From proprietor and head sommelier Matt Sussman (Table, Donkey and Stick, atta girl) and executive chef Madalyn Durrant (Webster’s Wine Bar) comes Bar Parisette (2829 W Armitage Ave.). Located in Logan Square, in atta girl’s previous space. The bar / restaurant is bringing a Midwestern flair to French cuisine in the Logan Square cornerstone. Inspired by the contemporary ‘bistrots a vin’ of Paris, Bar Parisette will take a seasonal approach to the bistro paradigm, pairing hard-to-find wines with French cuisine centered around Midwestern ingredients and produce.
Bar Parisette’s wine program is central to its mission, seeking to introduce rare pours to Chicagoans looking to find a touchpoint into the world of wine. The beverage program pays homage to the restaurant’s namesake - the Parisette (Raisin de Renard), recalled in La Fontaine’s fable The Fox & the Grapes.
Executive chef Madalyn Durrant has curated a vegetable-forward menu, which focuses on the region’s seasonality when incorporating local ingredients into traditional French cuisine, drawing inspiration from often underrepresented regions of France such as the Jura and Franche-Comte. Durrant’s menu allows for those with dietary restrictions to feel welcome in a culinary environment in which they have been historically excluded. While there will be protein-centric plates, many can be manipulated to suit each guest’s needs. Bar Parisette’s charcuterie selection will feature a variety of cheese and wine pairings meant to mirror the French bistros and the Parisian style of grazing. Fish is cured and smoked in house and fresh bread is baked each morning.
Bar Parisette offers a collection of Old World bottles combined with a select few American wines which pair well with the seasonal Midwest ingredients. Diana Benanti, Bar Parisette’s General Manager, has concocted a series of cocktails which use a culinary-forward approach to mixology, pulling from classics while infusing the drinks with fresh flavors, such as favorites like the Cigarette Pants Martini (using XXX) or Delulu Lemonade (made with yuzu and elderflower).
From proprietor and head sommelier Matt Sussman (Table, Donkey and Stick, atta girl) and executive chef Madalyn Durrant (Webster’s Wine Bar) comes Bar Parisette (2829 W Armitage Ave.). Located in Logan Square, in atta girl’s previous space. The bar / restaurant is bringing a Midwestern flair to French cuisine in the Logan Square cornerstone. Inspired by the contemporary ‘bistrots a vin’ of Paris, Bar Parisette will take a seasonal approach to the bistro paradigm, pairing hard-to-find wines with French cuisine centered around Midwestern ingredients and produce.
Bar Parisette’s wine program is central to its mission, seeking to introduce rare pours to Chicagoans looking to find a touchpoint into the world of wine. The beverage program pays homage to the restaurant’s namesake - the Parisette (Raisin de Renard), recalled in La Fontaine’s fable The Fox & the Grapes.
Executive chef Madalyn Durrant has curated a vegetable-forward menu, which focuses on the region’s seasonality when incorporating local ingredients into traditional French cuisine, drawing inspiration from often underrepresented regions of France such as the Jura and Franche-Comte. Durrant’s menu allows for those with dietary restrictions to feel welcome in a culinary environment in which they have been historically excluded. While there will be protein-centric plates, many can be manipulated to suit each guest’s needs. Bar Parisette’s charcuterie selection will feature a variety of cheese and wine pairings meant to mirror the French bistros and the Parisian style of grazing. Fish is cured and smoked in house and fresh bread is baked each morning.
Bar Parisette offers a collection of Old World bottles combined with a select few American wines which pair well with the seasonal Midwest ingredients. Diana Benanti, Bar Parisette’s General Manager, has concocted a series of cocktails which use a culinary-forward approach to mixology, pulling from classics while infusing the drinks with fresh flavors, such as favorites like the Cigarette Pants Martini (using XXX) or Delulu Lemonade (made with yuzu and elderflower).
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