Restaurant News: New Chefs At Fifty/50, Grass Fed
By Anthony Todd in Food on Apr 16, 2013 8:40PM
The interior of Grass Fed.
- It's a big week for chef shuffles. First on the list - Grass Fed, the Wicker Park restaurant that started out only serving one dish (grass-fed beef) has a new chef. Grass Fed didn't quite take off in its first incarnation, and has been adding menu items over time — now Chef Jason Meyers, lately of Deleece, has joined the team. No word yet on the new menu except that there will be one — though we imagine the grass-fed steak will remain. Otherwise the restaurant's name would just become "random food."
- The next chef to shuffle is Chris Curren. We've always been a big fan of Curren, ever since he was at the unfortunately-ignored Blue 13. He's had a bit of a strange ride the last few years, moving from Blue 13 to Elate, which closed (and dispensed with its staff) to make room for LM. Then, Curren moved to Stout Barrel House where he did wonderful dishes in a restaurant where no one wanted to pay any attention to the food. Now, Curren has landed with the Fifty/50 Restaurant Group. At first, this made little sense -Fifty/50 isn't known for it's complicated high-end food and Roots is a pizza place — but then we heard that he would be taking over the more upscale Homestead, one of our favorite venues in town. We've also heard rumblings that the restaurant group is looking at more upscale projects, and Curren will be a great chef to oversee that expansion. Keep an eye on this one, folks.
- This one is still in the rumor phase. DNA Chicago found permit applications filed by the owners of Longman & Eagle that indicate they are looking to open a new bar. The location is the former Ronny's punk club space on California, and the applications include a refurbishment, bar and new exterior siding. One of the Longman & Eagle partners says the locale will have a Bavarian theme. The tentative name? California Point.