Pacific Standard Time - Chicago
The former Nico chef de cuisine is now in charge at this River North stunner. Chef Erling Wu-Bower’s concept is California-inspired, yet the portions are hearty, vegetable focused and seafood focused.
Two custom-designed hearth ovens are used to cook almost everything, including coal-roasted vegetables, breads, meats and pizzas. Most items are meant to share. The menu changes daily.
An impressive cocktail menu showcases classic and original drinks, including a riff on the Negroni. The market-inspired cocktails and wine list stems from the restaurant's favorite west-coast and old-world growers and winemakers.