from South Korea.

    Castillo visited Mexico City as a child, and the bakeries there — using simple ingredients and techniques — left an impression. He wondered why he couldn’t find similar pastries in Chicago. He credits White Oak’s opening chef, John Asbaty, with sharing a similar philosophy in using the best ingredients in his dishes. That showed Castillo that bringing those memories of Mexico City to Chicago was possible. But not everything is hyperlocal and they’ll source from all over. Sourcing tropical fruits, for example, is a challenge during midwestern winters.

    A pink sign for Fat Peach Bakery on a house with blue siding.

    Fat Peach replaces Bridgeport Bakery, which was open for nearly 50 years.

    The interiors of Fat Peach bakery.

    Most of the business is to-go, but there is seating.

    Putting together creme-filled croissants.

    Fat Peach specializes in laminated pastries.

    A tray of pastries

    Fat Peach was inspired by Mexican bakery culture.

    “This place is kind of a mishmash of the best flour, local flour, butter we can get,” Castillo says. “But we also we also like to use fruit in our pastry — because who doesn’t want that? It’s a nice reminder of, you know, how sweet life can be.”

    They’re using Four Letter Word Coffee, and for Fat Peach’s mocha, they’re mixing chocolate and cinnamon from Mexico in their syrups. They’re looking for ways to incorporate more Mexican flavors into their pastries, waiting to see what their customers toward.

    Breuer left Korea when she was 6 and grew up with a white military family in America. As a teen, she spent a year in South Korea, familiarizing herself with the culture (she jokes that she sometimes considers herself a banana). Flavors like red bean, sesame, and matcha could be incorporated into future pastries. There have been tasty experiments like a kimchi-pimento Danish with English cheddar, and roasted potatoes with rosemary. Breuer wants balanced flavors that work versus gimmickery.

    The couple looked at spaces for six months and had targeted a location in suburban La Grange, but that deal fell through. The two are Bridgeport residents and pounded after Castillo noticed a “for lease” sign. It wasn’t exactly a turnkey operation. Beyond cleanup, the couple needed to purchase some new equipment which they found via Facebook Marketplace.

    Kerrie Breuer fills pastries.

    Let there be quiche.

    As Chicago’s demographics change and tastes continue to evolve, Fat Peach has a different bent compared to its European-focused predecessor. Customers won’t find Bridgeport Bakery’s sausage and bacon buns (the bakery officially closed in October 2021). They might not find paczkis either. Castillo says he doesn’t want to lean on the Polish doughnuts to sustain business. He’d rather Fat Peach be busy with unique offerings regularly.

    As far as the name? Yes, it’s no longer stonefruit season, but nothing on the menu ever contained peaches. The couple just loves puns.

    “I feel like everyone, like, wants to have a fat peach nowadays — especially the ladies,” Breuer says with a laugh.

    Fat Peach Bakery, 2907 S. Archer Avenue, open 9 a.m. to 2 p.m. on Friday, Saturday, and Sunday.

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    Ashok Selvam

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  • Parachute Attempts to Pump Up the Volume in Avondale

    Parachute Attempts to Pump Up the Volume in Avondale

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    Welcome to the Scene Report, a new column in which Eater Chicago captures the vibe of a notable Chicago restaurant at a specific moment in time.


    Parachute HiFi opened without fanfare, and that’s not what folks would expect from James Beard Award-winning chefs Johnny Clark and Beverly Kim. Parachute was a tour de force, a stunning restaurant that showed both Korean flavors in a different light to Chicago and the rest of the country.

    But a decade after opening along Elston, and igniting Avondale as one of the hottest dining neighborhoods in America, Kim and Clark have shifted gears. Parachute HiFi marks their latest attempt at reinventing themselves. While they hope to eventually bring back Parachute in all its fine dining glory to a Downtown Chicago space, their focus right now is to bring back some fun to Elston. Parachute HiFi opened in early September at the former Parachute space, 3500 N. Elston Avenue.

    The Wait: Parachute was a fine dining restaurant and thanks to its Michelin-star status and notoriety in the Korean community, finding a table without a reservation was nearly impossible during its peak. HiFi moves away from that with more of a local community feel — they don’t take reservations. Don’t have plans? Find a barstool with your name on it. Need a quick weeknight dinner? Just walk in and grab a table.

    The Vibe: In some way, Clark and Kim’s restaurant down the street, Anelya, provided a blueprint for the next iteration of Parachute. Anelya serves Ukrainian comfort food and the Ukrainian music is essential in creating an environment that elevates a country’s culture that hasn’t been showcased too much in Chicago’s restaurant scene.

    Clark admits he’s a bit of an audiophile, having collected vintage speakers and visitors will see some of those pieces on display, and he’s ventured as far as exotic locales like Peoria to source. There’s a DJ booth at the front of the bar. Kim and Clark have no prior experience spinning records, but they planning on hosting themed music nights. But the couple isn’t handling all the music. In recent nights, DJs have played soul, funk, Japanese pop, French yeyé, and more.

    There’s a tradition of Korean pubs with tall beers, small plates, and karaoke. That’s something the Chicago area has been recently introduced to, with places like Miki’s Park in River North, and New Village Gastropub in suburban Northbrook. Parachute HiFi captures the casual nature of these pubs and it may remind customers of another Avondale institution across the street. Irish pub Chief O’Neil’s has been around since 1999 and possesses a come-as-you-are atmosphere. The original Parachute was family-friendly, an oddity for Chicago’s fine dining restaurants. HiFi, somehow even as a bar without a children’s menu, is even more so. It’s a throwback, like those Chicago pubs of yore, when children were taught that local bars were safe spaces, places they could find shelter if they were in danger and needed support. It’s Chicago tavern culture, don’t argue with it.

    What to Eat: They’re not pigeonholing themselves at Parachute HiFI. The menu features a mash-up of Korean, Chinese, Thai, Japanese, and more. The chefs have avoided talking about the food too much because they want to pique people’s interest without spoiling any surprises or having cynical folks making knee-jerk conclusions. While different from Parachute’s original menus, Korean food can often be misunderstood, and Kim remains sensitive to those conclusions, whether it’s complaints about prices or Koreans complaining that the food tastes different from what they grew up eating.

    Salmon nigiri and seasonal veggies with walnut ssamjang dip.

    Riff on pad Thai with Korean rice cakes.

    HiFi’s menu is tidy. The must-try starter is the salmon nigiri. It’s nice, light, and taste. A great snack. There’s a burger on the menu. It’s a double-griddled patty made with beef from Slagel Family Farm, well seasoned and ground with short rib. It comes sliced with bacon in a shallow pool of comte fondue. These types of fondue burgers seem to be enjoying a popularity surge, and thanks to the pickles, this one is a winner.

    Since our visit fell on a Wednesday, the bing bread — one of Parachute’s most beloved items, and a menu item of great consternation for the owners when it comes to labor and expenses — is back. The fabled items were removed from Parachute’s menu in 2022, but it’s back once a week at HiFi on Wednesday. It’s as good as fans will remember. Rice cakes get the deluxe treatment with a Thai tweak. The tteokbokki pad Thai — get it with shrimp — was stellar. The french fries, which come with banana ketchup, are also some of the better crispy spuds in town.

    What to Drink: There’s not a huge N/A menu, but plenty of wine — Kim and Clark made an investment in good wine at Wherewithall, and it’s apparent that commitment has spilled over to their other projects. There is also a nice selection of sool and sake. House cocktails include the Whisky Apple made with Granny Smith apples, and the Blueberry Pancakes made with brown butter mezcal, blueberry maple, and egg.

    Mind you, Kim says the menu has gone through some tweaks, so don’t be surprised to find a few changes.

    The Verdict: Kim and Clark badly want to give Avondale something locals will appreciate. The execution of their food is high level — here’s another reminder that Parachute was a Michelin-star winner. It was early in the night, so I can’t be certain, but it feels like HiFi needs to let its hair down a little bit and embrace the bar side. Confidence comes with experience. For example, a recent visit to New Village Gastropub showed a much more energetic vibe inside a much larger suburban space. Parachute HiFi packs a lot inside a tiny footprint, and the restaurant was open only for a few weeks when I went. Once the crew stops playing it safe and leans into its weird side, HiFi could be a home run. For now, it’s an intriguing experiment in rebooting a dining destination into a casual haunt.

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    Ashok Selvam

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  • Inside Old Town’s Demure, Yet Mindful Modern French Fortress

    Inside Old Town’s Demure, Yet Mindful Modern French Fortress

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    Gavroche, a modern French restaurant from Jason Chan — one of the city’s most beloved industry figures — debuts in Old Town. The narrow space has been transformed into a cozy, yet comfortable 32-seat restaurant with a chef’s counter. The counter won’t be activated immediately as Chan says he hopes to provide guests with an omakase-style option.

    The chef’s counter service could include a la carte choices like hamachi nicoise, duo of foie gras, and turbot au four beurre blanc. Chan, who opened restaurants like Juno, Kitana, and Butter, says he scanned every menu from every French restaurant in Chicago. For the most part, they were the same, filled with classic fare. While Garvroche will honor the classics, Chan says there’s a new for contemporary cuisine to mimic what’s going on in Paris this minute. He’s brought on Mitchell Acuña to executive his vision. The chef is an alum of Boka, North Pond, and Sixteen. Chan is eager to see Acuña take chances and to give diners something they don’t expect. Chan tells Eater that Gavroche will either fill a nostalgic niche for customers who miss French haunts like Bistrot Margot — the French restaurant that closed nine years ago a few blocks south on Wells Street — or they’ll break new ground and draw a crowd excited to for something new.

    Classic opera cake is among three desserts on the menu from star pastry chef Christine McCabe. Beyond working at Charlie Trotter’s, McCabe has started a few bakeries including the Glazed & Infused doughnut chain and Sugar Cube, a sweets stall collaboration with Chan out of Time Out Chicago Market food hall.

    Chan says he isn’t done and has some ideas — perhaps a speakeasy-style bar that goes beyond just a gimmick entrance. For now, tour his latest and check out the menu. Old Town once more has a French restaurant, as Gavroche is open.

    Gavroche, 1529 N. Wells Street, open 4:30 p.m. to 11 p.m. daily, except closed on Tuesday.

    The garage door remains for better weather.

    It’s an eclectic space.

    A back wall with wine and a chandelier.

    A framed oval picture and two empty candle holders

    A bankers light with a book underneath mounted on a brick wall painted white.

    The wall of a bathroom with framed photos.

    The wall of a bathroom with framed photos.

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    Ashok Selvam

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  • Explore Celebrities Jimmy Butler, Chase Rice, and Roquan Smith’s New Chicago Club

    Explore Celebrities Jimmy Butler, Chase Rice, and Roquan Smith’s New Chicago Club

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    River North, especially the area surrounding Hubbard Street, is one of Downtown Chicago’s busiest neighborhoods at night. Tourists and locals alike fill the bars, clubs, and restaurants with herds weaving in and out of traffic crawling to their next destination.

    The neighborhood’s latest addition is a joint venture between former Chicago Bulls star Jimmy Butler, country singer-songwriter Chase Rice, and former Chicago Bear Roquan Smith. The trio has opened the third location of Welcome to the Farm, a country music venue and club with locations in St. Petersburg, Florida and Cleveland. The celebrities are backed by Forward Hospitality Group, a Cleveland outfit that owns Good Night John Boy in West Loop. Fans of Barstool Sports may know one of the principals at Forward, Dante Deiana. Deiana’s a DJ and writer for the infamous media company.

    The Bears might actually be worth watching in 2024. Probably.

    A barbecue platter with meats, ribs, and cornbread, plus metal dipping cups with sauce.

    Spare ribs, pulled turkey, brisket, and short ribs are on the menu.

    A nachos platter with slice jalaepeno

    Smoked brisket nachos

    A skylight with a sliding roof over a lounge.

    The space’s retractable roof remains.

    They’ve remodeled the former Fremont, keeping the retractable roof and modernizing the space which has a stage for small concerts and room for 300. They’ll offer bottle service late into the night. But for folks into food, country music often goes well with smoked meats, and on the restaurant side they’ll serve brisket nachos, smoked chicken wings, pulled pork sandwiches (a Cuban served Miami style also uses the pork), plus spare ribs, short ribs, turkey, and sausage. Fried chicken and tenders are on the menu, as well. Forward Executive Chef Raheem Sealey debuted the menu in Florida at Drinking Pig BBQ, and now he brings his meats and treats up north.

    Does this follow U.S. Flag Code? Well, the DQ sign doesn’t object.

    Bowls, like this one with crispy cauliflower, are also available as lighter options.

    The buttermilk-brined fried chicken sandwich.

    Butler, a perennial All-Star, also played in Minnesota and Philadelphia before finding at home with the Miami Heat. He his own coffee company. He launched BIGFACE in 2020 during the pandemic, when the NBA brought all its playoff teams to Orlando, Florida to limit travel and the spread of COVID. The Bubble and its restrictions made it hard for players and coaches to find a good cup of coffee, so Butler seized the opportunity. For the first time ever, customers will be able to taste BIGFACE drinks in a restaurant setting. A news release touts “new specialty coffee products from Butler’s coffee brand BIGFACE that are available to consume while taking in the scene.”

    Check out the space and some of the menu items below.

    Welcome to the Farm, 15 W. Illinois Street, (312) 833-2080, open noon on weekdays, and 11 a.m. on Saturday and Sunday; kitchen open until 1 a.m.

    There are plenty of screens on the side.

    Feast upon the meats, bowls, and more.

    Watch out for drinks in coffee cups.

    Negronis are nice.

    The straw is a nice touch.

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    Ashok Selvam

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  • Lettuce Entertain You Brings Ema to the North Shore

    Lettuce Entertain You Brings Ema to the North Shore

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    Lettuce Entertain You Enterprises has brought its hit Ema to the suburbs hoping the North Shore appreciates chef and partner CJ Jacobson’s menu that mixes California cool with Mediterranean. The concept debuted in River North in 2016 and Lettuce has spun that into a sibling concept called Aba, which begot locations in Fulton Market; Austin, Texas; and Miami.

    The buildout in Glenview is impressive, a radical departure from what most associate with the suburbs, taking a page from notable suburban debuts like RH Oak Brook, which channels the energy from the original in Gold Coast. The new Ema features a skylight and a light and breezy design with a track record in other markets.

    In Glenview, Jacobson hopes to win over the lunch crowd with more salads — the chef says for the first time he’s offering a chopped salad (with ​​arugula, romaine, cauliflower, caper, date, parmesan, olive, red pepper). A Caesar’s salad is made with a tahini-spiked dressing. The restaurant’s staple dips, including hummus with lamb ragu and a South Asian-street-influenced bhel hummus made with tamarind and mint chutney, are also available.

    Jacobson mentions the restaurant’s origins, as LEYE co-founded Rich Melman wanted a Mediterranean restaurant. Jacobson doesn’t possess that family background, saying at first he only knew the cuisine through late-night kebob spots in LA. That’s one of the reasons Ema doesn’t focus on a particular region or country. Jacobson compares how Chinese and Italian cuisine proliferated in America, and how locals interpreted those foods using American ingredients. Jacobson feels foods from the Mediterranean haven’t had the chance to go through those filters, and that’s how he approaches Ema. For example, the lamb & beef kofta comes with a hoisin sauce, drawing from Chinese influences. Since Ema’s conception, Jacobson’s experience has endeared him to the culture and cuisine. He’s traveled to the region and he recounts spending time at a late-night Israeli club known for its hummus. After eight years of research, he says Ema has developed a point of view which is what’s made the brand successful.

    A kebob with sauce

    Lamb & beef kofta.

    pita basket with spinach and feta.

    Pita with spinach and feta spread.

    Jacobson has worked with Lettuce since 2014, when he was one of the chefs at the company’s rotating Intro Chicago restaurant in Lincoln Park. He knows the company isn’t known for short menus. They’re big and feature many items to cater to the pickiest. Jacobson doesn’t necessarily agree with that philosophy and says he constantly worries that customers won’t branch out and try something new.

    “Can we be good at all this stuff?” Jacobson asks rhetorically.

    Lettuce Entertain You is Chicago’s largest restaurant group and the Melman family’s strategy of ensuring the customer is always right has been successful for 53 years. “I kind of get proved wrong time and time again,” Jacobson adds.

    Jacobson ponders his future with Lettuce, saying that he’s due to pitch the Melmans on a new restaurant idea. While he ponders, he reflects on Ema and Aba.

    “Anytime you spend this amount of time with a cuisine, it becomes a part of who you are,” he says.

    Ema Glenview, 1320 Patriot Road in Glenview, lunch is 11:30 to 4 p.m., until 3 p.m. on Saturday and Sunday; dinner is 4 p.m. to 9 p.m. Monday through Thurday, until 10 p.m. on Friday; 3 p.m. to 10 p.m. on Saturday and 3 p.m. to 9 p.m. on Sunday.

    Hamachi on rice cracker with Fresno pepper.

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    Ashok Selvam

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  • This 3-hour D&D actual play from Gen Con was hilarious, and now you can watch it on YouTube

    This 3-hour D&D actual play from Gen Con was hilarious, and now you can watch it on YouTube

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    Wizards of the Coast had a lot going on at this year’s Gen Con — in addition to the regular hubbub of being the biggest name in tabletop role-playing games at the biggest tabletop convention whose namesake is literally Lake Geneva, Wisconsin. You know, the place where D&D was born. But this year’s D&D Live presentation was also an opportunity for Wizards to show off its new project: a virtual tabletop that goes by the codename Project Sigil.

    Framed as an actual play performance, the event was originally slated to last only two hours, but unsurprisingly ran long thanks to excellent showmanship by the star-studded cast. Participants included Aabria Iyengar as Dungeon Master, Brennan Lee Mulligan as a Dwarven cleric, Samantha Béart reprising her role as Karlach in Baldur’s Gate 3, Neil Newbon as Astarion from BG3, and Anjali Bhimani as a human wizard.

    Polygon senior editor Charlie Hall attended the event in person and said the actors “chewed through the scenery in the first half,” leaving slightly less time for the team to switch to play around with Project Sigil. Hall said the Project Sigil showing was “halting” but ultimately well-received — and any snafus aren’t too much of a surprise given the platform hasn’t even entered closed beta yet. (Wizards is still accepting requests to join the closed beta, which is expected in fall 2024.)

    Lucky for us, Gen Con filmed the whole game, lovingly titled “An Astarion and Karlach Adventure: Love is a Legendary Action,” and you can now watch on YouTube in all its silly glory. According to Hall, the entire playthrough is worth a watch.

    “Let’s just say,” said Hall, “there’s an epic reveal in the second half that gives your favorite actual play performers plenty of room to explore… the source material.”

    You can see — or, rather, hear — Lee Mulligan and Iyengar both in their ongoing actual play series The Wizard, the Witch, and the Wild One. Bhimani also has more D&D in her future — She’s soon to appear on Jon Hamm’s thriller podcast based on D&D’s infamous period of the Satanic Panic.

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    Zoë Hannah

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  • Cubs Fans Can Now Nosh on Pizza Bagels and Reubens Across From Wrigley Field

    Cubs Fans Can Now Nosh on Pizza Bagels and Reubens Across From Wrigley Field

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    When Aaron Steingold opened his modern Jewish deli Steingold’s of Chicago in 2017, he already had baseball on the brain. A lifelong fan and self-described baseball historian who attended games at Yankee Stadium in the Bronx as a child, he harbored a dream of opening a location near Wrigley Field, the famed home of the Chicago Cubs.

    Seven years later, Steingold is swinging for the fences with Steingold’s Bagels & Nosh, a new location across the Friendly Confines inside the Hotel Zachary. Steingold’s features classic deli hits and playful new additions and officially opened its doors Thursday, July 11 in the 1,200-square-foot former home of West Town Bakery at 3630 N. Clark Street.

    “It’s always been a part of my long-term goals to open something closer to the ballpark,” says Steingold, nodding toward the longstanding romance between American Jews and the iconic game. “Nostalgia is a big part of our cuisine… and baseball is as Americana as it gets, so it’s a match made in heaven for us.”

    All but five of the deli’s 28 seats have a view of Wrigley Field.

    Steingold’s Bagels & Nosh aims to pull off a tricky balancing act of maintaining tradition — the subject of animated discussion among Jews for millennia — while surviving and thriving in the modern era. That means fans can count on staples like hot pastrami on rye, classic bagel and lox sandwiches (the deli’s number-one seller, says Steingold), latkes, and bagels in bulk. The dynamics of ballpark crowds and hotel guests have also prompted some fresh additions like the Traditional, a build-your-own sandwich with numerous meat, cheeses, and condiments to choose from, and customizable breakfast sandwiches with new vegetarian ingredients like culinary director Cara Peterson’s (whose experience includes working at New Orleans’ award-winning Shaya) red lentil patties. Steingold has offered Vienna Beef bagel dogs on and off for a few years, but at Bagels & Nosh, they’re a permanent menu item with brown mustard for dipping.

    In a sign of the times, Steingold has for the first time added gluten-free bagels to the lineup, sourced from California-based brand Original Sunshine, as well as a few additional vegetarian open-faced bagel sandwiches. “We’re hoping to not just be [associated] with the high-calorie, heavy-duty sandwiches that people probably know us for,” he says.

    A large neon sign that reads “Steingold’s” behind a deli counter.

    Design elements like subway tile lend the feel of a classic Ashkenazi-style deli.

    A deli case filled with baked goods and smoked fish.

    The Steingold’s team designed the tiny space for maximum speed and efficiency.

    That isn’t to say that Bagels & Nosh is a health food spot — Steingold tapped operations director Sean Courtney to design a drink menu, which includes a dozen mostly local draft beers, “easy-drinking” wines, and rotating boozy slushies like a frozen watermelon limonada that riffs on Middle Eastern mint lemonade. The team has plans for “deli-inspired” concoctions like a twist on a classic egg cream for the winter. In the coming weeks, the deli will kick off knock-and-drop service for hotel guests, delivering smoked fish platters and more to their doors.

    Explore Steingold’s Bagels & Nosh in the photographs below.

    Steingold’s Bagels & Nosh, 3630 N. Clark Street, open daily from 7 a.m. to 7 p.m.

    A close-up of the door at Steingold’s Bagels & Nosh.

    Longtime collaborator Heart & Bone Signs applied all the gold leaf lettering.

    An exterior photo of Steingold’s Bagels & Nosh.

    A window inside Steingold’s Bagels & Nosh looking out on Wrigley Field.

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    Naomi Waxman

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  • Inside Lakeview’s New Filipino Diner Serving Adobo Chicken Chilaquiles and More

    Inside Lakeview’s New Filipino Diner Serving Adobo Chicken Chilaquiles and More

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    Cebu blazed a path for Filipino cuisine in Chicago when the family-owned restaurant debuted five years ago in Bucktown. Michelin had yet to recognize a Filipino restaurant with a star. Ube had yet to enter the mainstream. Now it’s impossible to avoid the purple hue while scrolling through Instagram and TikTok food pages.

    The Tans closed their Bucktown restaurant in December and a suburban bakery. But they’re back with a new restaurant in Lakeview, a consolidation of their previous operations. The new Cebu opened on Thursday, June 27 at 3120 N. Lincoln Avenue with a display case full of cookies, pan de sal stuffed with corned beef, or ube and cheesecake. Ownership wants to give customers plenty of to-go options — a breakfast burrito with tocino and garlic rice is a compact example.

    Marlon Tan (red shirt) and brother, chef Martin Tan (arms folded), lead the Cebu team.

    They’re open for breakfast and lunch to start and see themselves as a great place for folks who want brunch on weekdays and don’t want to wait for Saturday and Sunday. Silog, pandan pancakes, ube waffles with friend chicken, and a tres leches French toast stand out. An Iberico pork steak with a tocino marinade might make the brunch menu.

    Marlon Tan describes the menu as modern Filipino, which allows for various influences including Mexican. Adobo chicken chiliquiles are a highlight. Brother Malvin Tan is in charge of the dinner menu, and he and another sibling — Martin — are in charge of the pastry.

    The Tans have experience in fine dining, but the future of the restaurant will depend on the neighborhood and demand. Dinner service should start in about a month. The Tans won’t rule out putting out Filipino spaghetti in the future.

    There are various morning options that can be taken to-go.

    The Tans would also like to expand cocktail service. They’re not permitted to set up a traditional bar with stools due to neighborhood zoning restrictions. The new Cebu is brighter, there’s a full espresso bar. Tan says he hopes to collaborate with Mano Modern Cafe, a Flipino restaurant in West Town, on coffee.

    There are more Filipino restaurants in Chicago than ever before, but it’s important to understand that people and food existed before any alleged boom. Having more peers is nice, but beyond customers knowing of the cuisine beyond lumpia, not much has changed.

    “We’ve always been like looking at other restaurants and seeing what they’re doing and seeing — ‘oh, maybe we could try that,” Malvin Tan explains.

    Cebu will be open all seven days next week over the Independence Day holiday before regular business hours will start.

    Cebu, 3120 N. Lincoln Avenue, open 8 a.m. to 3 p.m. Starting Sunday, July 6, Cebu will be open five days a week and closed Tuesday and Wednesday.

    The space light and breezy.

    French toast

    This French toast features marshmallows and corn flakes.

    The pastry counter is filed with cookies and pan de sal.

    Mango-banana French toast.

    Pandan pancake with coconut jam.

    Tocino breakfast burrito

    Short rib tapsilog

    Calamari

    Adobo chicken chilaquiles

    Breakfast lechon Kawali

    Popcorn chicken

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    Ashok Selvam

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  • The Owners of Headquarters Beercade Unleash a Cocktail Restaurant Plush With Mixology Theatrics

    The Owners of Headquarters Beercade Unleash a Cocktail Restaurant Plush With Mixology Theatrics

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    After six months of anticipation, the owners of Headquarters Beercade have launched a new cocktail den around the corner from their arcade bar, just north of River North.

    Chireal Jordan and Brian Galati, who also own Machine, the Instagram-friendly floral phantasmagoria in Wicker Park, have spent more than two years creating Dearly Beloved, which opened Friday, June 14 at 900 N. Franklin Street in the former home of French dining stalwart Kiki’s. The longtime friends and business partners have until now kept most details under wraps, but are unabashed about their ambitions for the new “cocktail restaurant” — their latest and most elaborate venue yet.

    “We really want to rub elbows with the big dogs,” says Jordan, who notes that he and Galati spent about a year and a half on research trips around the country and the world. “We want to compete not just locally, but nationally.”

    Dearly Beloved is the most ambitious venue yet from the owners of Machine and Headquarters Beercade.
    Marisa Klug-Morataya/Dearly Beloved

    Armed with more than two decades of experience in Chicago hospitality, the partners see Dearly Beloved both as the culmination of what they’ve learned and a rare opportunity to unleash Aneka Saxon’s most outside-the-box ideas for drinks featuring lesser-known distillers and esoteric ingredients. Saxon is a Violet Hour alum and Machine’s lead bartender. Her opening offerings include the “Captured Shadow” (makrut lime-infused Kyro dark gin, agave, absinthe, coconut chai foam, citrus dust) and “Beautiful and Damned” (Ritual Sister smoked pineapple, Amara Amaro D’Arancia Rossa, Field Trip squash, dandelion honey, fenugreek).

    Jordan wants patrons with open minds and the willingness to try unusual spirits and flavor combinations. Still, those seeking a more familiar tipple can order from a lineup of classic cocktails with slight twists like Pisco Sours (Logia Acholado pisco, tangerine apricot oleo saccharum, quail egg, juniper berry) and espresso martinis (Tenjaku vodka, Good Liquorworks coffee fruit vodka, Big Shoulders espresso, mascarpone, Faretti biscotti liqueur).

    An orange cocktail in a flower-shaped glass.

    Hot and Cold Blood (Balvenie 14-year Caribbean scotch, passionfruit, tres leches espuma).
    Marisa Klug-Morataya/Dearly Beloved

    A yellow cocktail in a Nick and Nora glass with an orange cheese moon garnish.

    Waiting for the Moon (Iichiko Saiten shochu, snap pea infused Glendalough gin, Sirene Americano Bianco, Luxardo limoncello, cheese moon).
    Marisa Klug-Morataya/Dearly Beloved

    Dearly Beloved’s menu also attends to a growing demand for tasty, well-made nonalcoholic drinks — a phenomenon Jordan understands well, as his fiancée is expecting their second child — with booze-free concoctions like Last Straw (Seedlip spice, chicory coffee, shiso, lavender, Madagascar vanilla). “We don’t want Shirley Temples on this menu — we wanted cocktails that you can’t tell are alcohol-free,” he says.

    As the partners’ coinage of “cocktail restaurant” heavily implies, drinks are the main attraction at Dearly Beloved, but Machine executive chef Kristofer Lohraff offers selections that are heavy on vegetables in fun and unexpected forms. Dishes include carrot mochi (coconut curry, sesame, ginger), cigar-shaped Potato and Caviar (potato pave, malt vinegar, burnt shallot), French onion ramen (short rib, French onion soup dashi, fontina). The latter is particularly notable as Chicago is seeing an uptick in surprising cross-cultural ramen inventions like avgolemono ramen at newish Mediterranean restaurant Tama in Bucktown.

    At 6,000 square feet, Dearly Beloved is divided into various tiers and sections, seating 60 at the bar and 94 in the lounge. The aesthetic rides a narrow fence between eeriness and elegance as moody lighting filters through glass chandeliers. An elaborate Victorian metal railing flanks an elevated section and ornate, otherworldly artwork fills the walls, punctuated by a 2,500-pound sculptural centerpiece above the back bar. A visual vignette of a woman in two forms — masked and unmasked — it extends two-and-a-half feet from the wall and taps into the sexy-yet-sinister masquerade style of Stanley Kubrick’s 1999 thriller Eyes Wide Shut.

    A bowl of French onion ramen.

    French onion ramen (short rib, French onion soup dashi, fontina).
    Marisa Klug-Morataya/Dearly Beloved

    A sculpture of hands holding out a mask.

    Marisa Klug-Morataya/Dearly Beloved

    A dozen years have passed since Jordan and Galati founded ultra-casual arcade bar Headquarters Beercade in Lakeview and the partners say they’ve grown significantly as operators over the intervening years. With Juneteenth being more widely recognized, Jordan says that Chicago’s hospitality scene has also evolved, especially for Black hospitality entrepreneurship following the racial justice protests following the murder of George Floyd.

    “I [once] felt very painted in a corner with a handful of other [Black] operators for years,” he says. “Now I’m seeing more people of color opening on the North Side — people I don’t know are getting more opportunities to get loans and open up. It’s not like fixed everything and now it’s an even playing field… we’re probably decades away from that, but I think we’re moving in the right direction.”

    Dearly Beloved, 900 N. Franklin Street. Reservations via OpenTable.

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    Naomi Waxman

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  • Nothing Is Holding Back ‘House of the Dragon’ Now

    Nothing Is Holding Back ‘House of the Dragon’ Now

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    Midway through the fifth season of Game of Thrones, Aemon Targaryen, the centenarian maester at Castle Black, advises Jon Snow to mature in his new role as Lord Commander of the Night’s Watch.

    “Kill the boy, Jon Snow,” Maester Aemon says. “Winter is almost upon us. Kill the boy and let the man be born.” This speech gives the episode its title and sets in motion the series of events that will lead Jon to Hardhome, the site of Thrones’ most spectacular fight scene.

    Sunday’s Season 2 premiere of Thrones prequel House of the Dragon twists that stirring sentiment and, in so doing, transforms both its message and the entire story of which it is a part. Queen Helaena Targaryen’s shocked “They killed the boy” is a scarring statement of fact rather than a confident command, the aftermath of trauma rather than the prelude to a glorious battle. It serves as the last line of the episode, fittingly named “A Son for a Son”—leaving viewers to marinate in the nauseating horror they just witnessed for a full week before House of the Dragon’s next episode airs.

    Dragon’s Season 2 premiere functions much like Thrones’ pilot episode all the way back in 2011, which mostly introduced viewers to this fictional world and set the scene for further action—only to end with stunning, appalling violence against a child. The difference is that in Thrones, Bran Stark survived his fall out a window and ultimately became king; in Dragon, little Jaehaerys Targaryen, disputed heir to the Iron Throne, most certainly did not survive his beheading at the hands of two hired assassins, which makes this moment—the sort of showstopping scene for which Thrones was revered—even more grotesque.

    But first, before the child carnage, Dragon invites viewers back to Westeros with a new intro decked out with Targaryen-themed tapestries and an opening scene set in the familiar, snowy clime of Winterfell and the Wall. As is typical of a season premiere in this franchise, “A Son for a Son” surveys the important players in the realm after the dramatic conclusion of Season 1, when King Viserys died, Aegon II and Rhaenyra received dueling crowns, and the mighty dragon Vhagar, ridden by Aemond One-Eye, killed Lucerys Velaryon and his dragon.

    The new season opens with Rhaenyra’s son Jace at the Wall, recruiting military aid—in the form of 2,000 grizzled Northerners—from the Starks. It then zooms through the other key members of Team Black: Rhaenys with her dragon, Meleys the Red Queen; vengeful, fiery Daemon; Corlys with his ships; and Rhaenyra, who’s searching for her dead son’s corpse. The opposing greens are all in King’s Landing, for now: Aegon has taken to sitting the Iron Throne, while Alicent and sworn-to-celibacy Criston Cole have taken to, well, a different sort of sitting.

    Civil war is imminent but ostensibly has not yet begun, even though first blood has been drawn. Rhaenyra “needs an army. War is coming,” Jace tells Cregan Stark in the opening scene. Meanwhile, in King’s Landing, Otto Hightower forecasts “eventual fighting,” and Alicent still speaks in conditionals: “If we loose the dragons to war, there will be no calling them back.”

    That “if” will surely change to a “when” once all the characters learn what transpired in the darkness of the Red Keep at the end of the episode. Earlier, Rhaenys notes approvingly that Rhaenyra has “not acted on the vengeful impulse that others might have.” But finding Luke’s mangled body on the beach removes that caution; when Rhaenyra returns to Dragonstone, vengeance is the only motive on her mind.

    “I want Aemond Targaryen,” Rhaenyra declares, and the episode emphasizes this singular focus by making these her only words across the hour. The rest of Emma D’Arcy’s performance as a grieving mother is delivered through facial expressions and tears, most poignantly in Rhaenyra’s reunion with her eldest son, Jace, who breaks down while imparting news of his successful alliances in the Vale and North.

    The ensuing sequence is the most beautiful one of the episode, as director Alan Taylor cuts between Luke’s wordless, emotional funeral and Alicent’s prayers at a sept in King’s Landing. (Not that sept; this prequel takes place before the construction of Cersei Lannister’s future wildfire target.) Alicent lights a candle for her dead mother (presumably; she’s gone unnamed until now), for Viserys, and then—after a contemplative pause—for Luke. Alicent even names him “Lucerys Velaryon,” despite her prominent Season 1 role in fostering doubts about Laenor Velaryon’s legitimacy as Luke’s father.

    Alicent still hopes to avoid “wanton” violence, she says. But what comes next, as Aegon carouses with friends in the throne room and Alicent and Criston continue their tryst in her chambers, can’t help but plunge the realm into full-blown war. It’s the manifestation of Rhaenyra’s desire for vengeance—and the on-screen depiction of the most heinous event George R.R. Martin has devised in the whole A Song of Ice and Fire corpus.

    Daemon sneaks into King’s Landing, where he enlists a City Watchman and a Red Keep ratcatcher—called Blood and Cheese in the source text—to sneak into the castle to fulfill Rhaenyra’s command. When Cheese asks, “What if we can’t find him?” Daemon grins, and the camera cuts away, but his next instructions seem clear. Once the duo enters the castle, Blood reminds his assassin partner, “‘A son for a son,’ he said.”

    Their search for a green son is shot like a horror film, with flickering candlelight; shadowy, abandoned rooms; and the clangor of a thunderstorm echoing from the stones outside. Eventually, Blood and Cheese stumble upon Helaena and her two royal children. The last the camera shows of the assassins is a large hand descending over the tiny face of 6-year-old Jaehaerys Targaryen—“He’ll be king one day,” a proud Aegon declares earlier in the episode—before it pivots to Helaena as she scoops up her daughter, flees the murder scene, and runs downstairs to find Alicent.

    “They killed the boy,” Helaena says, and the episode ends, dangling over a cliff.

    Thrones never shied away from depravity and in fact often took steps to amplify Martin’s most violent scenes on the screen. The first victim of the show’s Red Wedding is Robb Stark’s pregnant wife, who’s stabbed in the belly, whereas in the book, Robb’s wife doesn’t attend the wedding trap at the Twins. (In fact, Martin said a decade ago that book Robb’s wife would appear, still alive, in the Winds of Winter prologue.)

    But Dragon actually tones down the horror of this vengeful murder. In Fire & Blood, the source text for Dragon, Blood and Cheese sneak into the castle and kill a maid and a guard; tie up Alicent, who witnesses the atrocity; and corner Helaena and the queen’s children. Crucially, in the book, Aegon II and Helaena have a third child, 2-year-old Maelor, in addition to the twins who appear in the show. Then Cheese asks Helaena which son—Jaehaerys or Maelor—she wants to lose:

    “Pick,” [Cheese] said, “or we kill them all.” On her knees, weeping, Helaena named her youngest, Maelor. Perhaps she thought the boy was too young to understand, or perhaps it was because the older boy, Jaehaerys, was King Aegon’s firstborn son and heir, next in line to the Iron Throne. “You hear that, little boy?” Cheese whispered to Maelor. “Your momma wants you dead.” Then he gave Blood a grin, and the hulking swordsman slew Prince Jaehaerys, striking off the boy’s head with a single blow. The queen began to scream.

    Dragon didn’t show the killing blow (though the sawing sound and motion were gruesome enough). It also excised the second son and the haunting “Your momma wants you dead” line, replacing it with a confusing aside in which Blood and Cheese can’t determine which of the two sleeping children is the “son” and which is the royal daughter, and they ask Helaena to point out the boy. (Why can’t they check themselves? One even says they could inspect the children’s anatomy before trusting Helaena instead.)

    But the sequence is still supremely sickening, even in this tamer form. The meta-storytelling result is a prime example of how Dragon, in its second season, will more closely imitate Thrones at its monocultural peak. And the in-universe narrative result will likely be a stronger push toward war, as the greens seek vengeance for Jaehaerys, just as the blacks sought vengeance for Luke. The wheel of violence spins on, crushing ever more victims.

    After Jaehaerys’s death, it’s clearer than ever that Dragon’s showrunners are trying to emphasize how avoidable the disastrous Dance of the Dragons was. This civil war stems from mistakes and misunderstandings, from Alicent’s “too many Aegons” interpretation of Viserys’s dying words to Vhagar’s unsanctioned chomping of Luke—with Aemond shouting in vain, “No, Vhagar, no!”—to, now, the murder of a son that Rhaenyra didn’t want killed.

    “If we loose the dragons to war, there will be no calling them back,” Alicent says, hours before learning from her traumatized daughter that her grandson has been killed. But as the Targaryens’ feuding factions commit increasingly abhorrent acts of violence against each other, that warning can encompass more than just the dragons. Once the massive machinery of war starts rumbling, it will be all but impossible to shut down.

    Have HotD questions? To appear in Zach’s weekly mailbag, message him @zachkram on Twitter/X or email him at zach.kram@theringer.com.

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    Zach Kram

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  • unsafe tame acceptable

    unsafe tame acceptable

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    Now empty dog bed. Had to put down my 14 y.o dog I raised from puppy ’cause of tumor. Decided that it’s better to let go instead of trying surgery that most likely would’ve been fatal anyway ’cause of old age. Now my other dog is searching for his cousin frantically without avail.

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  • Godzilla Minus One stands out as a must-watch, even in such a Godzilla-rich environment

    Godzilla Minus One stands out as a must-watch, even in such a Godzilla-rich environment

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    This review of Godzilla Minus One was originally posted in conjunction with the movie’s theatrical release. It has been updated and reposted now that the film is available on digital platforms.

    Godzilla Minus One is the throwback movie that longtime Godzilla fans have been waiting for. This is an age of abundance for Godzilla media: Over the past seven years, as part of a partnership between Toho and Hollywood studios, the giant lizard received three animated films on Netflix, two U.S. movies, and an Apple TV series that premieres Nov. 17. Godzilla fans like me haven’t been left wanting. And yet something crucial has been missing from most of this media, something fundamental to the earliest films in the Godzilla franchise: terror.

    We nearly had a decade of terrifying Godzilla. In 2016, Hideaki Anno and Shinji Higuchi released the horrifying Shin Godzilla, widely regarded as one of the best entries in the franchise. It promised a return to the petrifying, humanity-destroying Godzilla of the past. But Shin Godzilla marked a lengthy hiatus in the production of Japanese live-action Godzilla films, and signaled the beginning of a colossally successful American era for the big lizard. The American Godzilla media of the past seven years, including Godzilla: King of the Monsters, Godzilla vs. Kong, and those Netflix anime movies, ranges from serviceable to pretty damn good, though its creators borrowed far more from the Marvel Cinematic Universe than from classic kaiju matinees.

    After years of letting Hollywood take its contractually mandated turn, Toho returns with a literal throwback movie that lands Godzilla nearly a century in the past. He doesn’t have any adorable friends in this new Japanese-produced live-action period piece. You won’t see him save Tokyo from a kaiju that represents oceanic pollution, or a reptilian mech that embodies capitalism gone awry. Nor will you spot King Kong or hear mention of the Monsterverse.

    Instead, Godzilla Minus One sticks to the original recipe. The movie that kicked it all off, 1954’s Godzilla, mixes horror, classic melodrama, and a feverish anti-war message to mine the anxieties of ’50s Japan. Minus One goes even further into the past, with a story set in the immediate aftermath of World War II. Writer-director Takashi Yamazaki (who took another beloved franchise back to basics with Lupin III: The First) imagines how a Japan with no military, no economy, and no international support would respond to Godzilla’s first attack.

    So is this a reboot? A remake? A reimagining? A bit of all of the above.

    Our reluctant hero is Koichi Shikishima (Ryunosuke Kamiki), a kamikaze pilot who, in the waning hours of the war, faked a plane malfunction to escape death. In a Godzilla film, the giant monsters typically carry the central political metaphor, but in Minus One, Koichi shoulders that burden on his tiny human frame. As a kamikaze pilot who survived the war, he returns to his neighborhood to find that little remains beyond rubble and a few surviving neighbors.

    This is ground-level Godzilla storytelling: We see the events through the eyes of Koichi, his neighbors, and his co-workers, rather than through knowledgeable government leaders, superhuman soldiers, or Godzilla himself. As with any great kaiju film, we spend much of the film’s first half learning to care about these lovable folks just before their world gets obliterated by hundreds of tons of giant lizard.

    Koichi is an unusually grim lead, even by the standards of the more somber early Godzilla films. He despises himself for his decision to bail on his kamikaze mission, and his neighbors, who’ve lost their homes and families, aren’t especially thrilled to see him either. Nonetheless, together they rebuild from bombed-out blocks to bivouacked shacks, and eventually to modest homes that cluster among the suburban Tokyo sprawl. Considering this a Godzilla movie, it’s like watching people rebuilding their lives with a giant box of dominoes.

    Image: Toho

    Minus One isn’t a period piece in aesthetic alone: The story itself feels like something preserved from the 1950s. Yamazaki steeps it in the melodrama of a classic historical epic. His characters are capital-R Romantic, constantly making bold proclamations and grand sacrifices, discussing heavy topics where modern characters would quip about shawarma.

    Koichi and his companions debate the power of nonviolence, the value of self-preservation, and the unjust expectations governments put upon their populations in times of war. The latter point makes Godzilla Minus One a surprisingly potent pairing with Hayao Miyazaki’s animated semi-biopic The Wind Rises, and a timely response to Japan’s current military buildup.

    Of course, it’s precisely when Koichi and company begin to open their hearts and get their feet on the ground that Godzilla arrives. (Technically, he appears earlier in the film, but I’ll spare you the spoilers.) When Godzilla makes his first legitimate impression, he strikes like a 2023 version of the original Godzilla: the living manifestation of nuclear terror. His initial physical destruction is dwarfed by his heat ray, which, as shown in the trailer, leaves behind little more than a crater and a mushroom cloud.

    Godzilla destroys a city in Godzilla Minus One.

    Image: Toho

    This is the moment in modern Godzilla movies where the heroes send in mechs, a rival kaiju, or some cutting-edge military aircraft. But Minus One, to its credit, sticks to the original formula, using historical reality to wave away any easy solutions. Most of Japan’s military has been decommissioned following its surrender to the U.S., its remaining warships sent away for disassembly. The U.S. government won’t help, either; its government is afraid to move weaponry into the region, which might provoke an anxious Soviet Union. So there’s only one group left to stop Godzilla: the civilian population. It’s a legitimately terrifying prospect — a group of average people versus a kaiju.

    For those of us under the age of 70, conceptualizing Godzilla as a genuinely frightening horror monster can be a challenge. Hell, he appears in an upcoming children’s book that espouses the power of love. But in 1954, Godzilla terrified audiences across the globe, as a metaphor for nuclear weapons’ imprecise, passionless ability to level whole cities.

    In its back half, Minus One recreates that style of terror with human stakes and an intensely political message. Yamazaki brings together the threads he carefully put in place: Koichi’s mental health, the barely rebuilt Japan, the absent government, the abandoned military, and, in true classic melodrama fashion, a love story. Then he pits them against an indifferent, catastrophic force.

    Koichi shakes hands with his fellow mine destroyer in Godzilla Minus One.

    Image: Toho

    Is Godzilla the threat of nuclear weaponry? The temptation to respond to violence with greater violence? An indifferent American military in a period of national rebuild? The fact that Godzilla Minus One prompts these questions underscores what modern Godzilla media has been missing.

    Don’t get me wrong; I’ve enjoyed the near-decade of Godzilla entertainment in America. But as someone who has Shin Godzilla at the top of his Godzilla tier list, who introduced his child to Mothra at far too young an age, and has a Hedorah anatomy poster sitting behind him at this very moment, this is the Godzilla I’ve been waiting for.

    Godzilla films provide filmmakers a precious opportunity to tell political stories not just about individuals, but about communities, or even entire nations. And because Godzilla movies will always feature a kaiju destroying famous cities and landmarks like a toddler let loose in a Lego museum, people will show up. It’s a fantastic entertainment vessel for big ideas. For years now, Godzilla has been giving us plenty of sugar. But considering the state of the world, I’m glad he’s once again showing up with a bit of medicine, too.

    Godzilla Minus One is streaming on Netflix, and is available for digital rental on Amazon, Vudu, and similar digital platforms.

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    Chris Plante

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  • Tour Sushi-San Lincoln Park, Lettuce Entertain You’s New Japanese Restaurant

    Tour Sushi-San Lincoln Park, Lettuce Entertain You’s New Japanese Restaurant

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    Last month, veteran Chicago food writer Titus Ruscitti made a stunning statement — that Lincoln Park “could be making an early case for the 2024 restaurant neighborhood of the year.” The North Side neighborhood certainly has its stalwarts in Alinea, Boka, and, yes — the Wieners Circle. But the area, that DePaul University inhabits also has its fair share of cheap eat stinkers.

    Lincoln Park has also been dominated by Lettuce Entertain You Enterprises which counts five restaurants, including the original LEYE venue, R.J. Grunts, which opened in 1971. That number is about to increase with the addition of Sushi-san, joining locations in River North and inside Willis Tower. Sushi-san Lincoln Park opens today on Thursday, May 2 at 1950 N. Halsted Street.

    The new Sushi-san is inside a new building where gay icon Manhandler Saloon stood. The neighborhood has changed and Lettuce has had to evolve with competition with the likes of John’s Food and Wine, Esme, and more. LEYE managing partner Amarit Dulyapaibul says Sushi-san has new tricks up with sashimi additions like bluefin tuna with a wafu vinaigrette and dill: “They’ve hit some of the biggest, boldest flavors we have come from that section of the menu,” he says.

    Lincoln Park isn’t a neighborhood without quality sushi options from casual spots like Green Tea, to fancier options like Juno. But LEYE is ready for the competition. Sushi chef Kaze Chan spends most of his time in River North, where they serve omakase. Omakase won’t be a fixture in Lincoln Park, but Dulyapaibul is proud of the menu. He calls Chan “a generational sushi talent.”

    “We have this incredible chef and we think that we’re able to grow the brand and create an extension and an evolution of Ramen-san,” Dulyapaibul says.

    When Sushi-san opened in River North, it was more of a sushi spinoff of the ramen restaurant, but it’s found its niche. A popular and tasty item is vegetarian sushi made with Mighty Vine tomatoes. There are also chilled soba noodles made of buckwheat. Many restaurants and suppliers claim their soba is made of buckwheat when they’re actually made with a touch of buckwheat mixed with fillers. Sushi-san’s noodles should be more of a genuine article.

    There’s a six-table patio along Halsted Street and room for 130 inside. The interior includes an eight-seat sushi bar along with a 17-seat bar. There’s a basement where Dulyapaibul hopes will emulate what LEYE does next door at Ramen-san when they bring in a visiting chef from another restaurant for the occasional pop-up.

    A patio along Halsted is among the highlights.

    Dulyapaibul says Lettuce sees the Sushi-san brand as a neighborhood restaurant. They’ll have a kid’s menu with chicken nuggets, macaroni and cheese, and miso salmon.

    “I think the way we always try to build them is just to be super kind of welcoming and responsive to the neighborhood that we’re in,” Dulyapaibul says.

    With Ramen-san (which opened in 2023), Summer House, and Cafe Ba-Ba-Ree-ba, all clustered at Halsted and Armitage, is that enough for LEYE?

    “Lincoln Park is such a special neighborhood in Chicago and means so much to us and the history of this organization,” Dulyapaibul says. ”I think we’ll continue to invest here heavily. We always are looking for more opportunity.”

    Check out some food photos below.

    Sushi-san Lincoln Park, 1950 N. Halsted Street, open 3 p.m. to 10 p.m. Sunday through Thursday; 3 p.m. to 11 p.m. on Friday and Saturday.

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    Ashok Selvam

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  • The Walking Dead is building to something — but it’s not clear what

    The Walking Dead is building to something — but it’s not clear what

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    For a little while, it seemed like The Walking Dead was eager to use its popularity as a platform to create an entire universe of zombified television. First, there was the spinoff/prequel Fear the Walking Dead, followed by The Walking Dead: World Beyond and then the anthology series Tales of the Walking Dead. Each one intermingled with the original show, but for the most part, they were intent on telling their own stories. Fast-forward to 2024, and the former two series have ended, while Tales got an order for another season last year with no further news.

    This leaves us with the question: What do we want out of The Walking Dead now? Because it seems like whatever plans AMC had for a sprawling empire have been whittled back down to focusing on what the central characters of the main show have been up to. Dead City looks at Negan and Maggie, Daryl Dixon is concerned with the titular badass, and The Ones Who Live reunites Rick and Michonne, the franchise’s power couple who previously departed The Walking Dead, leaving it to end in a rudderless, underwhelming fashion. Is the future of The Walking DeadThe Walking Dead divided into three shows?

    If it’s a ploy to regain a dwindling audience, it makes sense. At its height, The Walking Dead was a ratings behemoth. Its peers in the “prestige TV” boom of the 2010s might have eaten its lunch in terms of sustained critical appraisal, but at its height, the fifth-season premiere scored 17.29 million viewers. To put that in perspective, the finale of Breaking Bad had 10.28 million.

    Going back to the “glory days” with a handful of the characters most associated with them seems to be a good idea in perhaps luring back the viewers that absconded from the show due to its exhausting length or unpopular creative decisions. The debut of The Ones Who Live nabbed 3 million viewers, a far cry from the massive numbers it once landed a decade ago, even considering TV viewership being down in general. However, it’s a marked improvement from the relatively measly audience of the final season. And AMC is happy with the show’s performance on its streaming service, AMC Plus.

    As a way to reignite its narrative potency, it’s a more questionable direction. Dead City, in particular, suffers from a “been there, done that” feeling — didn’t Maggie already sort of forgive Negan for whacking her beloved Glenn with a baseball bat back in the original? Do we really need another series where they have to play an apocalyptic odd couple and go through the same emotional arc again?

    Photo: Emmanuel Guimier/AMC

    Maggie (Lauren Cohan) holding a knife to Negan’s (Jeffrey Dean Morgan) throat

    Photo: Peter Kramer/AMC

    Michonne (Danai Gurira) and Rick (Andrew Lincoln) standing and looking at some zombies in the woods in a still from The Ones Who Live

    Image: AMC

    Daryl Dixon thrives on Norman Reedus’ bottomless well of likability and an engaging atmosphere. And with best pal Carol co-headlining the upcoming season 2 of his spinoff, we’re likely to get something at least somewhat watchable. However, with franchise overseer Scott Gimple seemingly set on one day reuniting the gang, will it eventually feel like Daryl ’n’ Carol are just spinning their (motorcycle) wheels until we can get the Avengers of Walking Dead side projects? And aren’t all of these Walking Dead spinoff leads coming together just… The Walking Dead?

    And considering that The Walking Dead ended with a look toward the future, what wider meaning is there for them to reunite aside from a nostalgic group hug? The zombies have become a bit of an afterthought as the world moves toward rebuilding itself, and they mostly serve as a fleshy obstacle course in 2024. There is always some terrific gruesomeness to be mined from The Walking Dead’s consistently stellar makeup and practical effects, but piecing the cast back together for the sole purpose of seeing them beside one another, squaring off against undead hordes, feels a little empty. The Walking Dead managed to shock us in its early years thanks to its commitment to going the distance in showing that no one is safe from the zombies, but a reunion tour of all the people that were clearly safe misunderstands the “glory years” that the creators want to return to.

    Luckily, The Ones Who Live is tapping into some much-needed emotional territory and making it seem like the event that it wants to be (even if the zombie horror aspect has long since rotted). Rick Grimes, now an established soldier of the paramilitary group CRM, must reconcile with his guilt and survival instincts when Michonne, his sword-wielding partner and the mother of his youngest child, comes back into his life to corral him and bring him home. It’s something that Grimes wrestles with, as heading off might put him and the people he loves in the line of fire from the CRM, who has some serious dirt on him and the community he left behind.

    “What We,” the fourth episode of the new show, might be one of the best in the franchise’s history that doesn’t focus on undead bloodshed. A good chunk of it is devoted to Rick and Michonne arguing and finally getting to reflect upon the world-weariness that an experience like this would instill. In particular, Rick finds it hard to return to his family because of what happened with his late son Carl, and The Ones Who Live gives him a chance to properly grieve for the ones who don’t. He doesn’t want anyone to have to go through that kind of pain again, nor does he believe that he’d be able to. They’d all be much safer if he bore the weight of their tragedy alone. It is misguided patriarchal martyrdom, but it makes sense for Rick.

    Michonne (Danai Gurira) standing above Rick (Andrew Lincoln) holding his chin in her hand

    Photo: Gene Page/AMC

    Of course, Michonne is able to convince him of the fact that he’s Rick Grimes, that he shouldn’t give up, that there’s more out there for the pair, etc. But Rick Grimes being reduced to an anxious, melancholy shell of a man and giving him an ultimate redemption makes The Ones Who Live feel like a fitting narrative follow-up to The Walking Dead and the closest thing the show has gotten to a proper epilogue. It could have very easily been a hollow attempt to draw in the unconvinced crowd with “Hey, it’s that sheriff guy that you liked!” Instead, it competently grapples with Rick as a character that’s been through so much trauma rather than Rick as a returning action hero.

    On a wider level, The Ones Who Live can also serve as a fitting cap to the escalating threats of the show. The “We are the Walking Dead” mindset, where the physical menace of the zombie (amid a pop culture saturation of zombie media at the time) was no match for the terrifying specter of your fellow man, produced bad guys like the unstable Governor, the brutal Negan, and a host of other antagonists that ranged from wannabe cults to cannibals. The CRM, an army equipped with massive firepower that is willing to adjust the world to its specific definition of law by force, is the logical “final boss” of The Walking Dead. By fighting back against them, Rick and Michonne aren’t just taking on a rival group but helping decide the order of the future.

    Where this leaves the end goal of The Walking Dead remains to be seen. It could all be pointing toward some eventual grand reunion, given that the original show concluded with Michonne and Daryl both running off to find Rick. But the first seasons of both Dead City and Daryl Dixon end with the shows spiraling off further into their own specific plots, so it will be a while before the gang gets back together again.

    Until then, The Walking Dead franchise is in, essentially, its DLC era. What you want out of The Walking Dead depends on how attached you are to certain characters, and luckily, there’s now DLC side quests available for a few of them. It remains to be seen if these threads will ever interconnect again (now that every actor is on their own show, AMC would also have to deal with a truckload of contractual issues if it wanted to then push them back into the same series), so until then, The Walking Dead survives entirely on audience interest in the solo exploits of characters it worked to build together. With 11 seasons of the main show, AMC did plenty of asking for you to wait for plots to be resolved and character arcs to be fulfilled. And now, with the hint of bigger things to come and a host of orbiting spinoffs, it’s asking you to wait just a little while longer. For what? We’ll just have to see.

    The Walking Dead: The Ones Who Live is now streaming on AMC Plus.

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    Daniel Dockery

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  • Lettuce Entertain You’s Lavish Italian Restaurant Opens This Weekend

    Lettuce Entertain You’s Lavish Italian Restaurant Opens This Weekend

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    Even before Lettuce Entertain You Enterprises entered the picture, there were already big expectations for the restaurants that would open inside the St. Regis Chicago, the $1 billion skyscraper that hovers over Navy Pier on Upper Wacker Drive.

    Back in November 2020, Alinea Group announced its intentions to partner with the 101-story luxury hotel, which also contains residences overlooking the Chicago Riverwalk. A year later, with restaurants feeling the impact of the pandemic, Alinea canceled plans which left an opportunity for Chicago’s largest hospitality group. Work hadn’t started, giving LEYE a clean slate to design what would become Tre Dita, a lavish spot with 44-foot ceilings and 40-foot windows. The restaurant, officially opening on Saturday, March 16, is going to be a hot spot to watch Navy Pier fireworks.

    After Lettuce closed Tru in 2017, the prevailing narrative around town was that LEYE was no longer interested in the fine dining world. Quick serve and casual dining were en vogue, and to an extent, the pandemic proved the popularity of carry-out-friendly restaurants. Now eight years later, Lettuce Entertain is back in the game, first with Miru, the Japanese restaurant on the 11th floor of St. Regis. Described as a “cucina Toscana,” Tre Dita, the Marriott property’s flagship restaurant, is now open. “Tre Dita” means “three fingers,” a reference to the thickness of the signature cut of meat, bistecca Fiorentina.

    Tre Dita is one of the city’s fanciest spots

    An aerial view of the dining room at Tre Dita.

    The space features a private room above the dining room where guests have an overhead view of the rest of the restaurant.

    The Melmans turned to LA chef Evan Funke to shape the restaurant which has been in a kind of soft open mode since February when the bar debuted. For a hotel bar, the design is big and bold and could be easily confused for a separate restaurant. For now, they serve a scaled-down menu with some of Funke’s favorites, a little preview of Tre Dita’s main menu. Eventually, it will evolve to a menu of more refined bar bites. The specialty is Italian beverages like grappa. There’s even a rarity: Italian gin.

    Funke worked with Wolfgang Puck’s Spago in Beverly Hills and was raised in California. His restaurants, Felix and Mother Wolf, have routinely served Hollywood celebrities. Tre Dita is his fifth restaurant in America. He’s also working on a sixth in Miami. While Chicago lacks LA’s celebrity culture, Lollapalooza takes place nearby, and athletes love the city. There are plenty of private rooms, including one that overlooks the main dining hall that could make Tre Dita attractive to the rich and famous.

    A chef in a blue apron and denim shirt stands by a fired-up grill.

    Chef Evan Funke had worked with Wolfgang Puck and Rich Melman.

    A huge T-bone steak on a fiery grill.

    Chicago is a steak town, and Tuscans love their beef, says chef Evan Funke. This steak is “three fingers thick” or “tre dita” in Italian.

    Funke chats about knowing that movie stars, successful tech bros, and other guests of note just want to have a normal experience. A key is to make sure their security details are comfortable. Having back entries away from the public eye helps. Funke also says it’s a little easier because most people love what he specializes in, pizza and pasta.

    “I did my piece at Spago in Beverly Hills and did that for six years,” Funke says. “I’m good — I don’t want to do tasting menus and small portions. I want to make people happy.”

    Customers took to his passion for creating pasta by hand. Funke has immersed himself in Italian cuisine and a signature attribute of his restaurants, including Tre Dita, is a pasta lab. The lab is a refrigerated and glassed room with wood tables that allow the restaurant to regulate humidity and temperature. There are pasta labs in LA, Beverly Hills, and now Chicago.

    “So pasta, much like bread, is an animal. It lives and breathes, it’s directly affected by its immediate environment, and controlling the environment is an extremely important thing if you want to produce a handmade product very consistently,” Funke says.

    Tre Dita’s bar debuted in February and is so large it could be confused for its own restaurant.

    The chef continues: “The connection I really seek is if someone passes by the pasta lab, and they look through the glass and they see a pasta maker repping out continuously thousands of thousands of small shapes and they sit down to dinner and the plate arrives and they see that there’s 150 of these beautiful shapes of pasta within their bowl, and they think back to when they pass by the pasta lab. They go ‘wow, that person just repped out 150 times just for this one place.’ And that guest is never going to look at that pasta shape the same way again.”

    Funke has been in and out of Chicago the last three months training staff. He says the goal is about “really sweeping people off their feet and taking them outside of their daily lives through delicious Tuscan traditional food and excellently executed hospitality.”

    The chef is an encyclopedia of Italian cooking driven by three bedrocks: connection, reverence, and appreciation. Tre Dita’s menu will contain a variety of unique and obscure shapes of pasta rarely seen on American menus. There’s Tortelli di zucca stuffed with roasted butternut squash and pici (fat spaghetti) that will power the cacio e pepe. There’s also lasagna bastarde. But Funke says he’s not going to alienate people or “force education down people’s throats.”

    “I want us to be approachable. I want it to be delicious, and I want it to be fun and ultimately I think we’ve really hit it,” he says.

    Four plates of Italian food

    The pastas are made in a special glassed room, a pasta lab, that regulates temperature and humidity.

    Other menu highlights include Funke’s schiacciata bianca, a fluffy focaccia made with rosemary and Tuscan sea salt. Then there’s fiori di zucca (squash blossoms with ricotta fresca and parmigiano reggiano) and gamberi in salsa verde.

    No, Chicago isn’t blessed with the same produce that’s available throughout the year in California. Funke says that presents a challenge, but they’ll happily fly in produce from across the country. But they’ll also bring in fruit and veggies from Michigan and farms in the area. Funke is excited about the Mitten State’s blueberry season, for example.

    “I mean, Italian food is 90 percent ingredients and 10 percent technique,” Funke says. “You know, it comes down to really smart shopping a lot of the time and then just not trying to you know try not to fuck it up after that.”

    Funke’s relationship with LEYE goes back a few years. After he unceremoniously left Bucato in 2015 in Culver City, California, he says he became determined to work on his weakness. He figured working with Rich Melman would help and moved to Chicago where he lived in a hotel for nine months and consulted with Lettuce, helping them open Italian restaurants like Il Porcellino. He would also collaborate with LEYE in Las Vegas when the company opened RPM Italian in 2022.

    “They’re just a very very forward-thinking progressive company and they recognize talent and they grow people very well,” Funke says. “Their leadership infrastructure was something thatI found very important to kind of key in on and that was really what drew me to working with Rich Melman and [son] RJ [Melman].”

    The pasta is what Funke is known for, but the beef isn’t an afterthought. Funke succinctly sums it up.

    “What I like to say is Tuscans celebrate beef, and the bistecca Fiorentina, and Chicagoans celebrate beef as well,” he says. “So it was a natural fit for me to do this restaurant.”

    Tre Dita inside St. Regis Chicago, 401 E. Wacker Drive, second floor, opening on Saturday, March 16, reservations via OpenTable

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    Ashok Selvam

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  • A Neighborhood Favorite Makes a Splashy River North Entrance

    A Neighborhood Favorite Makes a Splashy River North Entrance

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    There’s a splashy new edition to the River North restaurant scene on the ground floor of a 971-foot skyscraper next to the neighborhood’s hulking Whole Foods. Local group Ballyhoo Hospitality has brought its neighborhood staple, Gemini, closer to downtown with the debut of Gemini Grill at One Chicago at 748 N. State Street.

    Designed by prolific local firm Siren Betty, its first-floor space houses a lengthy racetrack bar for dining and drinking, as well as a dining room populated with clamshell booths. It’s divided into sections to create a cozier atmosphere and lined with windows that fill the space with natural light. Ballyhood opened its original Gemini-branded restaurant in 2009 in Lincoln Park, then called Gemini Bistro. They remodeled in 2017 and truncated the name. Fans of the Lincoln Park restaurant are known to rave about its dog-friendly patio, so Gemini Grill will follow suit with an outdoor courtyard where pooches are welcome.

    Blackened grouper sandwich (tartar sauce, pickles, shredded lettuce).
    Gemini Grill

    A plate of tuna crudo.

    Bigeye tuna crudo (pickled wild blueberry, leche de tigre, fennel pollen).
    Gemini Grill

    The wood-paneled second floor, designed to evoke the style of a members-only club, is primarily devoted to private events with a bar and views of Holy Name Cathedral, a Roman Catholic church that dates back to the 1870s. Given the restaurant’s proximity to the soaring structure, just a two-minute walk away, it’s easy to imagine families booking the event space to celebrate marriages, baptisms, and confirmations.

    Gemini Grill’s menu also bears many of the hallmarks of the Lincoln Park restaurant with a focus on familiar American dishes with some modern tweaks. The opening lunch menu is stacked with crowd-pleasers like Greek Panzanella salad (Persian cucumber, cherry tomato, dill, focaccia, spicy feta), Korean fried chicken sandwiches (black garlic aioli, green papaya slaw), and hanger steak frites with chimichurri. There’s also a kids menu, replete with cheesy carbs, and the team plans to soon add brunch and dinner service.

    Founded in 2009 by Chicago restaurateur Ryan O’Donnell, Ballyhoo has grown significantly in recent years. After earning a cadre of fans at Gemini, O’Donnell went on to open Italian spot Coda di Volpe in Lakeview and Mexican restaurant Old Pueblo Cantina in Lincoln Park. The group significantly ramped up in the early years of the pandemic, launching five suburban Chicago restaurants between 2020 and 2023. Last year, the group unveiled DeNuccis, a red sauce Italian spot in the former Four Farthings Tavern & Grill in Lincoln Park.

    Another restaurant is planned on a third-floor space at One Chicago. It’s ticketed for another operator. David Pisor’s Etta Collective was once involved, but the building’s owners have since severed ties after the company’s financial woes.

    Gemini Grill, 748 N. State Street, Open 11 a.m. to 4 p.m. daily. Reservations via Resy.

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    Naomi Waxman

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  • ‘Drive-Away Dolls’ and Book Club No. 1—Francis Ford Coppola, ‘Apocalypse Now,’ and ‘The Path to Paradise’

    ‘Drive-Away Dolls’ and Book Club No. 1—Francis Ford Coppola, ‘Apocalypse Now,’ and ‘The Path to Paradise’

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    Sean and Amanda are joined by Ringer contributor and beloved “Mean Pod Guy” Adam Nayman to discuss Drive-Away Dolls, the latest solo Coen movie—this time directed by Ethan and written along with his wife, Tricia Cooke (1:00). After that, it’s the first iteration of The Big Picture Book Club. Sean and Amanda dig into The Path to Paradise: A Francis Ford Coppola Story, what it reveals about the highs and lows of Coppola’s career, what it tells us outside of the already well-known mythology of Coppola, and—with Megalopolis likely coming out this year—the ways it contributes to Coppola’s presence in the film zeitgeist in 2024 (24:00).

    Hosts: Sean Fennessey and Amanda Dobbins
    Guest: Adam Nayman
    Senior Producer: Bobby Wagner

    Subscribe: Spotify / Apple Podcasts / Stitcher / RSS

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    Sean Fennessey

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