Mercat a la Planxa
The Blackstone, 638 S. Michigan Ave.; 312-765-0524, www.mercatchicago.com
Ever since our trip to Barcelona last year, we’ve been dreaming of returning for just one more tapa. But have you seen the exchange rate lately? We’d rather be gored by a bull, thank you very much. Good thing Denver-based Sage Restaurant Group plans to open this spot March 8 in The Blackstone, a South Loop hotel. Planxa (pronounced plahn-CHA) refers to a style of grilled-to-order tapas popular in the Catalan region. They’ll be highlighted on a sprawling menu of 20 a la planxa choices, including yellowfin tuna ($14), prawns ($7-$24) and steaks ($23-$40). The bar will offer sangria, of course, plus Spanish-inspired cocktails and martinis, as well as 40 Spanish wines. The festive interior goes for Spanish mod, with a touch of Antoni Gaudi-inspired mosaic work.
Tallulah
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4539 N. Lincoln Ave.; 773-942-7585, tallulahchicago.com
Last week Matt Fisher, former owner of Bad Dog Tavern, became the unlikely person to return some feminine energy to the former She She address. Just don’t go looking for anyone named Tallulah — you won’t find her. “I just like the name,” says Fisher. “It rolls off the tongue.” The multiethnic menu at the Lincoln Square spot includes bulgogi-style pork belly with kimchee ($8); crab and andouille fritters with remoulade ($11), and braised short ribs with bacon-and-brie mashed potatoes and roasted root vegetables ($25). Tallulah starts brunch this Sunday. Lobster ($14) and tofu ($8) Benedicts are among the choices.
Jack Rabbit
4603 N. Lincoln Ave.; 773-989-9000
Also in Lincoln Square, it’s so long Brioso, hello Jack Rabbit. That’s the name that owner Robert Butterfield alighted upon when he modified the concept of his small Mexican spot, turning it into a Southwestern bistro. The interior is more or less the same, but the menu’s now inspired by west Texas roadhouses, Arizona border towns and arty Santa Fe spots. Appetizers include dried chile-crusted crispy calamari ($6.95) and nachos with slow-roasted pork and chipotle-green chile salsa ($7.95). Entrees include chipotle-rubbed baby back ribs ($16.95) and cheese-crusted rib eye with dried chile sauce ($17.95).
Sushi X
543 W. Diversey Pkwy.; 773-248-1808
We’ve been waiting a long time for this sibling to West Town’s popular but tiny maki-only sushi house to open. This week it debuted with entrees including original faves such as blackened ahi tuna ($11) and coconut shrimp ($9). Nigiri and sashimi will be added in early March. The interior looks much like the original Sushi X on Chicago Avenue, with a blue and silver color scheme and Japanese animation projected on a beaded shimmer screen, but this spot is larger, with seating for 85.
Union Pizzeria
1245 Chicago Ave., Evanston; 847-475-2400
The owner of comfy Italian restaurant Campagnola in Evanston just opened this slick new spot down the street. Housed in a stunning historic building that used to be a car showroom, the interior looks like a converted loft, with cracked walls revealing bits of exposed brick and an impressively high arched ceiling. The centerpiece of the semi-open kitchen is a massive wood-burning soapstone oven, fired up to 750 degrees to cook rustic pizzas ($11-14) with toppings like locally made lamb sausage and eggplant ($13). The staff dubs the pies “neo-Neopolitan” in style; they ‘re made with a double-zero grade organic flour, but don’t feature the wet center of traditional Neopolitan pies.
Big Jones
5347 N. Clark St.; no phone yet
The former chef at Schuba’s Harmony Grill, Paul Fehribach, is planning a menu of “contemporary coastal Southern cuisine” for his Andersonville spot opening in April in the old Augie’s space. Prices haven’t been finalized (dinner entrees will range from $12 to $24), but a preview has our mouth watering: a fried green tomato BLT; a skillet-blackened Niman Ranch pork chop with garlic greens, crisp bacon and succotash; and shrimp and grits, gulf shrimp in tasso gravy, with organic stone-ground grits and wild mushrooms. Augie’s time-warped interior has been replaced by bright walls, iron chandeliers and lofty ceilings.