The Radler, Cicchetti, and More Close to Opening

LOGAN SQUARE—Nathan Sears and Adam Hebert are getting close to opening their chef-driven German beer hall, The Radler, which would be the first spot to open on that exploding block on Milwaukee Avenue. Nearly all of the inspections and licenses are complete; staff training and friends and family dinners are underway to test the array of artisan sausages, pretzels, house-brined and fermented pickles and sauerkraut, and house-baked pumpernickel. Expect the opening within the next two weeks; D.A.S., the finer tasting menu space in back, will open at a later date.

STREETERVILLE—Mike Sheerin, Dan Rosenthal, Sarah Jordan, and Phil Rubino are shooting to open Cicchetti on December 16. Hiring is underway, the space is nearly complete, the menus are nearly finished, and liquid nitrogen has arrived. Expect Sheerin to put a creative spin on Venetian small plates (cicchetti), house-made pasta, and an apertif-heavy beverage program with wine-based cocktails.

LINCOLN PARK—Owner Don Sritong and consulting chef Michael Taus are shooting to open their beverage-pairing concept on Halsted, Coppervine, a week from today (December 3). Plywood is still up but the wine cave-inspired interior (pictured) is almost done. Sritong and Taus are putting the finishing touches on the menu, where every one of Taus' simple upscale American dishes will have three suggested beverage pairings (wine, beer, or cocktail). "I really want to take ownership of food and drink pairing," Sritong says. "We're trying to change the way Chicago diners think."

WICKER PARK—While signage has been up at Links Taproom since September, the plywood is now off and owner/beer director Michael Quinlan and managing partner Cary Michael (Branch 27) are targeting a mid-December opening. Nearly 100 domestic brews will be available (mostly craft); the food choices focus on sausage ("Chicago Steak & Ale," "3 Chili Chorizo," vegan) and bar snacks.

Much more to come on all of these before they open. Seen any plywood around town? Send them to the tipline, leave an anonymous tip, or leave a comment.
[Photo: Eater Chicago]