09/24/08

Ground Keeper

River North Ranch

Republic Pan-Asian Restaurant & Lounge, which closed on September 20th, will reopen under the same ownership on October 1st as Farmerie 58 (58 E. Ontario St.; 312-440-1818), a 150-seat “farm-centric” contemporary American restaurant. “It wasn’t doing poorly,” says Brian Newman, the general manager. “We just felt there were better concepts to really utilize this space.” Such as one that employs a former farmer who is dedicated to sustainable, organic products, and dishes such as...

Posted at 05:28 PM in Dish | Permalink | Comments (0)

09/17/08

Sugar Power

Truth Be Toad

Pollack ate her first sugar toad. That’s the amuse Jimmy Sneed sends out to every diner at his just-opened SugarToad (2139 CityGate Ln., Naperville; 630-778-8623). She also tried the sweetbread with a poached egg on arugula (hearty and enjoyable) and turnip soup with smoked bacon (more, please). So what’s up with sugar toads? They’re a nice gesture but...

Posted at 05:29 PM in Dish | Permalink | Comments (4)

09/11/08

Mantuano’s Renaissance

Rebuilding Shikago

Chef Kevin Shikami has not only left Shikago (190 S. La Salle St.; 312-781-7300), the Loop spot he owned with his brother, Alan—he has retired from the restaurant business altogether. Shikami (Kevin, Yoshi’s, Jimmy’s Place) recently married and plans to travel with his wife to Southeast Asia, then relocate to Hawaii. Stepping into his shoes is...

Posted at 04:41 PM in Dish | Permalink | Comments (1)

09/10/08

Dish Delay: Worth Waiting For

Hey, folks, Pollack and Ruby are under the gun with deadlines. You’ll get your Dish tomorrow, complete with a couple of juicy restaurant scoops. Thanks for your patience.

Posted at 05:12 PM in Dish | Permalink | Comments (1)

09/03/08

Presto Merlo

High on Merlo

In late September, Giampaolo Sassi and Luisa Silvia Marani, who own Merlo Ristorante and Merlo on Maple, plan to unveil La Trattoria del Merlo, a simple 99-seat Bolognese restaurant, at 1967 North Halsted Street. “The concept in general is ‘like it is in Italy,’” says Marani, also the chef. “That means I prepare things with...

Posted at 05:50 PM in Dish | Permalink | Comments (1)