Top Chefs Open New Spots


Over the last few years, a number of Chicago’s top chefs—from Graham Elliot to Rick Bayless—have opened less-expensive spots with upscale cuisine and continue to draw in the crowds. And the trend isn’t ending anytime soon. In the last few weeks, three new places have emerged: Bar Toma, Slurping Turtle and Yusho.

110 E. Pearson St., Chicago (312) 266-3110 bartomachicago.com	Bar Toma Bar Toma (110 E. Pearson), located just across the street from the original Water Tower, is the latest project from Spiaggia chef/partner Tony Mantuano. The restaurant sees Mantuano realizing a longtime dream of having a casual spot that reflects the central meeting place in most Italian towns. Hit the espresso bar for a coffee and cornetto (basically an Italian croissant) or the a gelato bar for housemade ice cream. The restaurant also boasts a mozzarella bar (the fresh burrata is insane) and a pizza bar where pies come out of the imported wood-burning oven in about two minutes and produce a crust that’s both fluffy and crusty at the same time. Need a drink? Sit down at the bar bar and ask for some wine on tap.
116 W. Hubbard St., Chicago (312) 464-0466 slurpingturtle.com	Slurping Turtle A few blocks away in River North, another Michelin-starred chef, Takashi Yagihashi, just opened the Slurping Turtle. This beautifully designed restaurant that could easily be found somewhere in downtown Manhattan, has a menu showcasing food the chef grew up eating during his childhood in Japan. Pop in for lunch or dinner and get a bowl of warming ramen, a plate of silky tofu or fluffy dumplings. Don’t overlook the bincho section where you can select from various meats cooked over high heat on a specially made grill.
2853 N. Kedzie Ave., Chicago (773) 904-8558 yusho-chicago.com	Yusho Finally, former Charlie Trotter’s chef de cuisine Matthias Merges and his architect wife, Rachel Crowl, spent the last few months overhauling a cool space in Logan Square to open Yusho on Dec. 3. The yakitori-inspired street food eatery has a rustic vibe with an open kitchen, mismatched hanging pendants and booths featuring a classic tweed fabric. Look for menu items like bison tongue, prawns, duck confit and chicken thigh prepared over a hot grill. Come in late night for twice-fried chicken, crispy pig’s tail, steamed bun or a specialty cocktail.