THE LOOP— The Kimpton Gray Hotel has made hires for their South American-inspired rooftop spot, Boleo (formerly known as Lola Braza) and Vol. 39, their second-floor bar with fine-dining-inspired small plates. The two spots should open late this summer. Nick Sutton, a Tru and Pump Room vet, will serve as executive chef of the hotel and Vol. 39. Alexis Hernandez will bring his experience with Peruvian food to Boleo and serve as chef du cuisine. He worked at the Peruvian embassy in Washington, D.C. They've also hired a head of bartending: Jess Lambert worked at The Dawson and helped bring national acclaim to Sable.
LAKEVIEW— DryHop Brewers on Broadway and their younger sibling Corridor Brewery & Provisions on Southport have promoted their chefs du cuisines. Jeff Dysart is now executive at DryHop, and Jason Vandegraft fills the same position at Corridor. The promotions follow the departure of Joel Pillar, who worked as executive chef at both locations. He's returning home to the Finger Lakes region of New York to work as executive chef at The Sherwood Inn. On July 6, DryHop will release Pillar's final collaborative beer (a saison with lemon peel, coriander and honey) in honor of the chef's departure.
LOGAN SQUARE— Wyler Road, the sandwich shop from the owners of The Burlington, has a new executive chef. Sue Litz has already added new items to their menu, including a fried tofu sandwich (aji sauce, kale slaw, smashed avocado, cilantro-sunflower pesto) and the vegan dipped sandwich (house-made seitan, Marmite jus, hot and sweet peppers). Litz worked at Scofflaw and replaces Forster Sorenson.
LOGAN SQUARE— Best Intentions, and its beautiful armrests, also has some news. Chef Steve LoTempio, a Buffalo, N.Y. native, is in charge of the bar's kitchen and has overhauled the menu. LoTempio moved to Chicago in 2001 and had been working front of the house jobs at various restaurants. Check out the new menu below, which includes pig face fritters braised in Coors Banquet.