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Element Collective's Kinmont Opening Mid-January

Element Collective have released a heap of information on the former Zealous space that they took over this summer, including the name, Kinmont. Look for a mid-January opening of the 6,200-square-foot, 70-seat restaurant.

Element aims for Kinmont to be the city's first entirely sustainable fish and seafood restaurant, using local fish (whitefish, pike) as well as sustainably fished products from both coasts. Also, due to the abundance of it, they will use "rough fish," otherwise known as "trash fish" (triggerfish, cobia, many others), promising that these creatures are indeed "tasty" even if they are less popular. Eschewing the small plate craze, Kinmont will go the traditional appetizer/salad/side and entrée format, promising dishes in a price range of $18-24.

On the "rough fish", Element Collective's Chris Dexter tells Crain's, "There are all these other fish that get caught and thrown away that don't have market value. They're incredibly tasty and nuanced with incredible texture and flavor."

Though a chef is not yet named (Jared Van Camp is only involved as a partner this time out), some menu items, including a dish of soft scrambled eggs with Calumet Fisheries' smoked whitefish, crème fraiche, and grilled bread, have been worked out.

Kinmont will host private parties in December before its planned opening in January. The focus at first will be dinner, but plan to introduce a lunch service at some point after opening. No word was given on what the meaning, if any, behind the restaurant's name.
· Nellcote Team To Open Seafood Restaurant [Crains]
· Old Town Social Crew Picks Up Zealous Space [~ECHI~]
· All Element Collective Coverage [~ECHI~]


419 W Superior St, Chicago, IL 60654 312-915-0011 Visit Website


419 W Superior St., Chicago, IL

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