stoutisgoodfood wrote:Seems Chicago Burgerwurks in Brookfield is either closed or taking a break. Been by there 5 or 6 times in the last month and, despite the signs saying OPEN, there is no joy to be found. Yelp post by the owner (?) 3 weeks ago says they are having 'staffing/lease' issues and are NOT closed....I guess we'll see if they resurface.

Drover wrote:

Pie Lady wrote:Devine at 2958 W. Irving Park is papered over. According to the Trib, the new owner of the Allerton Hotel may reopen the Tip Top Tap on the top floor.

DeVine has been closed for at least a year now. In fact another restaurant concept from the Pasadita group has already come and gone in that same space.

Over the last 7 years I have enjoyed the BEST CUSTOMERS out there, but I'm itching for my next adventure! THANK YOU so much for your support over the last 7 years!

I'm working on selling the business....so keep your ears open for that! In the meantime, my target exit date is July 31st. Come on in to say goodbye and STOCK UP ON YOUR FAVORITES!!...or place your order online at http://www.oliveandwell.com
I have appreciated your business over the years and will miss so many of you!
Sondra &
The Olive & Well Team

133 N Oak Park Avenue
Oak Park, IL 60130
708.848.4230
info@oliveandwell.com

http://www.oliveandwell.com

ONE Group Inc. has signed a lease for a new STK steakhouse in River North.

This will be the 10th STK restaurant, (pronounced S-T-K but which evokes the main dish it serves) which has outlets in New York, Las Vegas and Miami, and its first in Chicago.

The restaurant, which is taking over 13,000 square feet in the Museum of Broadcast Communications building at 360 N. State St., will open sometime in 2015, said Jonathan Segal, CEO of ONE Group. It will occupy the ground floor and the floor above. It is catty-corner to the recently shuttered Keefer's steakhouse, which has been taken over by Chicago Cut.

"Chicago is a really important city for us," Mr. Segal said. "We wanted to get it right. We've been planning for this day for a long time now, looking for a good piece of real estate."

STKs have a similiar look and feel across the nation, he said, and the Chicago location will follow suit.

"Once we get a footprint in a city we look for other opportunities," Mr. Segal said, citing ONE's turnkey food and beverage service for hotels and casinos.

In a city filled with steakhouses, Mr. Segal says STK will distinguish itself because it is not aimed at male diners. "Our ratio is 55 percent women to men," he said, unlike the average steakhouse, which he says skews more like 30 percent women.

There are no wood-paneled rooms. The menu features smaller cuts of meat and more salads. Average checks are a bit under those at Del Frisco's, he said.

nr706 wrote:

NFriday wrote:Does anybody know the status of the BBQ place that was going to open up where Oak Street Market used to be?

That's going to be Smylie Bros. Brewpub, not necessarily a BBQ joint. The renovation is taking longer than expected, but opening will probably be summer or fall.

NeroW wrote:
Speculation, but I would put money on Webster's Wine Bar 2.0 in the Telegraph space.

stevelip wrote:Mooyah, Burgers. Fries & Shakes. A burger chain out of Plano Texas just opened up in the Glen in Glenview. I have not been in, but it seems a lot like 5Guys with a few more options as far as buns and toppings go.
Has anyone been there or to any of their other locations?


Mooyah
1839 Tower Dr
Glen Town Center
Glenview, IL 60026
(847) 834-0948
mooyah.com

Mooyah Burgers Fries & Shakes, a Plano, Texas-based chain, is expanding in the area.

After its Illinois debut at Glenview's Glen Town Center in March, the fast-burger franchise opened a second location in Lombard June 9.

The company hopes to open 10 more franchises in the Chicago area in the next two years. Possible suburbs include Naperville, Joliet, Oak Lawn, Schaumburg and Evanston.

Mooyah is seeking 2,000- to 2,400-square-foot locations, including ground-up new construction and second-generation leases that served former businesses.

Mooyah is a sit-down burger joint that serves build-your own burgers with never-frozen American beef, freshly baked buns and shakes that can be customized with ice cream flavors such as strawberry and chocolate and toppings.

Gonzo70 wrote:Chef Nate Park (formerly of Moto/iNG and then Baume & Brix) new venue, Knife & Tine recently opened in Dale Levitski's former Sprout space

LaurenL wrote:

NeroW wrote:
Speculation, but I would put money on Webster's Wine Bar 2.0 in the Telegraph space.

Speculation correct: http://chicago.eater.com/archives/2014/ ... moving.php

The Betty, a new upscale neighborhood bar, is slated to open in fall in the West Loop on Fulton Market near Halsted.

The Betty is the third brainchild of Footman Hospitality Group, which owns bar-restaurant fusions Bangers & Lace in Wicker Park and the Anthem in Ukrainian Village.

Chris Haisma, a Footman Hospitality partner, said in a release that the goal is to “create an environment where anyone can feel comfortable . . . (and) to attract an eclectic group of people.” It will serve handcrafted cocktails, a rotating menu of craft beers, wine, spirits and a light food menu.

The Betty's "flirty yet masculine" concept is inspired by a fictional namesake, of a "mysterious yet approachable woman," Mr. Haisma said in a release.

Dave148 wrote:

ONE Group Inc. has signed a lease for a new STK steakhouse in River North.

This will be the 10th STK restaurant, (pronounced S-T-K but which evokes the main dish it serves) which has outlets in New York, Las Vegas and Miami, and its first in Chicago.

The restaurant, which is taking over 13,000 square feet in the Museum of Broadcast Communications building at 360 N. State St., will open sometime in 2015, said Jonathan Segal, CEO of ONE Group. It will occupy the ground floor and the floor above. It is catty-corner to the recently shuttered Keefer's steakhouse, which has been taken over by Chicago Cut.

"Chicago is a really important city for us," Mr. Segal said. "We wanted to get it right. We've been planning for this day for a long time now, looking for a good piece of real estate."

STKs have a similiar look and feel across the nation, he said, and the Chicago location will follow suit.

"Once we get a footprint in a city we look for other opportunities," Mr. Segal said, citing ONE's turnkey food and beverage service for hotels and casinos.

In a city filled with steakhouses, Mr. Segal says STK will distinguish itself because it is not aimed at male diners. "Our ratio is 55 percent women to men," he said, unlike the average steakhouse, which he says skews more like 30 percent women.

There are no wood-paneled rooms. The menu features smaller cuts of meat and more salads. Average checks are a bit under those at Del Frisco's, he said.

http://www.chicagobusiness.com/article/ ... iver-north

Kman wrote:

Dave148 wrote:

ONE Group Inc. has signed a lease for a new STK steakhouse in River North.

This will be the 10th STK restaurant, (pronounced S-T-K but which evokes the main dish it serves) which has outlets in New York, Las Vegas and Miami, and its first in Chicago.

The restaurant, which is taking over 13,000 square feet in the Museum of Broadcast Communications building at 360 N. State St., will open sometime in 2015, said Jonathan Segal, CEO of ONE Group. It will occupy the ground floor and the floor above. It is catty-corner to the recently shuttered Keefer's steakhouse, which has been taken over by Chicago Cut.

"Chicago is a really important city for us," Mr. Segal said. "We wanted to get it right. We've been planning for this day for a long time now, looking for a good piece of real estate."

STKs have a similiar look and feel across the nation, he said, and the Chicago location will follow suit.

"Once we get a footprint in a city we look for other opportunities," Mr. Segal said, citing ONE's turnkey food and beverage service for hotels and casinos.

In a city filled with steakhouses, Mr. Segal says STK will distinguish itself because it is not aimed at male diners. "Our ratio is 55 percent women to men," he said, unlike the average steakhouse, which he says skews more like 30 percent women.

There are no wood-paneled rooms. The menu features smaller cuts of meat and more salads. Average checks are a bit under those at Del Frisco's, he said.

http://www.chicagobusiness.com/article/ ... iver-north

Not sure who wrote this for Crain's or where the info came from but there must be more definitions of the term "catty-corner" than the one with which I'm familiar. As Keefer's occupied the NE corner of Kinzie & Deaborn any establishment "catty-corner" from that location would be on the SW corner of the same intersection. How does a business with an address of 360 N STATE come close to being "catty-corner"? And if they are going to compare their location relative to other steakhouses in the area wouldn't it be more appropriate to just say "just a few doors north of Smith & Wollensky"?

marothisu wrote:According to a Facebook message from Masada, they may be opening on Friday (6/13)

pizano345 wrote:King Crab on Halsted was papered over when I drove by today.

abe_froeman wrote:There's a Mexican restaurant going in at the corner of Ela Rd & Rt 22 in Lake Zurich where Menalon, that Greek restaurant was. I think the sign said El Jardin- not sure if it's related to the one in Glenview or not.

Roger Ramjet wrote:Chicago branch of Fig & Olive, Mediterranean-inspired restaurant chain w/menu featuring olive oil more than figs, opening at 104 E. Oak St. June 28 & now taking reservations.

Source: figandolive.com

sdrucker wrote:

Roger Ramjet wrote: IMO their modern Mediterranean focus is something that will be a nice contrast to the Chicago steakhouse scene in the nearby Viagra Triangle.

I just hope that they don't dumb down the menu to reach a lowest common denominator convention crowd around the corner...and have the quality at the level of, say, the nearby Le Colonial. Meanwhile, pass the red quinoa salad .

Restaurateur Brendan Sodikoff and Four Corners Tavern Group plan to open a Mexican restaurant, bar and small grocery alongside the new el stop in the Fulton Market area.

Mr. Sodikoff confirmed the joint venture plans to open what he describes as a “Mexican bar, bodega and barbacoa shop” with “lots of outdoor space and vintage Lake Street warehouse architecture” on the site across the street from the Green Line train stop at Morgan and Lake streets.

It will be “very casual, affordable and fun,” he said, declining to discuss details.

Penn Station East Coast Subs is ready to expand into Chicago, hoping its grilled and cold subs stand out in a market already stuffed with sandwich-centric chains.