The Genesis of Graham Elliot Bistro (G.E.B.), opening today:And Graham said, “Let there be rentable space with a patio in the West Loop.” And it was so.And Graham said, “Gather reclaimed church pews for seating. And build a private chef’s table in a stained glass-enclosed confessional room. And let there be a record player, so there may be music.”Graham called his menu “seasonal” and his price point “affordable” (everything under $20). And he saw that it was good.Then Graham said, “Let executive chef Jacob Saben produce cold and warm apps (shrimp, avocado, yucca; risotto, artichoke, lemon). And the water shall teem with living creatures, so he can serve sockeye, garlic, and lardo.“And let the land produce living creatures, so he may plate chicken, buttermilk, and tarragon; pork, okra, and watermelon.“And for God’s sake, let there be beignets.”G.E.B., 841 West Randolph Street, at Green Street (312-888-2258 or gebistro.com).Photo: Courtesy of G.E.B.