James Beard-award-winning chef Takashi Yagihashi used to run a restaurant in the Wynn hotel in Vegas, but it didn’t allow him the freedom he craved. So he came to Chicago and decided to take over the space abandoned by Scylla in Bucktown last year. Takashi runs the kitchen and assists with food service while his wife plays hostess. It’s these personal touches that make the eatery unique. French-American and Japanese flavors co-mingle nicely in Maine scallops with foam sauce and Kobe beef with ponzu sauce. An assortment of sakes, wines and green teas enhances the flavors.
Today in the Culture: March 19, 2021 | Arts fight against zoning ordinance grows | Restaurant Week starts DESIGN Culture killer Add Terrain Exhibitions and its Biennial to the list of things threatened by Ald. Sophia King's rezoning ordinance that would limit the use of houses as cultural institutions; they're encouraging supporters to write letters. (Preservation Chicago is collecting signatures on a petition.) DINING AND DRINKING Indulge yourself and save a job and maybe a business Chicago…
