Since opening in mid-August, Gaston Acurio's first foray into the Midwest has drawn rave reviews and buzz from diners and media. It's no wonder he's one of the most renowned chefs in the world.
The "contemporary Japanese" cuisine is delicately plated inside the former Merlo space that's made over with Japanese pop art.
Reopened for the summer with beefed-up staff. New executive chef Chris Curren and beverage director Ben Schiller have the people talking about the food, cocktails, and rooftop garden.
The night market-themed menu features "everything wings," crab brain fried rice, and kimchi and Oaxaca spring rolls with chimichurri creme fraiche.
Despite early hiccups with the "delicatessan" name and expectations of food offerings, most diners have agreed that the food is delicious and the decor is stunning at Brendan Sodikoff's latest.
It's a butcher shop. It's a restaurant. It's a bar. It's an event hall. It's all of these things, it's finally open, and it's huge.
Chef Rene DeLeon's eclectic menu of comfort food twists combined with a vast innovative beverage program and a large layout is bringing patrons in.
