—The location for Bar Lupo, the Italian pub from former Maple & Ash partner Brian O’Connor, has been revealed—and it’s the former home of Graham Elliot’s eponymous original restaurant in River North. O’Connor is the second restaurateur to take a shot at success in Elliot’s former home at 217 W. Huron St., as Oak + Char shuttered there over the summer. O’Connor’s concept, which was reported by Chicago magazine, includes both Italian-American and regional Italian food, cocktails by acclaimed bar star Liz Pearce (The Drifter), and design features that O’Connor terms "punk rock Italian" in a news release. It’s slated to open sometime this fall.
—Umami Burger West Loop, the popular California chain’s second Chicago location that opened in late July, was shut down by city health inspectors yesterday, as DNAinfo noticed a sign in the window that cited "inadequate toilet or hand washing facilities." However, an employee this morning said that "we had a broken faucet handle and we’ll be open for business today."
—There’s a new brunch option in Wicker Park, as Harvest Moon, the new art-themed farm-to-table cafe and lounge on Division Street, is now offering it on Sundays. The menu includes a corn muffin benedict, fried duck & sweet potato waffle, breakfast pot pie, and bottomless mimosas for $18.
—Speaking of Sundays, the venerable Manny’s Coffee Shop & Deli will start opening its cafeteria for the first time on that day of the week on Oct. 2. The 74-year-old icon has been opening its recent deli expansion on Sundays, but not the main cafeteria.
—In other Chicago restaurant icon news, Lockwood, the main restaurant in the historic Palmer House Hilton hotel in the Loop, announced that’s its reconcepting by jumping on the farm-to-table buzztrend in a new fall menu launching in late September that will utilize its rooftop garden. The chef there is Mathew Wiltzius.
—Congratulations to Andres Padilla, the chef de cuisine at Rick Bayless’ Michelin-starred Topolobampo, who won Sunday’s Cochon 55 Heritage BBQ. He used a Mangalitsa, a rare breed of Hungarian pig, to make cochinita pibil tacos, tamales en mole negro, and four other dishes.