Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://www.ifoldsflip.com/i/422226
// new in town // BURGER AMA "THE HISTORY OF SHAKE SHACK is the Chicago–style hot dog," says Union Square Hospitality Group CEO Randy Garutti of the hugely popular New York concept, which has just made its highly anticipated Chicago debut in a gleaming River North space. Originating as a hot dog cart 13 years ago, the quick-service restaurant gained cult status thanks to a late addition to the menu: the ShackBurger. "All of the sudden, Shake Shack became about hamburgers," says Garutti. "It's the happiest accident ever." 66 E. Ohio St., 312-667-1701; shakeshack.com PHOTOGRAPHY BY JORDAN CLARK (PARACHUTE); ERIC KLEINBERG (SOCIAL TABLE); DARREN J. DAY (REVIVAL) Worlds Colliding BEVERLY KIM AND HUSBAND JOHNNY CLARK BLEND THEIR BACKGROUNDS WITH PARACHUTE. Years ago, while working in a restaurant in Korea, Beverly Kim was taunted with naghasan ("parachute") by her more experienced coworkers. Now Kim has embraced the nick- name with Parachute, the new highly acclaimed Asian-inspired storefront restaurant the chef has opened with her husband, Johnny Clark. The 40 -seat oasis in Avondale is drawing rave reviews for inventive takes on classic Korean dishes—think baked potato bing bread and pork belly pan- cake with kimchi—that are as dynamic as the husband-wife duo. "Two minds are better than one," says Kim of the pair's partnership. "Sometimes I think something's too sweet and he thinks it's too sour, so we balance each other." 3500 N. Elston Ave., 773-654-1460; parachuterestaurant.com the buzz play days indulge "I'm a very 'What am I feeling?' kind of cook," says Rebecca Goldfarb, who welcomes small groups nightly to The Social Table, her Lincoln Park–based cooking- class-meets-dinner-party concept. With Goldfarb's guidance, guests craft an of-the-moment menu like a prosciutto-wrapped pork tenderloin with goat cheese mashed potatoes, Brussels sprouts with mushrooms, and apple crisp. The one ingredient you won't find? Low-fat cheese. "That is never allowed," laughs Goldfarb. "The reason my food tastes better is butter, salt, cream—and not having any fear of those ingredients." 819 W. Armitage Ave., 773-697- 4109; thesocialtable.com Elvis Lives French toast—a bacon sandwich on monkey bread, smothered in bourbon- caramel sauce—from Edgewater's new Revival Social Club. BRUNCH BUZZ From the far North Side to just off the Mag Mile, intriguing weekend dining destinations can be found all over the city—and these three top our current list of must-try spots. Picking up where M. Henrietta left off, Edgewater's new Revival Social Club (1133 W. Granville Ave., 773-293-6435; revivalsocialclub.com) features plates sweet and savory—like Elvis Lives, monkey bread French toast drizzled in bourbon- caramel sauce, and the Treehugger farm-egg om- elette with roasted poblano peppers, caramelized onions, tomato, and baby spinach. Taking a cue from the original Lakeview location, the new Streeterville Meat (215 E. Chestnut St., 773-328-8320; eatat meat.com) outpost boasts a menu complete with signature skewered items, from gluten-free beef tenderloin tips, to the Paleo–friendly cinnamon- glazed applewood bacon. And the Hemingway- esque atmosphere of nightlife favorite Hubbard Inn (110 W. Hubbard St., 312-222-1331; hubbardinn. com) proves to be a perfectly cozy setting for decadent dishes like the breakfast Monte Cristo (complete with peanut butter, banana, bacon, brioche, and chocolate syrup) and crab cake Benedict. FOODIE FÊTE A cult favorite, the ShackBurger is topped with cheese, lettuce, tomato, and Shack Sauce. 96 MICHIGANAVEMAG.COM TASTE Spotlight