Sable Kitchen & Bar Opens in March

By Alain Gayot
Atwood Café's Heather Terhune will craft the seasons-inspired menu at Sable Kitchen & Bar.

Atwood Café's Heather Terhune will craft the seasons-inspired menu at Sable Kitchen & Bar.

by Jennifer Olvera     It’s the time of year when Chicagoans desperately look for a reason to think spring. Showy gastro-lounge Sable Kitchen & Bar offers just that, rolling out on March 24 in Kimpton’s soon-to-open Hotel Palomar.     Chef Heather Terhune—a veteran of Atwood Café in the Burnham Hotel—has developed a seasonally minded opening menu, which relies heavily on local farms and purveyors. Well-versed in both sweets and savories, Terhune expects to serve crisp, fiddlehead-topped flatbreads spun from 00 flour and homemade, boiled soft pretzels with smoked Wisconsin cheese fondue and whole grain mustard butter.       The kitchen will have plenty of Staub cast-iron cookware handy for dishes like steak frites and mussel frites, though Terhune is quick to note she won’t be locked into a single concept.     As for the cocktail program, it’ll be plenty ambitious: Brown liquors will star (they get their own “book,” in fact), as will oft-changing, Prohibition-era-inspired culinary cocktails from Mixologist Jacques Bezuidenhout. Master Sommelier Emily Wines is behind the selection of nearly 100 grapes by bottle, half-bottle and glass.   Not to be overlooked, however, are the finales, which will range from sweet-tart butterscotch pot de crème with brown butter-pecan shortbread and kumquat compote to made-to-order ice cream studded with market-fresh ingredients.  
 
 
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