The group behind Wood is finally ready to open up on Randolph Row. Chef Ashlee Aubin says that they've set the opening date for Salero, their "modern Spanish restaurant" in the former Alimentari space next to Blackbird, as this Saturday.
Aubin's dinner menu is ready to go. The Alinea vet describes Salero's focus as "Spanish-influenced modern Midwestern," with a spotlight on seafood cooked primarily on a wood-burning grill. Printed below, it's a tight mix of eight starters that expands on Spanish classics such as gazpacho and chorizo-stuffed quail; seven entrees run from $23-36 and include grilled whole lobster with chorizo, fideos pasta, Manilla clams, tomato, grilled peppers and lemon alioli.