Boka Restaurant Group hopes the “traditional Americana feel” that was successful at Swift & Sons, its Fulton Market steakhouse, translates well across from Wrigley Field when they open the company’s 19th restaurant. Dutch & Doc’s, the home run-hitting group’s newest restaurant, debuts today for lunch and dinner next to the Hotel Zachary at the corner of Clark and Addison streets. Weekend brunch should debut after Memorial Day inside the two-floor restaurant at 3600 N. Clark Street.
The company describes the menu as a combo of American and Mediterranean. Cubs fans, who may have a hard time recognizing the area surrounding their favorite team’s stadium, can now slice through a 9-ounce boneless beef ribeye or 12-ounce N.Y. strip while sitting next to a window overlooking the famous Wrigley Field marquee. To think, the space was once the site of a McDonald’s.
“It’s got to be one of the best views in the city of Chicago,” said chef Chris Pandel of the new restaurant.
Pandel, who also chefs at Swift & Sons, says the steaks at Dutch & Doc’s are the same ones his team serves in Fulton Market. At the new restaurant, they come with a side of fries or a side salad. The opening menu at Dutch & Doc’s also includes four pastas, one of Pandel’s specialties. There’s the over-the-top macaroni and cheese that one person may struggle finishing. A veggie lasagna, a ricotta cavatelli, and a pappardelle with beef and pork ragu round out the selections. Lighter dishes, including salads, are also available. When brunch launches, they’ll serve pancakes, stuffed French Toast, and chilaquiles. There also will be four Benedicts.
Pandel wants to feed more than stereotypical sports fans. “The goal from the get-go was to make a great restaurant no matter what,” he says.
AvroKO, known in Chicago for Boka’s Momotaro, designed the space and took inspiration from lunch rooms that former Cubs owner Charles Weeghman owned throughout the city in the 1800s. Pandel described the two floors as light and airy with bars on both. Lee Zaremba, who created the drinks at Somerset in Gold Coast and Bellemore in West Loop, does the same here. His menu features two draft cocktails, including a version of a Long Island iced tea, among 10 signature drinks. Pandel’s favorite is the frozen mudslide made with cold-brew coffee and vodka. They’ll also serve pitchers of beer. That’s Cub™, after all, as Boka partners Rob Katz and Kevin Boehm are superfans. Roasted goat isn’t on the menu.
Take a look at the menu and space below. Dutch & Doc’s opens this afternoon for lunch.
Dutch & Doc’s, 3600 N. Clark Street, open weekdays 11 a.m. to 4 p.m.; brunch starting post-Memorial Day from 9 a.m. to 4 p.m. on weekends; dinner 4 p.m. to 11 p.m. daily.