Funkenhausen, Chicago, August 2018
Megan Sontag
Chef Mark Steuer’s new bier hall/brasserie in Chicago, Funkenhausen, is a hybrid of German heritage, Southern hospitality and Chicago-food-scene swagger. Steuer grew up in Charleston, S.C., raised by parents from southern Germany, so dishes like Schnitz and Grits on the new brunch menu make perfect sense.
Beef tartare cabbage roll
Megan Sontag
Funkenhausen’s take on an Eastern European staple shows just how far from Oktoberfest Steuer is steering the menu out of the gate. Surfenturfen, with scallops and pork belly, is another example of how much “not a German restaurant” this is, as Steuer noted in a statement.
Black Forest Ice Cream Cake
Megan Sontag
This is on the dessert menu, but the Black Forest theme has also carried over to brunch at Funkenhausen, with a Black Forest donut.
ColdPress Express, Las Vegas, September 2018
ColdPress Express
Sister to trendy Vegas calorie-counting spot SkinnyFATS, ColdPress Express opened last month in suburban Summerlin, where it’s introducing wellness-centric vegan/vegetarian menu items with ingredients like bee pollen and charcoal. Toasts like the Banh … James Banh and Lobster Imposter (vegan “lobster” hearts of palm) are standouts.
The West Toast
ColdPress Express
Another toast from ColdPress Express, the West Toast, makes a colorful update on the enduring avocado toast trend. Other on-trend features of the concept include reusable sippy cups and cashless transaction systems.
Imperial Western Beer Co., Los Angeles, October 2018
Frank Wonho Lee
The 1930s downtown LA landmark Union Station once served 100,000 passengers daily. In its renaissance, the station’s Art Deco restaurant rises to serve commuters once again, as Imperial Western Beer Co. from Cedd Moses, Brian Lenzo and Eric Needleman with Devon Randall in charge of making the highly-anticipated brews and Chef David Lentz of The Hungry Cat curating the menus.
Oyster Shooters
Frank Wonho Lee
Lentz has developed an extensive oyster and raw bar program along with sampler platters, small plates and sandwiches. Head brewer Randall’s selection of in-house brewed beers include tastes ranging from “light and refreshing” to “hoppier” to “dark and broody,” featuring Oyster Stout.
Sixth + Mill, Los Angeles, August 2018
Sixth + Mill
Neapolitan pizza in an industrial setting is Sixth + Mill in a nutshell. Architect Christopher Mercier of (fer) studio, who has designed Father’s Office Culver City and Connie & Ted’s in West Hollywood, is known for creating a dialogue between the interior and exterior of his projects.
Pizza, pasta and wine
Sixth + Mill
Factory Place Hospitality Group is behind Sixth + Mill, the same group behind Factory Kitchen and Officine Brera. Partner Matteo Ferdinandi and chef Angelo Auriana are offering up a menu with simple pizzas, pastas and small plates with veggies and charcuterie.
Union Full Board, Chicago, September 2018
Robin Subar
Detroit-style pizza is taking the world by storm, even in a place where deep dish long ago staked claim to the land. Detroit pie, marked by its bubbly/crisp edges and square shape, is the calling card of Union Full Board, Union restaurant group’s newest concept. Italian small plates are also part of the mix.
Inside The Wheelhouse Hotel
Union Full Board
Union restaurant group partners Heather Behm, Steve Schwartz, Craig Golden and chef/partner Vince DiBattista have opened three other variations on Detroit pie — Union Squared at two locations and Union Pizzeria in Evanston, Ill. The newest, Union Full Board, is located within The Wheelhouse Hotel, a newly opened luxury boutique hotel near Wrigley Field.
Rendezvous, San Diego, late October 2018
Rendezvous
The original 1930s sign is on display at new standalone bar at The US Grant, where the property’s beverage team has gone bigger, better and more dramatic in downtown San Diego. The ‘30s namesake is Rendezvous, The Wonder Bar, which was established by the hotel’s prohibition-era owner, Baron Long. Present day, the cocktail innovation will be executed by Jeff Josenhans and Cory Alberto.
Absinthe at Rendezvous
Rendezvous
The menu includes a “tightly curated” list of French wines at $10 a glass, signature cocktails, punch bowls and a roaming tableside service, the Vieux Carré cocktail cart.
Epée d’Excalibur at Rendezvous
Rendezvous
This Arthurian punch bowl is an example of the bespoke ice cutting and shaping at Rendezvous. Serving two to eight people, this cocktail includes cognac, claret wine, Benedictine, Pimm’s No. 1, Domaine Santé Rouge Cabernet Nectar and soda.