Good Fortune, will open a vintage supper club in Logan Square with a dedicated wine room, daily magnums, custom wood-fired oven and more Thursday, August 15. Out To Lunch Hospitality's partner, Andrew Miller and chef/partner Charles Welch will debut there restaurant designed to emulate home-thrown dinner parties and feature "New American-meets-Mediterranean" cuisine.
THE SPACE: With a capacity for 44 plus an eight-seat bar in the front parlour, Good Fortune is 2,000 square foot, split-level layout with two separate spaces. The restaurant’s aesthetic presents deep-hues ranging from peacock blue, black and gold, with walls that are fashioned with modern light fixtures. Guests can sit at royal blue velvet banquettes in the foyer or be seated amongst a collection of refurbished vintage chairs adorned with fabric imported from Paris in the back dining room. The Good Fortune team brought in local Bridgeport artisan and metal worker, Bobby Middleton of Wayward Machine Co. to craft the seating and lighting that's found accented throughout the restaurant. Next summer, a backyard patio will be added for al fresco dining.
"The trend we’ve seen in the industry over the last couple of years has been opening these massive spaces with 200+ seat counts, but Good Fortune will be a totally different vibe," says Miller. "We pulled inspiration from the smaller, more intimate restaurants that I grew up with, in New York and London. This is a representation of the intimacy and soul seen in those venues, and we will pay the utmost attention to detail, emphasizing high-level execution in all aspects.”
FOOD: The menu, which Chef Welch describes as "New American-Meets-Mediterranean,” utilizes his experience with Mediterranean cooking techniques and spices, with an emphasis on Midwestern produce. The restaurant's open kitchen floor plan gives guests a behind-the-scenes look at the team in action - offerings such as a Greek and Middle Eastern influenced Caramelized Halloumi with apricot, green harissa, sunflower seed and za'atar yogurt, as well as hand-made pasta dishes including a nutty and smoky Bucatini Grano Arso with preserved Spanish mackerel, heirloom tomatoes and rich sourdough. A variety of hearty, large plates include Wood Oven-roasted Pork Collar with marble potatoes, spring greens, shishito peppers and salsa verde, and elegant desserts such as Portuguese-inspired Castella Cake with ice cream prepared from wood-oven roasted corn, corn crumble, blueberry and saffron.
“We’re utilizing the wood-fired oven in as many aspects of our dishes as possible to impart varying levels of smoke and fire," says Welch. “Whether it's slow roasting full pork collars and chickens, firing corn that's later used to make ice cream, or charring fresh romanesco—the presence of the open flame will be hugely prevalent in all of our food from start to finish.”
WINE: Good Fortune brings a wine program to the Logan Square neighborhood and is curated by General Manager and Wine Director, Steven Mendivil (L2O, D.O.C. Wine Bar). The menu will includenearly 75 bottles ranging from Old World and American New World varietals, including a selection of vintage reserve wines. Mendivil also has options from their magnum program, where each night a select bottle will be opened and served by the glass or in carafes. It allows guests the chance to partake in the magnum experience, without purchasing the entire bottle.
DRINKS: Bar Director, Miranda Breedlove (Bad Hunter, Sportsman's Club) also presents a collection of seven classic cocktails. Guests can order Breedlove's take on a martini, which she describes as "a damn good martini for folks who need more than a ‘straight-up’ drink”, that is served on draft and made with gin, dry vermouth, fino sherry, amontillado sherry and orange saffron. There’s also a riff on a negroni including mezcal, Italian sweet vermouth, Campari and amaro. Large format Americanos are available for sipping and sharing in either one or three liter-sized Campari bottles.
Good Fortune, will open a vintage supper club in Logan Square with a dedicated wine room, daily magnums, custom wood-fired oven and more Thursday, August 15. Out To Lunch Hospitality's partner, Andrew Miller and chef/partner Charles Welch will debut there restaurant designed to emulate home-thrown dinner parties and feature "New American-meets-Mediterranean" cuisine.
THE SPACE: With a capacity for 44 plus an eight-seat bar in the front parlour, Good Fortune is 2,000 square foot, split-level layout with two separate spaces. The restaurant’s aesthetic presents deep-hues ranging from peacock blue, black and gold, with walls that are fashioned with modern light fixtures. Guests can sit at royal blue velvet banquettes in the foyer or be seated amongst a collection of refurbished vintage chairs adorned with fabric imported from Paris in the back dining room. The Good Fortune team brought in local Bridgeport artisan and metal worker, Bobby Middleton of Wayward Machine Co. to craft the seating and lighting that's found accented throughout the restaurant. Next summer, a backyard patio will be added for al fresco dining.
"The trend we’ve seen in the industry over the last couple of years has been opening these massive spaces with 200+ seat counts, but Good Fortune will be a totally different vibe," says Miller. "We pulled inspiration from the smaller, more intimate restaurants that I grew up with, in New York and London. This is a representation of the intimacy and soul seen in those venues, and we will pay the utmost attention to detail, emphasizing high-level execution in all aspects.”
FOOD: The menu, which Chef Welch describes as "New American-Meets-Mediterranean,” utilizes his experience with Mediterranean cooking techniques and spices, with an emphasis on Midwestern produce. The restaurant's open kitchen floor plan gives guests a behind-the-scenes look at the team in action - offerings such as a Greek and Middle Eastern influenced Caramelized Halloumi with apricot, green harissa, sunflower seed and za'atar yogurt, as well as hand-made pasta dishes including a nutty and smoky Bucatini Grano Arso with preserved Spanish mackerel, heirloom tomatoes and rich sourdough. A variety of hearty, large plates include Wood Oven-roasted Pork Collar with marble potatoes, spring greens, shishito peppers and salsa verde, and elegant desserts such as Portuguese-inspired Castella Cake with ice cream prepared from wood-oven roasted corn, corn crumble, blueberry and saffron.
“We’re utilizing the wood-fired oven in as many aspects of our dishes as possible to impart varying levels of smoke and fire," says Welch. “Whether it's slow roasting full pork collars and chickens, firing corn that's later used to make ice cream, or charring fresh romanesco—the presence of the open flame will be hugely prevalent in all of our food from start to finish.”
WINE: Good Fortune brings a wine program to the Logan Square neighborhood and is curated by General Manager and Wine Director, Steven Mendivil (L2O, D.O.C. Wine Bar). The menu will include nearly 75 bottles ranging from Old World and American New World varietals, including a selection of vintage reserve wines. Mendivil also has options from their magnum program, where each night a select bottle will be opened and served by the glass or in carafes. It allows guests the chance to partake in the magnum experience, without purchasing the entire bottle.
DRINKS: Bar Director, Miranda Breedlove (Bad Hunter, Sportsman's Club) also presents a collection of seven classic cocktails. Guests can order Breedlove's take on a martini, which she describes as "a damn good martini for folks who need more than a ‘straight-up’ drink”, that is served on draft and made with gin, dry vermouth, fino sherry, amontillado sherry and orange saffron. There’s also a riff on a negroni including mezcal, Italian sweet vermouth, Campari and amaro. Large format Americanos are available for sipping and sharing in either one or three liter-sized Campari bottles.
Good Fortune
2528 N California Ave
Chicago, IL 60647
(773) 666-5238
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