Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://digital.greengale.com/i/385207
BoHo House Executive Chef Jimmy Papadopoulos THREE SIZZLING NEW SPOTS A soundtrack of Chicago blues plays all day at Dove's Luncheonette (1545 N. Damen Ave.; oneoff hospitality.com), the latest eatery from One Off Hospitality Group and its James Beard Award– winning Executive Chef Paul Kahan. A tequila- and mezcal-focused bar program complements soulful Mexican fare at the new Wicker Park diner. "Community through food" is the philosophy of the Colorado-bred restaurant The Kitchen (316 N. Clark St.; thekitchen.com), which arrives in the Windy City this month. A tight-knit circle of local farmers, ranchers, and purveyors makes it possible for the restaurant to create a space where guests can connect while enjoying fresh food made with quality ingredients. While The Kitchen is new to the Windy City, The Kitchen Community—the restau- rant's philanthropic sector—has already planted more than 100 Learning Gardens for 50,000 Chicago public school students. Long before they debuted Boka, GT Fish & Oyster, or Girl & the Goat, Kevin Boehm and Rob Katz dreamed of opening a Japanese restaurant. After 12 years of planning, Momotaro (820 W. Lake St.; bokagrp.com) is a reality. The duo teams with sushi whiz Jeff Ramsey of the Michelin-starred Tapas Molecular Bar and Executive Chef Mark Hellyar for the upscale restaurant, which includes a sleek lower- level lounge with its own entrance. HEAVEN SENT MICHAEL KORNICK SHARES HIS FAVORITE PLATE AT HIS NEW RIVER NORTH HOT SPOT, HENRY'S SWING CLUB. "The Big Tamale is based on something the sitter for my kids used to make. There's almost a whole chicken leg in there, boneless, plus stewed onions, garlic, tomatoes, and chilies. One, it's very versatile, so we mix it up a lot. And two, it really satisfi es someone who wants to walk in and eat something as a meal and not a bunch of small tastes." 18 W. Hubbard St., 312-955-8018; henrys-swing-club.com La Vie Bohème FIND A RHAPSODY IN RIVER NORTH AT BOHEMIAN HOUSE. Helmed by Executive Chef Jimmy Papadopoulos, the new Bohemian House aims to make Central European fare River North's latest foodie trend. "The cooking is rooted in very simple ingredients—simple dishes that bring to life great technique," Papadopoulos says. Offerings range from beef pierogies with roasted carrots to grilled squash in a pickled tomato vinaigrette. Behind a hand-carved door, Bohemian House features a décor of exposed brick walls, sliding barn doors, and nearly 700 pat- terned tiles reminiscent of Bohemia's artistic culture. The chef's favorite dish? Crispy Czech roasted duck with charred kohlrabi and plum marmalade. "It's got this nice balance of salty, sweet, and savory." 11 W. Illinois St., 312-955-0439; bohochicago.com sips // the dish // HAUTE TAMALE new eats Call it divine intervention: While flying home to Illinois from his native India, Pankaj Garg found himself craving a liqueur that would complement the Indian dish ras malai, a cheesecake-like dessert flavored with cardamom. So the former manage- ment consultant and his wife, Swati, concocted SomruS (Hindi for "nectar of gods"), the world's first Indian cream liqueur, made with Wisconsin cream, Caribbean rum, and the distinctly Eastern ingredients cardamom, saffron, almonds, pistachios, and rose. The duo is clearly onto something: SomruS received a 94 rating in the latest issue of Wine Enthusiast. Available at Binny's Beverage Depot, 213 W. Grand Ave., 312-332-0012; binnys.com 1 // BUZZWORTHY // The Kitchen brings fresh food and philanthropy to Chicago. 92 MICHIGANAVEMAG.COM TASTE Spotlight