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Mercadito and Tippling Brothers Pop-Up at Chicago’s Talbott Hotel

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  Site Where: 20 E. Delaware Place, Chicago, IL, 60611
May 25, 2012 at 10:34 AM | by | Comments (0)

This beautiful wooden back bar is the only restaurant feature expected to remain once PT goes FT at the Talbott Hotel.

Pop-up restaurants – those temporary precursors that literally “pop up” before the motherload restaurant opens – usually don’t stick around for months at a time, but the Talbott Hotel’s new pop-up, PT, plans to do just that. And Chicago foodies couldn’t be happier.

The collaborative food child of Mercaditio Hospitality (think Chef Patricio Sandoval and his Latin beauties, Mercadito, Barcito and Tavernito) and beverage connoisseurs the Tippling Brothers, PT opened just last week and will remain open until Fall 2012, when the full-service concept restaurant will be revealed.

But nevermind that new restaurant to come, PT’s short, sweet and super fresh menu is a beautiful thing and we want to enjoy it while we can. The Acapulco-born-and-raised Sandoval infuses Latin with favorite American dishes so you’ll find creative salads, glorious oysters and ceviche, spicy po’ boys and chicken clubs, a steak and frites, even daily all-you-can-eat specials like Mussels Monday. Flip the menu over to salivate over bevies like pineapple cobbler, whiskey smash and cinnamon-spiced sangria.

No ordinary salad, PT’s spinach and arugula is topped with manchego, poached chicken, fried egg and shallots.

Occupying the Talbott’s restaurant space (which formerly belonged to Bice Italian restaurant) means PT guests get to enjoy the 100-seat alfresco patio under shady trees or the indoor lounge with its gorgeous wood back bar, the only fixture the Mercadito-Tippling team will keep around post remodel.

Beyond the permanent bar, no one really knows what the new concept restaurant will be. If PT is any sort of hint, we can hardly wait until Fall.

PT is open for breakfast, lunch and dinner. Rooms can also be had at the historic Talbott Hotel starting at $175.

Photos: Nina Kokotas Hahn

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