Hoyt's Chicago Opens Tomorrow in the Loop

Just when Chicago seemed full to the brim with chefs, a new flame's lighting the pilot in the kitchen this week at Hoyt's Chicago. Chicago-newcomer Gabriel Kolofon will be on the line inside the Hotel 71 restaurant, which starts service tomorrow in the Loop with a promise of “big city tastes at small-town prices.” The 80-seat tavern will be open for breakfast, lunch, cocktails and dinner, and feature a 60-seat patio overlooking the river.

The restaurant's namesake is William M. Hoyt, a local food distributor from the 19th century, and the menu pays homage to him with a focus on fresh, regional meats, produce, and cheese, which seems to be the mantra for most new Chicago restaurants these days. Kolofon said, “the idea is to make something comfortable that will resonate with people... special touches and homemade products.”

Playing to that homey feel, Kolofon plans to craft simple presentations, with many side items served inside Mason jars (just like Mom used to make?). But drinks will be run by mixologist Bridget Albert, with wine, beer, and cocktails a step up from what dad might have been shaking up in the basement.

Menu highlights:

· Bourbon Roasted Butternut Squash Soup garnished with a crispy Yukon Gold potato and mushroom salad with micro-greens, $8
· Spicy Crispy Calamari served with truffle mustard-mayo and herb aïoli, $8
· Homemade Pretzels paired with Hoyt’s special house-made spicy chorizo cheese sauce, $7
· Hoyt’s Caprese Jar, a salad of Nichols Farm heirloom cherry tomatoes, fresh mozzarella balls, basil oil and fresh black pepper layered in a Mason jar, $10
· Spiced Roasted Mint Farms Lamb Leg Reuben with smoked Swiss, coriander-Dijon mustard and house-made beer sauerkraut on artisanal rye bread, $11
· Chicago Style BBQ Pork Sliders with homemade Granny Smith apple slaw on soft onion rolls, $10
· Vegetarian Open-Face Sandwich with homemade bread, olives, grilled veggies, fresh tomatoes, mozzarella and arugula salad, $11
· Hanger Steak-Frites served with red wine reduction and roasted garlic aïoli with crispy fries, $18
· Hoyt’s Mac & Cheese with a luscious Wisconsin cheese truffle sauce, topped with crispy onions and prosciutto, $16
· Hill Farm Apple Crumble with vanilla ice cream, $6
· Vosges Chocolate Jar, a decadent layered chocolate pudding with nuts, berries and whipped cream, served in a Mason jar, $7