The Kitchen Chicago


photo by Huge Galdones Photography

Whole roasted rushing waters trout

Morgan suggests The Kitchen for its casual vibe, a great antidote to a day of pounding the sidewalks downtown. An import from Boulder, Colorado, where it’s a favorite hangout for its gastropub vibe and adventurous wine list, the Chicago branch is housed in a soaring space with views of the Chicago River and (soon-to-open) riverwalk. General manager Mike Elmore and head sommelier Shea Zimmerman have packed the list with seafood-friendly whites to complement the extensive raw bar (tip: the wrap-around bar is a great spot to unwind with, say, a 2004 Muscadet Le Clos from Château l’Oiseliniere and a pile of smoked mussels). There’s also a terrific collection of California and French chardonnays, from Lioco Sonoma Coast to Raveneau Valmur Chablis, and an array of reds heavy in Italian selections to match dishes like trofie alla bolognese.

316 N. Clark St., Chicago, Illinois

New American

312-836-1300

Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.


This story appears in the print issue of June 2015.
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