Strolling alongside town’s lovely Riverwalk? Or taking within the sights and sounds of the bustling West Loop? Chances are high you may occur upon one among two Chicago places of Metropolis Vineyard. The nationwide model with over a dozen places throughout the U.S., acts as half restaurant, half vineyard and half reside music and leisure venue. Overseeing each Chicago places is Tim Fink, a Midwest native who has labored in quite a few notable kitchens all through town earlier than settling in as Govt Chef. CFM lately chatted with Tim to search out out what makes Chicago’s duo of Metropolis Vineyard places distinctive to others throughout the model and the way every go to to both spot can be totally different from the final.
This interview has been edited for readability.
CFM: Please inform our readers about your self and if you knew you wished to be a chef.
TF: Raised in St. Louis, I started experimenting with basic dishes at a really early age. So, on the tender age of 15, I started working at my uncle’s steakhouse, the place I used to be captivated by the motion on the road.
I made my transfer to the Windy Metropolis and stepped into the kitchen at Chicago’s iconic Walnut Room, the place I mastered their legendary menu of American and French fare. I then sharpened my knives at Northside, farm-to-table upstart Acre, utilizing all kinds of locally-sourced and seasonal components to create trendy, rustic dishes that delighted friends. From there, I moved on to the West Loop to open Packing Home. I additionally labored at (James Beard Winner) Mindy Segal’s, Scorching Chocolate, earlier than transferring on to River North as Govt Sous Chef for Celeste. I gained information of occasions and live performance venues on the Home of Blues.
Now, as Govt Chef at Metropolis Vineyard, I’m able to let my creativeness run wild, again within the West Loop. I’m refining and redefining Mediterranean dishes, placing my very own spin on them and wowing diners.
CFM: What’s the better part about having a restaurant proper on the Riverwalk in addition to within the bustling West Loop neighborhood?
TF: I’ve labored within the West Loop previous to Metropolis Vineyard and at all times beloved the meals range within the neighborhood. The Chicago Riverwalk is iconic and only a bustling place throughout the summer season. Each of those places are in among the finest neighborhoods within the metropolis for meals.
CFM: What makes these two places totally different from one another?
TF: At our Randolph location, we’re a full service vineyard, restaurant, venue and personal occasion house. Metropolis Vineyard Riverwalk is extra informal with an American fare menu, whereas nonetheless providing all of the wines from our Randolph location. Riverwalk is only a enjoyable place to get pleasure from meals, wine and the views of town on a wonderful Chicago day.
CFM: And the way are they totally different from Metropolis Vineyard places in different U.S. cities?
TF: We presently have 14 brick and mortar places, with some smaller ideas additionally. Lots of the places share the Mediterranean tapas menu type. Whereas the different places all through NYC and Chicago have totally different culinary choices. Most of our places provide a full functioning vineyard in them.
CFM: For those who haven’t been to Metropolis Vineyard earlier than, inform us about what the expertise is like and what must be ordered.
TF: With us providing so many various choices for eating, it’s infinite. You’ll be able to come get pleasure from a live performance or comedy present within the venue whereas nonetheless having the ability to have a full restaurant providing at your desk. You’ll be able to simply are available and luxuriate in our restaurant or patio for a wonderful dinner. You’ll be able to come on the weekends and luxuriate in a Vineyard tour after which wine and cheese paired afterwards.
CFM: What are your favourite dishes on the Metropolis Vineyard menus?
TF: Octopus with romesco, frisee, crispy garlic. Braised chickpeas and spinach. Burrata with yuzu aioli, chipotle fig jam, prosciutto and Marcona Almonds.
CFM: What’s a dish that you simply’d like to placed on the menu?
TF: Fortunately we get to vary the menu 2-3 instances a 12 months, additionally making small modifications fairly often to maintain the menu contemporary, seasonal and new. We’re presently engaged on our fall/winter menu which can be out in October.
CFM: Any thrilling activations that diners can stay up for the remainder of the 12 months?
TF: We’re at all times doing wine dinners month-to-month. These are 5 programs that me and our Winemaker Caroline Schrader pair.
CFM: The place are your favourite eating places and bars in Chicago?
TF: I reside within the Edgewater neighborhood of Chicago. I like my little neighborhood dive bars. My favourite restaurant continues to be Au Cheval, I may nonetheless eat that burger and bone marrow on a regular basis.
CFM: What’s your preferrred break day? Do you take a look at different eating places or keep dwelling? Do you cook dinner or take a break from doing so?
TF: Me and my girlfriend love attempting out the little eating places within the neighborhood. I do love my time at dwelling although and luxuriate in the seaside in the summertime.
You’ll be able to at all times catch me making one thing on the grill or my smoker on my days off. Nothing higher than some BBQ and a beer on my break day.
CFM: For those who may open a restaurant anyplace on the earth, the place wouldn’t it be and what would the idea be?
TF: I might like to open my very own restaurant on a seaside anyplace on the earth and serve some superb contemporary seafood.
