Latest news with #FultonMarket
Eater
14-07-2025
- Business
- Eater
The Publican, Seeking a Spark, Brings In a New Chef With a Familiar Name
While living in New York as a line cook, Rob Levitt remembers the buzz surrounding the Publican when it opened 18 years ago, reading about Paul Kahan's ethos in Food & Wine, learning about the chef's dedication to sourcing the best ingredients and allowing them to shine through via simple preparation. Now, nearly two decades later, Levitt finds himself in charge of the fabled restaurant's kitchen as the Publican's new executive chef. 'I staged at Avec. I staged at Blackbird,' Levitt says. 'So when I got the job across the street [at Publican Quality Meats], it was a big deal to me. You know, I often joke that it was like I was that triple-A ballplayer that has been just crushing triple-A for the longest time, and I finally got called up to the majors.' The Publican is one of Chicago's most influential restaurants. Barry Brecheisen/Eater Chicago The dining room at Publican. Barry Brecheisen/Eater Chicago Rob Levitt is taking over as Publican's executive chef. Barry Brecheisen/Eater Chicago Levitt, one of the city's best butchers, began rolling out new menus at the Publican more than a month ago as he continues to oversee One Off Hospitality's sibling restaurant across the street, Publican Quality Meats. Levitt joined Publican Quality Meats six years ago, revamping the menu with sandwiches while bringing his lauded sausage-making skills to Fulton Market. He began hosting a dinner series at the butcher shop last year and impressed Kahan and company enough that this spring, they asked if he was interested in taking over the original restaurant. Levitt calls it a 'full circle moment.' The Publican, one of Chicago's most influential restaurants, planted its flag in a still-developing Fulton Market in 2008, all while raising expectations for Chicago restaurants and earning national accolades. That same year, Levitt and his wife, Allison, opened a Bucktown restaurant called Mado, before moving on to Butcher & Larder where he worked up until moving to Publican Quality Meats in 2019. The two restaurants shared similar philosophies. With that in mind, Levitt says he wants to return the Publican to its roots. 'What made the Publican so great from the beginning is that the focus has always been on finding the best possible products and cooking them simply and adding some kind of little twist that makes it interesting,' Levitt says. 'And I know that that's a bit of a trope at this point, but it's a trope partially because the Publican did it at a time when nobody else was doing it.' Rob Levitt wants to keep the food simple. The Publican Whole trout. The Publican A charcuterie dish, like this ham, will always be available to showcase the process it takes to make fine meats. The Publican Peas are in season for about a week or two more. The Publican Mado couldn't replicate the Publican's success — Levitt shared some of the frustrations with a wider audience when he appeared in Season 2 of The Bear. A modern twist on a beer hall, the Publican tied itself to a trifecta of pillars: beer, pork, and oysters. But as development in Fulton Market exploded, the Publican inched closer to becoming another face in the crowd. While craft beer sales sag nationally, Levitt maintains that beer remains a core part of the Publican with a dynamite selection. And One Off hasn't remained stagnant, over the years; Levitt points out, there's been a focus on improving the cocktails and giving the restaurant a shot in the arm it needs to succeed with more restaurants in the area competing for business. 'To me, that is part of the evolution. In the old days, it was oysters, pork, and beer, and then we evolved into that same mentality toward seafood and that same mentality towards vegetables,' he says. 'Now we're trying to just reenergize it.' Rob Levitt started working at Publican Quality Meats six years ago. Barry Brecheisen/Eater Chicago Levitt took over the menu at the Publican a few weeks ago. Barry Brecheisen/Eater Chicago The menu is constantly changing, but Levitt talks about using ivory king salmon, a fish rarely seen in Chicago. He's using short ribs procured from Publican Quality Meats and braising them with cherry beer, shallots, and sweet cherries. Whole trout comes with a buttermilk vinaigrette with salad of cherry tomatoes, lobster, charred Tropea onions, and cucumbers. Crispy whole spring onions show a creative way of cooking vegetarian dishes. Levitt is mindful of the Publican's legacy, but he's also aware that restaurants, even legendary ones, need to embrace change to survive. He mentions Canlis in Seattle, which has recently tweaked its formula by elevating a new chef from within its kitchen. Levitt is thankful for One Off's support with industry legends like Kahan, Donnie Madia, chef Brian Huston, and chef Perry Hendrix. He's particularly fond of his interactions with Kahan, who will text him when he's excited to see how a specific ingredient would look on the Publican's menu. 'It's the most amazing feeling to get a text message from Paul Kahan that says, 'hey, garlic scapes are in season, we should buy a bunch,'' Levitt says. Eater Chicago 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.
Eater
14-07-2025
- Entertainment
- Eater
This Upcoming Fulton Market Steakhouse Is Different, Its Chefs Swear
is the James Beard Award-winning regional editor for Eater's Midwest region, and in charge of coverage in Chicago, Detroit, and the Twin Cities. He's a native Chicagoan and has been with Eater since 2014. Over the last decade, several keystrokes have chronicled Fulton Market's transition from Chicago's meat-packing capital to its current identity as a retail and restaurant hub. And while that familiar smell of beef won't ever return to the area, don't look now — it's raining steak. The latest entry comes from the team behind a Gold Coast Italian restaurant. Adalina debuted in 2021 and became a sleeper hit in an area where fine dining often flounders. Chef Soo Ahn brought Michelin-starred experience from his time at Band of Bohemia, and that translated into a unique contemporary take on Italian food. For the follow-up, Adalina Prime, Ahn is now a partner. The restaurant, on the ground floor of a new Fulton Market tower, just down the street from the Guinness Open Gate Brewery, should open in late summer, or as Ahn describes, 'right before braising period.' Nemanjia Milunovic, who has worked at Nico Osteria, Prime & Provisions, and Aba, will helm the kitchen. The Belgrade-born chef also ran Kiosk Balkan Street Food. The Serbian chef has a clear idea of how Adalina Prime will deviate from Chicago's fabled history of steakhouses. 'If we approach this venture with global flavors, we can bring in so much more fun,' Milunovic says. 'There are so many cultures [and flavors] in Chicago, and I think they should be on the menu.' Adalina Adalina/Liz Goodwin Milunovic teases slow-baked tomatoes on the vine infused with mapo flavors, a nod to Sichuan cuisine. Milunovic's Hong Kong-born mother-in-law ran a restaurant in Naperville and inspired him to create a scallop dish with XO sauce made from abalone. Other sample menu ideas include Korean rice cakes (tteokbokki) atop seafood towers with Fra Diavolo replacing gochujang. They haven't settled on a name, but everyone's favorite fried onion appetizer will get the Adalina Prime treatment. For a placeholder, they're calling it Crispy Petals. That's not the only chain tribute — look for a riff on Red Lobster's Cheddar Bay Biscuits, too. They'll also have several vegan options, which continues Ahn's culinary approach. While running Band of Bohemia, then the world's only Michelin-starred brewpub, he created a salt-cured carrot entree with a unique miso texture that drew a following of vegans and omnivores alike. The two are already talking about a secret menu with Balkan flavors like truffled burek. Chicago loves its cevapi, and Milunovic wants to create his own. Still, Adalina Prime's focus is steak with beef from a few sources, including Miller Wagyu Ranch, a farm in the Quad Cities. They'll be the first restaurant to feature meats from Miller. They'll have some dry-aged beef, but Ahn says he feels the Midwest prefers grass-fed beef. Inspired by how some Italian restaurants present olive oils tableside, Adalina Prime plans to incorporate a salt library with 12 varieties. Ahn says this extra, personalized touch can elevate an experience, and staff will recommend pairings to customers. Chicago still is known as a meat-and-potatoes town, even as chefs like Ahn and Milunovic attempt to push past legendary names like Morton's and Gibsons. Maple & Ash debuted in 2015, and the Gold Coast steakhouse was meant to usher in a new era of irreverence. Boka Restaurant Group dove into the genre with one of its fanciest build-outs; Swift & Sons, in the shadow of Google's then-headquarters, also brought new energy into the world of beef. Not to be outdone, Gibsons Italia opened in 2017 with a gorgeous view of the Chicago River. Much in the same vein, during the pandemic, when restaurants pivoted toward comfort foods with pizzas, burgers, and pastas that could travel well for delivery or carryout, steakhouses are the latest safety net amid the chaotic unknowns, such as the impact of federal tariffs and higher labor costs due to increases in Chicago's minimum wage. The team from Adalina Prime feels they're the cure for the mundane. 'We want to take the heart and soul of a steakhouse using live fire, bold flavors, very rustic techniques, and refine it a little bit,' Ahn says. Adalina Prime, 360 N. Green Street, planned for a late August opening Eater Chicago 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.
Bloomberg
10-07-2025
- Business
- Bloomberg
Pritzker Scores Win as Boston Battery Maker Moves to Chicago
By Updated on Save Battery manufacturer Pure Lithium Corp. will move its operations to Chicago from Boston, handing Illinois Governor JB Pritzker another win. The company, which is working to manufacture electric batteries without graphite, nickel, cobalt or manganese, will move to the trendy Fulton Market neighborhood this year, the governor's office said in a statement. The plan includes an investment of about $46 million and the creation of 50 new jobs.
CBS News
27-06-2025
- CBS News
Fulton Market visitors are being warned about fake parking attendants
The Fulton Market Association is warning visitors to be aware of fake parking attendants in the area. The community group said they would "angrily" confront parking lot security guards at the corner of Lake and Justine. Those fake attendants would charge drivers $20 to park on free streets. According to the group, this occurs during the weekends between 9 p.m. and 3 a.m. It is unclear how many people are involved in the scam. Drivers are being advised that if they encounter a fake attendant, they should stay in their cars, lock their doors, and call the police.
Yahoo
25-06-2025
- Business
- Yahoo
Thor Equities and QuadReal's 800 W. Fulton Achieves 100% Occupancy with Baker Tilly Lease
Chicago, IL, June 25, 2025 (GLOBE NEWSWIRE) -- Global real estate leaders and joint venture partners Thor Equities Group and QuadReal Property Group (QuadReal) are pleased to announce a long-term lease with leading advisory, tax, and assurance firm Baker Tilly at 800 W. Fulton. Recognized as one of 'Chicago's Smartest Buildings' for its advanced sustainability and smart building systems, the flagship Fulton Market asset is now fully leased. Positioned at the corner of West Fulton and North Green Streets, 800 W. Fulton continues to attract leading global companies and top-tier retailers. In addition to Baker Tilly who will occupy 32,000 square feet at the property, the building is home to a dynamic mix of tech-oriented and design-focused companies including John Deere, Snap Inc., The Aspen Group, Teknion, and Wilson Dow. On the culinary front, Amorino Gelato has an outpost, as well as DineAmic Hospitality with La Serre and Bar La Rue, further solidifying 800 W. Fulton's place at the epicenter of Fulton Market. 'We're thrilled to welcome Baker Tilly to 800 W. Fulton, and to officially reach full occupancy at this flagship property,' said Joe Sitt, Chairman of Thor Equities Group. 'This lease is a powerful endorsement of the building's forward-thinking design, dynamic location, and ability to support the demands of today's leading companies.' 'QuadReal provides premier offices for today's professionals and 800 W. Fulton combines location, modern workspaces and cutting-edge technology under one roof,' said Daniel Gliksman, Managing Director, Americas- East. 'We are excited to welcome Baker Tilly to the building and to have reached the significant milestone of full occupancy at this unique property.' Designed by global architecture firm Skidmore, Owings & Merrill, 800 W. Fulton features a dramatic architectural presence, complete with an iconic x-brace design, panoramic floor-to-ceiling windows, and outdoor landscaped terraces. The building is both LEED Platinum and WELL Building Standard certified, providing a sustainable and healthy environment for forward-thinking tenants. Thor's broader Chicago portfolio includes premier properties at 942 W. Fulton Market, and 1229 W. Randolph Street. Thor also developed and sold nearby 905 W. Fulton Market which was leased to Mondelez International for its global headquarters, as well as Lyra, another Dinamic Hospitality Restaurant. Ownership was represented by Stream Realty Partners' Mark Bâby, Jack McKinney, and Ben Cleveland. Geoff Euston of CBRE represented Baker Tilly. ### About Thor Equities Group Thor Equities is a leader in the development, leasing and management of industrial, laboratory, residential, office, hotel and mixed-use assets in premier locations worldwide. The company operates in major cities around the globe and has a property portfolio totaling $20 billion with a development pipeline in excess of 50 million square feet. Thor has a strong presence on three continents and in addition to its US holdings, the company has assets in European gateway cities including London, Paris, Madrid, and Milan, and is the largest developer in Mexico through its Latin American division with a development pipeline of over 20 million square feet. Thor maximizes returns for institutional investors by recognizing a property's potential, reducing operating expenses, increasing tenant satisfaction, and leveraging market trends to maintain a long-term competitive edge. For more information, visit About QuadReal Property Group QuadReal Property Group is a global real estate investment, development, and operating company headquartered in Vancouver, British Columbia. Its assets under management are $94 billion. From its foundation in Canada as a full-service real estate operating company, QuadReal has expanded its capabilities to invest in equity and debt in both the public and private markets. QuadReal invests directly through operating platforms in which it holds an ownership interest and via programmatic partnerships. QuadReal seeks to deliver strong investment returns while creating sustainable environments that bring value to the people and communities it serves. Now and for generations to come. QuadReal: Excellence lives here. CONTACT: Katie Smith Thor Equities Group ksmith@
