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Premise | New restaurant

In Fine Spirits morphs into a restaurant.

Photograph: Martha Williams
Seared sea bass with grilled guanciale, wilted rapini, Iberico lardo, toasted fregola, powdered guanciale, and black currant at Premise

Premise They renovated the space and changed the name, but the owners of In Fine Spirits really set a new path for themselves when they hired Brian Runge, most recently the chef de cuisine at [node:149911 link=graham elliot;]. With Runge’s focused and refined menu, the former IFS space is now decidedly more of a restaurant than a bar—though cocktails, wine and beer still remain a focal point. 5420 N Clark St (773-334-9463).

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