The team behind Wicker Park’s Takito Kitchen have opened Bar Takito in the West Loop, where Kabocha once lived. The Latin American cuisine includes a line-up of ceviche and arepas. Bar Takito, 201 N. Morgan St., Chicago, IL 60607, 312-888-9485.
The name clues you in at Tête Charcuterie, a spot from Thomas Rice and Kurt Guzowski, set within a neighborhood where meatpackers once thrived. Peruse the cases lining the dining room to glean house-made head cheese and pâté en croute, made with heritage pork, wild boar and foie gras. Tête Charcuterie, 1114 W. Randolph St., Chicago, IL 60607, 312-733-1178.
For casual, ultra-tasty grub, head to Blue Door Farm Stand, a spot dishing up cold-pressed juices, salads from just-plucked ingredients and sandwiches. Blue Door Farm Stand, 843 W. Armitage Ave., Chicago, IL 60614, 773-935-2583.
Brendan Sodikoff (Gilt Bar, Maude’s Liquor Bar, et al.), who just opened High Five Ramen, has been busy. He also launched trattoria Cocello in the East Bank Club. So, you know, you can load up on carbs after a good workout. Cocello, 354 W. Hubbard St., Chicago, IL 60654, 312-888-9195.
Brendan Sodikoff (Gilt Bar, Maude’s Liquor Bar, et al.) has opened High Five Ramen, a spot with insidiously spicy noodle bowls and slushy cocktails. Don’t worry, there are milder versions, too. High Five Ramen, 112 N. Green St., Chicago, IL 60607, 312-754-0431.
The Portage’s owner plans to open French-tinged American spot Community Tavern in Portage Park later this summer. The gussied up gastropub will serve house-made sausages, charcuterie, steaks and roast chicken. Matt Saccaro (Tizi Melloul, Autre Monde Cafe & Spirits) will be the chef. Community Tavern, 4038 N. Milwaukee Ave., Chicago, IL 60641, no phone.
White Oak Tavern & Inn will soon open in the space that housed the former John’s Place address in Lincoln Park. The longtime family restaurant is giving way to more grown-up, Midwestern-bent fare from Alinea alum John Asbaty, meaning dishes like a fried duck leg with cornbread pudding. The Roscoe Village location of John’s Place will remain open. White Oak Tavern & Inn, 1200 W. Webster Ave., Chicago, IL 60614, 773-525-6670.
Mexican wrestling-inspired food truck The Tamale Spaceship has opened up a brick-and-mortar restaurant called Tamale Station, which serves street food-esque Mexican fare. Tamale Station, 1341 N. Damen Ave., Chicago, IL 60622, 312-909-7009.
Fig & Olive, the Mediterranean restaurant with locations in New York, West Hollywood and Newport Beach, has opened a branch in Chicago. Executive chef Pascal Lorange's menu features shareable small plates (e.g. fig-Gorgonzola tartlet, zucchini carpaccio) and dinner entrées such as Provence rosemary grilled lamb chops served with goat cheese gnocchi and eggplant roasted with thyme and honey. Fig & Olive, 104 E. Oak St., Chicago, IL 60611, 312-445-0060.
Jeff Mahin and Lettuce Entertain You opened Stella Barra Pizzeria, an industrial-feeling sister spot to Cali-style Summer House Santa Monica. The edited menu offers California-style red or white-sauced pizzas, meatballs and pastas, plus a list of boutique wines, craft (and draft) cocktails and microbrews. Stella Barra Pizzeria, 1954 N. Halsted St., Chicago, IL 60614, 773-634-4101.
What’s Next at Next
Tickets are now available for the "Trio" menu at Next Restaurant. It revisits a menu chef Grant Achatz served in January 2004 that helped lead to the creation of Alinea. Next Restaurant, 953 W. Fulton St., Chicago, IL 60607, 312-226-0858.
Webster’s Wine Bar Relocates
With the closing of bustling Telegraph, the new, improved Webster’s Wine Bar has made the move to its space. The shakeup included the departure of Telegraph chef Johnny Anderes. Webster's Wine Bar, 2601 N. Milwaukee Ave., Chicago, IL 60647, 773-292-9463.
Mindy Segal stepped back from her role as pastry chef at her longtime hotspot HotChocolate. Replacing her is Kymberli DeLost. Segal will open a new bakery in Logan Square. HotChocolate, 1747 N. Damen Ave., Chicago, IL 60647, 773-489-1747.
Rick Gresh has left David Burke’s Primehouse after seven years as its executive chef. He’s moving on to head the kitchen at Virgin Hotel Chicago. David Burke’s Primehouse, The JAMES, 616 N. Rush St., Chicago, IL 60611, 312-660-6000.
Chef David Posey is leaving Blackbird to open his own restaurant. Avec chef Perry Hendrix is stepping in to oversee both kitchens. Blackbird, 619 W. Randolph St., Chicago, IL 60661, 312-715-0708.
The Ritz-Carlton Chicago - A Four Seasons Hotel has a new executive chef, Germany-born Martin Knaubert, which means he’s taken over the kitchen from Mark Payne. The Ritz-Carlton Chicago - A Four Seasons Hotel, Water Tower Place, 160 E. Pearson St., Chicago, IL 60611, 312-266-1000.
Buzz-generating The Dawson has a new chef, Anthony DiRienzo (L2O), who replaces opening sous chef Patrick Russ, who replaced opening chef Rene Deleon. The Dawson, 730 W. Grand Ave., Chicago, IL 60654, 312-243-8955.
Evan Percoco has been replaced by Kevin Atkinson as executive chef at theWit - A DoubleTree by Hilton, which houses ROOF and State and Lake. State and Lake, theWit - A DoubleTree by Hilton, 201 N. State St., Chicago, IL 60601, 312-239-9400.
Lee Wolen is now the executive chef at Boka, replacing Giuseppe Tentori (GT Fish & Oyster). Boka, 1729 N. Halsted St., Chicago, IL 60614, 312-337-6070.
The Bluebird Wine Bar & Bistro has shuttered on the coattails of the closing of sib Telegraph and the moving of Webster’s Wine Bar. The owners are focusing solely on Webster’s Wine Bar for now. The Bluebird Wine Bar & Bistro, 1749 N. Damen Ave., Chicago, IL 60647, no phone.
Hot Doug's, one of GAYOT's Top 10 Hot Dog Stands in the U.S., will close its doors on October 4, 2014. Hot Doug's, 3324 N. California St., Chicago, IL 60618, 773-279-9550.
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