David Hammond wrote:

msmre wrote:I was very surprised to read this yesterday, but so happy for Rob, Allie and crew. While I will be forced to find a new go-to dinner spot, it will be great to have what I believe will be an amazing "butcher plus charcuterie" spot. Given the traffic at Mado on Wednesday just picking up meat combined with the devoted charcuterie (and Allie dessert) crowd, there is likely going to be a line waiting for opening.

What I'm not clear on is how the Allie/pastry offering fits into the butcher shop equation. I know that steak and cake is a time-honored combination (see Perkin's), but for many (or at least this one) it may seem not a natural fit.

That said, it's hard to imagine how this butcher shop will not be a success. It meets a need, fills a niche, and will get a lot of biz from the many folks who come to admire the great work these two have done at Mado.

You know, as evident in that Wicker Park butcher thread, there's not much about the forthcoming Levittuchery that fits into the current butcher shop equation, so if they want to put some migas bark (and maybe some mincemeat pies) in the cases too should it be that odd?

A while back when the Local Beet tweeted one #followfriday that @Madorestaurant was a butcher in disguise, I did not know how right I was.*

*Although like all the other food writers and bloggers and kinda food writers and twitterers that know the Levitts well, I did that little grumble about not getting the scoop!

stevez wrote:

David Hammond wrote:What I'm not clear on is how the Allie/pastry offering fits into the butcher shop equation.

Perhaps there's an offal pot pie in your future.

I'd love to buy an Allie-made steak and kidney pot pie.

As with all businesses these days, diversification is key. As good as Rob Levitt is at butchering, and as great a niche as there is for a butcher shop in Wicker Park (though the Levitts' shop won't be in Wicker Park, per se), a strictly-defined butcher shop is not likely to be profitable. Hence, the diversification with "convenience foods" such as terrines, pâtés, etc. Why not pick up some migas bark or shortbread to serve after your Levitt-made pâtés for your holiday wine and cheese party?*

*After all, I think it's this diversification model that City Provisions is going for, as man cannot make profit on house-made pastrami alone, in 2010.

Tobermory wrote:So to re-ask nr706's question - will Mado continue on with new personnel? Just checking because I have an unused Groupon hanging out there.

I think this question is best posed directly to the restaurant or Groupon, as no one here could give a definitive answer. My strong guess is that there will be a new team in place very soon and that the restaurant will continue to operate . . . but again, that's only a guess.

=R=

aschie30 wrote:Hence, the diversification with "convenience foods" such as terrines, pâtés, etc.

World's most awesome convenience store.

As much as I enjoy migas bark and shortbread, I really hope that isn't the limit of Allie's offerings at the new spot. I can't imagine it'll be a full-service bakery*, I hate to imagine a world without her yogurt sponge pudding, malt cake, chocolate cream pie, pear tart, stewed plums, and other goodies.

Anyway, I can think of no one else I'd rather have as my butcher.

-Dan

* or the late-night pie & whisky establishment I long for

dansch wrote:* or the late-night pie & whisky establishment I long for

There's always Hamm and Buble

Stocking the Dates in Coffee would not hurt either.

msmre wrote:We were lucky enough to sneak one last meal in at Mado on Sunday and met gwiv, RAB, and REB.

Though we did not know it at the time that was both the first Mado Family Meal of the season and the last meal Mado, in that form at least, would serve. As fitting talented chefs with a generous nature the Family Meal was one of great skill and incredible abundance. From the opening salvo of Rob's house made charcuterie, including small copper pots with whole lobes of silky luscious foie gras and crisp puffed pig skin dusted with house dried/ground Ghost Pepper powder to the finale of Allie taking the often mundane chestnut to never before seen heights 50 trenchermen, and trencherwomen, roosted at two long tables enjoying wine, conversation and appreciation of Rob, Allie and Mado's talented staff.

My favorite bite of the evening, ghost pepper dusted chicharon with a generous schemer of foie gras, a delicacy of my own 'invention' Whole slow wood rotisserie roasted Walleye Pike wrapped in bacon, stuffed with chestnut risotto and served with artistic flair and gnocchi topped with an eye opening amount of fresh shaved black truffle, two of the seemingly endless array I can easily visualise, and almost taste, two days later.

As finales go it was a hell of a Swan Song.

The king is dead, long live the King.

Enjoy,
Gary

dammit. I wanted to go to Mado on my birthday 2 weeks ago but it was to much $$ for the GF. I should have just paid

tem wrote:dammit. I wanted to go to Mado on my birthday 2 weeks ago but it was to much $$ for the GF. I should have just paid

sounds familiar.

Not sure as what yet, but Mado is reopening this Friday. I stopped in tonight after a visit to TVR. The space is being remodeled--so far, a new wood floor and a chartreuse coat of paint to the wall by the restrooms.

Here is an answer as to what's to come:

New York Chef Brandon Baltzley Takes Over Kitchen at Mado

http://chicago.eater.com/archives/2010/ ... t-mado.php

I was a regular customer at Mado -- it being a 5 minute walk from my place. I'm not going to pass judgment on the new incarnation, but after reviewing the general description from the new chef I think we owe it to Rob and Allie to start a new thread on anything having to do with this space moving forward. Please ... thank you.

I was a regular customer at Mado -- it being a 5 minute walk from my place. I'm not going to pass judgment on the new incarnation, but after reviewing the general description from the new chef I think we owe it to Rob and Allie to start a new thread on anything having to do with this space moving forward. Please ... thank you.

Why? Please clarify - or perhaps justify. TIA.

sundevilpeg wrote:

I was a regular customer at Mado -- it being a 5 minute walk from my place. I'm not going to pass judgment on the new incarnation, but after reviewing the general description from the new chef I think we owe it to Rob and Allie to start a new thread on anything having to do with this space moving forward. Please ... thank you.

Why? Please clarify - or perhaps justify. TIA.

I agree a new thread along the lines of Mado - New Chef is warranted. The new Mado is going in an entirely different direction and it best serves both past and present to differentiate.

What is happening in Chicago.

Changes at L20 and Mado. The Mado team left suddenly to start a butcher shop.

The new chef, Brandon Baltzley, has two days to create a new menu and to hire a new staff. On top of that Baltzley is new to Chicago having moved to work at Alinea. That lasted for less than a week.

What is the buzz?

Since moving back to Chicago a few years ago, there's no restaurant with more memories for me than Mado. I'll miss the outstanding family dinners, surprise offal dishes, so many crave-worthy desserts, warm and friendly servers (thanks Danielle, Ben, and Laura), impressive charcuterie, giant steaks, no corkage BYO, etc. I'll also miss the wonderful one-two punch of the Violet Hour followed by Mado.

And, of course, Rob and Allie never failed to make us feel welcome and appreciated. They stopped by the table to chat, invited us into the kitchen, enjoyed late-night sweets and drinks with us, and many times sent us home with a bone for the dog.

I wish them all the best and have no doubt that we will be frequent customers of their new shop, both for Rob's handiwork and Allie's desserts. I'm sure that it made sense for them to leave Mado and know that they'll carry the Mado magic to this new endeavor.

I'm glad that Rich and I got a chance to enjoy a few last meals at Mado over the last couple of months. The pièce de résistance, as Gary describes above, was the farewell dinner. Bumping elbows with LTHers and new friends, sharing beverages and passing plates, bellies full with four-plus hours of dishes conceived and executed with passion and care, it was a memorable night.

I hope that the press reports are right and that Rob and Allie will continue to host family dinners at the new shop. We'll be there.

Ronna

Since we moved here 2 years ago, Mado was, overall, my favorite restaurant. I screwed up big by not going here every other week like my wife and I intended. We wanted to be regulars but it didn't happen for a variety of reasons. Oh well. In all liklihood the Levitts will get more money from us at their store than they did at their restaurant, that's the brightside.

G Wiv wrote:

msmre wrote:We were lucky enough to sneak one last meal in at Mado on Sunday and met gwiv, RAB, and REB.

As finales go it was a hell of a Swan Song.

Agreed on all counts. Great meal enjoyed with excellent company.

Some pics:
Chicharon with Ghost Pepper Powder


Potted Foie Gras


GWiv first to combine foie gras and chicharon?


Salami



Speck and Apples


Squash and Hazelnuts


Pig Head and Nduja Flatbread


Truffled Gnocchi


Bacon Wrapped Walleye Stuffed with Chestnut Risotto



Beans and Greens


Mado Kosher Platter - Blood Sausage, Pork Belly, Bacon and Kidney skewers, Milk-Braised Pork Shoulder



Chocolate Cake, Chestnut


I wish the Levitts the best of luck in their new endeavor, but I am definitely going to miss Mado.
--Rich

Great shots, Rich. I'm really sorry I missed this one.

I too wish Rob, Allie and the crew all the best in their new endeavor (which I'm really excited to see take form).

=R=

Was waxing poetic about the Dietzler rib-eye we had a Mado last month to a buddy. Almost three pounds of dry age beef, grilled over wood, fed two for dinner with lunch leftovers all for a price that was lower than picking up a similar steak at a butcher. I knew the first thing out of his mouth would be where is this restaurant, was sorry to disappoint with change of chef/staff.

Rob Levitt with Rib-eye



Dietzler Rib-eye



Topped with a sprinkle of grey salt