DENVER, September 9, 2024 (Newswire.com)
– Daddy’s Chicken Shack, the fast-casual brand known for its crave-worthy chicken sandwiches and leadership by franchising legend Dave Liniger, Co-Founder of RE/MAX, has announced Noah Pillsbury as the newest Regional Developer (RD) for the Greater Denver area. This strategic appointment comes as Daddy’s Chicken Shack continues to rapidly expand its nationwide footprint, following recent Regional Development Agreements announced in Houston, Orlando, and New Jersey.
Liniger’s influence in franchising is undeniable. His legacy includes global behemoth RE/MAX, with operations spanning more than 110 countries and territories and nearly 9,000 offices globally. His visionary leadership through Denver-based Area 15 Ventures continues to fuel brands that include Daddy’s Chicken Shack, Port of Subs, Lifespot, and DNA Vibe.
“The opportunity to expand Daddy’s Chicken Shack with someone of Noah’s caliber in our home market is a major step forward for our brand,” said Dave Liniger Jr., CEO of Daddy’s Chicken Shack. “Noah’s expertise in franchise and real estate development, coupled with his deep connections in Denver, make him the perfect leader to accelerate our growth. We’re confident his leadership will elevate our brand’s presence in this key market.”
Pillsbury brings a proven track record of success in franchise development, construction, and real estate, uniquely positioning him to lead the Denver territory’s expansion. His hands-on approach will focus on identifying prime site locations, cultivating relationships with potential franchisees, and providing essential coaching to ensure operational success.
“Denver is not just another market; it’s where we’ll set the tone for the brand’s future,” said Pillsbury. “We have an ambitious plan for 33 new stores over the next seven years, starting with our first location in early 2025. I’m eager to build on the strong foundation laid by Dave Liniger and help take Daddy’s Chicken Shack to the next level.” Pillsbury’s background includes scaling a commercial reconstruction company from the ground up to $23.3 million in production within seven years, showcasing his ability to drive dynamic, large-scale growth initiatives.
Franchise Opportunities in Denver and Beyond The demand for Daddy’s Chicken Shack continues to rise and franchising opportunities further expand as the brand offers developers a unique opportunity to grow from the ground up in a number of markets across the country. Pillsbury’s leadership will pave the way for substantial development in the metro-Denver area, with plans to bring the renowned chicken sandwich brand to life through strategic and supported franchising.
For entrepreneurs interested in joining this era of growth, Daddy’s Chicken Shack is actively seeking franchise partners nationwide. “The Denver market is just the beginning,” said Todd Haavind, Vice President of Franchise Development at Daddy’s Chicken Shack. “Noah’s leadership here demonstrates the potential for growth in key markets. We are excited about the national development and franchising opportunities currently available.” For more information about franchising in Pillsbury’s region, visit the Denver West Colorado franchise page here or explore nationwide opportunities here.
About Daddy’s Chicken Shack Daddy’s Chicken Shack was founded in 2018 with a mission to serve high-quality, Southern-inspired comfort food with a modern twist. Known for its signature chicken sandwiches and a welcoming atmosphere, Daddy’s Chicken Shack offers franchise opportunities across the nation. For information about franchising opportunities, visit https://franchising.daddyschickenshack.com.
The sun is setting earlier and Chicago is prepping for football and fire pit season as fall approaches. Before we wave goodbye to summer festivals, let’s check out Eater Chicago’s 11 most anticipated restaurant openings for the fall.
But to do that, let’s look at the summer openings. From last season’s list, three restaurants were delayed to the fall. That’s not a bad conversation rate when there are a variety of reasons that can impact an opening date. For the fall, there are a pair of Beard winners with upcoming projects, a former Chicago Bear is about to open his second sports bar, a Top Chef winner is debuting a Fulton Market Roman spot for premier people-watching and a new tavern-style pizza spot in West Town.
A rendering of Cantina Rosa.Cantina Rosa
Address: 5230 S. Harper Avenue, Hyde Park
Key Players: Erick Williams, Jesus Garcia, Paul McGee
The fourth establishment from James Beard Award winner Erick Williams is a cocktail bar around the corner from Virtue in Hyde Park. Virtue GM Jesus Garcia is leading the project with a small bar bites menu inspired by Garcia’s native Mexico. As Williams and Garcia’s expertise is in restaurants, they’ve brought on noted barman Paul McGee to help with drinks and the flow of the space. They’re hopeful for a fall open.
Address: 2109 W. Chicago Avenue, West Town
Key Players: Land & Sea Dept., Beverage Director Megan Farnham, Land & Sea Culinary Director Dan Snowden
This West Town pizzeria’s progress provides a case study of how Chicago’s tavern-style pizza has soared into America’s mainstream. Land & Sea Dept. has converted its Chicago Avenue location of Parson’s Chicken & Fish into a pizzeria utilizing the patio of the existing space. This pizzeria didn’t debut in Chicago; the first location opened in 2022 in Nashville and has earned some national attention. Look for natural wines, micro beers, salads, and more. They’re targeting a fall opening.
Ema Glenview
Ema is expanding to the suburbs.Barry Brecheisen/Eater Chicago
The North Shore is getting the second location of chef CJ Jacobson’s Ema, and it’s primed to give the suburbs a fun lunch and dinner option. Jacobson, a California native, has educated himself on cuisine from Israel, Iran, and other Middle Eastern countries. He feels those cuisines haven’t been as Americanized as food from China or Italy, and he feels Ema brings that type of perspective while leaning into Lettuce’s mantra of ensuring every customer is happy. For example: a kebob is made of brisket and is served with a hoisin barbecue sauce. Expect more salad options and a cute space with a skylight. The opening date is Tuesday, September 10.
Rosebud is going Mexican in Downtown Chicago.Rosebud
Tavern on Green was a popular spot for downtown happy hours, but shortly after the pandemic Rosebud on Randolph took over the space, but its life was cut short. Now, Rosebud chef Mauricio Gomez, who started at the company in 1991, will helm a Mexican restaurant inside the space at the corner of Randolph and Michigan. Look for a fall opening.
Gavroche’s facade on Wells Street.Gavroche
Address: 1529 N. Wells Street, Old Town
Key Players: Jason Chan, chef Mitchell Acuna
Wondering where industry vet Jason Chan has been? Chan, whose resume includes Juno, Kitana, Butter, and Urban Union, has been busy with what he’s calling a boutique restaurant, a 32-seater in Old Town, taking over a space that has seen spots like BomboBar and Wild Taco fizzle. Gavroche is a French restaurant that will serve both classic and modern fare. Chan and chef Mitchell Acuna — he worked at Boka, and North Pond — will offer an 18-item menu and Chan is particularly excited about serving sturgeon roe rarely found at restaurants from Polanco Caviar. They’re looking at an October opening and Chan jokes this would be a place where James Bond would take his wife for dinner.
Address: 51 W. Hubbard Street, River North
Key Players: Lettuce Entertain You Enterprises, beverage director and partner Kevin Beary, chef and partner Bob Broskey
As River North recovers from the closure of Hub 51, Lettuce Entertain You is ready to introduce Chicagoans to a new bar — formerly called the Dip Inn. Inspired by an Italian restaurant, Gus’ Good Food, which stood at the same address from 1906 to 1966, the new spot, Gus’ Sip and Dip will feature a cocktail list of about 30 drinks from Kevin Beary (Three Dots and a Dash). Chef Bob Broskey’s menu will feature bar classics including dipped and traditional sandwiches. Late fall is the hope, but don’t be surprised at an early winter opening.
Joe FlammBarry Brecheisen/Eater Chicago
Address: 1045 W. Fulton Market, Fulton Market
Key Players: Joe Flamm, Day Off Group
Chicago native Joe Flamm has zeroed in on Roman cuisine to star at his Fulton Market restaurant. It’s called il Carciofo and customers can look forward to Roman-style pizzas, noodles from a pasta lab, and decadent gelato and sorbet. Look for a fall opening
Chef Amar MansuriaIndgo
Address: 2101 S. Morgan Street, Pilsen
Key Players: Amar Mansuria, DJ Charlie Glitch
Construction is underway in Pilsen on this restaurant which will include several facets of Mexican and Indian cuisine. Amar Mansuria ran Cafe Indigo along 18th Street, and now he’s looking to expand with a bar, all-day cafe, and more. Mansuria wants to debut the space in phases starting this fall.
LOULOU
Jason Hammel wearing his James Beard medallion.Barry Brecheisen/Eater Chicago
Key players: Jason Hammel, Amalea Tshilds, Siren Betty Design
Address: 3057 W. Logan Boulevard, Logan Square
At the end of August, Lula Cafe celebrated its 25th birthday with an avalanche of special dinners. Beyond the anniversary, the Logan Square icon has had an eventful summer as the restaurant won a James Beard Award in June. The fall will give Jason Hammel and company more time to apply the finishing touches at Loulou, located just a few blocks from Lula. Loulou isn’t a traditional restaurant. Hammel sees it more as a collaborative studio that will welcome artists, writers, and chefs, to host unique events that go beyond the boundaries of a typical eatery. In many ways, Loulou will channel the energy that Lula displayed when it opened in September 1999 harnessing a DIY spirit in a neighborhood that wasn’t known for its restaurants. Times have changed.
Soul & Smoke Evanston
Soul & Smoke’s ribs.Barry Brecheisen/Eater Chicago
Address: 1601 Payne Street, Evanston
Key Players: D’Andre Carter, Heather Bublick
Soul & Smoke, owned by the husband-and-wife duo of D’Andre Carter and Heather Bublick, continues the journey toward upgrading the original location into a full-service restaurant. Soul & Smoke sells some of the city’s best barbecue brisket and ribs, and also has locations off the Chicago River in Avondale and West Loop at the Accenture Tower (they also serve fans on the 300 level at Soldier Field). The three locations somewhat limit Carter and Bublick, who have fine dining backgrounds. The improvements to the Evanston location will allow for an expanded menu, allowing specials a regular place on the menu, and cocktails. The opening has been pushed back, but the couple is hopeful for fall.
Former Bear Israel Idonije speaks a Soldier Field food preview.Barry Brecheisen/Eater Chicago
Address: 1736 S. Michigan Avenue, South Loop
Key Players: Israel Idonije, chef Stephen Gillanders
Former Chicago Bear Israel Idonije has keyed on opening businesses in the South Loop. He’s already opened Signature, a sports bar with food from S.K.Y. chef Stephen Gillanders. The two are working on a second project, taking over the former Kroll’s South Loop. Named after A.E. Staley, the founder of the Bears, Staley’s will serve wings, chips and dips, sandwiches, and pizza. It will be open during Chicago Bear gamedays through September, starting on Sunday, September 8. The space won’t fully launch until October.
Atelier, the Michelin-starred restaurant in Lincoln Square, has been closed since August 24 as staff contends with a broken air conditioner and wall and ceiling damage caused by heavy rain late last month. As founder Tim Lacey and chef Christian Hunter wait for a new unit to arrive, the small business needs a way to continue in the short term. That’s why they’re offering a special five-course takeout menu from Friday, September 6 through Sunday, September 8.
Lacey admits that his staff is having flashbacks to the start of the pandemic when fine dining restaurants across the country did the unthinkable in offering carryout meals as government officials kept dining rooms closed to curb the spread of COVID. Many fine chefs never thought they would be in the position of creating takeout meals. Chicago’s restaurants leaned into comfort foods which travel well in bags and to-go containers. Even Ever chef Curtis Duffy began selling burgers in December 2020. Atelier, which replaced another Michelin-starred restaurant, Elizabeth, had been blazing its own path and was named a 2024 James Beard Award semifinalist for Best New Restaurant.
The takeout menu — no substitutions — consists of a pita and mezze course (baba ghanoush, pickled summer squash, fermented garlic scape tapenade, rhubarb chutney); grilled Korean pork sausage Bibb lettuce wraps (sea beans, kohlrabi/kimchi slaw); root vegetable fasolada (diced parsnips, celery root, sunchokes, rutabagas); lasagna in lamb neck ragu with ricotta and sourdough garlic knots. and a nectarine and pear galette with caramelized whey, allspice-cinnamon gelee, and spruce chantilly cream.
Hunter and Lacey are hopeful the air conditioning can be fixed by Tuesday, September 10, and that they’ll be back open on Wednesday, September 11. Check their Instagram for updates.
Atelier’s five-course takeout menu is available Friday, September 6 through Sunday, September 8 with pickup between 5:30 p.m. and 7:30 p.m. Order via Tock.
Here’s a look at this week’s hottest culinary happenings:
Monday, September 2
Labor Day Dining Deals
From Monday brunches to all-day happy hour specials, plus oysters, Korean bbq, margaritas and more, check out our 2024 Houston Labor Day Dining Guide to find the best dining deals in Houston this Labor Day.
Tuesday, September 3
Tour de France at Brasserie 19
Brasserie 19, 1962 West Gray, invites guests to explore the flavors of France with a limited menu series by chef Michael Hoffman. The first regional menu is a tribute to the vibrant coastal cities of Marseille and Nice, debuting on Tuesday, September 3 and offerd through October 31. Highlights of the four-course, prix-fixe menu ($65 per person with optional wine pairings available upon request) include grilled leg of lamb with baby eggplant and romesco; and bouillabaisse in saffron tomato broth with grilled baguette and rouille.
Thursday, September 5
Highballs & Hand Rolls Night at Roka Akor
Roka Akor, 2929 Weslayan, will host a Highballs & Hand Rolls Night at 6:30 p.m., featuring a selection of handrolls like Salmon Avocado, Crunchy Spicy Tuna, Hamachi Serrano while guests sip highballs for $49 per person.
Saturday, September 7
First Saturday “Back to School” Market at Hope Farms
Hope Farms, 10401 Scott, invites families to its “Back to School” Market, featuring family-friendly activities, local goods from small-batch makers, community engagement, spring gardening tips, ice cream making classes and more. The market will run from 9 a.m. to 2 p.m.
Fall Farmers Market at Market Square Park
The Market Square Park Farmers Market is back, offering a free and family-friendly event every Saturday from 10 a.m. to 2 p.m. through November 16. To celebrate the fall season, the market is hosting a series of fun and educational programming, including vendor demonstrations, DIY projects, live music and more.
All month long
Houston Restaurant Weeks (extended)
For the third time ever, citywide Houston Food Bank fundraiser Houston Restaurant Weeks has announced it will extend its run through September 30 in an effort to further champion the restaurants still bouncing back from the Derecho Storm and Hurricane Beryl. Over 250 restaurants participated this year, offering multi-course, prix fixe menus for brunch ($25), lunch ($25) and dinner ($39 or $55), available for dine-in and take-out; so make your reservations now to dine out for a great cause and support old favorites and newcomers across Houston.
Bourbon Heritage Month
In honor of Bourbon Heritage Month, Garrison Brothers Distillery is bringing back its Hye Fashioned Takeover this September, raising funds for Boot Campaign to support veterans and military families while showcasing Garrison’s award-winning bourbon in Old Fashioned cocktails. Nearly 400 establishments are participating across the country this year, with Houston participants including Bosscat Kitchen & Libations, Brennan’s Houston, Ducky McShweeney’s Pub, La Reserve Whiskey Lounge, Whiskey Cake Kitchen & Bar and more.
Chiles en Nogada at Caracol, Hugo’s and Xochi
Chef Hugo Ortega is featuring one of Mexico’s most iconic dishes, Chiles en Nogada at three of his restaurants: Hugo’s, 1600 Westheimer, Caracol, 2200 Post Oak, and Xochi, 1777 Walker, for this September in honor of Hispanic Heritage Month.
New and ongoing specials
Beetlejuice Beetlejuice Specials at Betelgeuse Betelgeuse
Pizza and cocktail dive Betelgeuse Betelgeuse is celebrating the release of the highly anticipated film, Beetlejuice Beetlejuice, with two weeks of special events, from themed parties and fun runs to costume contests and more, from September 4 to September 15. Cocktails like the “Beetlejuice Goes Hawaiian (the unmade sequel)” and “Beetle Juice” (THC Spirit, Blackberry Smash with ginger beer or gin) will be available at both the Washington and Montrose locations; and on September 6 and September 13, fans are invited to don their best Beetlejuice-themed ghoulish garb for two separate costume contests at the Washington location.
The best night out is a girl’s night out and don’t even try and tell me otherwise. We’re always on the lookout for new venue’s that are are perfect for a night with friends, and the latest venue on the list is The Meat and Wine Co’s latest restaurant Safari which recently opened on Bligh Street in Sydney’s Circular Quay.
As you’d probably guess from its name, the restaurant is safari-themed with architecture and décor that makes you feel like you’ve wandered into the African wilderness. Award-winning architects COOOP are behind the design and they say they drew inspo from natural landscapes and traditional architecture in South Africa.
At the centre is a towering Acacia tree, known for its resilience and vitality and incredibly important in African culture. Dotted around the tree — and where you’ll want to book for your girls’ dinner — are hut-like Bomas.
In Africa, Bomas are enclosed dwellings with fireplaces at the centre and where communities gather to share stories. Each Boma and private dining room at Safari is named after an African tribe to celebrate their culture and show how different it can be in each region. Each Boma at Safari has a circular table with chairs, ideal for a night of unfiltered debriefing and story-sharing.
Speaking of food, Safari has an Afro-centric a la carte menu with classic meat dishes from The Meat and Wine Co. It also has several South African dishes including the Bunny Chow. It’s a lamb curry with potato and spices served in a hollowed-out bread and topped with fresh herbs. To finish tuck into traditional South African dessert Malva Pudding. A spongy caramelised texture, it’s filled with apricot jam.
Wash your meal down with wine and cocktails curated by the brand’s head sommelier Joseph Moussa. The drinks complement the food and include South African regional wines and African-inspired cocktails like the Naartjie, a gin-infused cocktail with fresh mandarin, African cream liquor, Hennessey and espresso.
Rally the girls, make the booking (request the Boma!) and head to Safari for that girls’ night you’ve been putting off.
A sea of restaurants has been lost since the pandemic’s start in March 2020 and it was presumed the Bento Box was one of the vanquished as Rick Spiros’ Asian restaurant ceased operations in Bucktown. But COVID’s complications were just one of the Bento Box’s concerns. A fire, just days before Gov. J.B. Pritzker ordered restaurants to close their dining rooms to curb the spread of the disease, made it feel like fans would never again sample Spiros’ signature egg rolls or red curry Singapore noodles.
Spiros, who is Greek American, has a fondness for global cuisines and cooks an assortment of cuisines. With his restaurant closed, he again focused on catering and his personal chef business. The latter became popular as diners kept away from restaurants during COVID. He began working at Trogo Kitchen & Market in Logan Square, the restaurant and cafe space inside the Green Exchange, a building overlooking the northbound Kennedy Expressway’s Diversey exit. Trogo was one of the locations where crews filmed kitchen scenes for the pilot episode of The Bear. He befriended owners Lolita Sereleas and Cian O’Mahony and serves as the chef in residence. Legendary Chicago chef Jimmy Bannos of Heaven on Seven fame has also done gumbo drops at the restaurant as he preps to open a new restaurant in suburban Skokie.
While hosting pop-ups, Spiros says he was greeted by Bento Box regulars who weren’t subtle in their praise for the old restaurant. Their enthusiasm struck him “like a thunderbolt” and led him to mount a comeback.
“I had very little idea how much people loved the restaurant, how much it was missed,” Spiros says.
And so, starting on Wednesday, August 7, the Bento Box returned, open Wednesday through Friday at Trogo, giving Spiros room to continue his personal chef business, and Trogo the space to flex programming if a rare opportunity (say Jeremy Allen White and company want to film more scenes) presents itself. There will be one seating to start — around 6 p.m. Reservations will allow diners to book until around 6:30 p.m.; Spiros doesn’t care if everyone is served their meals at once. It’s a three-course prix fixe: egg rolls, green curry mussels, and red chili chicken Singapore noodles. Takeout and delivery are also available a la carte. Spiros wants to eventually add a lemongrass creme brulee for dessert.
The last four years away from the daily operations of a restaurant have been restorative for Spiros. As they sorted through the fire’s aftermath, it became clear that he could not return to the Bento Box’s original Bucktown location, 2246 W. Armitage Avenue. It didn’t feel right trying to reopen. He didn’t even have the right equipment, like his beloved flattop that he was accustomed to using: “It came to the point where I just didn’t know if I wanted to do this right now,” Spiros says.
Chef Rick SpirosThe Bento Box
The world of restaurants has changed since Bento Box debuted in 2010. It’s not the first time he’s been asked, but what is a white guy doing cooking Korean, Chinese, Indian, and Japanese food? Spiros says many of his clientele are Indian and Korean, and he’s always happy to hear praise from those groups, especially from elders. One reason for his success is that he’s respectful of origins: “I’m not going to put sesame oil in something where it doesn’t belong,” Spiros says. “We’re not a fusion restaurant.”
“To be honest with you, I think that’s part of what makes this country awesome,” he adds. “We can have all these different cultures here and people can have an interpretation of it.”
Spiros likens his efforts to a cover band saying that even if a band plays another group’s song “note for note,” there will be differences: “There’s still something different in the way Led Zeppelin plays Stairway to Heaven or how someone else does it.”
He’s also here to offer something different. A dive serving a large menu might not have someone who can make handmade noodles. Making noodles is a labor-intensive act and it’s not cheap — an order of noodles at Bento Box costs more than $20. In the past, some have questioned Bento Box’s prices. Spiros recalls a customer complaining that he could buy similar food “for a fraction of the price” down the street. But then he returned with an apology, happy with Bento Box’s quality.
“The guy came back and said he was wrong,” Spiros says.
Bento Box at Trogo Kitchen & Market, inside the Green Exchange, 2545 W. Diversey Avenue, open 6 p.m. on Wednesday through Saturday, reservations via OpenTable. Carryout and delivery also available.
Chicagoans have hit the culinary jackpot with a dazzling array of regional Mexican dishes available at their fingertips including strong local representation from states like Guerrero, Jalisco, and Michoacán. Dive deeper, and you’ll find more specific offerings, hailing from narrow regions and even small towns.
Uptown’s Kie-Gol-Lanee has ignited interest in Oaxacan cuisine as siblings María and Reynel Mendoza and their spouses, Léonides Ramos and Sandra Sotz, have dished out flavors from Santa María Quiegolani since 2016. Meaning “old stone” in the Zapotec dialect, the restaurant’s name is a phonetic nod to the small village in Oaxaca’s southern Sierra where María, Reynel, and Léonides grew up. The menu is inspired by recipes passed down through generations and Michelin has listed it for four years as a Bib Gourmand, which recognizes quality and value.
More and more Oaxacan restaurants are opening in Chicago.
Tlacoyo with nopoles.
Tamales oaxaquenos.
Carne asada tlayuda.
Later this month, the family will open its second location in Logan Square at the former Mezcala Agave Bar and Kitchen at 2901 W. Diversey. The new location will continue to sell its celebrated Oaxacan-style tamales steamed in banana leaves, and garnachas (a corn patty resembling a sope topped with pork, radish, cilantro, cheese, and cabbage). María Mendoza began making the Oaxacan delicacy at home after an injury kept her from going to work. A friend sent a sample to chef Enrique Cortéz, who was impressed by her culinary skills and began serving the tamales at his restaurant. Soon after, Cortéz moved on and decided to sell his eatery to the family, helping them through the transition from restaurant workers to restaurant owners.
The Logan Square restaurant will offer the beloved plates that delight patrons at its Uptown location, featuring weekly specials and breakfast plates on weekends. The dinner menu features well-known regional staples including a fall-off-the-bone lamb shank, and the traditional tlayudas — a giant corn tostada-like base decked out with options that include thinly sliced, salt-cured cecina, steak, chorizo, or zucchini and mushrooms. Additionally, the menu offers interesting dishes that showcase ingredients from the Oaxacan Sierra, such as quail, rabbit, and grasshoppers.
Ahead of the opening, the team is working on new cocktails such as a tres leches martini, an old-fashioned Oaxacan style, and a drink featuring the fermented, sweet, and slightly tart, cider-like tepache with grasshoppers. Wishing to support their community back home, Kie-Go-Lanee has two mezcal brands on its beverage menu, Huésped and Clan 55. Both are produced in Santa María Quiegolani and aim to offer youth in their hometown an opportunity to flourish and a reason to stay.
When it comes to desserts, until very recently, Kie-Go-Lanee was one of the few, if not the only spot in the city that regularly offered Nicuatole, a corn-based dessert similar to gelatin but with a silkier texture and, depending on the fruit added, sometimes a bit of a gritty texture.
The new location will continue to capture the warmth of an Oaxacan home, says Fernanda Guardado, the restaurant’s designer and head of marketing. A mural depicting alebrijes, sculptures of creatures — amalgamations of different animals that burst with vibrant colors and cultural motifs — will also be found at the second location, showcasing the restaurant’s blue and bright pink. “They remind me of home,” says María Mendoza.
Check out the food photos below and stay tuned for updates on an opening date.
It’s not like celebrated international chef Richard Sandoval planned to open two Chicago restaurants back-to-back. But when the opportunity to launch Toro Chicago inside Streeterville’s Fairmont Chicago, Millennium Park came about, he couldn’t refuse.
In May, Sandoval opened Casa Chi in the InterContinental Chicago Magnificent Mile. It replaced Eno Wine Bar with a focus on Nikkei cuisine that interprets Peruvian ingredients through a Japanese lens — a reflection of the Japanese immigrants who moved to the South American country.
Set to open this fall, Toro Chicago will take a pan-Latin approach to its food and beverage, drawing inspiration from Central and South American countries including Colombia, Mexico, Argentina, Brazil, Peru, and Venezuela.
“You take off running and you never know what’s going to happen,” says Sandoval of the dual restaurant timelines.
There are some 60 restaurants, including several Toro locations, under the Richard Sandoval Hospitality umbrella around the world. While there is plenty of overlap between the menus there are differences too.
“With this brand, we always leave about 30 percent of the menu to localize it,” says Sandoval, adding that everybody looks at Latin American cuisine differently depending on their location. “For example, Mexican food in New York is different than Mexican food in LA It’s understanding these things and creating menu items that reflect that.” At Toro Chicago, that will involve a strong meat component, he says.
Toro Chicago will draw on the cuisines of countries like Colombia, Argentina, Peru, and Venezuela. KTGY/Toro Chicago
Signature Toro dishes that will be on the Chicago menu include Nikkei-inspired angry scorpion Toro roll (crab, cucumber, avocado, and spicy tuna topped with eel sauce), corn- and ají amarillo-filled empanadas garnished with a chimichurri sauce, and lomo saltado, a Peruvian-style dish of beef tenderloin served on a bed of creamy rice topped with crispy potato and spicy rocoto pepper aioli.
Cocktails at Toro Chicago will follow a similar Latin approach. “It’s a lot of playing with South and Central American ingredients,” says Sandoval. “Our mixologists are very creative, so you can expect a cocktail program that is very engaging and visual.” Toro’s Mercado Margarita includes jalapeño-infused El Jimador Blanco tequila topped with a pink hibiscus rosemary foam that slowly melts into the yellow passion fruit in the cocktail.
Like other Toro locations, the Chicago restaurant’s interior design will be colorful with a mix of bold Latin American textiles. The space will seat about 260 guests with two private rooms for 14 and 50.
“I really enjoyed being in Chicago, so when I got the opportunity to come back, I jumped at it,” he says. “I like big cities, but Chicago, to me, is a little calmer. Plus, I think there’s a great food scene here that over the last 15 years or so has really come around.”
Summer is generally a bustling season in Chicago hospitality, though bars and restaurants close for myriad reasons, even during the balmiest time of year. Below, Eater is cataloging both temporary and permanent restaurant closures in Chicago. If you know of a restaurant, bar, or another closed food establishment, please email chicago@eater.com. We will continue to update this post.
Andersonville: Tiny neighborhood cocktail spot Marty’s Martini Bar will close on Labor Day, Monday, September 2, after two decades at 1511 W. Balmoral Avenue ahead of a relocation to a new space blocks away. Marty’s founder Marty Rogo has sold the bar to 2Bears Tavern Group owners Mike Sullivan and Mark Robertson, also behind LGBTQ-focused 2Bears Tavern in Uptown, Andersonville’s SoFo Tap and Meeting House Tavern, and Jackhammer in Rogers Park, the trio announced on Facebook. They also shared Marty’s new location about 10 minutes from the original at 1477 W. Winnemac Avenue but an opening date is not yet available.
Bucktown: Char-broiled chicken specialist Nick’s Pit Stop is permanently closed after 27 years in business, the owners announced on Facebook. Owner Yolanda Resendiz, who has operated the restaurant for a decade at 2023 N. Damen Avenue, and her landlords couldn’t agree on terms to cover a possible property tax increase, according to Block Club Chicago. “While this may be goodbye for now, we are exploring the possibility of returning in the future,” owners write. “Please stay tuned and support us as we navigate this new chapter.”
Lakeview: Red sauce Italian stalwart La Gondola is closed after 40 years at 2914 N. Ashland Avenue, owners announced on Instagram, much to the dismay of fans who poured sorrows into the comments section. But the restaurant’s story isn’t over, as the team is serving hit dishes (and eventually pizzas) out of Mirella’s Tavern on Division Street in Wicker Park.
July 16
Lakeview: Meaty neighborhood restaurant Select Cut Steakhouses will permanently close on Wednesday, July 31 at 2808 N Halsted Street after nearly three decades in business, owners announced on Instagram. “After almost 30 years Select Cut will be closing by the end of July,” they write in part. “It’s bittersweet to say the least, but we’re excited to see what the next chapter brings!”
Uptown: Adored chicken wing destinationBadaBing Wings is permanently closed following the death of owner Jose Lopez, 42, a hospitality veteran who died on Friday, June 14, according to Block Club Chicago. Remembered by friends and family as a committed business owner and “loving presence” in his community, Lopez opened Badabing Wings (named after Tony Soprano’s nightclub in hit HBO series The Sopranos) in 2022 at 4754 N. Clark Street. He rapidly made a name for himself with wet and dry-rubbed halal chicken wings in a variety of flavors. Before his death, Lopez was working to open a second location in south suburban Blue Island.
South Loop; 3 Little Pigs, the Chinese American restaurant that’s emerged from a pandemic-era virtual restaurant, has closed its South Loop location inside Molly’s Cupcakes. That location, 3LP’s first brick-and-mortar, debuted in October 2023 at 1150 S. Wabash Avenue. Owner Henry Cai tells Eater the fact they couldn’t have outdoor signage hurt the business, and they’re focusing on their new Bridgeport location, next to Kimksi and Maria’s Community Bar. They’re hopeful to open a new ghost kitchen for delivery later this year in River North.
Evanston: Mexican bar and restaurant Fonda Cantina is closed after nearly a year and a half in business at 1735 Benson Avenue in suburban Evanston, owner Michael Lachowicz tells Eater. Lachowicz, chef and owner of lauded French restaurant Aboyer in suburban Winnetka opened Fonda in February 2023 with his longtime business partners chef Miguel Escobar, sous chef Carlos Cahue, and wine director Sergio Angel. It featured a menu of dishes inspired by Escobar and Cahue’s respective grandmothers’ cooking throughout their childhoods in Huandacareo in Michoacan and Huitzuco in Guerrero. Stay tuned for more news from Lachowicz and the team.
Fonda debuted in February 2023.Chris Peters/Eater Chicago
Evanston: Chinese restaurant Lao Sze Chuan is closed after a decade in business at 1633 Orrington Avenue in suburban Evanston, according to Evanston Now. Originally launched in 2014 as part of restaurateur Tony Hu’s Chicago-area culinary empire, the location was purchased by new owners in 2016.
Oak Park: Suburban breakfast staple Cozy Corner Restaurant will permanently close on Sunday, July 28 at 138 N. Marion Street after 65 years in business, according to the Sun-Times. Owners Peter Gerousis and Georgia Dravilas tell reporters that between the financial hit of the pandemic, an increase in rent, and $500,000 in unpaid taxes from a previous owner, the restaurant faced an untenable situation. Though they have no plans to reopen in the immediate future, Gerousis and Dravilas say they are open to the possibility of an eventual return.
June 27
Bucktown: YolkTest Kitchen, a six-year-old outpost of brunch restaurant chain Yolk, permanently closed on Sunday, June 23 at 1767 N. Milwaukee Avenue, according to Block Club Chicago. A roomy, industrial-style space favored by fans for plentiful plates of eggs Benedict and red velvet French toast, the test kitchen also provided the company a place to try out new recipes and get feedback from patrons. Yolk, originally founded in 2006 in Chicago’s South Loop, has grown significantly over subsequent decades. It now operates nearly a dozen locations in the Chicago area and spots in Indiana, Florida, and Texas.
Lakeview: Aquarium-laden cocktail spot Lost Reef will permanently close on Saturday, June 19 after a year and a half, owners announced in early June on social media. Founded by the team behind Cheesie’s Pub and Grub, Lost Reef brought fancy cocktails — not to mention 2,500 gallons of fish and coral inside eight saltwater fish tanks — to the former home of Slice of Cheesies at 964 W. Belmont Avenue. On Instagram, reps encourage fans to “drink the bar dry” ahead of the closure with deals on reserve wines and premium liquor.
Lincoln Park:Argot, an intimate French bistro inside the Chicago outpost of retail mini-chain Verve Wine, is permanently closed after less than a year in business at 2349 N. Lincoln Avenue, reps announced Wednesday, June 19 via Instagram. The wine shop remains open and the team plans to use the former Argot space for public and private events. “We have the utmost gratitude for all of the love and support of our amazing guests over these last nine months,” they write in part. “Unfortunately, the level of business that we have been experiencing simply cannot support continued operations.”
Humboldt Park: Booze-free drink retailer Bendición Bottle Shop closed its permanent location on Saturday, June 15 after two years inside the Succulent City plant shop at 2540 W. Division Street, according to Block Club. Owner Cristina Torres tells reporters that she’s moving the business online with local delivery and pickup after struggling through low sales and foot traffic over recent months.
Evanston: 527 Cafe, a suburban restaurant specializing in bubble tea, Taiwanese food, and Chinese dishes, permanently closed in early June at 527 Davis Street after 15 years in business so its owners can retire, they announce on Facebook.
Evanston: Suburban Thai stalwart Cozy Noodles & Rice will permanently close at the end of June after over two decades at 1018 Davis Street, according to Evanston Round Table. Owners Bee Nanakorn and Yee Muenprasittivej founded the restaurant in 2001 and filled it with an extensive collection of eclectic memorabilia, including vintage lunchboxes, Pez dispensers, and a life-size statue of Elvis. Nanakorn tells reporters that rising rent costs forced the closure, though she and Muenprasittivej are interested in reopening in a new location.
At long last, summer temperatures have arrived in Chicago, which means locals are eager to hit the pavement and savor every moment of the all-too-brief season. That means it’s a great time to explore the city’s many bar and restaurant pop-ups to keep things interesting and preview up-and-coming hospitality talent. Follow along for a sampling of the best the city has to offer in Eater Chicago’s pop-up round-up.
Have a pop-up that should be listed? Email information to chicago@eater.com.
July
Lombard: Annual touring event Halal Ribfest is back in town for a meaty, family-friendly celebration of halal-certified barbecue and street food from Friday, July 12 through Sunday, July 14 in suburban Lombard, according to a rep. Attendees can snag samples from competitors in a BBQ Showdown and vote for the top contenders in categories like “best ribs,” “best sauce,” and “people’s champion.” There’s also a special zone for kids with free activities like magic shows and inflatables. Tickets (prices vary) and more details are available online. Halal Ribfest Illinois 2024, Friday, July 12 through Sunday, July 14, 203 Yorktown Shopping Center in Lombard.
Fulton Market: Celebrity chef Stephanie Izard (Girl & the Goat) will team up with James Beard Award-winning chef Jonathon Sawyer (Kindling) and fellow Top Chef alum Joe Sasto on Thursday, July 18 for a rooftop party at Cabra, her Peruvian-style spot atop the Hoxton hotel, according to a rep. Party people can expect “seasonal eats,” tequila-based cocktails, frozen drinks, and sweeping city views. Tickets ($125) are available via OpenTable. A portion of each ticket sale will be donated to the Greater Chicago Food Depository. Hot to Goat! at Cabra, 6 p.m. to 9 p.m. Thursday, July 18, 200 N. Green Street.
Fulton Market: Izard will keep the party going on Friday, July 19 with a 14th birthday celebration of Girl & the Goat, her famed restaurant with James Beard Award-winning Boka Restaurant Group. Tickets ($85) include passed appetizers and two drink tickets, and are available via OpenTable. Birthday Bubbles & Bites Happy Hour at Girl & the Goat, 2 p.m. to 4 p.m. Friday, July 19, 809 W. Randolph Street.
Avondale: Heavy metal-themed burger mini-chain Kuma’s Corner will hold a launch party on Saturday, July 20 for the Stella’s Burger, a new burger creation designed to raise funds for a 13-year-old Chicagoan who is recovering from a physical assault in 2023 at her middle school, according to a rep. The Angus beef burger features its namesake’s favorite toppings: spicy dijonnaise, mushrooms, fried pickles, Muenster, and avocado, and $2 from each burger sold will go to a GoFundMe campaign to help cover Stella’s medical expenses and assist in a search for a more accessible home. It will remain on the menu until the teen’s GoFundMe campaign reaches its $25,000 goal. Release party festivities will include a raffle, a silent auction, and limited edition t-shirts available for purchase. Stella’s Burger Release Party at Kuma’s Corner, 4 p.m. to 7 p.m. Saturday, July 20, 2900 W. Belmont Avenue.
River North: Chef Brian Baxter of lauded fine dining spot The Catbird Seat in Nashville will join Chicago chef Sujan Sarkar and his team at Michelin-starred Indienne for a collaborative one-night-only pop-up on Monday, July 22 in River North, according to a rep. Baxter and Sarkar promise an eight-course tasting menu ($190 per person) and optional wine pairings ($120 per person) from Indienne sommelier Tia Polite. Reservations are available via Tock. Indienne x The Catbird Seat, Monday, July 22, 217 W. Huron Street.
The Loop: Seoul nightlife-inspired cocktail bar Miki’s Park is bringing back its K-Pop fireworks boat party for the second year running on Wednesday, July 24 aboard the “Summer of George” boat. Attendees will have access to two cash bars throughout the three-hour ride on the Chicago River and Lake Michigan with tunes from Miki’s Park’s resident K-Pop DJ Dorian Westwood, a fireworks show from the boat’s top roof deck, and entry to the bar’s late-night afterparty. Tickets and more details are available online. Miki’s Park K-POP Fireworks Boat Party, 7 p.m. to 10:30 p.m. Wednesday, July 24, Departs from River City Marina at 900 S. Wells Street.
Those 3, 5 and 20% fees at the bottom of your menu could be here to stay. With little time to spare, a new law will allow restaurants and bars to continue charging service fees, healthcare costs and other surcharges when listed clearly for diners to see. The practice was set to be outlawed beginning Monday.
On Saturday, Gov. Gavin Newsom signed Senate Bill 1524, an emergency measure to exempt California food and beverage vendors from Senate Bill 478 — a law that goes into effect in July and targets ticket sellers, hotel and travel websites and other businesses that charge “hidden” or “junk” fees.
Before Newsom signed SB 1524, which was introduced in early June, restaurants and bars were included in the affected businesses, and Atty. Gen. Rob Bonta had advised that the food and beverage vendors roll such fees into listed menu prices to avoid the possibility of legal action.
“These deceptive fees prevent us from knowing how much we will be charged at the outset,” the attorney general, who co-sponsored SB 478, said in a statement the day it was signed. Bonta could not be reached for comment regarding the exemptions allowed by SB 1524.
Numerous business operators in the service industry have been vocal against SB 478, which passed in October. They said they feared that raising list prices during a tumultuous year marked by closures and inflation would cost them more customers and support. Multiple restaurateurs told the Los Angeles Times that the process of revising or entirely overhauling their tipping and surcharge system could result in the loss of staff benefits or all-out closures. SB 1524’s rules allowing such surcharges could affect tens of thousands of restaurants throughout the state.
“We’re the most regulated of any business out there, and we are struggling to survive in the broken system that has been handed to us throughout many, many decades,” said Eddie Navarrette, a co-founder of the Independent Hospitality Coalition, a restaurant advocacy group. “When you add more regulations, whatever it may be, it makes things more difficult. Things are already difficult … there is a mass exodus of our small-restaurant community. I think it’s a huge relief, just to have one less thing being thrown at them right now.”
Navarrette spent weeks campaigning for SB 1524’s passage, writing letters, meeting with upwards of 35 policy advisors, legislators or their representatives, knocking on doors at the state Capitol, and explaining the usage of service fees within the restaurant industry, whose tip-based employee earnings make it different from most fields that will be affected by SB 478.
Surcharges, health fees and service charges are regularly used within the industry to stabilize wages across dining rooms and kitchens — where servers often receive tips but cooks and dishwashers do not — and to help offset the cost of benefits such as healthcare. Businesses with larger service fees, such as 18% or 20%, often note that tips are not expected.
“It’s confusing why the restaurants are claiming that they need to do things differently, because it just feels like they’re saying that they need to hide the cost of their food for us, and that doesn’t feel right,” said Jenn Engstrom, state director of the California affiliate of the Public Interest Research Group (CALPIRG) a nonprofit organization that advocates for consumer interests and protections.
“It feels like you’re being duped,” she said. “That’s what it feels like: that they’re trying to trick you.”
Some local restaurants have come under fire on accusations of misusing service fees or other surcharges, though multiple chefs and restaurateurs told The Times that these “bad actors” are few and far between.
“Every restaurateur that I know who cares in this industry is using it in a way that is so immensely appropriate and responsible and forward-thinking that if it was to go away, it would be really crippling to everybody,” Kato restaurateur Ryan Bailey told The Times earlier this year.
The new bill, which passed unanimously in the state Assembly and Senate in late June, was co-written by Sen. Bill Dodd (D-Napa) — who also co-wrote SB 478 — as well as Sen. Scott Wiener (D-San Francisco) and Assemblymembers Matt Haney (D-San Francisco), Jesse Gabriel (D-Encino) and Cecilia Aguiar-Curry (D-Winters).
It is supported by the California Restaurant Assn. and the labor union Unite Here, both of which represent thousands of hospitality workers in California.
SB 1524 “will enable restaurants to continue to support increased pay equity and to make contributions to worker health care and other employee benefits,” Matthew Sutton of the California Restaurant Assn. said in a statement. “And, importantly, consumers will remain empowered to make informed choices about where they choose to dine out.”
While some restaurateurs and bar operators are breathing a sigh of relief over the continuation of service fees, others are frustrated with the government’s quick change in tack.
In April, ahead of SB 478’s July 1 start date — but before the new carve-out for restaurants and bars — L&E Oyster Bar and sibling restaurant El Condor rolled their 4% service fees into listed menu prices.
(Ricardo DeAratanha / Los Angeles Times)
Following the attorney general’s guidance for SB 478, in April restaurateur Dustin Lancaster rolled a 4% surcharge into the menu list prices of two of his L.A. restaurants, L&E Oyster Bar and El Condor. He said that SB 1524 would not prompt him to revert to a service-fee model, at least for the foreseeable future, and that it wasn’t “so simple to just unbake the cake.”
“This is, sadly, all too familiar territory for restaurants in California,” Lancaster told the L.A. Times this week. “Just like in COVID, they jerk us around and expect us to pivot and change our model repeatedly as if it’s no big deal to small businesses. Restaurants continue to shutter [at] an alarming rate in L.A., and this sort of unnecessary about-face is why California continues to be the least small-business-friendly state in America.”
At Bell’s, a Michelin-starred restaurant in Santa Barbara County’s Los Alamos, owners diligently tracked the progress of both state Senate bills and awaited final word before determining whether to remove their 20% service charge, which benefits all nonmanagerial staff.
And even before SB 1524’s passage, Bell’s listed the charge on its the lunch and dinner menus, on its web page for frequently asked questions, and on its homepage section on takeout orders. The new law will allow the restaurant to continue its practice without reconfiguring its business model.
Greg Ryan, an owner of Bell’s, told The Times that he had been listening to and was understanding of customers, legislators and his team, and that he wanted to do what was best for his staff.
For months, the practice has felt like a balancing act.
As SB 1524 made its way through California’s Assembly and Senate, outcry on social media and in public forums such as Reddit was swift and vocal, with multiple anonymous posters commenting that to retaliate for the exemption, they would stop leaving tips. Another Reddit user created a spreadsheet that tracks surcharges and service fees in restaurants across the state.
An L.A. restaurateur, speaking anonymously for fear of customer retribution, told The Times that they’d seen an increase in tips of $1, 0% or other low amounts over the course of the month, possibly in response to the 3-4% service fees their restaurant was charging.
“I’m not thrilled with the bill,” CALPIRG’s Engstrom said of SB 1524. “I think it was better when restaurants and bars also had to have really clear upfront pricing, so that consumers could do easy comparison shopping. When I decide to go out to a restaurant with my family, I check the prices first, on the menu, online.”
That SB 1524 requires clear posting of fees is a benefit, she said, but it’s not as strong as SB 478 with the attorney general’s initial guidance that called for rolling service fees into listed prices. Engstrom called SB 478 “a great model bill,” saying she would love to see similar consumer-protection legislation in other states, or federally — without many carve-outs for industries, regardless of how service fees factor into their business plans.
“I think [SB 1524] is unfortunately kind of a step backwards, but it’s still transparent,” she said. “You can still see it; you just have to do the math.”
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.
This French toast features marshmallows and corn flakes.
The pastry counter is filed with cookies and pan de sal.
The company has also worked as consultants on design, operations and menu development for a number of other restaurants, including Cart Driver, Acreage in Lafayette and Michelin-starred Beckon.
“We operate seven restaurants that we also have engaged in so many different conversations around our food supply system and been food advocates,” Kelly Whitaker said in his acceptance speech. “I just want to say that all these things are possible — to have restaurants, to grow a family, and to also get involved.”
Both Brutø and the Wolf’s Tailor were highlighted in Colorado’s inaugural Michelin Guide last year for being pioneers in sustainable practices.
Brutø, in LoDo. Sept. 9, 2023.Kevin J. Beaty/Denverite
The Whitaker’s weren’t the only Coloradans celebrating James Beard awards Monday, however.
Matt Vawter, owner of Rootstalk in Breckenridge, was named Best Chef in the Mountain Region, which includes Colorado, Idaho, Montana, Utah and Wyoming. Penelope Wong, co-owner of Yuan Wonton in Denver, was also a finalist in that category.
Here’s a look at this week’s hottest culinary happenings:
Tuesday, June 11
Hidden Omakase X Sweet Bribery Ice Cream Dinner at Norigami and Hidden Bar
Hidden Omakase is hosting an exclusive ice cream pairing dinner in collaboration with Sweet Bribery at its sister restaurant Norigami and Hidden Bar, 2715 Bissonnet. Starting at 6 p.m. and with a limited seating of 22 guests, the dinner will feature a 12-course menu, including eight savory courses crafted by Hidden Omakase’s Marcos Juarez and four artisan ice cream courses by Sweet Bribery’s Steve Marques, who has crafted innovative ice cream flavors such as Pho and Mole. Tickets are $200.
Wednesday, June 12
Houston Chef Series at La Griglia
Landry’s Inc. has bring back its Houston Chef Series, offered on select evenings through Wednesday, August 7 and with this year’s theme taking inspiration from “Presidential State Dinners.” This week, chef Patten Sommers will showcase a “Presidents Taken Too Soon” menu at La Griglia, with features including Lincoln’s Oysters, Mckinley’s Hot Lobster Salad, Garfield’s Rabbit Stew, Kennedy’s Lamb Chops and Marilyn’s Ice Cream Cake. Price is $150 per person for five courses with beverage pairings.
Anniversary Special at Molina’s Cantina Molina’s Turns 83 + Honors George H.W.’s 100th with a $10 Taco Plate
Houston’s oldest family-owned and -operated Tex-Mex restaurant, Molina’s Cantina, celebrates its anniversary on June 12, which also happens to mark the 100th birthday of the late President George H.W. Bush, who was a long-time fan of the family restaurant. To celebrate and as a ttribute to H.W., the restaurant is running one of his favorite dishes as a special: Tacos al Carbon for $10. Thursday, June 13
Spirit Round Table: Summer Cocktails at Brennan’s
Brennan’s, 3300 Smith, will host a Spirit Round Table: Summer Cocktails event from 6 to 8 p.m. Bar manager Thomas Cordes will lead the summer cocktail lesson, showing guests how to shake up four great summer cocktails that are ideal from entertaining, including the Pimm’s Cup, Hou Geaux Spritz, Mint Julep and Bee Stinger. Tickets are $45 and include light bites.
Saturday, June 15
Nosotros Tequila Wine Dinner at Alicia’s Mexican Grille Katy
Alicia’s Mexican Grille will host a Nosotros Tequila Wine Dinner, featuring a three-course meal paired with Nosotros’ finest tequila offerings. Features include a welcome cocktail, crabmeat enchiladas, filet mignon with peppercorn sauce and arroz primavera, and churros served with vanilla ice cream and a Nosotros Reposado chocolate shot. Dinner begins at and cost is $95 per person (plus tax and gratuity).
Saturday–Sunday
Tokyo X at NRG Center
The second annual Tokyo X festival invites folks to dive deep into the rich tapestry of Japanese culture, offering traditional Japanese street foods and dishes prepared by local Houston chefs, anime, music, live performances, car shows and authentic night markets. Food vendors and restaurants include Pop Fancy Dessert Bar, Dumpling Haus, Sandoitchi, Wagyu Dog, Mai Lao Thai Kitchen, Lady M Cake Boutique and Rakkan Ramen, among others.Tickets start at $40 for Saturday (11 a.m. to 10 p.m.) and $35 for Sunday (11 a.m. to 7 p.m.).
All month long
Burger Bodega Collab at Kolache Shoppe
Two iconic names in the Houston food scene, Burger Bodega and Kolache Shoppe, joined forces for an awesome June collaboration, creating the Chopped Cheese and Spicy Chopped Cheese Kolaches. The Chopped Cheese features chopped patties with American cheese, onions, bell peppe, and bodega sauce (with spicy mayo in the Spicy Chopped Cheese), available Thursdays through Saturdays beginning at the Greenway Shoppe, 3945 Richmond, and Fridays through Sundays at Shoppe locations in the Heights, 1031 Heights, and Pearland, 11940 Broadway.
New and ongoing specials
Asian American and Pacific Islander Restaurant Weeks
OCA-Greater Houston presents the fifth annual Asian American and Pacific Islander Restaurant Weeks, a city-wide event celebrating the culinary heritage of AAPI communities in Houston. No through June 15, each donation of $25 or more will unlock the AAPI Restaurant Week digital passport with a QR code to access special deals from over 50 AAPI and AAPI-owned restaurants and AAPI chefs throughout the city.
Pride Month at Common Bond
During Pride Month from June 1–30, Common Bond will offer a Pride Cream Puff to celebrate the LQBTQIA+ community at all Common Bond Bistro & Bakery and On-The-Go locations. The festive light and fluffy pastry comes filled with tropical passion mango diplomat crème and topped with chantilly cream, passion mango shell and rainbow décor.
Andrew Meieran is about to reopen the doors of one of L.A.’s legendary restaurants in a bid to once again make it an offbeat dining and entertainment destination.
Meieran is the proprietor of Clifton’s Republic, the kitschy, forest-themed restaurant on Broadway in downtown’s Historic Core that for nearly a century served up comfort food such as pot roast, mashed potatoes and Jell-O. The five-story restaurant and bar complex has been closed for the last year after a burst water pipe caused a flood that destroyed the kitchen and collapsed the ceilings on three floors.
Clifton’s is scheduled to reopen next month after extensive repairs and renovations. Among the changes patrons will find is a basement venue several years in the making that Meieran said is “dedicated to innovation and the magic of experiences” with “entertainment, cocktails and culinary offerings.”
Meieran is keeping details under wraps for now, but he has demonstrated a knack for creating provocative entertainment and dining venues through an obsessive attention to offbeat details, as well as a willingness to spend more money than most real estate developers to realize his vision and preserve the historic integrity of his projects.
A Bay Area transplant with a background in real estate development and filmmaking, Meieran emerged on the L.A. scene in 2007 when he opened the Edison, a subterranean nightclub he created in a former power plant deep under a century-old building on 2nd Street.
In 2010 he took over Clifton’s from the family that had operated it since the 1930s, when founder Clifford Clinton purchased the lease of the former Boos Bros. cafeteria on Broadway and set out to create a space that would evoke the coastal redwoods of the Santa Cruz Mountains, where Clinton spent summers growing up. After taking over, Meieran closed the restaurant for nearly four years for renovations and upgrades and again during the COVID-19 pandemic.
The Times spoke with Meieran to discuss his plans for reviving Clifton’s after the current shutdown, as well as his thoughts about the evolving nature of the bar and restaurant business during a time of change downtown. The interview has been edited for brevity and clarity.
Since the pandemic began, the restaurant business has been battered and put through changes that have made it hard for owners to operate profitably. How do you intend to make a go of it?
People need, and I emphasize “NEED” in capital letters, to be able to disengage from their devices and balance their life with physical and social interaction with people who are there and present around them. We are catering to people who are looking for a much more interactive lifestyle and are craving physical experiences to balance the ubiquitous online presence.
A view of the interior of Clifton’s Republic.
(Wally Skalij / Los Angeles Times)
Clifton’s exists in L.A.’s collective memory as a vast cafeteria in a whimsical woodland setting, but we don’t see cafeterias much anymore. Why is that? Will we get back Clifton’s as we remember it?
Cafeterias used to be the dominant form of food delivery and food service and now, with very few exceptions, it’s not. There are clear reasons for that that are understandable and reasonable — you need tons of people in a captive audience to make a cafeteria work. You need volume and you need stable, reasonable food prices that you can pass on to your guests. That’s completely absent in this era.
So what will Clifton’s include when it reopens?
It will be fully operating as a restaurant, lounge and nightlife destination that will include the Brookdale historic dining hall people remember as Forest Glen, Walt Disney’s original inspiration for Disneyland. We’ll also reopen the Monarch Bar on the second floor and the Pacific Seas “adventure bar” on the third floor. The basement will open in midsummer.
Obviously downtown has changed a lot from Clifton’s heyday in the 20th century when Broadway was L.A.’s premier shopping and entertainment district. Occupancy in office buildings, which used to provide a steady source of lunchtime customers, has dwindled substantially since the COVID-19 lockdown. What are the prospects for downtown businesses like Clifton’s?
It’s obviously a very different environment from what it was before the pandemic. People have altered their habits and patterns and businesses have responded accordingly, with some closing and others shifting their focuses. It’s a tectonic level shift, something that hasn’t happened in generations, and it’s happening very rapidly now. It was triggered initially by the pandemic but followed up by technological shifts that have altered the dining experience such as app-based ordering, touchscreens and the potentially revolutionary impact of artificial intelligence.
It’s hard for people to really recognize what’s coming next and where this is all going. Obviously that makes it difficult for a business to respond and for other people to make investments and to determine where we’re going to be in 18 months, three years or five years down the road, which is what you need in business.
Downtown, because of the level of the impact and its density, is slower to respond to change than some other, more nimble communities. It’s like turning a tanker ship that doesn’t turn on a dime. It’s taking a lot more effort and and concerted focus to shift its direction.
What are the odds that the Historic Core can mount a comeback?
Broadway, in particular, has all of the ingredients that make for extraordinary projects and extraordinary communities sitting here waiting for the right catalyst. It has density, historic infrastructure and buildings that have an intrinsic beauty and an intrinsic connection to guests, residents,and visitors. And it’s got the location in terms of accessibility with plenty of parking and service by transit.
NORTH TOPSAIL BEACH, N.C., June 3, 2024 (Newswire.com)
– Topsail Steamer, a family-run seafood steam pot company, announced today that its Full Steamer Pot has been included in Oprah’s 2024 The O List: Summer Fun. The annual product guide is a roundup of the media mogul’s favorite “fun-and-functional” seasonal items. Topsail Steamer’s unique takeout-and-delivery model offers fresh, high-quality seafood steam pots that customers take home, steam, and eat for a memorable shared dining experience.
“We are honored to be included on Oprah’s O List,” said Danielle Mahon, Owner and Founder of Topsail Steamer. “It’s no secret that she has impeccable taste, and we are delighted that she has recognized Topsail Steamer for both our quality of food and exceptional customer experience.”
Customers can get Oprah’s favorite Full Steamer Pot at local Topsail Steamer locations and online via Goldbelly, or choose from a menu of clam-bake-style ‘Bay Buckets’ with various seafood combinations, which can also be customized based on preference. All pots begin with a balanced base of sweet corn-on-the-cob, Red Bliss potatoes, and a proprietary blend of seasonings, along with cocktail sauce and butter for dipping. Customers then pick up or are delivered their fresh, single-use steam pot and simple-to-follow instructions to steam their beach-inspired meal from the comfort of home or wherever they have a burner.
And, as The O List describes it, “The best part: There’s no need to hustle to multiple markets for ingredients or find the right pot. It’s all done for you. Just add water, put it on your stove, and sprawl it all out on the paper tablecloth—that’s included, too!”
Topsail Steamer currently has eight locations in four states, with more slated to open this year. The company’s recent partnership with Elite Franchise Capital (EFC) also represents an exciting chapter of growth, with plans to establish 40+ new storefronts across the country. This expansion underscores the brand’s mission to share the joy of seaside feasts with communities far and wide.
To learn more about Topsail Steamer or place a local order, please visit topsailsteamer.com. Topsail Steamer is also available to seafood lovers nationwide via Goldbelly.
About Topsail Steamer
Topsail Steamer was founded on North Carolina’s Topsail Island in 2017. The company currently operates eight stores in four states and ships throughout the country. The family-owned business was started by Danielle Mahon, who grew up in an entrepreneurial family but had no direct experience until a mid-career switch out of corporate America. In early 2024, the company announced a partnership with Elite Franchise Capital to develop 40+ new stores nationwide.
Drivers and Big Sur visitors will soon gain access to more breathtaking views of the Bixby Bridge and rugged bluffs of Highway 1 along California’s central coast under a recent deal between state regulators and a Monaco billionaire to open an iconic piece of cliff-side property to the public.
The California Coastal Commission and Rocky Point owner Patrice Pastor landed an agreement last month to open the 2.5-acre seaside parcel to the public in exchange for clearing violations related to unapproved construction and property changes made by the former owners.
Pastor’s real estate company, Esperanza Carmel, purchased the Big Sur property, most notably the site of the since-shuttered Rocky Point Restaurant, for $8 million in 2021, according to the Mercury News, with plans to open a high-end 166-seat restaurant and 14-room inn with views of some of California’s most beautiful terrain.
But Pastor inherited a slew of issues with the land, including investigations by the coastal commission into infrastructural changes made to the “environmentally sensitive habitat” by its former owners without approval. The owners also had limited public access to the land with “no trespassing” signs and locked gates, according to the Mercury.
The cliff-side restaurant, located about 10 miles south of the charming coastal town Carmel-by-the-Sea, boasted panoramic views of the awe-inspiring scenery along Highway 1, where visitors could “catch a glimpse of playful sea-otters, dolphins, seals, and many whales as they migrate up the coast.” It closed in 2020 during COVID.
The coastal commission agreed to clear violations and any potential fines if Pastor committed to making property improvements and guaranteeing development rights to the surrounding bluffs. He also agreed to replace the “no trespassing” signs with those signaling public access, and said he would improve trail access and add bathrooms and significant parking space. The agreement was signed May 17, the Mercury reported.
Pastor, a billionaire from Monaco who has in recent years purchased several properties in Carmel, bought the Big Sur land with ambitions to develop the property and open a restaurant, inn and visitor center. The agreement is limited to clearing the violations and guaranteeing public access, but could eventually make it easier for Pastor to earn approval for the redevelopment plans.
Esperanza Carmel did not return requests for comment.
The popular restaurant’s original location is in the Commonwealth neighborhood near Plaza Midwood. Charlotte Business Journal first reported the news of the newest opening, which was also quietly announced on the restaurant’s website.
Calle Sol offers booth seating. Calle Sol
You can expect to find Cuban and Peruvian cuisine, including:
Peruvian ceviche
Croquetas
Vaca frita — braised shredded beef crisped with garlic, onions and fresh lime
Shrimp mojo — Argentinian red shrimp sautéed with dry white wine, diced tomatoes, cilantro, mojo and butter
Chaufa — Latin stir-fried rice cooked in a wok with snow peas, red peppers, egg, onions, ginger, garlic, scallions, dark soy, jasmine rice and toasted sesame seeds
Lomo saltado — stir-fried strips of marinated beef, red onions, tomatoes, soy sauce, cilantro, French fries, ginger and white rice
Calle Sol’s chicken chaufa. Remy Thurston
“We have had great success with our restaurants in SouthPark and are excited to bring Cuban and Peruvian cuisine to a whole new demographic,” owner Frank Scibelli said in a statement when the restaurant was announced in 2022.
The 3,800-square-foot location sits along Apex Drive next door to the Hyatt Centric SouthPark. For now, the restaurant will open at 4 p.m. daily, with lunch service to come later. A 40-seat patio will open later, as well.
Calle Sol Latin Café & Cevicheria will open a SouthPark location next year on Apex Drive. Remy Thurston/Calle Sol
This story was originally published May 31, 2024, 3:36 PM.
Related stories from Charlotte Observer
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
Melissa Oyler is the editor of CharlotteFive. When she’s not writing or editing, you’ll find her running, practicing hot yoga or snuggling with her rescue dog, X. Find her on Instagram or Twitter: @melissaoyler. Support my work with a digital subscription
Hubee D’s, located at 815 Providence Road, is closing. A second location of Salted Melon Market & Eatery will take its place later this summer.
Alex Cason
CharlotteFive
Charlotte is saying goodbye to another beloved restaurant Thursday, May 30, as another one is soon taking its place.
After more than a decade in business, Hubee D’s is officially closing its doors in Charlotte — the chicken chain’s last standing location. In a few months, the space will become home to Salted Melon Market & Eatery’s second location in the city.
“To our valued customers, We regret to inform you all that Hubee D’s will be closing our doors as of May 30th,” the team announced on Facebook. “We would like to thank you all for your patronage and value the friendships made along the way.”
Hubee D’s chicken tenders. Alex Cason CharlotteFive
Co-owner Mark DeFeo told CharlotteFive on Wednesday, “It’s been a struggle to recapture where we were before the pandemic started.”
Staffing was among the biggest challenges, and the restaurant’s food truck was sold because shoring up workers for the restaurant was a priority, he said. Catering orders for its chicken tenders, nuggets, sandwiches and more had not recovered to previous levels, either.
Customers line up to order lunch at Hubee D’s on Wednesday, May 29. Alex Cason CharlotteFive
“I will definitely miss my staff that stuck with me this whole time,” DeFeo said. “They were loyal and worked hard every single day. I’m proud of them, and i know they’ll go on to do bigger and better things.”
He continued: “Obviously I’m going to miss our customers, and and I’m definitely going to miss our food. I’d put our chicken up against anyone in Charlotte … I just wanted to say thank you to my staff, all our customers and all our loyal fans.”
Hubee D’s dining room. Alex Cason CharlotteFive
Hubee D’s originally opened in Charleston back in 2010, serving its classic chicken tenders and wings, and Southern sides, before expanding with several other locations, including the Providence Road location in Charlotte in 2013.
Since then, all of the other locations in South Carolina and Georgia have also closed. With the news of the Charlotte closure, many are saddened to see its last location go.
“Please don’t do this to us. Hubee D’s is the spot for our friend group. We will miss it so much,” McKenzie Eason commented on the restaurant’s Facebook post.
Among many others, Chris Nowak agreed, saying: “I’m gutted. You guys can’t just relocate or something?”
Outside Hubee D’s on Providence Road in Charlotte. Alex Cason CharlotteFive
Chyna Blackmon is a service journalism reporter for The Charlotte Observer. A native of the Carolinas, she grew up in Columbia, SC, and graduated from Queens University of Charlotte. She’s also worked in local television news in Charlotte, NC, and Richmond, VA. Support my work with a digital subscription
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
Here’s a look at this week’s hottest culinary happenings:
All week long
Volunteering at the Houston Food Bank
In the wake of the recent derecho storm and tornadoes that recently tore through Houston and the Gulf Coast, volunteers are as crucial than ever at the Houston Food Bank. The nonprofit is currently supporting relief efforts across the Greater Houston area, and is looking for helping hands to sort and pack product to deliver out into the community. Individuals – including kids – and groups are welcome to volunteer, and registration can be done online for shifts from 8 a.m. to noon and 1 to 4 p.m., Monday to Saturday; 6 to 9 p.m., Monday to Friday; and 9 a.m. to noon Sundays. There is a significant need for volunteers during the 6-9 p.m. shifts.
Monday, May 27
Memorial Day Food and Drink Offerings
From military discounts in honor of fallen heroes to Monday brunch, burgers and beer buckets, check out our Memorial Day roundup for details on where to eat, drink and celebrate in Houston this holiday.
Tuesday, May 28
National Burger Day
Common Bond celebrates of National Burger Day with a limited-time-only Bacon Goat Cheese Burger, offered now through May 28 at Common Bond Bistro locations. Available for $16.99, the burger features a chuck, brisket, short rib blend with sundried tomato goat cheese, arugula, black pepper bacon and garlic aioli on an everything bagel brioche bun.
1891 American Eatery & Bar, 702 East 11th, is offering $12 Smash Burgers and fries for $12 on Tuesday, May 28 only. Made with chuck, brisket and rib patties for extra flavor, take your pick pick between Classic (LTO, mustard, pickles, everything bagel brioche bun), Smothered & Covered (grilled onions, cheddar cheese, aioli, brioche bun); High Heat (smoked queso, jack cheese roasted poblano, lettuce, ghost pepper aioli, brioche bun); and Mushroom (grilled portobello, herb goat cheese, provolone, red onion jam, arugula, everything bagel brioche bun).
Thursday, May 30
“East meets West Cuisine Wine Dinner” at Artisans Restaurant
Artisans, 5745 Westheimer, will host the Truffle Masters 2024 winners for an “East meets West Cuisine Wine Dinner” at 6:30 p.m. Chefs Niki Vongthong, Erik Cruz and Jio Dingayan will showcase their culinary mastery alongside pairings from Bandol Wines. Cost is $329 per person (tax and gratuity included).RSVP at 713-529-9111 or [email protected].
Chateau Pichon Baron Wine Dinner at Etoile Cuisine et Bar
Etoile Cuisine et Bar, 1101-11 Uptown Park, invites guests to a five-course Chateau Pichon Baron Wine Dinner, paired with six wines from the legendary Bordeaux winery beginning at 7 p.m. Dishes include seared Gulf shrimp with grapefruit and apple remoulade; duck palo in crust a l’orange; roasted rack of lamb; 30-day dry-aged ribeye with parsnip mousseline; and vanilla panna cotta with apricot sorbet. Cost is $175 per person plus tax and gratuity and rservations are required.
Friday–Saturday
IWA Sake Dinner at Le Jardinier
Le Jardinier, 5500 Main, is teaming up with IWA Sake, aka the ‘wine lovers’ sake, for a two-night event on Friday, May 31 and Saturday, June 1. Founder and maker of IWA Sake Richard Geoffroy will welcome guests into the private dining room, taking guests on a journey through older, rare releases flown in from Japan paired with a five-course tasting menu curated by chef de cuisine Felipe Botero, featuring chilled Maine lobster; Comté cheese soufflé; risotto with blue crab, melted leeks and preserved lemon; poached Atlantic cod with sake and Kaluga caviar sauce; and “the white meringue” for dessert – comprised of matcha cream and cherry compote. Limited seats are offered priced at $375 per person.
New and ongoing specials
Asian American and Pacific Islander Restaurant Weeks
OCA-Greater Houston will host the fifth annual Asian American and Pacific Islander Restaurant Weeks, a city-wide event celebrating the culinary heritage of AAPI communities in Houston. No through June 15, each donation of $25 or more will unlock the AAPI Restaurant Week digital passport with a QR code to access special deals from over 50 AAPI and AAPI-owned restaurants and AAPI chefs throughout the city. This year’s participants include The Blind Goat, Lena’s Asian Kitchen, Blood Bros. BBQ, 93’ Til, South X Saigon, Aka Sushi House, Saigon Pho, Fung’s Kitchen, Six Ping Bakeries and more.
Weekend Jazz Brunch and $24 Set Menu at Brennan’s of Houston
In honor of graduates, Brennan’s, 3300 Smith, is extending its famed Sunday jazz brunch to include Saturdays throughout May. Guests can enjoy a special two-course celebration special for $24, along with the sounds of the Jazzy Brunch Bunch trio, who will be roaming the restaurant from 11:30 a.m. to 2:30 p.m. on Saturdays, and 11 a.m. to 2:30 p.m. on Sundays. The special two-course package is also available during weekday lunch, Tuesday through Friday, from 11 am to 2:30 pm.
Mental Health Awareness Month Collaboration with Equal Parts Brewing and Dawn Burrell
Equal Parts Brewing and chef Dawn Burrell are teaming up to create a special brew for Mental Health Awareness Month in May, a cause that is dear to Equal Parts team and Burrell as they have tragically lost loved ones to suicide. Beginning May 10, beer fans can sip the Shared Strength lager at Equal Parts Brewing, made with purple rice and the West African grain fonio to create a crisp and dry brew with slightly floral and nutty notes. The brewery will donate 100 percent of the brew’s proceeds to I’ll Have What She’s Having and its mental health efforts; and local joints including Underground Hall, Coltivare, EZ’s Liquor, Neil’s Bahr, Tacos A Go Go in Oak Forest, The Heights location of Local Foods, Anvil, Flying Saucer and Johnny’s Gold Brick will also pickup charitable kegs to tap beginning May 13.
Spicy Chilled at Ramen Tatsu-Ya
Spicy Chilled, the refreshing, brothless cold ramen dish, is back at all six Texas locations of Ramen Tatsu-Ya, including Houston’s location at 1722 California. The warm weather staple features spicy ramen with citrus soy dressing, ajitama (marinated soft boiled egg), cucumber, tomatoes, pirikara (which means “spicy” in Japanese) ground pork, chili oil, scallions and karashi mustard, giving it a wasabi-like punch. The dish’s official beverage pairing — Kyuri Kup — also returns, combining cucumber, simple syrup, yuzu and citrus over ice for a refreshing drink to help tame the ramen’s heat. Guests can choose to make the beverage boozy by adding sake. Spicy Chilled is priced at $14, with Kyuri Kup available for $5 ($6 with sake).
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