UPDATED Restaurant News: Black Sheep Closes Again, Deleece Moving, New Pastry Chef at Custom House

By Anthony Todd in Food on Sep 21, 2011 3:00PM

- Reading news about the Black Sheep is like watching a particularly horrifying accident - you feel bad, but you can't quite take your eyes off it. First, Chef James Toland exploded at Time Out's Julia Kramer. Then, he tried to get endorsements without permission from several Chicago food writers (including this one). Finally, his entire back-of-the-house staff walked out. Well, it just got worse. Eater Chicago reported yesterday that the entire front-of-the-house staff at The Black Sheep walked out, citing a complete lack of booze to serve. According to Toland, the restaurant will be back open tonight - which is remarkable, if true. However, we can't honestly recommend anyone go there until things quiet down, if they ever do.

UPDATE: Toland took to Twitter last night to defend himself. He claims that only 2 staff members walked out, the managers stuck around and that Eater "loves to kick hard working people when they are struggling" and has "it out for me." The restaurant will definitely be reopening tonight. Via Grubstreet and Twitter.

- Deleece, a popular neighborhood restaurant on Southport Avenue, is moving to 3747 N. Southport Ave., a building that has been vacant for quite a while. The move places Deleece in the heart of Southport's nightlife and steps from the Music Box Theater. We hope the move will make the restaurant more visible and provide yet another good dining option in that area.

- The South Loop is soon to get another restaurant. Acadia, from Chef Ryan McCaskey, will open in December. The name, and the cuisine, will be inspired by McCaskey's childhood in Maine, and he'll be sourcing seafood from the region. No further details on the restaurant yet, except that Chris Walker (Pops for Champagne) will be taking over as sous-chef.

- Erin Mooney, formerly of Spring and Green Zebra, has taken over the pastry kitchen at Custom House Tavern. Time Out Chicago has the full skinny, but a few details have us very excited. Mooney isn't fond of old-school fondant-covered monstrosities, and says that there will be "a lot of cheese" in her desserts. She'll be starting a bread program, and eventually may be producing bagels, biscuits and breakfast pastries, which will certainly make Custom House a morning destination.