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Time Out Market Chicago reveals new restaurant lineup

The latest food hall is scheduled to open Nov. 21

Holly Petre, Assistant Digital Editor

November 6, 2019

3 Min Read
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Time Out Market Chicago unveiled the final lineup for its latest food hall, which is scheduled to open on Nov. 21. The food hall chain has been teasing out plans since mid-March.

The fourth Time Out Market to open in the U.S., this will be the largest at 50,000-square feet with three floors, a demonstration kitchen, speakeasy, rotating market and permanent restaurant installations.

“This year, we have opened five Time Out Markets in North America and the one in Chicago is the largest of them — it’s a big celebration of this fantastic city and it is dedicated to democratizing fine dining. We are making fine dining casual, and casual extraordinary,” said Didier Souillat, CEO of Time Our Market, in a statement.

Time Out Market Chicago_2F_Bleacher_Bar.jpgIn addition to the new concepts, there is a newly announced beverage program across the all three bars in the market (not including the speakeasy Secret sound) that will be curated by Chicago’s leading mixologists and honor the city’s history.

Some of these drinks include Punch Mission from Punch House (pisco, Dimmi, ginger liqueur, pomegranate, spa water, lime and lemon), Never Let Go Rose from Arbella (rose gin, rose syrup, brut rosé, grapefruit soda and lemon), Her Name Was C-O-L-A by Billy Sunday (Fernet Branca, dark rum and housemade cola) and The Millennial by Best Intentions (bourbon, cream sherry, amaro, sugar and bitters).

Related:Time Out Market Chicago shapes up for later-2019 opening

What says Chicago cocktail more than Malört? The market will offer the Fulton Market Handshake, which mixes the eponymous liquor with a Hopewell Lil Buddy beerback.

New concepts include:

Band of Bohemia, a brewpub concept co-founded by Michael Carroll and Craig Sindelar who met while working at the three-Michelin-star Alinea in Chicago. The concept combines unique beers (brewed onsite) with a fine-dining experience. The current Band of Bohemia restaurant in the Ravenswood neighborhood of Chicago has a Michelin star.

A beer already on the menu? Jasmine Rice Ale and future beers are in the works, crafted to work with the seasons. Signature eats include eggplant naan with Old Bay aioli and sport peppers.

Band of Bohemia (credit Jaclyn Rivas.jpg

Decent Beef, from the creators of the Duck Inn, chef Kevin Hickey and Brandon Phillips will attempt to recreate a local staple — Italian Beef — in an elevated way. Using all-natural beef that they slow roast every night combined with Calabrian chilies, the meat and spices are then placed on a crusty roll from local Chicago bakery, D’Amato’s Bakery.

For those who don’t have beef (or Italian sausage) in their diets, there’s a vegan option called the Beet Street that still brings the umami flavoring without the meat or a Beyond Meat Italian Sausage roll.

Related:Largest Time Out food hall in U.S. reveals first 8 eateries coming to Chicago

Decent Beef (credit Jaclyn Rivas).jpg

Sugar Cube, a patisserie is led by a sweet team including Christine McCabe, former Bon Appetit magazine Pastry Chef of the Year with experience at Joël Robuchon in Paris, and a hospitality industry veteran Jason Chan, who helped with Butter, Urban Union and Katana.

Both decadent and simple baked goods are on the menu here for everyday and special occasions.

Tortello, an interactive eating experience, this Italian restaurant will host pasta-making classes as part of the market’s rotating culinary program on the second floor. Following the class with Tortello’s head pasta maker, Alex Mulgrove, guests are seated at a family-style dinner led by executive chef Duncan Biddulph.

Previously announced outlets include a not-yet-named restaurant by chef Brian Fisher (of Entente); an Asian concept by chef Bill Kim; Vietnamese fare from chef Thai Dang; a charcuterie station by The Purple Pig; and restaurants by Abe Conlon (of Fat Rice) and John Manion (of La Sirena, El Che).

Contact Holly at [email protected]

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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