Central Standard Has a Charming Take on Local Food

Roger Greenfield’s next project sources its concepts and its ingredients only from places on Central time.

Courtesy of Central Standard

Artisanal charcuterie and cheese at Central Standard

It’s about time. Central Standard (169 W. Kinzie St., 312-527-9409), yet another new project from the Bar Louie founder Roger Greenfield, sports a menu of ingredients sourced from the Central Time Zone. Fish from Lakes Michigan and Superior will swim alongside their Gulf of Mexico brethren, including redfish, cobia, and snapper, as well as Gulf oysters.

“We’re going for signature dishes from major cities in the time zone, elevate them, and put our own twists on them,” says chef Ryan Wombacher (Topaz, Boka, Rhapsody).

The St. Louis staple of fried ravioli will feature a filling of osso buco made from locally sourced veal, and Iowan breaded-pork sandwiches and a version of Italian beef with house-made giardiniera will represent our latitude. Even the cocktails will fit the theme, as in a riff on the Louisiana-native Sazerac with a dab of the pepper jelly popular in the Great Plains and the South.

Central Standard is scheduled to open March 20 at 11 a.m.—that’s Central Daylight Time, of course.

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