Chef Grant Achatz (Alinea, Next Restaurant) will open a new restaurant called Roister in the former iNG space adjacent to Next. Roister, 951 W. Fulton Market, Chicago, IL 60607, no phone.
Seven Lions is a contemporary American restaurant from proprietor Alpana Singh. Executive chef Chris Curren offers a menu of modern interpretations of clubhouse fare, including lobster Cobb salad, lamb ribs, chicken and duck club sandwich and citrus-braised pork shank. Seven Lions, 130 S. Michigan Ave., Chicago, IL 60603, 312-880-0130.
Takito’s Mario Ponce and Anshul Mangal have opened counter-service ramen spot Furious Spoon, with Shin Thompson (Bonsoiree, Kabocha) in the kitchen. Thompson makes the noodles in-house, using a machine he brought back from Japan. Expect a handful of varieties, along with saké and beer. Furious Spoon, 1571 N. Milwaukee Ave., Chicago, IL 60622, 773-687-8445.
“Top Chef” contestant Spike Mendelsohn (also of "Midnight Feast”) has opened an offshoot of Good Stuff Eatery at 22 S. Wabash Ave. in the Loop. Good Stuff Eatery, 22 S. Wabash Ave., Chicago, IL 60603, 312-854-3027.
The team at B. Hospitality Co. has opened Formento's in the West Loop. Chef/partner Tony Quartaro presents an Italian-American menu complemented by a wine list curated by Steven Morgan. Formento's, 925 W. Randolph St., Chicago, IL 60607, 312-690-7295.
The Loss of a Culinary Trailblazer
Chicago chef-restaurateur Homaro Cantu, 38, has died. His restaurants include Moto and Berrista, along with now-closed iNG. Cantu was a forward-thinking chef who helped raise the profile of molecular gastronomy with his trailblazing cuisine. Moto, 945 W. Fulton Market, Chicago, IL 60607, 312-491-0058.
Two New Sauces from Hamachi Sushi Bar
Hamachi Sushi Bar has added two new sauces to its roster: Sweet Soy Sauce and Green Goddess Sauce. They join the line of condiments that includes Spicy Mayo, Honey Wasabi Mayo and Orange Ginger Dressing. The sauces are available at Jewel-Osco on Howard, Kol Tuv and Hungarian Kosher Foods. Hamachi Sushi Bar, 2801 W. Howard St. Chicago, IL 60645 773-293-6904.
What’s Next at Next
Chef Grant Achatz has announced the upcoming menus for Next Restaurant. "Bistro" is taking place January 9-May 10, 2015, for $80-$120 per person; "Tapas" will be the theme May 16-September 6, 2015, for $70-$110 per person; and "Terroir" will be offered September 12-December 31, 2015, for $295-$355 per person, inclusive of all wine and food. Next Restaurant, 953 W. Fulton St., Chicago, IL 60607, 312-226-0858.
GT Fish & Oyster has a new pastry chef: Andrea Bonitatibus. Her creations include a chocolate tart with candied hazelnuts, sugar cranberries, sage and cranberry sorbet; carrot cake with pineapple, coconut ice cream, orange cream cheese, coconut tuile and thyme; and Key lime pie with raspberry meringue, vanilla whip and gin & tonic sorbet. GT Fish & Oyster, 531 N. Wells St., Chicago, IL 60654, 312-929-3501.
Craig Couper has been promoted to executive chef at Michael Jordan's Steak House. Michael Jordan’s Steak House, InterContinental Chicago Magnificent Mile, 505 N. Michigan Ave., Chicago, IL 60611, 312-321-8823.
The seafood-centric restaurant L2O closed its doors after service on December 31, 2014. It has been replaced by Intro, a new concept from Lettuce Entertain You Enterprises. L2O, The Belden Stratford, 2300 N. Lincoln Park W., Chicago, IL 60614, no phone.
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