Jeff Ruby

Fred Ramos, a veteran chef who most recently ran the show at Room 21 (and Gioco, Printer’s Row, and Pili.Pili), has signed on with a large-scale steak house in the heart of River North. “It’s going to be a modern steak house—the new hip scene,” says Ramos, who will be competing with nearby beef palaces Keefer’s, Ruth’s Chris, Sullivan’s, and Harry Caray’s. The still-unnamed restaurant, owned by Chicago investors, will have homemade pastas, an ambitious rooftop deck, and its own dry-aging room. (Ramos has been hanging out in a couple of local restaurants to learn dry aging.) Expect a...

Paul Fehribach, the chef-owner of Andersonville’s upcoming Big Jones (5347 N. Clark St.), has a defined focus for his new restaurant, bowing in early April: “It’s contemporary coastal Southern—cuisine from low-country Carolinas—a little bit of Florida and Caribbean,” he says. “And a lot of Cajun and Creole, more of the urban Louisiana cuisines.” Fehribach, an Indiana native who created the recipes for the Hi Ricky noodle chain during his lengthy stint with the company—and learned to appreciate Southern food during five years in the kitchen at Harmony Grill (3159 N. Southport Ave.; 773-525-2508)—will bake his own bread, brew his own Worcestershire, and make some of his own cheeses. Also, look for a menu of classic prewar cocktails like pink ladies and...

Graham Elliot Bowles, the supremely talented four-star chef at Avenues (Peninsula Chicago, 108 E. Superior St.; 312-573-6754) for the past four years, is leaving to open Graham Elliot in the former Harvest on Huron space at 217 West Huron Street. “The idea is to do four-star cuisine in a completely different atmosphere,” says Bowles. “I’m doing away with linen and florals and the silver and the crystal and making the space as reflective of the chef as possible. Instead of fine dining I think of it as ‘redefined dining,’ in the bistronomic sense of the word. To just be humble and serve the food we believe in.” Like what? “Dishes such as aged Cheddar risotto with Pabst-braised onions, smoked bacon, green apples, and Cheez-Its,” Bowles says. “And there’s going to be a bar and lounge element focusing on the art of mixology and handcrafted cocktails like a deconstructed Bloody Mary with horseradish sorbet, jellied vodka, Tabasco bubbles, and celery salt.” Bowles will bring...

Govind Armstrong has set his sights on Chicago. “ Govind who,” you say? Armstrong is the man behind red-hot Table 8 in Los Angeles and Miami, and he is breaking ground at an undisclosed location in River North by the end of January. “I’ve always wanted to do a place in Chicago,” says Armstrong, 38. “It’s got an impeccable dining scene.” Armstrong, an L.A. native who apprenticed at the age of 13 with Wolfgang Puck at Spago, has Costa Rican roots, but describes Table 8 on Melrose Avenue as: “Nothing fancy; warm and inviting, a little gem that you would walk into. It’s not exactly comfort food, but it’s approachable. We’re not reinventing how people should eat, or what they should eat.” (The only dish he’s bringing to his 120-seat restaurant in Chicago that he’d reveal to us was a prime salt-roasted porterhouse.) Armstrong is currently searching for a Chicago chef who is...

Vulpes, LLC, a group of locally based investors led by the food retail veteran Bill Bolton, has agreed to purchase Fox & Obel (401 E. Illinois St.; 312-410-7301), Chicago’s leading gourmet food shop. The name will not change, nor will the people involved, but according to Fox & Obel’s president and CEO, Keith Montague, the deal leverages F & O’s longtime plan: expansion. “For a long time we have wanted to build additional stores and go to other areas,” Montague told us. “River North, South Loop, North Shore: all tremendous areas. Naperville, Oak Park. We are a small company and don’t have the luxury of opening sites that won’t be successful, so we want to be careful to do it right.” The deal, whose financial terms were not made public, is scheduled to close...