Sunday, July 20, 2008

The Bristol set to open in Bucktown

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.