Chicago - November 08, 2004

No-Nonsense Nosh

JP Chicago Restaurant Opens

Casual dining. It’s, like, the new haute cuisine.

High-end chefs are taking their four-star pedigrees and opening relaxed spots serving hearty comfort food at affordable prices. Paul Kahan did it with Avec. Henry Adaniya joined in with Trio Atelier.

Now chef Jason Paskewitz and partner Marc Bortz are jumping on the bandwagon with JP Chicago, an unpretentious American bistro that just opened on Weed Street (next to Sangria, their trendy tapas lounge).

The vibe is cozy urban chic (sand-blasted ceilings, New York subway tiles, distressed mirrors, red leather banquettes). The seasonal menu emphasizes organic meats and produce: black-pepper crusted beef carpaccio, Yia Yia’s salad (inspired by Jason’s Greek granny), Australian lamb chops with lemon sea salt, San Francisco cioppino with spicy red-pepper rouille.

Zagat may call this trend BATH (better alternative to home), but we just call it GENIUS.

JP Chicago, 901 West Weed Street, at Kingsbury Street (312-337-2001).