The Second City-
A Microcosm of New Trends for Restaurants
C
hicago is blessed with a number of creative restaurant entrepreneurs who have a loyal following. To most outsiders, the growth of companies like McDonald’s and Lettuce Entertain You are well known. The accomplishments of individual operators are equally impressive, though perhaps less notorious.One of the great ambassadors within the fine dining community is Rick Bayless of Frontera Grill and Topolabambo, who consistently executes Mexican food on a level unparalleled in the United States. Rick has served as a shining example that one can start with a small storefront and achieve worldwide attention. Another highly celebrated Chicago chef is Charlie Trotter, who now has his own television program on PBS. The nouvelle-American Charlie Trotter’s restaurant is consistently among the highest rated in the country.
When people are thinking of having the best steak possible, many think of Morton’s of Chicago. This city may be blessed with more great steakhouses than anywhere else in the country. The truly noteworthy include Gibsons, Chicago Chop House, Gene and Georgetti’s, Erie Cafe, Eli’s, Carmichael’s and Magnum’s. Although most have resisted expansion, Gibson’s is about to make its mark in suburban Rosemont and to open another outpost in Florida.
Jerry Kleiner of KDK, who is behind the successful development of the eclectic Marche, Vivo and Red Light restaurants along West Randolph Street, has turned his attention to the preppy restaurant, The Clubhouse, in suburban Oak Brook. The 20,000-square-foot golf-themed restaurant opened to rave reviews, and Kleiner is continuing to look for more venues.
Lettuce Entertain You Enterprises and Brinker forged an alliance that began with its Italian family-style Maggiano’s and Corner Bakery. It now includes the wood-roasting Wildfire and the Big Bowl restaurants. Wildfire has been significantly refined with an expansion prototype being built in suburban Lincolnshire. The group plans to open an additional 12 of its extraordinarily popular Asian-fusion Big Bowl units throughout Chicago and the nation. Italian food is the specialty of Phil Stefani Restaurants, which already operates Tuscany, Stefani’s and Riva. The organization is enjoying the success of its latest venture, the American style Tavern on Rush. There are plans to open a restaurant similar to Tavern on Rush in the former Riccardo’s space, near the new Nordstrom’s just off Michigan Avenue. Stefani also plans to launch several new Tuscany restaurants in the suburbs. Richard Smith’s Cafe Concepts opened Cocina Roma to packed crowds in suburban Lincolnshire. The 12,000-square-foot Tuscan-style restaurant has filled a void in the upscale area and is drawing from the local and neighboring communities. |
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| Bistro Zinc offers French cuisine with a sophisticated ambiance and contributed to the area’s resurgence | ||
There are several up-and-coming restaurant operators who will be establishing exciting new restaurant concepts this year:
Scott DeGraff and Michael Morton of the high-energy nightclubs Drink-Chicago and Drink-Las Vegas plan to open Nine, located at Randolph and Canal. The space will feature a sophisticated restaurant along with a unique nightclub catering to a well-heeled customer.
Chicago represents a microcosm of new trends in the restaurant industry
Dion Anzic of Food and Drink runs local favorites that draw customers at all hours of the day. Diners can start with breakfast at Toast. Liquid Kitty features films and food, Night owls can cap it off at Iggy’s. Planned is a hip restaurant/nightclub called F
o. Anzic also intends to open a boutique hotel in River North that will include a second Toast and a resurrected Harry’s Velvet Room, one of the first cigar bars in the country.Tom Merle, Carl Segal and Casey Eslich teamed up to open their second Bistro Zinc venue on Rush Street. The 3,500-square-foot French cafe concept is doing outstanding business and has contributed to the Rush Street area resurgence.
Howard Natinsky and Steve Sable of Spare Time Inc. started with neighborhood taverns and then opened the wildly successful Hudson Club in River North. Recently opened in Lincoln Park is their latest concept, Trocadero, a 6,000-square-foot casual French-American bistro and bar mimicking a French metro stop.
Chicago represents a microcosm of new trends in the restaurant industry and, to a certain extent, its local operators are major contributors to a vibrant and always changing community.