Atelier Reveals Location of New Space in Lincoln Square
The team behind Michelin-starred Atelier has revealed the location of their new home. The tasting menu restaurant in Lincoln Square will be moving to 4544 N. Western Avenue, a few blocks away from their old space, which had its last night of service this past Saturday, July 19. No reopening date has been announced, but Atelier will host a garage sale on Saturday, July 26, to sell off kitchen wares that won't be making the move.
A brunch standout bids adieu to Lincoln Square
Luella's Southern Kitchen has served its last customer at its original Lincoln Square location. The Southern restaurant closed its doors at 4609 N. Lincoln Avenue in early July, and plans to reopen in 'just a few weeks,' according to a message on its website. It had previously signaled the move last year. Owner Darnell Reed hasn't shared the address of the new location with the public. But it's only a 10-minute drive from the original restaurant. In the meantime, fans can get a taste of Luella's during a gospel brunch hosted at Common Pantry on Saturday, August 2.
An acclaimed Chicago chef is promoting his new memoir
Curtis Duffy will present his memoir Fireproof at this year's Printers Row Lit Fest, which takes place Saturday, September 6, through Sunday, September 7, in the Loop. The Ever chef's new book releases on Tuesday, August 5, and takes readers through his journey to culinary stardom. In addition to holding two Michelin stars, Duffy's West Loop restaurant has been featured on FX's hit series The Bear, with the chef having plated dishes that appeared on the show. Duffy will also be on a live taping of Fox 32 news anchor Sylvia Perez's podcast Supper with Sylvia at After Chicago on Monday, August 4. Tickets to the event are available via Tock.
A Southern comfort specialist is relocating to a bigger space
A former South Loop sports bar is now a steakhouse
South Loop spot Signature has transformed into a steakhouse. Owned by former Chicago Bears defensive end Israel Idonije, Signature Steak reopened in July after a three-month closure. It was previously a sports bar. Idonije has partnered with Fabio Viviani Hospitality Group to operate the restaurant, and has several other projects in the works, including an amaro bar called Buttercup and Egg Bunni, a breakfast spot. He's also involved in a new Hilton hotel in the Motor Row District that will house several restaurants.
A popular card game is coming to a local bar next month
Uno Social Clubs will be coming to bars in Chicago and other cities across the country this August. The clubs will offer special Uno-themed drinks, tournament play, and more, according to a release. No details as to which local bar will be offering the experience. Despite rumors, the card game clarified last week that Uno casino tables in Las Vegas are not happening.
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Eater
33 minutes ago
- Eater
Nobody Asked for Pasta in an Omakase, Until Ryokou Came Swinging
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He also explains that Japan has a love affair with Italian cuisine, called Itameshi, and some of the best Italian food is found in the island country. The course is a showstopping ode to this discovery. The woman seated beside me is brought to tears on the first bite. Ryokou is Yu's new and casual iteration of omakase, packed with pasta and rare sake pairings. Here's why it's a scene. The 'zen garden' introductory course with grilled eel, horsehair crab, tuna, and corn and scallops, paired with Born 'Gold' Muroka Junmai Daiginjo sake. Henna Bakshi The atmosphere Ryokou is a hidden gem in Adair Park. You head inside an industrial building where tall candles light a black hallway, and wood-paneled doors open up into the cozy yet stylish restaurant. The exposed brick wall behind the omakase counter is speckled with ceramic gold and white koi fish. The lights are dim, and the staff is immediately warm and welcoming. The place setting is a glittery gold placemat with chopsticks on the ready. Gutting has his head down, slicing and scorching eel for the first preparation. The 10-seat omakase counter at Ryokou. Brandon Amato Insider tip: Visit the bathroom. It's one of the most luxurious experiences in town: heated toilet seat, beautiful marble sink, matching black toilet paper with the rest of the decor, candlelit, and rolled hand towels. These details are a wonderful respite. The food The two-hour, eight-course omakase ($205) is a trip through different regions of Japan. The newly launched summer menu features the pasta course, in addition to tuna nigiri, grilled fish, and A5 wagyu strip loin. The akami zuke tuna nigiri (the second in the lineup) is a soy sauce marinated cut that is equal parts velvet and salt — a standout. Gutting explains that soy sauce was used as a preservation liquid before refrigeration, and the marination stems from that ritual. Nimono with kinmedai, a traditional Japanese comfort dish served in a flavorful broth. Henna Bakshi Tuna nigiri with chu-toro, akami zuke, and otoro cuts. Henna Bakshi The somen (thin Japanese noodles) in broth with shrimp, clams, and ice plant is another refreshing treat. The tiny ice plant packed a powerful salty punch, and the broth is diluted with ice from Japan. No, really. The chefs flew in ice from Japan for its mineral content — a luxury, though one with a big carbon footprint in shipping. Yu promises it changes the flavor of the broth significantly, though I'd argue ice from Georgia may just be good enough for us Georgia folk. The pacing of the food is punctual, you don't feel rushed, and at the same time, don't feel plastered to your chair for hours on end. The service on both sides of the omakase counter is flawless: anticipating needs when you have to scoot your chair, clearing glasses before the next course arrives, and offering ample, friendly insights into the cuisine and ingredients. The drinks Oh, the drinks. Get the sake pairing. Period. Beverage manager TC McNeill expertly pairs beautiful junmai daiginjos and koshu sakes with the courses. The Boken 'Ringo' Junmai, the award-winning sake you may see more of on Atlanta menus, has vibrant notes of green apple and is paired with the icy somen. It's light-bodied and perfect for those stepping into trying sake. The Boken 'Ringo' Junmai sake has vibrant notes of green apple and is paired with the icy somen. Henna Bakshi The Amabuki 'Pink Lady' Gin No Kurenai Junmai sake is made with ancient black rice, giving the sake a gorgeous purple hue. Henna Bakshi The Amabuki 'Pink Lady' Gin No Kurenai Junmai sake is made with ancient black rice, giving the sake a gorgeous purple hue. It is paired with the nigiri, and its earthy florality plays with the different cuts of fish. 'Lean in closer, because this is a secret drink you must seek out.' — Henna Bakshi, Eater regional editor, South The piece de resistance is the sake paired with dessert. Lean in closer, because this is a secret drink you must seek out. A light panna cotta with strawberries is paired with Kanbara 'Ancient Treasure' Junmai Genshu Koshu — a 12-year-aged sweet sake with notes of dark honey, nuts, figs, and a finish of toasted sesame oil. Uff. It is a layered beauty, and one worth sitting with. The pairing is so right, you could practically pour the sake on the dessert. McNeil shares this caramel-colored sake with a big smile in small o-choko cups. The Kanbara 'Ancient Treasure' Junmai Genshu Koshu is a 12-year-aged sweet sake with notes of dark honey, nuts, figs, and a finish of toasted sesame oil. Henna Bakshi The sweet sake is served in a small cup, called o-choko, alongside a light panna cotta with strawberries. Henna Bakshi Insider tip: The non-alcoholic options are great, too. They include hot teas, and a stunning sparkling jasmine, white, and Darjeeling blend from Copenhagen Sparkling Tea Company. Why go here Ryokou is an express, high-level omakase experience, if you want eight courses in two hours. (If you want more, go to the newly relocated Omakase Table in Buckhead, with 20 courses for $295.) The menu is concise, and tells a story through Italian influences, seasonal ingredients, and Gutting's ideas shine while tipping his hat to Yu. It is a great addition to Adair Park, and an experience worth scouting out. Eater Atlanta All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
New York Times
35 minutes ago
- New York Times
This Ritzy-Hotel Thriller Focuses Less on the Tourists Than on the Staff
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Business Insider
an hour ago
- Business Insider
I've been to bachelorette parties in spots from Hawaii to Las Vegas, but a Canadian city has been the best destination so far
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