Partners Glenn Deutsch, Eric Fosse and Audrey Fosse of Mino’s Italian in Winnetka, along with Executive Chef Matt Williams, have officially opened the doors to Chicago’s newest supper club, Charlie Martin’s (736 N. Clark St) in River North. Inspired by cocktail bars and dining rooms of the 1950s and 1960s.
A jazz club more than 20 years ago, the space holds 60 seats, all oxblood red leather booths and banquette tables. There are an additional 24 seats around the central bar, where guests may also dine. In keeping with Charlie Martin’s nod to the classic modern era, the vibe features low lighting and dark bronze walls flecked with gold.
“Supper clubs focus on creating intimate dining experiences and that’s exactly what Charlie Martin’s exemplifies,” says Partner Eric Fosse. “Chef Matt Williams has worked at some of Chicago’s best restaurants and he really has a great way of elevating every dish he creates. Our cocktail program is highly developed and incredibly creative, but we also pride ourselves on nailing the classics.”
Led by Executive Chef Matt Williams (previously of Hogsalt Hospitality Group, Bar Siena, The Florentine), Charlie Martin’s menu features a raw bar with options like Maine Lobster, Alaskan King Crab and Prime Steak Tartare. For starters, the Spanish Octopus with peperonata, olives and guanciale; French Onion Soup made with veal stock and gruyere crostini; and Jumbo Lump Crab Cake made with blue crab, preserved lemon and remoulade. Along with Steaks & Chops, Charlie Martin’s will be serving Whole Roasted Dover Sole with brown butter, capers and marcona almonds; Rigatoni with Italian sausage, broccolini and calabrian chili; and Amish Chicken with roasted garlic, fried oregano and natural jus.
“Charlie Martin's menu pays homage to both the timeless elegance of classic dishes and the vibrant culinary scene of Chicago today,” says Chef Williams. “With each dish, we strive to capture the essence of classic supper club dining while updating it to create an experience that is nostalgic yet modern and fresh.”
Alise Hulick heads the cocktail program. Options include Charlie's Martini, with Sipsmith Gin, St. George Basil Eau de Vie, Lillet Blanc and extra virgin olive oil; The Scoundrel, with Del Maguey Vida Mezcal, Nosotros Reposado, carrot, ginger, lime and agave; and My Cherie, Tito’s Vodka, hibiscus, Boomsma Liqueur, elderflower liqueur, lime, yuzu and mint. They will also serve a curated global list of wines focused on smaller purveyors, both by the glass and bottle.
Partners Glenn Deutsch, Eric Fosse and Audrey Fosse of Mino’s Italian in Winnetka, along with Executive Chef Matt Williams, have officially opened the doors to Chicago’s newest supper club, Charlie Martin’s (736 N. Clark St) in River North. Inspired by cocktail bars and dining rooms of the 1950s and 1960s.
A jazz club more than 20 years ago, the space holds 60 seats, all oxblood red leather booths and banquette tables. There are an additional 24 seats around the central bar, where guests may also dine. In keeping with Charlie Martin’s nod to the classic modern era, the vibe features low lighting and dark bronze walls flecked with gold.
“Supper clubs focus on creating intimate dining experiences and that’s exactly what Charlie Martin’s exemplifies,” says Partner Eric Fosse. “Chef Matt Williams has worked at some of Chicago’s best restaurants and he really has a great way of elevating every dish he creates. Our cocktail program is highly developed and incredibly creative, but we also pride ourselves on nailing the classics.”
Led by Executive Chef Matt Williams (previously of Hogsalt Hospitality Group, Bar Siena, The Florentine), Charlie Martin’s menu features a raw bar with options like Maine Lobster, Alaskan King Crab and Prime Steak Tartare. For starters, the Spanish Octopus with peperonata, olives and guanciale; French Onion Soup made with veal stock and gruyere crostini; and Jumbo Lump Crab Cake made with blue crab, preserved lemon and remoulade. Along with Steaks & Chops, Charlie Martin’s will be serving Whole Roasted Dover Sole with brown butter, capers and marcona almonds; Rigatoni with Italian sausage, broccolini and calabrian chili; and Amish Chicken with roasted garlic, fried oregano and natural jus.
“Charlie Martin's menu pays homage to both the timeless elegance of classic dishes and the vibrant culinary scene of Chicago today,” says Chef Williams. “With each dish, we strive to capture the essence of classic supper club dining while updating it to create an experience that is nostalgic yet modern and fresh.”
Alise Hulick heads the cocktail program. Options include Charlie's Martini, with Sipsmith Gin, St. George Basil Eau de Vie, Lillet Blanc and extra virgin olive oil; The Scoundrel, with Del Maguey Vida Mezcal, Nosotros Reposado, carrot, ginger, lime and agave; and My Cherie, Tito’s Vodka, hibiscus, Boomsma Liqueur, elderflower liqueur, lime, yuzu and mint. They will also serve a curated global list of wines focused on smaller purveyors, both by the glass and bottle.
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