To all foodies and Chicago lovers: Design Contract gives you 5 of the hottest restaurants in Chicago!
David Flom and Matt Moore are adding an elegant seafood concept to a growing restaurant portfolio after the successes of Chicago Cut Steakhouse and The Local Chicago. Inspired by the sea-to-table freshness of fine dining restaurants along the Mediterranean coast, C Chicago brings an approach to seafood that is both elevated and innovative.
Leading the kitchen at C Chicago is rising-star chef Bill Montagne, who brings an intimate and intuitive grasp of what fine dining means, having played essential roles in some of the country’s most lauded restaurants. Montagne served as sous chef for four years at New York’s acclaimed, Michelin 3 Star Le Bernardin, fine-tuning his craft under the tutelage of Eric Ripert. There, Montagne mastered his technically-based, classic cooking style and further gained an appreciation for creating simply prepared food, utilizing beautiful, responsibly-sourced ingredients.
Boeufhaus is the coalescence of old world culinary techniques and contemporary style with a philosophy of serving responsibly raised animals and artisanal products—providing a fresh take on classic farm-to-table fare. And while beef is the meaning of Boeufhaus (literally meaning “beef” in French and “house” in German), Owner Jamie Finnegan stated that they “aren’t just meat-eaters. We’re intelligent animals with a taste for quality food.” And Chef Brian Ahern assures that the carnivorous Boeufhaus “menu coexists with vegetarians, too.”
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Intro is an innovative new concept with an entrepreneurial spirit that will introduce up-and-coming culinary talent from around the country to Chicago.
Located in the former L2O space, Intro will introduce up-and-coming culinary talents from across the country to Chicago. For two to three months, a guest chef will work in full collaboration with Lettuce Entertain You founder Rich Melman and Chef/Partner Matthew Kirkley to transform the space into a concept of their own.
Much like the Japanese delicacy it is named for, Momotaro takes root in the vibrant Fulton Market District. Momotaro continues the philosophy of chef driven concepts focusing on tightly executed cuisine and highly personal service. Designed by world-renowned restaurant and experience designers, AvroKO, the main floor features distinct stations for Sushi and a dedicated Robata. Famed Washington DC Chef Mark Hellyar leads the Robata and Contemporary sections of the kitchen with Kaze Chan guiding the sushi station.
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42 grams is a chef-driven restaurant, located in the heart of Uptown Chicago, offering a multi-course tasting menu. An evening at 42 grams is much like attending a private dinner party at a friends home (if your friend happened to be a fine dining chef!). Like most dinner parties, the action centers around the kitchen. The kitchen at 42 grams is completely open to the dining room and we encourage interaction with Jake and the chefs. 42 grams hosts two seatings per evening: the Chefs Counter for 8, and a 10 seat Communal Table.
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