Housed in an historic, single-family home, Tu is the latest creation from Xiao Bao Biscuit’s chef Joshua Walker, his wife, Duolan Li and partner/beverage director Joey Ryan. Divided into three sections, the restaurant’s a la carte menu offers sharable raw foods; vegetable-focused dishes and protein-focused meats. Highlights include crudo with guava, cheese ice and habanero; and lamb with freekeh, harissa, pine nuts and labneh. On Saturday nights Tu serves an exclusive rotating late-night menu, which features comfort foods such as pastrami milk bread sandwiches, fries with lobster mayo and hazelnut milkshakes.
Stefani’s Restaurant Group recruited Anthony Stefani, son of famed restaurateur Phil Stefani, along with World Pizza Champion Massimo Moresi, to create Bar Cargo, a Roman-style pizzeria using elements of cargo containers in Chicago’s River North neighborhood. Red and white Roman-style pizzas are topped with a rotating selection of ingredients and featured alongside Bar Cargo’s riff on Italian appetizers, charcuterie, salads and sandwiches. A Roman-inspired beverage program features seasonal cocktails and unique wines from Italy.
The Emporium Kitchen and Wine Market
Sage Restaurant Group
Fort Collins, Colo.
Denver-based Sage Restaurant Group has opened The Emporium Kitchen and Wine Market, a multifaceted concept that marries an all-day American brasserie with a market, selling wines, cheeses, flowers, meats and more. Inside The Emporium Kitchen, chef David Anderson highlights locally sourced ingredients in dishes such as elk wellington; bison bourguignon; rabbit pot pie and a house-made charcuterie platter with pickled vegetables and mustards. Wines from the adjoining market are offered alongside signature cocktails created by Brandon Wise, vice president of beverage operations.
Our Fathers Restaurant
Wayne Earl Chinnock Photography
The latest creation to come out of The Franklin Restaurant Group, Our Fathers Restaurant Bar & Deli is two concepts in one — a neighborhood deli alongside a restaurant and bar. Available for takeout only, the deli offers hand-cut pastrami sandwiches, matzo ball soup, bagels and smoked fish. Inside the sit-down restaurant and bar, chef Jameson Poll (Restaurant Marc Forgione, The Breslin, and Craft) creates modern Jewish fare designed to go beyond the expectations of today’s Jewish food. Highlights include Shabbat chicken, za’atar salmon and shakshuka. Bar director Kayla Quigley serves up more than 30 classic gin cocktails, drawing inspiration from nearly 100 gins from around the world.
New York City
A French-inspired selection of cured meats, cheeses and sandwiches don the menu at Charc, an intimate 25-seat concept from chef and owner Danny Brown, formerly of Michelin-starred restaurant Danny Star Wine Bar & Kitchen. House-made pâté and Indiana-sourced cured meats pair nicely with a selection of cheeses, jams and mustards for the a la carte menu or grand tastings. Creative sandwiches such as the Frenchie (house-made Wagyu roast beef, Boursin cheese, onion soup onions) and small plates such as tuna crudo wash down perfectly with a dozen varieties of red, white, rosé and sparkling wines.