After months of uncertainty, the restaurant originally known as Son of a Butcher is closing Sunday night in Logan Square after four years. Operator and chef Rick Rodriguez told his staff earlier this week that he’d be relinquishing control of the space to Carmen Rossi, the restaurateur behind 8 Hospitality. The company recently closed Hubbard Inn in River North as they reinvest in the space for renovations. Rossi owns the Son of a Butcher building and Rodriguez said Rossi already has a new operator lined up for 2934 W. Diversey Parkway.
Saturday is Son of a Butcher’s last day. Rossi didn’t confirm his plans for the space; he couldn’t be reached for comment. Customers at Son of a Butcher have noticed changes in recent months. The restaurant began operating without a liquor license — it was BYO — and began accepting Venmo for electronic payments. That’s unusual in the food and drink industry. Rodriguez also closed the restaurant down on January 1. He said he wanted renovations inside the space.
Though it reopened in late February, major work never happened for Rossi and Rodriguez. Rodriguez also said he struggled with renewing the bar’s liquor license. He wasn’t listed on the restaurant’s paperwork originally submitted to the state, so he couldn’t renew it without redoing the inspections and paying higher fees. Meanwhile, other bills began stacking up. That’s why the bar switched to Venmo. For example, he was paying more than $4,000 per month in credit card fees using Breadcrumb Payments point of sale systems. Using Venmo helped subvert those fees, he said.
Son of a Butcher opened in 2015. Rodriguez took over the space three years ago and renamed the space Son of a Butcher by WHISK. He and his brother also own and run Whisk, a West Town restaurant. Restaurateur Adolfo Garcia — whose credits include Broken English Taco Pub, Pearl Tavern, and Point & Feather — exited the SOB space to focus on projects downtown.
The restaurant specialized in grilled meats, and Rodriguez put is own stamp on the food bringing flavors from his native Mexico. The smoked chicken wings were among the city’s best. The restaurant sits on a street with popular restaurants including Fat Rice and Cellar Door Provisions. Soon, Superkhana International will open bringing even more of a spotlight to the street. But many enjoyed Son of a Butcher because it didn’t feel trendy. It was more of a neighborhood spot.
Rodriguez said he’s going to take the summer off and refresh: “I’m mentally drained and physically exhausted.” He’s going to focus on Whisk, but plans on opening another restaurant later this year. He’s looking at suburban Evanston.
Son of a Butcher by WHISK closes on Sunday night in Logan Square.