Sterling Food Hall, formerly known as Revival Food Hall, announces three new concepts to its downtown Chicago location. Located in the National Building at 125 S. Clark Street in the heart of the Loop, The Flamingo Bar, Umamicue and Seedo’s, are joining the food hall’s lineup of food stalls.
Coming Soon:
Umamicue
Chef Charles Wong will bring Umamicue, his Texas Style barbecue pop up, with Chinese and Vietnamese influences, to Sterling Food Hall. Slated to open in early March, Wong has been operating Umamicue as a pop up in the Chicago area since 2020 and Sterling Food Hall marks his first brick and mortar location. Wong, who formerly worked in finance, fell in love with barbecue during a visit to Austin, specifically while dining at Franklin’s Barbecue. He then decided to make a change in his career, bringing his own barbecue spin to Chicago, influenced by his upbringing as the son of ethnically Chinese parents, who previously lived in Saigon, now known as Ho Chi Minh City, in Vietnam. Umamicue’s signature item is the Brisket Banh Mi, served with pickled daikon and carrot, kewpie mayo, cucumber, jalapeño, cilantro and Umamicue BBQ sauce. Smoked brisket will be offered by the 1/2lb daily.
Now Open:
The Flamingo Bar
The Flamingo bar, inspired by the Flamingo sculpture located outside of the the Federal Building, adjacent to the National, is now slinging back drinks at Sterling Food Hall. Located in the Northeast corner of the hall, The Flamingo Bar serves the neighborhood, focused on the late afternoon and after work crowd, making it an ideal place for people to congregate and network. Created by the STHRN Hospitality team, the cocktail menu at The Flamingo Bar features classics like The Manhattan, with Rye, Red Vermouth and Angostura and the Fire Old Fashioned with Bourton, Stonefruit and Bitters. Creative cocktails include the Catskill’s Cradle with Rye, Spiced Orchard Fruits, Lemon and Red Wine Float, the Me Espresso with Bourbon or Vodka, Demerara and Coffee, and their namesake libation, the Calder’s Flamingo with Tequila, Coconut Cream and Pineapple. The Flamingo is open Monday - Friday from 2:30 pm - 7 pm. In March, it will be open until 8 pm. Happy Hour is offered Monday - Friday, from 4 pm - 6pm, and features specially priced wines by the glass and bottle and bottles and cans of beer.
Seedo’s
Chicago restaurateur Mutaz Abdullah has launched Seedo's, a Levantine inspired bakery pop up, in The Loop's Sterling Food Hall. At Seedo’s, Abdullah draws inspiration and flavors from the Levant, a region in the Eastern Mediterranean that has historically been a crossroads for trade and cultural exchange. Abdullah is no stranger to the Chicago dining scene. He is one of the original owners of Mezza, a Middle Eastern stalwart in Chicago. He is also a partner at another fast casual in Sterling, Hot Chi, which specializes in Halal Nashville hot chicken. With Seedo's, Abdullah is delving back into his roots; the name “Seedo” is the word for grandfather in the Palestinian Arabic dialect, and pays homage to his grandfather, who was also a baker. At Seedo's, the menu features classic breakfast and lunch options diners are familiar with, but with a Levantine twist. Offerings include a Pistachio Croissant, filled with pistachio frangipane, as well as a Labne & Za’atar filled croissant. Sandwiches are prepared on house baked Taboon bread and include Pastrami with seedo’s slaw, fresh torn herbs, herby mayo, and pickles and Harissa Roasted Veggies with seasonal veggies, fresh torn herbs, seedo's slaw and labne, with a sesame chili crunch. Seedo’s will aim to solely use fresh, healthy, organic ingredients and are sourcing high quality products, including Italian flour and olive oil from Spain and Palestine.
Sterling Food Hall, formerly known as Revival Food Hall, announces three new concepts to its downtown Chicago location. Located in the National Building at 125 S. Clark Street in the heart of the Loop, The Flamingo Bar, Umamicue and Seedo’s, are joining the food hall’s lineup of food stalls.
Coming Soon:
Chef Charles Wong will bring Umamicue, his Texas Style barbecue pop up, with Chinese and Vietnamese influences, to Sterling Food Hall. Slated to open in early March, Wong has been operating Umamicue as a pop up in the Chicago area since 2020 and Sterling Food Hall marks his first brick and mortar location. Wong, who formerly worked in finance, fell in love with barbecue during a visit to Austin, specifically while dining at Franklin’s Barbecue. He then decided to make a change in his career, bringing his own barbecue spin to Chicago, influenced by his upbringing as the son of ethnically Chinese parents, who previously lived in Saigon, now known as Ho Chi Minh City, in Vietnam. Umamicue’s signature item is the Brisket Banh Mi, served with pickled daikon and carrot, kewpie mayo, cucumber, jalapeño, cilantro and Umamicue BBQ sauce. Smoked brisket will be offered by the 1/2lb daily.
Now Open:
The Flamingo bar, inspired by the Flamingo sculpture located outside of the the Federal Building, adjacent to the National, is now slinging back drinks at Sterling Food Hall. Located in the Northeast corner of the hall, The Flamingo Bar serves the neighborhood, focused on the late afternoon and after work crowd, making it an ideal place for people to congregate and network. Created by the STHRN Hospitality team, the cocktail menu at The Flamingo Bar features classics like The Manhattan, with Rye, Red Vermouth and Angostura and the Fire Old Fashioned with Bourton, Stonefruit and Bitters. Creative cocktails include the Catskill’s Cradle with Rye, Spiced Orchard Fruits, Lemon and Red Wine Float, the Me Espresso with Bourbon or Vodka, Demerara and Coffee, and their namesake libation, the Calder’s Flamingo with Tequila, Coconut Cream and Pineapple. The Flamingo is open Monday - Friday from 2:30 pm - 7 pm. In March, it will be open until 8 pm. Happy Hour is offered Monday - Friday, from 4 pm - 6pm, and features specially priced wines by the glass and bottle and bottles and cans of beer.
Chicago restaurateur Mutaz Abdullah has launched Seedo's, a Levantine inspired bakery pop up, in The Loop's Sterling Food Hall. At Seedo’s, Abdullah draws inspiration and flavors from the Levant, a region in the Eastern Mediterranean that has historically been a crossroads for trade and cultural exchange. Abdullah is no stranger to the Chicago dining scene. He is one of the original owners of Mezza, a Middle Eastern stalwart in Chicago. He is also a partner at another fast casual in Sterling, Hot Chi, which specializes in Halal Nashville hot chicken. With Seedo's, Abdullah is delving back into his roots; the name “Seedo” is the word for grandfather in the Palestinian Arabic dialect, and pays homage to his grandfather, who was also a baker. At Seedo's, the menu features classic breakfast and lunch options diners are familiar with, but with a Levantine twist. Offerings include a Pistachio Croissant, filled with pistachio frangipane, as well as a Labne & Za’atar filled croissant. Sandwiches are prepared on house baked Taboon bread and include Pastrami with seedo’s slaw, fresh torn herbs, herby mayo, and pickles and Harissa Roasted Veggies with seasonal veggies, fresh torn herbs, seedo's slaw and labne, with a sesame chili crunch. Seedo’s will aim to solely use fresh, healthy, organic ingredients and are sourcing high quality products, including Italian flour and olive oil from Spain and Palestine.
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