Eight stories above avec River North, One Off Hospitality’s offshoot, bar avec, introduced expanded summer hours and all-day dining.
On top of bar avec’s existing program of modern Mediterranean fare— service now starting at 11:30 a.m. on weekdays and 2:00 p.m. on weekends— Chef de Cuisine Dylan Patel has debuted a handful of lunch-centric offerings, from artisanal sandwiches to summer salads.
NEW ARTISANAL SANDWICHES & SUMMER SALADS
roasted radish and snow pea tabbouleh with red quinoa, strawberries, squash baba ganoush and ginger-lime vinaigrette
cucumber salad with radish, pickled banana peppers, labneh cheese and za’atar
grilled chicken shawarma sandwich on toasted publican sesame loaf with garlic toum, fermented chili and tumeric pickles
lamb burger with berbere spiced tomato jam, tahini yogurt, cucumber and mint
FAN FAVES NOW AVAILABLE ALL-DAY
hamachi crudo with pickled rhubarb and chili vinegrette for the table
schwarma fried chicken thighs served up in a bucket à la elevated KFC.
Bar avec’s lineup of summer sippers include the herbaceous livin la vinho verde with flavors of cumber and mint, while the daiquiri de fresa asada.
Eight stories above avec River North, One Off Hospitality’s offshoot, bar avec, introduced expanded summer hours and all-day dining.
On top of bar avec’s existing program of modern Mediterranean fare— service now starting at 11:30 a.m. on weekdays and 2:00 p.m. on weekends— Chef de Cuisine Dylan Patel has debuted a handful of lunch-centric offerings, from artisanal sandwiches to summer salads.
NEW ARTISANAL SANDWICHES & SUMMER SALADS
FAN FAVES NOW AVAILABLE ALL-DAY
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