Restaurateur Jerry Kleiner is at it again, this time with Park 52, his first foray into Hyde Park. Open since April, the restaurant is located in a courtyard and shares a building with the New Checkerboard Lounge, a legendary South Side blues club. Kleiner's signature aesthetic—bold jewel tones, dramatic furniture and lighting, and various textures (think damask, velvet, leather)—are all in place in this new venture.
The 120-seat dining room is adjoined by a roomy lounge area that fills up at night. Red leather barstools line the green granite-topped bar, while glass shelves hold a display of bottles and decorative elements. A plasma TV is mounted on the back wall, and a single banquette and a smattering of café tables dot the space.Secluded by thick velvet drapes, the small private dining room along the back of the restaurant offers seating for 15. The space is awash in vibrant green, gold, and red, accented by a gilded mirror and framed photography. A chef's table for 15 is also on site, next to the open kitchen. The restaurant is available for full buyouts.
Chef Chris Barron, who cooked at two of Kleiner's other restaurants, Opera and Red Light, presents an American bistro menu, including such dishes as lump crab cakes, barbecue braised beef short ribs, and grilled shrimp and grits. Barron will source ingredients from Hyde Park's summer farmers market when available. The chef also created his own custom blend of coffee for Park 52, working in conjunction with Chicago food distributor Sarica Foods. A mostly domestic wine list and specialty cocktails and martinis are on hand as well.
The 120-seat dining room is adjoined by a roomy lounge area that fills up at night. Red leather barstools line the green granite-topped bar, while glass shelves hold a display of bottles and decorative elements. A plasma TV is mounted on the back wall, and a single banquette and a smattering of café tables dot the space.Secluded by thick velvet drapes, the small private dining room along the back of the restaurant offers seating for 15. The space is awash in vibrant green, gold, and red, accented by a gilded mirror and framed photography. A chef's table for 15 is also on site, next to the open kitchen. The restaurant is available for full buyouts.
Chef Chris Barron, who cooked at two of Kleiner's other restaurants, Opera and Red Light, presents an American bistro menu, including such dishes as lump crab cakes, barbecue braised beef short ribs, and grilled shrimp and grits. Barron will source ingredients from Hyde Park's summer farmers market when available. The chef also created his own custom blend of coffee for Park 52, working in conjunction with Chicago food distributor Sarica Foods. A mostly domestic wine list and specialty cocktails and martinis are on hand as well.
Photo: BizBash
Photo: BizBash
Photo: BizBash
Photo: BizBash