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[title]“Mike and I are really interested in exploring smallness,” explains David Morton, whose next spot with chef Michael Kornick (with whom he runs DMK Burger Bar) is all about seafood. Small means the restaurant will have just 30 seats: most along a counter, and some in four-person banquettes. It also means the menu—inspired by the fish spots that dot the East Coast and the Gulf Coast, as well as the fading history of Chicago shrimp shacks—will be focused, featuring classics like oysters on the half shell, Maine lobster rolls, fried tail-on shrimp, plus a couple of sides (tater tots, “killer garlic bread”). There will be a “very narrow beer list” (six on draft, with an emphasis on Belgians). And there’s one other way the restaurant hopes to be small: in its footprint. “We are really committed to and passionate about supporting sustainable fisheries,” Morton says. He and Kornick plan to donate a portion of the restaurant’s profits to help finance some of the country’s small sustainable fisheries. 2956 N Sheffield Ave, 773-687-8177.