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  Openings, Closings, Comings & Goings - 2023
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  • Post #211 - April 21st, 2023, 10:34 pm
    Post #211 - April 21st, 2023, 10:34 pm Post #211 - April 21st, 2023, 10:34 pm
    ekreider wrote:The prices seem a bit on the steep side for this market in terms of getting locals in on weekday evenings.

    Il Milanese Ristorante
    2201 W. Montrose Ave.
    Chicago 60618
    773-360-8262
    https://ilmilanesechicago.com/


    Hmm, first time I've seen Market Price for the soup of the day, but I don't get out much.
  • Post #212 - April 22nd, 2023, 7:17 am
    Post #212 - April 22nd, 2023, 7:17 am Post #212 - April 22nd, 2023, 7:17 am
    tjr wrote:
    ekreider wrote:The prices seem a bit on the steep side for this market in terms of getting locals in on weekday evenings.

    Il Milanese Ristorante
    2201 W. Montrose Ave.
    Chicago 60618
    773-360-8262
    https://ilmilanesechicago.com/


    Hmm, first time I've seen Market Price for the soup of the day, but I don't get out much.


    "Soup of the day," so they're keeping it flexible.
  • Post #213 - April 22nd, 2023, 10:16 am
    Post #213 - April 22nd, 2023, 10:16 am Post #213 - April 22nd, 2023, 10:16 am
    Mas Salud to open in downtown Evanston next week

    https://evanstonroundtable.com/2023/04/ ... next-week/
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #214 - April 22nd, 2023, 2:18 pm
    Post #214 - April 22nd, 2023, 2:18 pm Post #214 - April 22nd, 2023, 2:18 pm
    From the Celtic Knot’s FB page:

    With heavy hearts yet hopeful eyes on what's to come, we would like to share with you that The Celtic Knot Public House will close at its current location on Sunday, April 30, 2023.

    We are working with people from the City of Evanston and others to secure an alternative location so that we can reopen in the community that we love.

    We have appreciated every minute of getting to know you and are so grateful for your support over these many years.

    Please stop by this week to help us celebrate the past, the present and the future.

    The Celtic Knot Family



    https://www.facebook.com/10002911562721 ... tid=q5o4bk
  • Post #215 - April 25th, 2023, 3:47 pm
    Post #215 - April 25th, 2023, 3:47 pm Post #215 - April 25th, 2023, 3:47 pm
    JoelF wrote:The reborn El Nuevo Tipico in Skokie had a "closed until further notice" sign - not confirmed by Google or their own website. Hopefully something temporary.

    It's been repainted (bright purple) and new signage says "La Chabela", their facebook page has graphics that say "Chabela's" and it looks like it's a rebranding of Nuevo Tipico -- same website. They claim it features food of Puebla and Mexico City DF. Website photos show a trompo for Al Pastor, so I'll have to try it.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #216 - April 25th, 2023, 4:21 pm
    Post #216 - April 25th, 2023, 4:21 pm Post #216 - April 25th, 2023, 4:21 pm
    When widely acclaimed Smoque BBQ broke the news about Smoque Steak in April 2022, what immediately became one of the most anticipated new restaurants in Chicago was scheduled to open six months later.
A full year later, carnivorous fans still wait for what owner Barry Sorkin described as a different kind of steakhouse in the Avondale neighborhood.
“It’s an idea we came up with pre-pandemic,” Sorkin said recently. “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor.
So when will Smoque Steak open?
“We’re getting ready for some of our pre-opening events this week, and getting some practice swings in,” Sorkin said. “But we are definitely targeting mid- to late May.”

    https://www.chicagotribune.com/dining/c ... story.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #217 - April 26th, 2023, 12:08 am
    Post #217 - April 26th, 2023, 12:08 am Post #217 - April 26th, 2023, 12:08 am
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?
  • Post #218 - April 26th, 2023, 12:15 am
    Post #218 - April 26th, 2023, 12:15 am Post #218 - April 26th, 2023, 12:15 am
    tjr wrote:
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?

    Lol - highly unlikely on the liquid smoke! :lol:

    =R=
    Same planet, different world
  • Post #219 - April 26th, 2023, 2:01 am
    Post #219 - April 26th, 2023, 2:01 am Post #219 - April 26th, 2023, 2:01 am
    ronnie_suburban wrote:
    tjr wrote:
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?

    Lol - highly unlikely on the liquid smoke! :lol:

    =R=

    Infused with smoke flavor was, perhaps, a poor choice of words.
  • Post #220 - April 26th, 2023, 9:42 am
    Post #220 - April 26th, 2023, 9:42 am Post #220 - April 26th, 2023, 9:42 am
    Kind of a maybe closing, maybe going, who really knows -- but the Village Tavern of Long Grove, the longest operating restaurant in Illinois (since 1847) is up for sale. Really hoping there is some regulation in Long Grove that requires any purchasers to keep it the iconic restaurant it has always been. But if you love it, you might not have much longer to enjoy it.

    Of course, the other possibility with this group -- if you want a restaurant, here's one that's for sale.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #221 - April 26th, 2023, 12:06 pm
    Post #221 - April 26th, 2023, 12:06 pm Post #221 - April 26th, 2023, 12:06 pm
    tjr wrote:
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?


    Read an article on Bin 36 where they describe the process a little better, looks like a variation of sous-B-Q where the steaks are smoked (probabably to a low internal temp of 120°f or so), then cooked sous vide and finally seared for service.
    Cookingblahg.blogspot.com
  • Post #222 - April 26th, 2023, 12:29 pm
    Post #222 - April 26th, 2023, 12:29 pm Post #222 - April 26th, 2023, 12:29 pm
    scottsol wrote:
    ronnie_suburban wrote:
    tjr wrote:
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?

    Lol - highly unlikely on the liquid smoke! :lol:

    =R=

    Infused with smoke flavor was, perhaps, a poor choice of words.

    It's still weeks away from opening and yet the nitpicking and rampant speculation have already begun. Vintage LTH! :lol:

    =R=
    Same planet, different world
  • Post #223 - April 26th, 2023, 1:31 pm
    Post #223 - April 26th, 2023, 1:31 pm Post #223 - April 26th, 2023, 1:31 pm
    tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?


    Or simply cold-smoked before cooking.
  • Post #224 - April 26th, 2023, 3:31 pm
    Post #224 - April 26th, 2023, 3:31 pm Post #224 - April 26th, 2023, 3:31 pm
    Coogles wrote:... they describe the process a little better, looks like a variation of sous-B-Q where the steaks are smoked (probabably to a low internal temp of 120°f or so), then cooked sous vide and finally seared for service.
    Hey, I was close! And this would enable cooking and holding steaks in vacuum bags for days waiting for a quick warmup and sear.

    On a different topic, the quondam Arlington Heights Valli, recently Value Fresh, is now part of Brookhaven Markets. The wine bargains are gone, perhaps pending a refresh of a liquor license.

    valuefreshmarket.net , brookhavenmarket.com
  • Post #225 - April 26th, 2023, 3:59 pm
    Post #225 - April 26th, 2023, 3:59 pm Post #225 - April 26th, 2023, 3:59 pm
    After more than three decades of serving red-sauce Italian hits along Grand Avenue, a family-owned restaurant stalwart is beginning an emotional new chapter in West Town. Oggi Trattoria, owned by the Padilla family since its founding in the 1990s, completed its move with a Friday, April 21 debut in a new space at 1461 W. Chicago Avenue.

    https://chicago.eater.com/2023/4/26/236 ... wn-chicago
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #226 - April 26th, 2023, 4:13 pm
    Post #226 - April 26th, 2023, 4:13 pm Post #226 - April 26th, 2023, 4:13 pm
    ronnie_suburban wrote:
    scottsol wrote:
    ronnie_suburban wrote:
    tjr wrote:
    “We developed what we think is a different and better way of making a steak.”
My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
    Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?

    Lol - highly unlikely on the liquid smoke! :lol:

    =R=

    Infused with smoke flavor was, perhaps, a poor choice of words.

    It's still weeks away from opening and yet the nitpicking and rampant speculation have already begun. Vintage LTH! :lol:

    =R=

    The infused with smoke comment was from the Tribunes’s Louisa Chu, not Barry Sorkin.
  • Post #227 - April 27th, 2023, 11:24 am
    Post #227 - April 27th, 2023, 11:24 am Post #227 - April 27th, 2023, 11:24 am
    Quote from farther down in the Tribune story. He refers to Barry Sorkin.
    Smoque Steak cooks with an unusual three-step process: smoke, sous vide and sear.

    “That’s sort of our secret sauce,” he added. “We’re taking these steaks, and not just throwing them on the char broiler or grill. We’re smoking them over red oak, just to put some flavor on them. And then we are cooking them sous vide.”

    Sous vide is a method of cooking with food typically sealed in vacuum bags, immersed in a water bath at precise low temperatures, for a prescribed length of time.

    “So you get that perfect edge-to-edge doneness that’s really difficult to achieve — if not impossible — cooking conventionally, and some additional tenderness,” Sorkin said. “Then we sear in cast iron with butter to get that nice golden crust without any of the bitter char you get by subjecting it to an 800-degree environment.”

    If some people actually bothered to read the whole story, there was no need for wild speculation.
  • Post #228 - April 27th, 2023, 11:29 am
    Post #228 - April 27th, 2023, 11:29 am Post #228 - April 27th, 2023, 11:29 am
    ekreider wrote:If some people actually bothered to read the whole story, there was no need for wild speculation.


    A lot of words there. Easier to guess.
  • Post #229 - April 27th, 2023, 11:52 am
    Post #229 - April 27th, 2023, 11:52 am Post #229 - April 27th, 2023, 11:52 am
    One thing about Barry Sorkin: As many longtime LTHer's know, he's always been a straight shooter. He takes pride in what he does and he's a sharer. From Day 1, he's always been refreshingly transparent in his public comments. To say he's a mensch would be grossly understating it.

    It doesn't surprise me that he laid out his process (for Louisa) because I'm sure he's proud of it and excited to share it with the world.

    =R=
    Same planet, different world
  • Post #230 - April 27th, 2023, 12:18 pm
    Post #230 - April 27th, 2023, 12:18 pm Post #230 - April 27th, 2023, 12:18 pm
    ronnie_suburban wrote:One thing about Barry Sorkin: As many longtime LTHer's know, he's always been a straight shooter. He takes pride in what he does and he's a sharer. From Day 1, he's always been refreshingly transparent in his public comments. To say he's a mensch would be grossly understating it.

    It doesn't surprise me that he laid out his process (for Louisa) because I'm sure he's proud of it and excited to share it with the world.

    =R=


    Pretty sure I saw that somewhere before, maybe Myhrvold?
  • Post #231 - April 27th, 2023, 12:25 pm
    Post #231 - April 27th, 2023, 12:25 pm Post #231 - April 27th, 2023, 12:25 pm
    spinynorman99 wrote:
    ronnie_suburban wrote:One thing about Barry Sorkin: As many longtime LTHer's know, he's always been a straight shooter. He takes pride in what he does and he's a sharer. From Day 1, he's always been refreshingly transparent in his public comments. To say he's a mensch would be grossly understating it.

    It doesn't surprise me that he laid out his process (for Louisa) because I'm sure he's proud of it and excited to share it with the world.

    =R=


    Pretty sure I saw that somewhere before, maybe Myhrvold?

    Oh, not saying it's an original. I know home cooks who do pretty much the same thing. That wasn't really my point but you know that.

    =R=
    Same planet, different world
  • Post #232 - April 29th, 2023, 6:11 am
    Post #232 - April 29th, 2023, 6:11 am Post #232 - April 29th, 2023, 6:11 am
    Crepello, a brand new breakfast-focused restaurant from the Middle East, will make its U.S. debut soon in Orland Park, located at 15845 Harlem Ave.

    https://whatnowchicago.com/crepello-mak ... ext-month/
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #233 - May 1st, 2023, 2:16 pm
    Post #233 - May 1st, 2023, 2:16 pm Post #233 - May 1st, 2023, 2:16 pm
    Avli, the group of Chicago-area restaurants that ushered in a modern Greek dining craze, is not only opening a rooftop restaurant in Fulton Market, but it could have up to four new restaurants inside the historic building that houses event space Morgan’s on Fulton and ground-floor restaurant Marvin’s Food and Fuel.

    https://chicago.eater.com/2023/5/1/2370 ... el-chicago
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #234 - May 4th, 2023, 6:32 am
    Post #234 - May 4th, 2023, 6:32 am Post #234 - May 4th, 2023, 6:32 am
    Comings & Goings: Frankies closes in Oak Lawn, remodeling in Tinley, and more

    Frankies Beef and Pasta shuttered in Oak Lawn
    Owners Vince and Nina Santoro closed Frankie’s Beef and Pasta in Oak Lawn last week after 35 years at 5721 W. 95th St.

    They also announced that Frankie’s Ristorante in Tinley Park is closed for renovations that they hope will be completed in time to reopen by May 9.

    Owners of that location, Frankie and Angela Santoro, are going to be rebranding that location at 9501 W. 171st St. in Tinley Park. Staff from the Oak Lawn location will be moving over to the Tinley location.

    Pucci’s Restaurant and Pizzeria closes on East Side
    Pucci’s Restaurant and Pizzeria, 10063 S. Ewing Ave., has closed its doors for the last time last week in Chicago’s East Side community.

    The owners Gino and Carmela Pucci and Frank and Ann Pucci decided to retire after more than three decades in business.

    The restaurant’s last day was Friday, April 28.

    Once upon a time, it was home to Duke’s 101 Club.
  • Post #235 - May 4th, 2023, 7:51 am
    Post #235 - May 4th, 2023, 7:51 am Post #235 - May 4th, 2023, 7:51 am
    Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.
  • Post #236 - May 4th, 2023, 7:54 am
    Post #236 - May 4th, 2023, 7:54 am Post #236 - May 4th, 2023, 7:54 am
    lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.


    I always get the willies when I pass a Brown's that's still open. I expect it to just be selling out inventory from the 70's that's still in the walk-in. They need to make it a little more relevant or at least a fresh coat of paint.
  • Post #237 - May 4th, 2023, 7:59 am
    Post #237 - May 4th, 2023, 7:59 am Post #237 - May 4th, 2023, 7:59 am
    spinynorman99 wrote:
    lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.


    I always get the willies when I pass a Brown's that's still open. I expect it to just be selling out inventory from the 70's that's still in the walk-in. They need to make it a little more relevant or at least a fresh coat of paint.

    Swing by the location in Skokie at Oakton and Crawford. You'll be pleasantly surprised.
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #238 - May 4th, 2023, 9:31 am
    Post #238 - May 4th, 2023, 9:31 am Post #238 - May 4th, 2023, 9:31 am
    lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.

    Nothing on Savory Plate's website. The Browns site shows an icon still at Dundee & Pfingsten (the Northbrook ex-store), but clicking it shows Dundee & Milwaukee, and has a carry-out menu. I wonder if it's mainly a ghost kitchen.
    In any case, it's an odd choice of location, with Popeye's finally opening a block west.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #239 - May 4th, 2023, 11:59 am
    Post #239 - May 4th, 2023, 11:59 am Post #239 - May 4th, 2023, 11:59 am
    JoelF wrote:
    lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.

    Nothing on Savory Plate's website. The Browns site shows an icon still at Dundee & Pfingsten (the Northbrook ex-store), but clicking it shows Dundee & Milwaukee, and has a carry-out menu. I wonder if it's mainly a ghost kitchen.
    In any case, it's an odd choice of location, with Popeye's finally opening a block west.


    The Browns Chicken website under locations shows the new Wheeling location and no longer shows Northbrook at all.
  • Post #240 - May 4th, 2023, 12:30 pm
    Post #240 - May 4th, 2023, 12:30 pm Post #240 - May 4th, 2023, 12:30 pm
    spinynorman99 wrote:I always get the willies when I pass a Brown's that's still open. I expect it to just be selling out inventory from the 70's that's still in the walk-in. They need to make it a little more relevant or at least a fresh coat of paint.


    I like going to the locations that have slot machines.

    A natural pairing with my fried gizzards
    Bill-Plainfield

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