Look Inside Bistronomic, Scheduled to Open Feb. 4

Grid View

• The bold signs beckon you to enter
• A cozy side room with curtains and gray banquettes
• Enter right into the action
• The main dining room features large drum lights, mirrors and splashes of burgundy.
• The back room can hold private parties and has a pass-thru window to the main bar
• The back room can hold private parties and has a pass-thru window to the main bar

Looks like chef Martial Noguier's new restaurant will see the light of day on Feb. 4. Bistronomic, a combination of bistro and gastronomic (clever, eh), will soon open in the former Eve space in the Gold Coast near Loyola University.

The quaint bistro, with dark woods and burgundy splashes, will seat 108, which includes an intimate side room and a back dining area that can also be used for private parties. The owners, John Ward and Matt Fisher, opened up the wall behind the bar, creating a pass-through giving the space a larger feeling. They added mirrors along the south wall, charcoal gray banquettes throughout and installed large drum lights in the main dining room.

Noguier (Cafe des Architects, one sixtyblue) wants to create a casual vibe where people can sit and have wine and a cheese plate or have a longer dinner where dishes on the menu will range in price between $7 and $23. The menu will feature a large variety of charcuterie and cheese, often sourced from Midwest farms. It'll have small plates (chiogga beat salad; Bistronomic fish soup); medium plates (oxtail ravioli; black mussels; Parmesan gnocci) and large plates (Amish chicken breast; glazed short rib; Arctic char "a la plancha).

But their signature items may be their various artisan "best grilled cheese" sandwiches and savory, rustic tartines, which will run $8.50 and $9, respectively, and guests can add cheese fondue for an additional $4. Their wine list, which will feature mostly French, California and Pacific Northwest wineries, will average $40-$60 a bottle and have a reserve list.

Bistronomic will open as dinner only at first and will eventually add brunch, which will include some version of "bubbles and brunch," where at Eve featured the bottomless mimosa. As for lunch, they're going to hold off on that for now.

Noguier said he wants to welcome both Gold Coasters and Loyola students who want to have a quick snack between classes. "I want to open my home," he said. "I want to be a chef for the neighborhood."
· Martial Noguier is Bistronomic's New Chef [312DD]
· Five Questions for Martial Noguier [Dish]