Dish - November 2007

11/28/07

E-mail soup, jerk chicken, Mazel Tov martinis

Cyber Soup
Marcello Cancelli has managed dining rooms and wine lists at places such as Carlos’, North Pond Cafe, and Michael. Now, after years of running OPRs (Other People’s Restaurants), he’s ready to take a chance on his own. Sopa (752 Sheridan Rd., Highwood; 847-433-3434), Cancelli’s place for Mediterranean-influenced comfort food, will swing into action on December 4th. As for the name, “Sopa is Spanish or Portuguese for ‘soup,’” says Cancelli. So will there be soup on the menu? “Yes. One soup will actually be inspired by the customers. When someone tells us their favorite foods, we want to help people reminisce. We will try to get people participating in our e-mail list.” We think this means that if you e-mail Sopa about your favorite soup, some version of it could...

Posted at 04:47 PM in Dish | Permalink | Comments (0)

11/14/07

Get Your Kicks on Roosevelt Road

Truck Stop Gourmet
Jason Paskewitz (J.P. Chicago, Wave), who has been planning River North’s Jackson Park Bar and Grill for ages—now slated for mid-January—is also launching The 621 Diner (621 E. Roosevelt Rd.; Lombard), an old-fashioned Route 66 diner, on December 10th. “Just for fun, we are opening before Jackson Park,” he says. “It’ll be breakfast all day, like truck-stop blue-plate specials: burgers and milk shakes and patty melts and cakes that are like 18 inches high in a round rotating glass display. Just good roadside food.” Paskewitz won’t do the cooking at the 125-seat spot, but will...

Posted at 05:48 PM in Dish | Permalink | Comments (1)

11/07/07

Lemon Syllabub, Horses, and Bobby Flay

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...

Posted at 04:53 PM in Dish | Permalink | Comments (0)

November 2007

11/28/07

E-mail soup, jerk chicken, Mazel Tov martinis

11/14/07

Get Your Kicks on Roosevelt Road

11/07/07

Lemon Syllabub, Horses, and Bobby Flay

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