Take a First Look at Baume & Brix, Opening Next Week

Grid View

• The main dining room seats about 150
• The black granite-topped bar seats patrons on all sides
• A private six-top table sits in a converted elevator shaft
• The glass-fronted wine case holds 120 bottles of red
• Copper globe pendants hang in the lounge just off the entrance
• The gorgeous space features exposed brick, duct work, wood beams and more
• Massive sliding metal doors separate the private dining area from the restaurant
• A "glass and ice" fireplace graces the center of the dining room
• Large leather booths will accommodate diners feasting on the "divide" menu

[Photo: Jason Little]

Baume & Brix, the newest venture from the team behind Epic that brings together three chefs from Moto and iNG (Thomas Elliott Bowman, Ben Roche, Nate Park), is scheduled to open next Tuesday, but you can get your first look at the beautifully designed space today.

The 200-seat restaurant, designed by Nick Bowers of BlocHaus, first welcomes diners up a few steps into the host area that features a "sugar cube" wall assembled by hundreds of gleaming white mosaic tiles. A curved wall leads guests toward the 24-seat lounge and bar, that both allow for a casual drink or even a full meal. Beverage director Mario Catayong (Moto, Arami) oversees the action at black-granite-topped rectangular bar, which overlooks Hubbard Street with a series of 4-top tables.

A massive see-through metalwork wall, that depicts a street grid of the River North section where the restaurant sits, divides the bar and lounge from the 148-seat dining room that features tall wood-beamed ceilings, exposed brick and duct work, a 120-bottle wine cellar and a glass-enclosed gas fire wall. The dining room also features four larger booths where the restaurant will seat diners who opt for the "divide" section of the menu. It's here where the chefs will feature large-portion sharable items that need to be ordered in advance.

Off the dining room, but before you reach the gallery (a room used for both regular seating and private dining that can be separated from the rest of the space by massive sliding metal doors), sits the "chef's experience" table. Set in a converted elevator shaft, this six-top table will offer one seating a night with a unique multi-course menu that is still being developed. Until then, guests at that table will order off the regular menu.

As for the regular menu, the chefs have not yet revealed it, but did explain that it's being broken down into four sections: Explore (small plates like seared, roasted, frozen and shaved foie gras), Summit (entrees like a beef short rib with red curry paste), Conquer (desserts) and the Divide section that will feature both savory and sweet large-format dishes for four to six people.

And shortly after Baume & Brix opens next week, the team will unveil the Grid, the lower-level 150-seat bar and lounge with floating fireplaces, a bunch of TVs and a menu offering everything from snacks to more substantial plates.
· Epic Owners, Former iNG Chef Team for Baume & Brix [~EChi~]
· Baume & Brix Nabs Moto/iNG Chefs Ben Roche, Nate Park [~EChi~]
· The Grid, a Lounge, Set to Open Below Baume & Brix [~EChi~]
· All Baume & Brix Coverage on Eater Chicago