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May to order The straightforward moniker of the newMay Street Market (located off of May Street, dedicated to seasonal market ingredients) matches the straightforward fare: miniburger trio of venison, sirloin and seared tuna with crudités (pictured); sautéed walleye pike with browned potato dumplings; and pecan-crusted pork chop with organic greens, baked beans and corn bread. Chef Alex Cheswick (Tru, Le Francais) and co-owner Rebecca Blayden extend "natural" ethics to design as well, with bamboo floors, stone walls and a cozy, wood-warm lounge. They've teamed up with Artisanal Wine Cellars to offer wines without the gouging restaurant markup. 1132 W Grand Ave at May St (312-421-5547).—Heather Shouse
Time Out Chicago / Issue 48 : Jan 26–Feb 1, 2006No comments yet
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