// SCENE. STYLE.SPACE
RIS DELEE TAKES THE REINS AS TOP TOQUE AT BRIDGEPORT STAPLE THE DUC NN.
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Neighborhood son and award-winning chef Kevin Hickey has stepped away from the kitchen of his acclaimed Bridgeport tavern The Duck Inn, but new executive chef Kris Delee insists that the beloved destination’s focus on “working-class fine dining” remains firmly in place. Aiming for excellence without the pretense of a typical elevated dining experience, Delee describes his debut menu as “a love letter to all the kitchens I’ve worked in during my career.” That translates to dishes like pork belly and scallop with XO sauce; Lego-shaped foie gras mousse; and duck wings with Japanese barbecue sauce, for which Delee found inspiration in one of those past kitchens. “I was in Cincinnati opening a restaurant with my best friends and mentors—the hot sauce is an homage to a recipe we made there with grits and pork.” Sounds like The Duck Inn’s next chapter is off to a delicious start. 2701 S. Eleanor St., 312724-8811; theduckinnchicago.com
auck fnn chef hris aelee elevates bar food with dishes like duck wings served with homemade jalapeño hot sauce.