In River North, Baume & Brix
will open this fall. The venue is named after culinary terms that refer to the scales used to measure sugar and the gravity of liquids. Chef and partner Thomas Elliott Bowman, formerly of iNG and Moto
, has developed a menu divided into small, large, and sweet plates. Items include white sturgeon with salsify, white asparagus, and milk skin; and avocado cheesecake. The so-called "Mirrored" cocktail menu juxtaposes traditional, classic cocktails with updated versions of the same drink. For example, the Classic Manhattan cocktail is offered, as is the Modern Manhattan, made with Japanese whiskey, house-made vermouth, maraschino-infused ice cubes, and sassafras bitters. Inspired by a vintage map of Chicago, the interior has a 60-seat bar and lounge, a 106-seat main dining room, and a private dining room that seats 48. A chef's table can host dinners for six.
Photo: Courtesy of Baume & Brix