![]() Robbins' menu is attended to customer comfort, offering familiar proteins like Faroe Island salmon and mushroom eggplant ragout alongside dry-aged steak burgers and pork chops cooked on a white oak-fueled grill. He’ll feature a lineup of five pours from a roster of vintners that changes each month, as well as small dishes designed to pair with the wines. In May, those who’d rather opt for intimacy can try the Cellar Door, Oakville’s private six-seat tasting room where wine director Richard Hanauer (a LEYE partner with its RPM division) aims to replicate California vineyard wine tastings. When the weather allows for outdoor dining, the team will add 40 more spots on a patio.įaroe Island salmon (Janie’s Mill grits, barbecue glaze, charred ramps). An imposing staircase leads patrons up to a second-floor space that houses a bi-level glass wine cellar as well as a year-round terrace and bar that seats 80. Drawing on the bucolic charm of Napa’s vineyards and tasting rooms, the group’s in-house design team softens the 200-seat ground-floor dining room and bar with natural wood and plant life. culinary director Max Robbins, embraces escapism and aims to transport Chicagoans to Northern California with crowd-pleasing dishes, a tasting menu, and pairings from a rotating winery-of-the-month.Ī counterpoint to Summer House Santa Monica, LEYE’s bright and breezy SoCal-inspired spot in Lincoln Park, Oakville highlights a different side of Golden State style. The latest spot from Chicago’s largest hospitality group, helmed by chef and ex- Land & Sea Dept. The Oakville Grill & Cellar, a new restaurant from Lettuce Entertain You Enterprises designed to evoke the effortless ease of Napa Valley dining, opened Monday, April 24 at 167 Green Street in Fulton Market.
0 Comments
Leave a Reply. |