Eating ON OUR RADAR
Honey’s Honey’s is gorgeous. It’s two rooms, the first
Blue Door Kitchen & Garden When chef Art Smith’s Table Fifty-Two closed, people mourned the fried chicken.
Well, lift your black veil, because the breaded birds are back at Blue Door Kitchen & Garden, in the former Table Fifty-Two space, along with a few of Smith’s other beloved Southern dishes and a new menu driven by a farm-to-table philosophy. Daily deviled eggs come with farm-fresh toppings, while purple potato gnocchi comes with carrots and peas, making a bright dish with a flavor that recalls a light fried dough. Ask about any of the ingredients, and the servers are quick to tell you their origins, even when it comes to the hard stuff, like seafood (flown in every day). 52 W Elm St (312-573-4000,
bluedoorkitchenchicago.com)
boasting a white marble bar with a mirrored back bar lined with stools, and a smattering of two-tops and bench seating. But look up because the skylight is the star; Honey’s sits on a West Loop block without tall buildings, so the overhead window fills the space with sunshine. The service is as cheerful as the room, with helpful staff keeping you well liquored and fed. For food, order an onslaught of appetizers and dishes from the cold bar (we’re still dreaming about the oysters—briny, with garlic and bright lemon). Pair yours with a glass of wine from the solid list and you may want to move in. 1111 W Lake St (312-877-5929,
honeyschicago.com)
Pleasant House Pub Chicago’s resident royal pie baker has made some big changes this past
year; condensing the Chicago location and its Three Oaks, Michigan, shop into the former Nightwood spot to make an all-day pub. Since it’s open from morning to evening, you’ll find people hunched over their computer with a pastry at their side and couples on coffee dates chatting over snacks. In the evenings, the menu switches to a full- service dinner. Start with the pickles, a tiny jar filled with tangy beets, carrots and gherkins, then pick any pie with a side of the salty, crunchy bubble and squeak, an English dish with fried veggies—you can’t go wrong with the savory steak-and-ale pie and the creamy, veggie- friendly kale-and-mushroom number. End with the seasonal fruit trifle: a sweet, boozy cake with whipped cream, fruit and custard. 2119 S Halsted St (773-523-7437,
pleasanthousebakery.com)
Time Out Chicago September–November 2016 40
PHOTOGRAPHS (CLOCKWISE FROM TOP LEFT): LINDSEY CAVANAUGH; HUGH GALDONES; JACLYN RIVAS
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