Mama Delia — Chicago
Opening in the former Black Bull space in Chicago’s Wicker Park, Mama Delia is Executive Chef Marcos Campos and Bonhomme Group Founder Daniel Alonso’s vision of “how Spanish could it be?” That was their question about Black Bull, which opened in 2012, when Spanish cuisine was consumed (in the media at least) strictly as tapas or molecular gastronomy.
“But as our guests’ knowledge of Spanish food and ingredients grew, we kept pace, challenging local palates with new ingredients,” Alsonso said in a press release.
Drinks at Mama Delia
Mama Delia, a restaurant, sherry bar and ultramarino (neighborhood market) is a realization of those new aspirations and relationships dealing with Spanish ingredients. Campos, who also oversees sister kitchens at Porto, Beatnik, Beatnik on the River and Café Bonhomme, has been building relationships with purveyors in Spain, including small production wines and hard-to-find gourmet goods.
Food at Mama Delia
Campos and Chef de Cuisine Antonio Capafrons, both natives of Valencia, are fusing nostalgic Spanish dishes with wild techniques. Take, for instance, Campos’ riff on “broken eggs,” the huevos rotos shooter with oyster sofrito on the bottom, a confit egg and then truffles, fried egg foam and potato chips.
Outdoor dining at Mama Delia
“When I started at Black Bull, I was in my 20s and now I’m closer to my 30s,” Campos said. “I want to show the evolution of my cuisine from my travels and learning from other chefs in the process; Mama Delia gives me the opportunity to do that.”
Wood & Salt Tavern—Long Beach, Calif.
Located in the Bixby Knolls neighborhood and set to open soon, Wood & Salt Tavern is the latest from German Gastro Management, the duo behind Wirsthaus and other modern German eateries. Wood & Salt will not feature German cuisine, though, focusing instead on grill-focused modern California fare, with plenty of global beer and wine.
Food at Wood & Salt Tavern
The kitchen will be helmed by Chef Brian Lavin, a Baltimore native who moved to California last year after success as chef-partner at Gnocco, an Italian restaurant in Baltimore. For the group’s departure from German fare, Lavin is working with wood-fired, scratch-made menu including seafood items like these head-on prawns some cool pasta dishes.
Design at Wood & Salt Tavern
Details here are meant to evoke a coastal, Southern California vibe with tropical touches and wood elements throughout. Upon opening, the restaurant will accommodate approximately 40 diners for COVID safety, and when indoor seating is allowed, the capacity will go up to 90 guests both indoor and out, including bar seating.
Eldr+Rime — Wauwatosa, Wis.
Set to open next month, Renaissance Milwaukee West and adjoining restaurant Eldr+Rime is being developed by Concord Hospitality. The concept operators are confident “the hospitality industry will soon bounce back,” according to a press release.
Food at Eldr+Rime
Executive Chef Gary Baca (most recently of Michael Jordan’s Steak House and previously at Lettuce Entertain You) and Executive Sous Chef Alex Lyskowicz are creating a menu of New American cuisine with nods to both Scandinavian elegance and Midwestern charm. Sounds like a natural combination for this 6,800-square-foot space.
Mirame — Beverly Hills, Calif.
Mirame’s dining room is airy, with a Mexico City courtyard-into-a-hacienda vibe, with indigenous plants and a pre-Hispanic wall mural by artist Jorge Tellaeche.
Menu at Mirame
Chef Joshua Gil, who grew up in Baja California and earned his Michelin Star at Joe’s Restaurant before opening Tacos Punta Cabras, is creating an ever-changing menu with a soulful blend of Mexican flavors and fascinating ingredients and textures, as in the roasted celtuce with ogo salsa roja and XO sauce or a grilled wagyu côte de boeuf with melted leeks, fermented garlic aioli and embers oil.
Stratta Kitchen — Scottsdale, Ariz.
Alex Stratta, a former Iron Chef America star and James Beard Award winner, is scheduled to open his eponymous new restaurant, Stratta Kitchen, on Aug. 3. In partnership with the Genuine Concepts restaurant group (known for The Vig, The Little Woody, The Womack, Ladera Taverna and The McMillan), Stratta Kitchen will be open daily for lunch and dinner — takeout, delivery and dine in. Most of the seasonal, whole-ingredients focused, Mediterranean-inspired dishes are priced at less than $12.
Menu at Stratta Kitchen
Chef Stratta’s own journey to wellness informs the food at his new restaurant, which is rich in dairy-free, gluten-free and vegetarian options. The menu is divided into playful “To Share” or “Not to Share” sections. Starters to share include vegetable and potato frittata, whipped ricotta cheese and walnut Romesco and baked artichoke with spinach and goat cheese dip. “Greens” options include composed salads that are anything but simple, with ingredients like golden beets, rainbow cauliflower, green lentils, purple yams and an extensive sauce/dressing program.
Burnt Offerings — Las Vegas
Diners who keep strictly kosher may run into a bit of a food desert in Vegas, despite its many restaurants. Now, Burnt Offerings is Nevada’s only Orthodox Union (OU) Kosher Certified restaurant, bringing a fresh approach to Kosher dining to Sin City.
Executive Chef Jennifer Eckmann said Kosher certification will “bring peace of mind to our patrons … not only is this important for our Jewish guests with strict kosher dietary restrictions, but the certification is also appealing to our vegan customers, guests with allergies as well as those who may be focusing on mindful eating.”
Menu at Burnt Offerings
The “new Yiddish” menu created by Eckmann features influences from modern Jewish dishes, American classics, Italian favorites and Polish imports for brunch, lunch or dinner. This Jewish Penicillin is a playful take on the wisdom of matzo ball soup to cure what ails you.
Local Jones — Denver
Designed for a neighborhood “Jonesing” for open, airy patio and indoor dining, Rockbridge & Makeready’s Local Jones has opened in Denver’s Cherry Creek, adjacent to the hotel Halcyon. The space was built from the ground up, with James Beard Foundation Award-winning design firm AvroKO at the helm. The result is woods, tiles and a color scheme inspired by the beautiful Colorado landscape.
Menu at Local Jones
Formerly of Dallas’ Mirador restaurant, Executive Chef Josh Sutcliff is focusing on locally, sustainably sourced ingredients on dishes like local Hatch chile queso, Colorado River trout schnitzel, steak frites, ricotta toast and green chile burritos.
Little Dom’s Seafood — Carpinteria, Calif.
Executive Chef Brandon Boudet and restaurateur Warner Ebbink have opened Little Dom’s Seafood in Carpinteria, bringing crazy-fresh seafood, wood-fired pizza and Italian classics to the beach town.
Menu at Little Dom’s Seafood
The interior of Little Dom’s is old-school Italian made nautical, and the menu matches. Fresh catch is adapted into updated Italian classics like squid ink malfadine with uni butter, fish piccata, pizza Margherita and the Meatball Burger, a cast-iron smashed patty.
Santa Barbara Live Uni at Little Dom’s Seafood
This spiky treat is part of Little Dom’s range of chilled dishes, which also includes Vermillion snapper crudo and sparkling seafood towers.
Choux Choux at Little Dom’s Seafood
Pastry Chef Ann Kirk showcases local produce in house-made desserts like this Choux Choux with local strawberries and mascarpone.