As this blog had been one of many that officially made the announcement about Charlie Trotter’s opening of his Restaurant Charlie in Las Vegas, we now make the announcement of its closing.  Restaurant Charlie was located in the Palazzo Las Vegas resort.

This is one of a few blows to the Trotter brand (not because of the quality of the food itself) – but more about the decline in business and leisure travel.

The Restaurant C in Los Cabos Mexico had closed in November of 2008. 

Trotter had plans to open up restaurants in New York and inside the Elysian Hotel in Chicago.  New York looks like it still could be an option.

Coincidentally, Chef David Burke closed his namesake restaurant in the Venetian hotel the same day that Trotter’s closed.

Although Trotter’s brand is really strong here in Chicago, the fact that he does not have a national cooking show may impact his ability to scale in big cities.

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

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

Jerry Kleiner’s new restaurant “33 Club” opens today on Wells Street.

Kleiner said: “33 Club will provide a luxurious, private club feel in the heart of the Old Town neighborhood.  I want to recreate the energy of the grand old clubs of yesterday and make them accessible for all to enjoy today – without the price tag.”

The restaurant features 20-foot tall, mahogany ceilings and walls, wooden and mosaic herringbone flooring and a grand staircase complete with custom made railings and rugs.   Carefully selected artwork includes a 12-foot painting by world-renowned local artist Wesley Kimler that hangs amidst other unique drawings, paintings and photographs from Kleiner’s collection.

Chef Daniel Kelly has created an affordable menu of updated classics.  Kelly comes to 33 Club from Wheeling where he worked with Rick Tramonto perfecting steakhouse fare at Tramonto’s Steak and Seafood. Previously, Kelly had been Executive Chef at Avenue M, the popular steakhouse in Chicago’s trendy River West neighborhood.  There he created a well-received menu including specialties like the coveted house-made potato chips.  Before Avenue M, Chef Kelly opened his own restaurant “dk” which specialized in new Midwestern cuisine in December 2002.  During his tenure at the Hyatt Regency in Chicago, Kelly cooked for presidents Clinton and George Bush Sr.

The selections are filled with classic American fare.  An upscale bar menu includes “Bar Snacks” of Deviled Eggs, Bacon Popcorn and a Citrus Cured Olive Medley all for $3.  The bar menu also features sandwiches like a Matidore Steak Sandwich (for only $12) a Whitefish Hoagie ($10) and more.  The dinner menu will feature a 12 Oz. Prime Sirloin ($24), a Braised Veal Ragout ($22), Maine Lobster Stuffed Natural Chicken Breast ($26) and a Broiled Lake Superior Whitefish Filet ($18).

33 Club

1419 N. Wells Street

Chicago, IL

312.664.1419

[Photo by Steven Johnson]

IL Poggiolo has opened in Hinsdale.  The brainchild of restaurant guru Jerry Kliener (Carnivale,  Marche, Red Light, Opera, Gioco) this is his first venture out into the suburbs.

The interior has been handcrafted with an overhanging balcony, rich woods, and vibrant red upholstery. The focus was to preserve  this space (it was a former silent movie theater) while restoring it to its original beauty and creating a design  in a way to connect with the local community. The atmosphere exhibits a stylistic, classy yet comfortable feel. The look includes an inviting, and buzz-inducing bar, a vaulted dining room with a view to the exhibition-style kitchen and a more intimate dining area on the second floor that is enclosed by steel railings.

Executive Chef Jim Kilberg graduated from Western Culinary Institute in Portland,Oregon.  In 2005, Jim spent six months cooking in Italy, under the direction of renowned Italian Chef Francesco Beradinelli, first at Becco Fino in Florence and later at Borgo di Fortobuso in the Chianti region.  Kilberg has also worked at restaurants in Montana, Colorado, Florida, and, mostly recently in Chicago, where he served as the Executive Chef at Coco Pazzo, Bice Restaurant, Gioco and recently opened Via Ventuno for Kleiner.

“Working in Italy gave me the opportunity to shop in the marketplace for fresh foods and produce daily, and to learn the art of Italian cuisine from the masters,” says Kilberg. “Italian food is best when pure, simple and fresh.  And that is exactly the basis for our menu at Il Poggiolo.”

Chef Kilberg’s modern interpretation of classic dishes includes Tagliata con Funghi Misti e Spinaci (wood fired New York strip with mushrooms and spinach, $27),  Branzino con rapini (pan roasted seabass with rapini and anchovie sauce, $21 half / $28 whole), and Chitarra alla Bolognese (handmade spaghetti with meat ragu, $15). The wine list features more than 50 wines from various Italian regions, including 17 available by the glass.

IL POGGIOLO
8 East First Street
Hinsdale IL 60521
630.734.9400
www.ilpoggiolohinsdale.com

Inovasi, a contemporary American restaurant located in downtown Lake Bluff,  has opened.  Chef/Proprietor John des Rosiers is a CIA graduate who has worked with Charlie Trotter and Gabriel Viti and was previously at the helm of Bank Lane Bistro.

Chef des Rosiers works with local farms including Freedom Organix farm in Harvard, IL and Dugan Farms in Merit, MI for a variety of produce used. The menu stays true to seasonality so menu items will change on a regular basis. Dishes range between $8-16 on both lunch and dinner menus. The dishes are all similar in size, about 3/4 the size of regular entrée portions.

Dishes on the menu include:

Cindy’s Spring Spinach with fresh goat cheese, organic tomatoes, house smoked bacon in a black walnut vinaigrette ($8)

Chilled Cucumber Soup with crème fraiche, lemon jello and crispy rice doritos ($9)

Slow Roasted Pork Shoulder & Duck Hoagie with Italian tomatoes, fresh farm cilantro and lime-tequila crème fraiche on a pretzel baguette ($9)

Wild Black Bass Cevicheria in a Peruvian lime juice with tomatoes, sweet corn and fresh basil served with grilled bread and extra virgin olive oil ($13)

Seared La Belle Foie Gras with brown butter pancakes and farm strawberries in a ginger sesame sauce ($15)

Tallgrass Dry Aged NY Strip with spring asparagus and “civil war” grits in a spicy citrus sauce ($16)

Just Manjari, a dense chocolate dessert, topped with sea salt and served with a sparkling pink lemonade shooter ($7)

Un-Baked Ginger Custard made with farm fresh eggs, candied orange zest and Italian Amarena cherries ($6)

Inovasi

28 E. Center Ave.
Lake Bluff, Illinois 60044
(847) 295-1000