Il Mulino
First we got hit with China Grill and then Blue Water Grill, and now another swank NYC-based eatery (which also has locations in Dallas, Las Vegas and Tokyo) is set to move in this January (ETA: Jan. 12) in the historic Biggs Mansion, which is getting a bit of an update. Brothers Gino and Fernando Masci, who hail from Abruzzi, Italy, opened the original Greenwich Village eatery in 1982, where it’s still tough to snag a reservation. The menu offers rustic takes on fish, lamb, cured meats and homemade cheeses, plus pasta dishes. The ambience promises Old World elegance–tuxedo-clad servers will prepare many dishes tableside. 1150 N. Dearborn St., 312-440- 8888.
The Parrot Cage
Ricky Moore, who gained notice when he was chef at South Water Kitchen, has teamed up with the Washburne Culinary Institute to operate this restaurant in the South Shore Cultural Center. Washburne culinary students will be working the front and back of the house, and the seasonal menu offers entrees for $15-$19 and features goat cheese gnocchi ($15) and smoked paprika grilled pork rib chop with escarole ($17). 7059 South Shore Drive, 773-602-5333.
Quartino
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This competition in Italian small plates is going to be tough at the corner of State and Ontario come December. Look for this spot from the folks behind Gibsons, Hugo’s Frog Bar and Lux Bar to open Dec. 6 across the street from Osteria Via Stato, the popular restaurant and enoteca. How’s it going to set itself apart? Well, its motto is “Where wine is cheaper than water.” Partner Hugo Ralli says an 8.5 ounce pour (which is a quartino) of Italian red–imported exclusively for this spot–will run just $4.50. The vibe goes for Italian “urban blue collar” with an expected average tab of around $35. 626 N. State St., 312-698-5000.
Dine
Dine will be located adjacent to the new Crowne Plaza Chicago Metro hotel. Trevor Hoyte (ex-Caliterra, Green Dolphin Street, TRU) is executive chef and the menu will focus on comfort food with contemporary twists. Look for entree options like beef tenderloin with potato gratin and white asparagus, a hazelnut-crusted skate wing with foie gras sauce, and a mushroom-crusted ahi tuna with forage mushrooms and soy-infused red wine reduction. For now, decor details are still under wraps. Check back for additional updates. 733 W. Madison St. 312-829-5000.