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Published on 7/23/08
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RAISING THE BAR (FOOD) Greg Mohr and Scott Weiner are under no delusions that the menu at Fifty/50 is anything but bar food: After working at Joe’s Prime Steak & Seafood for a few years, the pair got a little sick of prime steaks and lobster, so casual pub grub was exactly what they wanted. But that didn’t stop them from hiring Brian Storey as their chef. Storey (who used to own and cook at Block 44) has an upscale palate and classic French cooking skills that, when combined with Mohr and Weiner’s ideas, translate into dishes that take bar food one step further. So the chicken wings are slathered with a housemade hot sauce, mac and cheese “au gratin” is spiked with extras such as pulled pork, and coleslaw gets a sweet dose of pineapple. It may be bar food, Mohr says, but it’s also “kind of a shocker.” 2047 W Division St between Damen and Hoyne Aves (773-489-5050).
