![]() “We’re going to have fine steakhouse cuts for sure but also a focus on other roasted meats. “We’re excited to do some whole fish and a variety of seafood,” Horan says. The goal of the broad menu will be to create a space that regulars can visit several times a week, sitting at the bar for a more casual experience or celebrating with showier dishes. Ishaq has mixed feelings about his work being so exposed, even though he has plenty of experience working with open-fire grills and charcoal from his work at Wildfire and RPM. ![]() It will also have an open kitchen, which Horan says he loves because the flames will provide great visuals beyond the aesthetic designs of the front of the house. They’ve hired former RPM Steak executive chef Eddie Ishaq and, as the name suggests, they’ll use a hearth for live-fire cooking for a very Chicago experience: “I’m making a menu that fits everyone so you can have a burger and a beer or a steak and a big bottle of wine or a martini and a snack,” says Ishaq. ![]() And that’s where the duo plans to open the Greggory Hearth and Tavern in late 2023. About 35 miles northwest of Chicago, Veremis eyed a vacancy at an upscale shopping center, the Arboretum of South Barrington. Horan left Gibsons at the end of 2022 to open his own place, and he partnered with Bill Veremis, who spent 20 years as managing partner at the now-shuttered Rosewood Restaurant in Rosemont. “That’s the kind of place we’d like to create, something that’s going to stand the test of time.” “They became gathering places for daily events or for special occasions,” Horan says. During his 26 years as a managing partner of Gibsons Restaurant Group, Gregg Horan helped open restaurants, like Gibsons and Hugo’s Frog Bar and Fish House, which became, as he calls them “institutions and community centerpieces.”
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