Plus, Proxi’s opening head bartender has a new gig in the Loop and more intel
— Bar Lupo, the “punk rock Italian” pub and restaurant in River North, has shuttered after two years in the former Graham Elliot space, owner Brian O’Connor confirms. O’Connor, a former managing partner of Maple & Ash, opened the sleek and casual Italian spot in October 2016 in the space that Elliot won Michelin stars but vacated on December 31, 2013. 217 W. Huron Street was also home to Oak + Char in the interim. O’Connor didn’t provide reasoning for the decision and there’s no word yet of who will try to find success in the space next.
— The opening head bartender of Eater 38 West Loop restaurant Proxi has moved on to a new gig at a pair of highly-regarded spots in the Loop. Josh Relkin, who created much of Proxi’s acclaimed beverage program which includes an array of creative gin and tonics, is now the beverage director at Latin rooftop restaurant Boleo and swanky cocktail bar Vol. 39 in the Kimpton Gray Hotel, a rep announced.
— Salumi-focused hotspot Tempesta Market now serves Saturday and Sunday brunch. Dishes at the acclaimed restaurant and market at 1372 W. Grand Avenue include house-made bratwurst with flageolet beans, sauerkraut, caramelized onions, poached egg and mustard greens; the “PotatoNator” sandwich with house-made hash brown, bacon, fried egg, cheese, lettuce, pickles, onions, and nduja aioli on a brioche bun; and Bloody Marys garnished with sopressata, snack stick, calabrian pepper, artichoke, and pickles.
— Superchef, humanitarian, and Eater’s 2017 Icon of the Year José Andrés is scheduled to appear at the Chicago Humanities Festival on October 27. Tickets for the talk and book signing are available here.
— And finally, Zoe Schor’s revamped Split-Rail will start serving weekday lunch on Wednesday. The restaurant will also host a four-part dinner party inspired by the popular podcast “My Favorite Murder” on October 30, November 6, December 11, and December 16. $60 tickets include all food and drink and are available via the restaurant’s website.Recommend0 recommendationsPublished in