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| Photo by Alex Garcia/Chicago Tribune |
By: Penny Pollack & Graham Meyer | September 20, 2013 | ChicagoMag.com
Every few weeks, Brendan Sodikoff (Gilt Bar, Maude’s Liquor Bar, et al.) emerges from whatever mad-science laboratory allows him to concoct food and restaurants that make people congregate and slaver to release a mulligatawny of news, ideas, plans, and dreams. This week, he announced that his bar and Texas-style barbecue pit, Green Street Smoked Meats (112 N. Green St., no phone yet) is about a month away from opening. “It’s all built,” he says, adding that his focus will move to the barbecue joint now that the wrinkles are smoothed out at his not-a-deli, Dillman’s (354 W. Hubbard St., 312-988-0078). Read More...
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