![]() With only twenty seats in the entire restaurant, there won't be much way around not feeling included as space will be tight. The team hopes to provide an "open and free-spirited place" that is based on "radical inclusivity" with regards to their customer base. "Super delicately prepared radishes, turnips, cabbage with cream and juniper, really clean broths that taste like what went in them - and then all of a sudden we'll be serving miso and ramen when we're feeling it!" Food can really be at the service of this spiritual need that we all have."īezsylko, along with Ethan Pikas (Alinea, Binkley's in Arizona) and Justin Behlke (local underground pop-up Thurk) are all partners in the business and will all be involved in all menu and food creation.īut as far as what to actually expect, Cellar Door Provisions will serve traditional café fare (pastries, quiches, salads, tartines) but in updated versions. One thing we come back to is food worth gathering around. "(We) want to see how far we can push in that direction, in terms of finding the best in the region, getting folks to grow better ones, and opening up the Chicago palate to more. ![]() The food is being described as "ingredient driven" and the crew is very passionate about vegetables. "None of us could see ourselves working 16-hour days or managing the staff we'd need to start with (for more days)." They also plan on holding a limited number of single-seating, reservation-only dinners per month. To that end the restaurant will be open four days a week for breakfast (starting at 8 a.m.) and lunch service (working until 4 or 5 p.m.) to start. "Assumptions to do with capital, working conditions, waste, and perhaps even the very purpose of restaurants in our culture, especially to do with poverty, economic inequality, and class."Ĭellar Door Provisions, in the former Guatelinda Bakery space, will start out low-key, partly due to financial concerns ("Our startup budget is minuscule compared to many projects," Bezsylko says), but also to maintain a certain "quality of life." "We hope to question some of the standard assumptions of the restaurant industry," partner Tony Bezsylko says. "A lot of that has to do with the fact that we use very good eggs, very good milk, very good cream and we blend it before we fill it," Bezsylko said.With an anticipated opening in mid-January, Logan Square's Cellar Door Provisions aspires to make an impact beyond the food they'll serve. Plus, it features the city's best quiche, made by blending eggs, milk and cream, then pouring it over soft onions, slowly-cooked in butter, all housed in a flaky, delicate, homemade crust. "There is kouign-amann, which is a slightly sweeter croissant dough made with a little bit of orange blossom water," Bezsylko said.Ī small lunch menu features simple fare but also hearty bowls of sauerkraut soup featuring root vegetables and tender beef brisket. But there's a lot more than bread here, including French pastries like canele and madelines, plus delicate macarons and a number of laminated doughs such as flaky croissants and chocolate-filled versions. The chewy, slightly tangy bread is made even more spectacular with Kilgus Farm Creamery butter topped with sea salt. "80 to 87 percent of the flour weight is water, that helps us get a nice texture, nice crust and crumb texture and open crumb," Bezsylko said. It ferments for four to six hours, then gets gently placed into flour-lined baskets before rising in a refrigerator for two nights. The dough is naturally leavened using a sourdough culture they make in-house. ![]() We buy some of our grain from Molly Breslin, who's got a farm a couple hours south of here in Ottawa, Illinois," said co-owner Tony Bezsylko. Get Cellar Door Provisionss () location in Illinois United States, revenue, industry, competitors, technographics and contact. But Cellar Door Provisions is different in that the bread and pastries form the backbone of their operations, along with a quiche that is the best of its kind in Chicago. Most bakeries are content with cranking out some pastries and a few loaves of bread each day. A tiny cafe in Logan Square is quietly elevating both of them, along with a menu of pastries and lunch items. There are few things as humble as bread and butter, and yet those two items can also be incredibly complex, if you take the time to make each from scratch.ĬHICAGO (WLS) - There are few things as humble as bread and butter, and yet those two items can also be incredibly complex, if you take the time to make each from scratch.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |