Cruz Blanca will be the latest project from chef Rick Bayless (Topolobampo, XOCO, Frontera Grill). This brewery will include a tasting room, a growler program and food service. Cruz Blanca, 900 W. Randolph St., Chicago, IL 60607, no phone.
"Top Chef" winner Stephanie Izard (Girl & The Goat, Little Goat Diner) will open a Chinese restaurant called Duck Duck Goat. The opening is tentatively scheduled for Fall 2015. Duck Duck Goat, 857 W. Fulton Market, Chicago, IL 60607, no phone.
Boka Restaurant Group will open GT Prime, a meat-centric sister restaurant to GT Fish & Oyster. Look for an early 2016 debut. GT Prime, 707 N. Wells St., Chicago, IL 60654, no phone.
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.
Intro is the new restaurant from Lettuce Entertain You Enterprises in the former space of L2O. The concept features guest chefs in stints of two or three months. Intro, The Belden Stratford, 2300 N. Lincoln Park W., Chicago, IL 60614, 773-868-0002.
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.
What’s Next at Next
Chef Grant Achatz has announced the upcoming menus for Next Restaurant. "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.
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.
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.
Cafe Spiaggia is temporarily closed for renovations. The re-opening is scheduled for July 2015. Cafe Spiaggia, One Magnificent Mile Building, 980 N. Michigan Ave., Chicago, IL 60611, 312-280-2750.
Zapatista, the Mexican restaurant in Chicago's South Loop, has shuttered. Zapatista, 1307 S. Wabash Ave., Chicago, IL 60605, no phone.
The Brazilian steakhouse Brazzaz in River North has closed. Brazzaz, 539 N. Dearborn St., Chicago, IL 60610, no phone.
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