Everything today is about minimizing cost and maximizing opportunity. That could be what Jon Young had in mind by opening his new place “The Fifth” in the same space as one of his other places – Kitsch’n.  The Fifth is really the fifth restaurant opened by Young. Others include the Paramont Room and Volo.

Chef Stephen Dunne dishes up of varety of entrees and appetizers such as lacquered chicken wings – tender, crunchy and sweet, potato ravioli, artisan cheeses, and steak tartar.  On the drinks side of the house, Shad Martin (wine director at Volo)  and Shawn Cook from the Paramont Room created a wine list and a signature cocktail.  Young has also borrowed Suzy Beu – pastry chef from Volo and Paramont room to create the sweets.

The Fifth

600 W. Chicago Ave.

Chicago, IL 312-644-1500

www.thefifthchicago.com

Don Roth’s Blackhawk original restaurant courtesy of http://www.donroths.com/

Otto Roth opened the first Blackhawk restaurant 90 years ago. In 1984, they closed the downtown property and opened the location in Wheeling. Now, the spinning salad bowl will come to a hault at the end of the year as the restaurant closes up this 40 year old Wheeling eatery.  Ann Roth, Otto’s wife, wants to retire at 90 and there are no relatives who want to run the business.

The restaurant will be for sale, but any new buyers would not retain the name.

Nick’s Fishmarket – a mainstay in the loop, is also closing it’s doors.  Business was down significantly and they were unable to negotiate a lower rent to better manage expenses. The Nick’s Fishmarket in Rosemont will continue business as usual.

It’s sad to see icons when they go – regardless of the reason. I have dined many times at both of these places – and certainly the Blackhawk carries childhood memories.

Brandon Sodikoff (courtesy of Dining Diva)

312DD reports this week of the birth of Brendan Sodikoff’s new place Gilt Bar in the former Aigre Doux space in River North.  They are currently targeting a January 2010 opening.

Sodikoff is an executive chef at Lettuce Entertain You corporate and has had his hand in Hub51. He is a pastry chef by trade and has drawn rave reviews for his tasty creations.

The buzz is that Gilt will be sufficiently downscaled to fit the mid price but good value crowd a notch or two below L2O but still hungry for great culinary creations.

We will keep you posted on an open date.

Photo by Barry Brechelsen

Omar and Christian Solis have opened Nana, a breakfast and lunch spot in Bridgeport. Nana stands for mother, and these two brothers have the full support of their mom, who reigns in the kitchen. The menu leans toward organic and features both Mexican and American cuisine, with a nice variety of comfort foods like buttermilk biscuits, waffles, soups and burgers.

There’s also a take out counter for those on the go.

NANA
3267 S. Halsted St.
312-929-2486

The Division Ale House, the brain child of Baris Yuksel (who also owns the People Lounge) opens July 24th.  Josh Spooner, the former top chef at both McFadden’s Restaurant and Saloon and Ginger’s Ale House, is the exec chef.

The Division Ale House features a vintage Irish-inspired décor, a menu loaded with Irish faves, plus eight draft beers including Guinness, Magners Irish Cider and Smithwick’s.  In lieu of the usual pitcher service for drafts, the Ale House features 80-ounce “beer towers” – portable tabletop taps fitted with an interior ice cylinder so the brew stays fresh and frosty – perfect for sweltering days on the sidewalk café or cool winter nights in front of the fireplace. Additionally, the Ale House features a signature shot list, over a dozen martinis and a well-chosen selection of whiskey, small batch bourbon and Scotch.

The décor features Victorian wallpaper, deep-chocolate leather on the booths, etched glass and wrought iron chandeliers and Tiffany-inspired light fixtures, including an oversized chandelier. The 100-seat space exudes Celtic charm with backlit antique stained glass panels re-purposed as window and wall treatments, plus there’s antique art and artifacts such a hand-carved wooden coat rack and antiqued mirrors. The space features a 20-seat bar area.

Entertainment options include eight 50-inch flat-screen TVs: half will screen American sports and Euro games such as soccer and the other half will show music videos. There’s also a small area near the bar fitted with a dartboard for spirited steel-tipped dart matches. The dart area morphs into a dance floor late night Fridays and Saturdays when resident DJs spin a mix of Pop, Rock, Top 40 and Dance (DJs slated to begin late summer).

The core of the menu is Irish, including faves such as bangers and mash, beer-battered fish and chips and beef and Guinness pie. The menu is also peppered with American bar staples such as sirloin burgers and chicken wings.

Division Ale House
1942 W. Division Street
Chicago, IL 60622
773-384-6886