Former Sodikoff Chef Planning Nashville-Style Concept For Johnny's Grill Space

Logan Square's main hub will soon get a restaurant concept that's new to Chicago, from a chef with experience in one of Chicago's trendiest kitchens. A group that includes Brendan Sodikoff's former Maude's Liquor Bar executive chef Dustin Tripp is taking over the shuttered Johnny's Grill space on the square and planning to open Georgia Mae's at Johnny Grill, according to Tripp. Brendan Sodikoff says he's not involved in the project.

Georgia Mae's at Johnny's Grill will be a "meat-and-three"—a traditional southern restaurant where diners eat one daily-changing home-cooked meat and three sides, often using local seasonal vegetables, that's especially popular in Tennessee. While traditional meat-and-threes serve all types of meats, Georgia Mae's will specialize in hot fried chicken, Tripp says. It will also have a full bar and many brown spirits.

Many restaurateurs were itching to take over the space on the block that's already home to Billy Sunday, Lula Cafe, and Dunlay's on the Square and the building owner says he's glad the space will still house a diner. There's no specific timetable yet for the opening of Tripp's ode to traditional Tennessee restaurants as well as an homage to the former longstanding casual Logan Square eatery.
· Johnny's Grill Shutters on the Square [-ECHI-]