One of Chicago's top restaurateurs looks to be adding a Chinese concept to his portfolio. Yesterday, Brendan Sodikoff sent both a tweet and a Facebook post to find a "culinary partner" for a "Chinese bar concept," which he described as "50% American mall chinese [sic], 50% insanely traditional." There's no word yet on a specific space or name for the concept.
In October 2013, Sodikoff (Au Cheval, Gilt Bar, Bavette's) described to Eater an idea he had for a "fun" Chinese concept that would utilize plastic plates and ramped-up takes on Americanized Chinese food such as kung pao chicken, but said it was "really far off." He may finally be getting close to making this concept—or at least a version of it—a reality.