The Bristol

PORK IN THE ROAD If it can be salt cured, smoked or air dried, Chris Pandel is all for it. Time at NYC’s Café Boulud got the young chef on a...
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Photograph: Erica Gannett
By Heather Shouse |
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PORK IN THE ROAD If it can be salt cured, smoked or air dried, Chris Pandel is all for it. Time at NYC’s Café Boulud got the young chef on a charcuterie kick, while a stint locally at TRU instilled a penchant for high-quality ingredients. Now he’ll balance both at the Bristol, the Bucktown restaurant he’ll open this weekend with partners John Ross and Phillip Walters, vets of one sixtyblue and 9ine Steakhouse respectively. The trio’s goal is for the Bristol to be that neighborhood place you stop by for a snack and a craft beer at the bar, but it also aims to be the weekend destination for creative, seasonal plates that won’t stick around long. Regardless, any visit will be met by the porkcentric menu: Sausage-stuffed olives, chorizo-filled chicken wings, smoked trotter terrine and garlicky sausage links are among the picks. Sure, you could stick to grilled fish or seasonal salads (like the heirloom apple and celery root version pictured above) but we have a feeling Pandel will find a way to sneak some pig on the plate there, too. 2152 N Damen Ave between Shakespeare and Webster Aves (773-862-5555).

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