RIVER NORTH

Red Eye Chicago - - Around Town -

Ar­bella Drinks reign at the lat­est pro­ject from the team be­hind Peru­vian pow­er­house Tanta. The menu is di­vided by coun­try or re­gion; mez­cal plays heav­ily into drinks in the Mex­ico sec­tion, while you’ll find pisco and rum in Cuba. The short list of food hops around the globe, too. But be­ware: Cob­bling to­gether enough small plates for a meal can be de­ceiv­ingly ex­pen­sive.

Open: Din­ner and late night daily. Prices: $8-$15. 112 W. Grand Ave., 312-8466654. — N.K.

Bea­con Tav­ern This pro­ject by Billy Law­less (The Gage, The Daw­son) is tucked into a plaza just west of the Wrigley Build­ing. Seafood is a fo­cus, with shrimp toast coated in truf­fle but­ter and a prawn salad that pops thanks to pep­padew pep­pers, but there’s also a tow­er­ing burger. Don’t skip the ched­dar bay bis­cuits, a tongue-incheek homage to Red Lob­ster.

Open: Lunch and din­ner daily. Prices: $12-$40. 405 N. Wabash Ave., 312.955.4226. — P.V.

Katana A con­cept that orig­i­nated on LA’s Sun­set Strip, Katana com­bines night­clubby vi­su­als with am­bi­tious, high­level cook­ing, high­lighted by the dishes emerg­ing from the sushi and ro­bata bars. The a la carte menu of­fers a dizzy­ing ar­ray of choices, and one can opt for an omakase (chef ’s choice) menu for $175. Bev­er­age op­tions are long and deep, in­clud­ing an im­pres­sive sake selec­tion cu­rated by man­ager (and “sake som­me­lier”) Dila Lee. Gen­eral man­ager and vet­eran Chicago res­tau­ra­teur Ja­son Chan puts a lo­cal face on what might oth­er­wise seem like an im­ported op­er­a­tion.

Open: Din­ner daily. 339 N. Dear­born St., 312-877-5544. — P.V.

Pa­cific Stan­dard Time PST was one of the most ea­gerly an­tic­i­pated open­ings of this year, largely be­cause of its im­pres­sive pedi­gree: Chef Er­ling Wu-Bower de­lighted palates as chef at Nico Os­te­ria, and Joshua Tilden, who was for­mer di­rec­tor of strate­gic op­er­a­tions at One Off Hos­pi­tal­ity. Cal­i­for­nia food and cui­sine in­form Wu-Bower’s vi­sion; what helps him ex­e­cute that vi­sion are twin wood-burn­ing hearth ovens, vis­i­ble from the din­ing room,

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