#chicago-restaurants

#chicago-restaurants

Everyone knows what a sandwich is and what they're getting for the most part. If we can execute them with higher-quality ingredients and better techniques throughout the process, then I think it's something we can really shine with.

Cristian Orozco has come a long way from his start in the hospitality industry as a dishwasher at a Vietnamese restaurant. Since arriving in the U.S. from Guatemala at 17 years old, Orozco has spent the last 12 years methodically working his way up the culinary food chain with kitchen gigs at celebrated restaurants like Acadia, Tzuco, and North Pond.

The team behind Paulie Gee's is stepping away from the ovens to debut a West Town dive bar. the Alley Cat, a new project from hospitality group Tung & Cheek (Derrick Tung, William Ravert, and Tony Dezutter), will feature a drink menu with batch cocktails, beer-and-shot specials, canned beers, and nonalcoholic wines. For food, the bar will serve snacks like potato wedges topped with chives and a playful "Girl Dinner" spread of pickled veggies with sliced bread, whole-grain mustard, and a dirty martini.

But chef Stephen Sandoval - known for his Soho House pop-up Sueños and Mexican cocktail bar Diego - and business partner Oscar Sotelo reimagine the formula at his latest West Loop venture. The steakhouse classics are unquestionably impressive: Sweet Sinaloa blue shrimp blossoms with a dip in the rojo cocktail sauce while beef tartare mixes tallow aioli, mustard, machaca, and a cured yolk for surprising depth.

"I love French food - I love the history of cuisine itself," Tomaska says. "I think that's why I've always latched on to it throughout my career. France's ingredients are very relatable to here in the Midwest."

The cucumber and wakame salad makes a light, refreshing start, tossed with pickled red onions, cherry tomatoes, and a tangy yuzu-soy dressing. The bright acidity awakens the palate for the richer flavors that follow. Pan-fried beef gyoza - five per order - have a crisp, golden bottom and juicy filling. A dip in the yuzu-ponzu sauce adds a zesty sweetness to every bite.

"The time has come for us to hang up our aprons and say farewell," owner Mary Beth Liccioni announced in a post on Instagram. "When we opened our doors ... we never could have imagined the incredible journey ahead - the laughter shared over meals, the celebrations hosted at our tables, and the friendships that blossomed over the years. You welcomed us into your lives, and for that, we are forever grateful."

Time Out Market Chicago is getting a splashy new addition this fall from a celebrated Chicago chef. In November, Christian Hunter will debut Hooligan, a 50-seat seafood and wine bar on the food hall's second floor, transforming the space into a sit-down dining experience. Hunter, a Michelin Young Chef Award winner in 2023 for his work at Atelier and a James Beard finalist, is known for blending technical skill with inventive flair, using local, seasonal produce in unexpected ways.

Executive chef Matt Eckfield worked with Kim, splitting about 13 years at Belly Shack and Belly Q, bringing a fusion of cultures to the menu.