Into The Wilde
Next from Martin Cournane, the man behind The Kerryman (661 N. Clark St.; 312-335-8121), comes Wilde Bar & Restaurant (3130 N. Broadway; 773-244-0404). His 185-seat “upscale pub food” spot will open November 12th with Alan Katz (Blue Mesa, Cullen’s) as chef. “Alan adds that extra flair to those bar-food favorites [wings, meat loaf, fish and chips, et cetera],” says Cournane. He even serves lemon syllabub, an obscure, centuries-old English dessert that Cournane describes as “white wine, sugar, and lemon made into a syrup, mixed into whipped cream, and served in a glass with sugar biscuits.” Toss in the pub’s 12 draft beers, two fireplaces, and…