Quick looks at some of the newest and soon-to-open restaurants.
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Scylla
1952 N. Damen Ave.; 773-227-2995
While the name of this soon-to-open seafood spot strikes us as a bit on the scary side–Scylla was also the six-headed sea beast from “The Odyssey”–the menu sounds absolutely heavenly. Located in the former Glory spot in Bucktown, Scylla will offer main courses such as oven-roasted monkfish with curried risotto ($20) and halibut with Brussels sprouts, wild mushrooms and tart cherries with sliced almonds ($21). This is the first venture for chef-owner Stephanie Izard, a veteran of Spring and La Tache, who says she wants to offer a fine-dining experience without the pretension. It’s set to open Wednesday as BYOB, but plans to offer a list of boutique wines and imported beers soon.
Morton’s
65 E. Wacker Drive; 312-201-0410
Chicago’s legendary State Street steakhouse is scheduled to get a downtown sibling on Feb. 18, its fifth Chicago-area location. What’s the biggest difference between this spot and the Gold Coast original? Windows! Though you can expect the same clubby feel, the street-level mahogany-lined dining room allows for natural light to filter in. This location will also feature a lunch menu with daily specials ($16-$20); salads, sandwiches and pasta ($13-$23); and signature entrees ($26-$44). Its lounge concept, Bar 12/21, is designed to lure younger diners with signature martinis and a “bar bites” menu (look for weeknight $3-a-plate specials).
Tanoshii
5547 N. Clark St.; 773-878-6886
Remember Mike Ham, otherwise known as Sushi Mike, who won raves at Hama Matsu in Andersonville? He’s migrated down Clark Street to the just-opened Tanoshii. Ham’s approach to maki is simple: Tell him what ingredients you like, and he’ll roll you one up on the spot. Tanoshii offers a cheerful mid-sized space with lots of light wood and a 16-seat sushi bar, so come early if you want to grab a seat near the personable chef.
Hot Chocolate
1747 N. Damen Ave.; 773-489-1747
Can a pastry chef succeed at creating an entire menu? MK’s former dessert whiz, Mindy Segal, aims to show her savory side with a new Bucktown spot, which she calls an “urban cafe and dessert bar.” Aiming for a late February bow, look for what Segal calls “cleaned-up comfort foods.” Dinner entrees include braised short ribs with creamy mashed potatoes. She’ll be offering variations on her signature sweets, like the Cake and Shake, a chocolate layer cake served with a milkshake. A case in front will also sell sandwiches and desserts.