Kinzie Chophouse has announced a change in ownership and unveiled several updates to the brand. Located adjacent to the Merchandise Mart in Chicago’s River North neighborhood, diners will experience a newly refreshed interior, an updated menu, a enhanced cocktail program, and a new virtual restaurant concept.
“We were thrilled to take ownership of such a landmark Chicago dining establishment, and we know what a great responsibility it is to maintain the beautifully cultivated dining culture and dedicated restaurant team that has been revered by patrons for nearly three decades,” says owner Nicole Flevaris, who acquired the property just prior to the pandemic in partnership with her husband and industry veteran Andreas Tsakonas. “Throughout this transition, our goal has been to uphold the quality and excellence that distinguishes Kinzie Chophouse as we enhance and refresh the dining experience amidst the ever-changing landscape that the industry is experiencing.”
Nicole Flevaris and Andreas Tsakonas are the husband/wife duo now at the helm of Kinzie Chophouse. Tsakonas, a restaurateur with over 25 years of experience, came from operating multiple restaurants and nightclubs in the seaport town of Napflio, Greece. He immigrated to the United States to pursue the next chapter in his career and now leads Kinzie Chophouse operationally. Flevaris, now one of the only women at the helm of a Chicago steakhouse, has her Master’s Degree in Business Administration. A business owner herself – she retains a product line and spa on Oak Street in Chicago’s Gold Coast that’s been in operation since 2011 – Nicole had been eager to progress into other business endeavors for some time, and knew that the opportunity to acquire Kinzie Chophouse was not one to pass up.
“Andreas and I have been loyal patrons of the restaurant and friends of the Kinzie team for many years,” says Flevaris. “When we learned about this opportunity, the decision was incredibly easy and inspiring. We knew that we would be able to continue nurturing and growing a brand that people have trusted for decades with respect, creativity, and a little bit of our personality too.”
Here’s what’s new under the ownership of Flevaris and Tsakonas:
Interior Upgrade and Refresh: With an interior refresh now complete, the restaurant- Which is set for service in accordance with the state’s current capacity mandates and in support of COVID health and safety guidelines - includes new accents, colors, and materials to enhance the American steakhouse identity. The dining area which includes the restaurant’s main, north, and west dining room break-offs, now includes a black-neutral palate adorning existing columns and framework, exposed textured natural stone wall accents, black and bronze statement lighting, and wide leather chairs in bone with walnut piping. The bar area appears more open with a new calacatta bar top and lit glass backdrop. Bronze and gunmetal drum lighting create an edge, along with a blue mohair bar front and blue snakeskin wall accents.
Two private dining spaces including Kinzie’s Wine Room are equipped with event and AV capabilities. Also updated to coincide with the restaurant’s new look, they offer their own private entrances for socially distant yet intimate gatherings.
Menu Refresh: The refreshed menu at Kinzie Chophouse combines American steakhouse fare with Mediterranean flavors and a range of portion sizes. Not to dismantle the backbone of the restaurant’s crowd-pleasing menu, the nod to Mediterranean gastronomy is combined with Kinzie’s preparations and style.
Guests will be offered a selection of steaks and chops from Meats by Linz. With nearly one dozen varieties of both wet and dry aged cuts available, steaks are aged between 23-74 days and are broiled by the team behind the doors of Kinzie’s kitchen. Several of those in the kitchen have been part of the restaurant’s family for its entire 29 years in operation. Among the variety of steaks is the 10-ounce Ribeye Filet. A cut unique to the Kinzie menu, this steak combines a filet-eating experience with big-cut marbling and flavor.
Traditional steakhouse preparations like Crab Cakes, Beef Tartare, Surf N’ Turf, Seafood Platter, and Bone-In Short Ribs are combined with new classics that are dotted with Mediterranean influence and guided by Greek Chef and consultant Dimitri Panagiotopoulos. A close colleague of Tsakonas for nearly 15 years and passionate about Greek and Mediterranean gastronomy, Panagiotopoulos has introduced a focused array of new dishes and the addition of several imported ingredients including Greek olives, feta, and Extra Virgin Olive Oil sourced directly from Flevaris’ family olive trees in Achladokampos, Greece.
Preparations like a Greek Salad served grilled with Heirloom Tomato, Feta Mousse, Pickled Cucumber, Scallion, and Bell Pepper, Bone Marrow with Jalapeño Gremolata and Toasted Sourdough Bread, Squid Ink Fettuccine with House-Smoked Salmon, and Whole-Roasted Chicken with Greek Extra Virgin Olive Oil and Mustard Sauce are peppered into the menu offering new takes on steakhouse fare that are inspired by the Mediterranean palate. Crafted housemade desserts like Profiteroles, Key Lime Pie, Vanilla Pana Cotta, and Strawberry Cheesecake are offered at the conclusion of the dining experience.
Enhanced Bar Program – New Cocktail Classics: The newly enhanced cocktail program, led by Tsakonas and bartender and spirits professional Peter Vestinos - Owner of The BarMedic consulting company and the Sparrow cocktail lounge in Chicago’s Gold Coast - showcases a strategic blend of cocktail classics and new libations that focus on seasonal and fresh ingredients, established techniques, combinations of premium spirits, and artisan-crafted mixers. Contemporary new classics include Kinzie’s take on the Old Fashioned which can be made with a choice of bourbon or rum, housemade spiced syrup, and citrus, or the Brooklyn which combines rye whiskey, dry vermouth, maraschino, and the addition of French Amer liqueur. The innovative new Jack Rose cocktail is an combination of Calvados, a warming French apple Brandy, pomegranate grenadine, and fresh lime.
Kinzie’s wine program, boasts a collection of over 400 wines hailing from areas ranging from California, Greece, Italy, France, and more. Varieties are curated to offer pairings with everything from a porterhouse steak or flavored Mediterranean dish, to an after-dinner Vanilla Pana Cotta.
New Virtual Restaurant - Kinzie Cucina Italiana: The team at Kinzie Chophouse wanted to provide diners with a new and approachable way to carry out food. Kinzie Cucina Italiana is a virtual-only menu, available for carryout and delivery. The menu showcases Italian fare with menu items including homemade pizzetti, antipasti, creamy burrata, and a wide variety of pasta dishes like Spaghetti Carbonara and Pasta alla Norma. Preparations like Saffron Risotto, Porkchop Saltimbocca, Herbed Salmon Filet, and a signature Tagliata steak presentation round out the menu. Cocktails and wine to-go are also offered. Available during the same hours of operation as the restaurant, the Kinzie Cucina Italiana menu is available for direct carryout or delivery via the Kinzie website.
In addition to Kinzie Cucina Italiana, diners will be offered Kinzie Chophouse’s full menu for carryout and delivery (including cocktails and wine to-go), along with an array of catering options spanning from boxed lunches, group meals, savory tarts, and more.
Diners can experience what’s new at Kinzie Chophouse for lunch, brunch, and dinner.
Kinzie Chophouse has announced a change in ownership and unveiled several updates to the brand. Located adjacent to the Merchandise Mart in Chicago’s River North neighborhood, diners will experience a newly refreshed interior, an updated menu, a enhanced cocktail program, and a new virtual restaurant concept.
“We were thrilled to take ownership of such a landmark Chicago dining establishment, and we know what a great responsibility it is to maintain the beautifully cultivated dining culture and dedicated restaurant team that has been revered by patrons for nearly three decades,” says owner Nicole Flevaris, who acquired the property just prior to the pandemic in partnership with her husband and industry veteran Andreas Tsakonas. “Throughout this transition, our goal has been to uphold the quality and excellence that distinguishes Kinzie Chophouse as we enhance and refresh the dining experience amidst the ever-changing landscape that the industry is experiencing.”
Nicole Flevaris and Andreas Tsakonas are the husband/wife duo now at the helm of Kinzie Chophouse. Tsakonas, a restaurateur with over 25 years of experience,
came from operating multiple restaurants and nightclubs in the seaport town
of Napflio, Greece. He immigrated to the United States to pursue the next chapter in his career and now leads Kinzie Chophouse operationally. Flevaris, now one of the only women at the helm of a Chicago steakhouse, has her Master’s Degree in Business Administration. A business owner herself – she retains a product line and spa on Oak Street in Chicago’s Gold Coast that’s been in operation since 2011 – Nicole had been eager to progress into other business endeavors for some time, and knew that the opportunity to acquire Kinzie Chophouse was not one to pass up.
“Andreas and I have been loyal patrons of the restaurant and friends of the Kinzie team for many years,” says Flevaris. “When we learned about this opportunity, the decision was incredibly easy and inspiring. We knew that we would be able to continue nurturing and growing a brand that people have trusted for decades with respect, creativity, and a little bit of our personality too.”
Here’s what’s new under the ownership of Flevaris and Tsakonas:
Interior Upgrade and Refresh: With an interior refresh now complete, the restaurant- Which is set for service in accordance with the state’s current capacity mandates and in support of COVID health and safety guidelines - includes new accents, colors, and materials to enhance the American steakhouse identity. The dining area which includes the restaurant’s main, north, and west dining room break-offs, now includes a black-neutral palate adorning existing columns and
framework, exposed textured natural stone wall accents, black and bronze statement lighting, and wide leather chairs in bone with walnut piping. The bar area appears more open with a new calacatta bar top and lit glass backdrop. Bronze and gunmetal drum lighting create an edge, along with a blue mohair bar front and blue snakeskin wall accents.
Two private dining spaces including Kinzie’s Wine Room are equipped with event and AV capabilities. Also updated to coincide with the restaurant’s new look, they offer their own private entrances for socially distant yet intimate gatherings.
Menu Refresh: The refreshed menu at Kinzie Chophouse combines American steakhouse fare with Mediterranean flavors and a range of portion sizes. Not to dismantle the backbone of the restaurant’s crowd-pleasing menu, the nod to Mediterranean gastronomy is combined with Kinzie’s preparations and style.
Guests will be offered a selection of steaks and chops from Meats by Linz. With nearly one dozen varieties of both wet and dry aged cuts available, steaks are aged between 23-74 days and are broiled by the team behind the doors of Kinzie’s kitchen. Several of those in the kitchen have been part of the restaurant’s family for its entire 29 years in operation. Among the variety of steaks is the 10-ounce Ribeye Filet. A cut unique to the Kinzie menu, this steak combines a filet-eating experience with big-cut marbling and flavor.
Traditional steakhouse preparations like Crab Cakes, Beef Tartare, Surf N’ Turf, Seafood Platter, and Bone-In Short Ribs are combined with new classics that are dotted with Mediterranean influence and guided by Greek Chef and consultant Dimitri Panagiotopoulos. A close colleague of Tsakonas for nearly 15 years and passionate about Greek and Mediterranean gastronomy, Panagiotopoulos has introduced a focused array of new dishes and the addition of several imported ingredients including Greek olives, feta, and Extra Virgin Olive Oil sourced directly from Flevaris’ family olive trees in Achladokampos, Greece.
Preparations like a Greek Salad served grilled with Heirloom Tomato, Feta Mousse, Pickled Cucumber, Scallion, and Bell Pepper, Bone Marrow with Jalapeño Gremolata and Toasted Sourdough Bread, Squid Ink Fettuccine with House-Smoked Salmon, and Whole-Roasted Chicken with Greek Extra Virgin Olive Oil and Mustard Sauce are peppered into the menu offering new takes on steakhouse fare that are inspired by the Mediterranean palate. Crafted housemade desserts like Profiteroles, Key Lime Pie, Vanilla Pana Cotta, and Strawberry Cheesecake are offered at the conclusion of the dining experience.
Enhanced Bar Program – New Cocktail Classics: The newly enhanced cocktail program, led by
Tsakonas and bartender and spirits professional Peter Vestinos - Owner of The BarMedic consulting company and the Sparrow cocktail lounge in Chicago’s Gold Coast - showcases a strategic blend of cocktail classics and new libations that focus on seasonal and fresh ingredients, established techniques, combinations of premium spirits, and artisan-crafted mixers. Contemporary new classics include Kinzie’s take on the Old Fashioned which can be made with a choice of bourbon or rum, housemade spiced syrup, and citrus, or the Brooklyn which combines rye whiskey, dry vermouth, maraschino, and the addition of French Amer liqueur. The innovative new Jack Rose cocktail is an combination of Calvados, a warming French apple Brandy, pomegranate grenadine, and fresh lime.
Kinzie’s wine program, boasts a collection of over 400 wines hailing from areas ranging from California, Greece, Italy, France, and more. Varieties are curated to offer pairings with everything from a porterhouse steak or flavored Mediterranean dish, to an after-dinner Vanilla Pana Cotta.
New Virtual Restaurant - Kinzie Cucina Italiana: The team at Kinzie Chophouse wanted to provide diners with a new and approachable way to carry out food. Kinzie Cucina Italiana is a virtual-only menu, available for carryout and delivery. The menu showcases Italian fare with menu items including homemade pizzetti, antipasti, creamy burrata, and a wide variety
of pasta dishes like Spaghetti Carbonara and Pasta alla Norma. Preparations like Saffron Risotto, Porkchop Saltimbocca, Herbed Salmon Filet, and a signature Tagliata steak presentation round out the menu. Cocktails and wine to-go are also offered. Available during the same hours of operation as the restaurant, the Kinzie Cucina Italiana menu is available for direct carryout or delivery via the Kinzie website.
In addition to Kinzie Cucina Italiana, diners will be offered Kinzie Chophouse’s full menu for carryout and delivery (including cocktails and wine to-go), along with an array of catering options spanning from boxed lunches, group meals, savory tarts, and more.
Diners can experience what’s new at Kinzie Chophouse for lunch, brunch, and dinner.
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