Premise Opens Wednesday In Andersonville

By Amy Cavanaugh in Food on Apr 8, 2012 5:45PM

Smoked salmon confit, with cauliflower puree, pickled onion, fried caper, poppy seed, and blis roe is on the menu at Premise.

We just got a look at the menus for Premise, which opens Wednesday in the space formerly occupied by the In Fine Spirits Lounge, and we've got another reason to head to one of our favorite North Side neighborhoods. The new Andersonville spot, located at 5420 N. Clark St., will offer dinner, brunch, and bar bites menus by Chef Brian Runge along with wines selected by Mark Wrobel and cocktails by Luke LeFiles, formerly of Hot Chocolate.

The two-level space will offer bar bites like preserved eggplant, house made beer nuts, and foie stuffed pretzels (emphasis ours) at the upstairs cocktail lounge. Downstairs, have dinner with fava agnolotti and tempura sweetbreads to start, and entrees like spring lamb with crisp chickpeas and Greek yogurt to follow. The brunch menu includes scones, coddled eggs, and carbonara.

Find out more about Premise here.

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