Former Tru sous chef Chris Pandel created something called an ELT (broiled eel with lettuce, tomato and spicy aïoli) for the menu at The Bristol, set to open Sept. 9 in Bucktown.
His roasted organic chicken with cornbread stuffing and a grilled flat-iron steak with blue cheese ravioli should also be a hit on this rustic Midwestern menu with Mediterranean roots. Other offerings will include brunch, bar snacks (we want the Monkey bread with dill and sea salt!), and a rotating chalkboard menu featuring salumi and charcuterie.
Sunday, July 20, 2008
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