Hearty Boys, are quietly moving forward with plans to turn their catering facility/TV studio (3819 N. Broadway; 773-244-9866) into a full-service restaurant, Hearty. “We’re calling it that, because that’s what the food will be,” says McDonagh. “It’s all twists on American comfort-food classics, like a deconstructed tuna casserole, which is..." /> Hearty Boys, are quietly moving forward with plans to turn their catering facility/TV studio (3819 N. Broadway; 773-244-9866) into a full-service restaurant, Hearty. “We’re calling it that, because that’s what the food will be,” says McDonagh. “It’s all twists on American comfort-food classics, like a deconstructed tuna casserole, which is..." /> Hearty Boys, are quietly moving forward with plans to turn their catering facility/TV studio (3819 N. Broadway; 773-244-9866) into a full-service restaurant, Hearty. “We’re calling it that, because that’s what the food will be,” says McDonagh. “It’s all twists on American comfort-food classics, like a deconstructed tuna casserole, which is..." />
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Penny Pollack
Hearty Boys Town
By Penny Pollack & Jeff Ruby
Moral and Hearty
Steve McDonagh and Dan Smith, a.k.a. the Hearty Boys, are quietly moving forward with plans to turn their catering facility/TV studio (3819 N. Broadway; 773-244-9866) into a full-service restaurant, Hearty. “We’re calling it that, because that’s what the food will be,” says McDonagh. “It’s all twists on American comfort-food classics, like a deconstructed tuna casserole, which is... Read more
Singled Out: Strawberry Shortcake
By Penny Pollack
Sean Sanders, the chef/owner of Browntrout, loves to play around with familiar flavors from his past to bridge the gap between adolescence and maturity. Read more
Kelly, Meet Kleiner
By Penny Pollack & Jeff Ruby
The Canary Sings
Remember Rick Spiros, the chef involved in the short-lived Mantou Noodle Bar last winter? He’s back with the ambitious Red Canary (695 N. Milwaukee Ave.; 312-846-1475), a chef-driven “modern Victorian” lounge opening in the old Avenue M space as soon as the city gives a thumbs up. “It is a lounge that serves food,” says Spiros. “But it’s not serving food by some guy who is just kind of back there making... Read more
Dish Flash
By Penny Pollack & Jeff Ruby
Belly Dancing
Bill Kim, Mr. Urbanbelly (3053 N. California Ave.; 773-583-0500), has just signed the lease on a space in Logan Square where he will open Belly Shack (1912 N. Western Ave.), another counter-service Asian BYO. “It’ll be mainly soups, sandwiches, salads, and some sort soft-serve ice cream or yogurt,” says Kim, who promises no overlap with Urbanbelly’s noodles and dumplings. “I want to do Asian- and Latin-inspired. Instead of french fries, yuca fries with a chimichurri dressing or some kind of chimichurri sauce. And maybe a kimchi hot dog.” Prices will top out around $10, and Kim is percolating ideas for the space: “We’re still getting inspiration from Los Angeles and street-inspired graffiti and things like that.” ETA: This fall. Read more
Turning Over a New Leaf
By Penny Pollack & Jeff Ruby
Like Hopleaf, But With More Wine
After a long negotiation, Michael Roper of Hopleaf (5148 N. Clark St.; 773-334-9851) has purchased the La Donna (5146 N. Clark St.; 773-561-9400) property next door to his Andersonville beer haven, which he will turn into a charcuterie/wine-oriented spot with a wood-burning grill. “It’s going to be more straightforward grilled fish and meat and... Read more
Stein's Way
By Penny Pollack & Jeff Ruby
BTW, It's Slang for "Butter"
Zebda (4344 N. Elston Ave.; 773-545-7000), a new Mediterranean-influenced  takeout deli/caterer from Katie Garcia (Mundial Cocina Mestiza) and Mohammed Djeddour (Tassili), opened last week. “We’re doing really interesting sandwiches and soups and things to go,” says Garcia, who met Djeddour working at the Ritz-Carlton years ago. “Trying to keep ethnic but... Read more
Gluten-Free Zones
By Penny Pollack
Awesome gluten-free fried chicken in the West Loop. PLUS: Restaurants, bakeries, and Web sites with gluten-free menus and products Read more
The Real Pit Boss
By Penny Pollack & Jeff Ruby
Barbecue Alert!
Michael Altenberg (Bistro Campagne, Crust) has found a massive, undisclosed space in Lincoln Square for his “Alabama pit barbecue” concept; now he’s just ironing out details. Plans for the two-story space include slow-cooked barbecue, authentic old-fashioned Southern drinks like Sazeracs and mint juleps, and—believe it or not... Read more
Got Twenty Bucks?
By Penny Pollack & Jeff Ruby
Eat Here. Now.
More often than not, we know all about any remotely promising restaurant months before it serves its first meal, but every now and then, a true gem comes out of nowhere. Han 202 (605 W. 31st St.; 312-949-1314), a chic 38-seat Amercian/pan-Asian BYO that opened two months ago in Bridgeport, is just such a place. Guan Chen, the chef-partner and his wife, Yan Ruan (former owners of Evanston’s Nine Fish), push the envelope with their prix fixe menu (five courses; $20. “That’s nice value, right?” asks Ruan, in the understatement of the year). On a recent visit... Read more
Dish Flash
By Penny Pollack & Jeff Ruby
Playing the Piano
Pollack and one of her favorite Dish spies couldn’t resist checking out lunch at Terzo Piano a few short weeks after the long awaited spot—touting a Tony Mantuano (Spiaggia) menu—opened its doors. A full review will appear in... Read more