New destinations from Takashi Yagihashi, Ryan Poli and others are in the works.
By David Tamarkin|
Late May Bodega N. 5 Mercat a la Planxa converts its lower-level lounge into a new concept offering breakfast, lunch and dinner. The draw: Every item is $5 or less. 638 S Michigan Ave, lower level (312-765-0524).
Mid-June The Black Sheep A chef named James Toland has taken over the former May Street Market space, where he says he’ll serve “progressive American cuisine.” 1132 W Grand Ave.
Bleeding Heart Bakery The organic bakery opens a two-story, 125-seat operation with a glass-walled cake studio. 1916–24 W Chicago Ave.
Early August Slurping Turtle Takashi Yagihashi opens a noodle bar that sits somewhere between the casualness of his Macy’s shop and the formality of his eponymous Bucktown restaurant. 116 W Hubbard St.
Late August Tavernita Chef Ryan Poli joins forces with the team behind Mercadito to open a Mediterranean/Spanish/Latino joint (see interview, this page). 151 W Erie St.
Late Summer Magnolia Bakery The New York bakery that started the cupcake craze sets up shop at Block 37. (And for the record, it has cookies, pudding, muffins, coffee cake and pies, too.) 108 N State St.