Former general manager of Grace, Michael Muser, who will soon open Ever in Fulton Market, noted other restaurants that will open in the months to come. Here’s an idea of what to expect at three.
Paul Virant (Vie, Perennial Virant) has a venture, Gaijin, that will focus on okonomiyaki, a savory Japanese pancake. Although associated with a region that includes Hiroshima and little-known in the West, okonomiyaki is an extremely versatile platform for experimentation, so expect Virant’s signature Midwestern ingredients in the mix.
Cousins Carrie and Michael Nahabedian gained local recognition at now-closed Naha and their thriving Brindille in River North. James Beard Award-winner Carrie Nahabedian will next be in the kitchen at Kostali when it opens on the fifth floor of The Gwen. She says the food will be a mix of ethnic influences, including French, North African, Italian and Spanish.
Chef’s Special Cocktail Bar
Jason Vincent and members of his squad at Giant are planning Chef’s Special Cocktail Bar, which they say will be a love letter to the Chinese food they ate as kids in Cleveland. They’re working with local Phoenix Bean Tofu. Although some decry American-Chinese as “inauthentic” (yawn), the guys behind Chef’s Special Cocktail Bar intend to show how delicious it can be.
Dining and Drinking Editor for Newcity, David also writes a weekly food column for Wednesday Journal in Oak Park and is a frequent contributor of food/drink and travel pieces to the Chicago Tribune, Plate Magazine and other publications. David has also contributed chapters to several books, including Street Food Around the World, Street Food, and The Chicago Food Encyclopedia. Contact: firstname.lastname@example.org