
5 Recent Chicago's Restaurant Closures to Know
The Shutter, a regular roundup of Chicago's restaurant closures, is your resource to find out what's on its way out. The list is by no means comprehensive. Have information on another closing? Send all tips to chicago@eater.com .
BUCKTOWN— Mable's Table has closed at 1655 W. Cortland Street. In a world where 'neighborhood gem' is cliché, the phrase is actually applicable in this case. The restaurant opened in 2017, filling the big shoes left after the 22-year run of Jane's ended in the same space. Saturday, June 21, was Mable's last day of service.
GARFIELD RIDGE— After 26 years, Oak Mill Bakery has closed its South Harlem Avenue location. While the bakery at 5747 S. Harlem is closed, its four suburban locations, including one in Harwood Heights on North Harlem, remain open.
JEFFERSON PARK— Gale Street Inn, a neighborhood restaurant that epitomized North Side barbecue thanks to its ribs, is closed. The sudden announcement ended a 62-year run across the street from the CTA's Jefferson Park Blue Line Stop. Gale Street's ownership blamed challenges finding workers, and media reports began shifting blame at Chicago's move to ban the tipped minimum wage, which goes into effect on July 1. But as it's hard to predict the ordinance's impact other than to see how it impacted Washington, D.C. Perhaps Gale Street's closure is a referendum on Chicago's barbecue scene, which is marketably different from six decades ago. Lem's Bar-B-Q just won a James Beard Award. Smoque BBQ is in the headlines over a trademark dispute with Weber Grills. Gale Street was also trapped in the past. Who can forget their '90s spots on sports radio, bragging about never playing hip hop in their dining room? Regardless, Gale Street was a pillar of the Northwest Side community since 1963 and a place for special occasions, including first dates, birthdays, and graduation parties.
WEST TOWN— Vegans were dealt a big blow as Liberation Kitchen has closed at 2054 W. Grand Avenue. Operated by Vegan food company Upton's Naturals, Liberation Kitchen has served the public for 12 years with veganized versions of Chicago dogs, doughnuts, and more. Ownership says they'll continue to host vegan farmers markets and want to focus more on Upton's.
WICKER PARK— Milk & Honey, once considered an anchor along Division Street, has been closed since May after the city suspended the cafe's business license. New owners have run the cafe at 1920 W. Division Street since 2022, and they've faced some challenges over the years. Management describes the closure as a temporary move, but there haven't been updates in five weeks. See More: Chicago Restaurant Closings
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Eater
19 hours ago
- Eater
D.C.'s Activist Hub Busboys and Poets, 20 Years In
is a James Beard Award-winning food and travel journalist, cookbook author, and Senior Editor at Eater. Her work has been featured in the New York Times, Food & Wine, Travel + Leisure, Saveur, and others. In 2013, when I was 21 years old, I traveled with my Model African Union team from the University of Houston to Howard University in Washington, D.C. Trayvon Martin's murder the year before had a sweeping impact on me and my classmates — all of us ignited with a charge to have an expert-level understanding of our Black history, and the tools to make the world a better place once we graduated. We discussed these issues with our professor at Busboys and Poets, known as the intellectual hub of D.C.'s Black, immigrant, and progressive community. At the time, this was the spot to be in D.C., according to my professor, and to the coolest and most elite of the progressive 'Chocolate City.' Being in that space made us feel like we were Texas's coolest college students. The walls of vivid, colorful artwork enchanted us. Bookshelves filled with works from Toni Morrison, James Baldwin, and Zora Neale Hurston grounded us. And the conversations we had over shrimp and chicken chorizo pasta (to this day, still my favorite thing on their menu) nourished us as we became more and more inspired about the lives that potentially lay ahead of us. Iraqi American immigrant Andy Shallal opened Busboys and Poets in 2005. Since then, the restaurant-bookstore-community space has led with progressive ideals first, and has been patronized by politicians, musicians, and college students; it's hosted the likes of Angela Davis, Harry Belafonte, Alice Walker, and Howard Zinn. But Busboys' tenure thus far hasn't gone without challenges: As a business centered around Black culture and activist ideals owned by a non-Black man, it's been the center of contention and has endured internal and external changes. But the mission and values of Busboys remain ever present, and thus far, its reputation within a conscientious group of diners continues. I recently spoke to Shallal about opening the business amid the United States invasion of Iraq, operating a space anchored by Black history as an Iraqi American, and the importance of combining food and activism in the restaurant space. The restaurant, internet cafe, and bar section of Busboys and Poets in 2005. Susan Biddle/The Washington Post via Getty Images The Busboys dining room today. Busboys and Poets Eater: Why open a restaurant that's also a bookstore and a place for community engagement? Andy Shallal: I always imagined a place like this, and I wanted to create a place that I didn't find elsewhere in the Washington Metropolitan Area. Restaurants in particular and gathering places like this are perfect for the type of conversations that we need as a society to bring people together. People ask us this a lot, so I wrote about my experience of being in the country in my memoir, A Seat at the Table: The Making of Busboys and Poets. It talks about my upbringing in this country, the way that I was exposed to politics, to race, to different parts of the restaurant business, and the decision to bring all of those elements into one place. This is clearly a space rooted in African American ideals, activism, and intellectualism. Was there any particular part of your upbringing or childhood that made you particularly invested in the Black American experience? It was more about how race plays out in every part of life in this country, and I experienced that because of the way I looked: different. I wasn't white; I was mistaken for Black many times in many spaces. I started to understand — I was almost like a fly on the wall, hearing what the other side says about the other side — and started to understand this race issue. We sometimes say it's just a social construct, but it has huge ramifications on someone's upbringing, and where they live, who they date, whether or not they get in trouble with the police, how much income they make, their health. Everything is really focused around this social construct that we call 'race.' I was trying to understand it. How is it possible that something so constructed has so much impact on one's life and outcomes? It's always been at the forefront of my social and political interactions because of my experiences coming to this country as a child and experiencing race firsthand: Being called the n-word when I didn't know what that meant; being called terms attributed to light-skinned Black people, when I didn't know what that meant; being, for a time, uncomfortable to associate with any particular group at the cafeteria, because I didn't fit in with anyone. It was difficult, managing and navigating the racial undertones of this country, and I wanted to create a place for people to come into and be able to interact with one another without feeling uncomfortable. Can you tell me about the earliest days of Busboys and Poets? What was going on in D.C.? It was shortly after 9/11. Being an Arab and a Muslim, I felt very much like an outsider, and I really wanted to find my tribe. So I started thinking of creating a place that is welcoming to people who, historically, have been unwelcome in these types of places. And I started searching for a space in D.C. I wanted it to be in an iconic location: The U Street Corridor, at one point called Black Broadway, was ideal. I found the place and decided to just go from there. I tried to create a place that would become a hub for activists, for people who believe a better world is possible, for people who feel that being marginalized and being a country that's always going to war is not necessarily the way to go. I wanted to bring in the dreamers, the people who believe in a better world. I created it with a bookstore at the front; a lounge for people to interact and hang with people, a space in the back for poetry, author talks, and panel discussions; murals and artwork that represent the various types of people that make up our country, and the values we hold. At that time, the Iraq War was in full force. When we were opening, it just happened that one of the largest anti-war marches was taking place here in D.C. I've been an activist most of my life, and so I was fairly known in the peace movement in this arena. We had the peace and justice movement basically hanging out here days before and after the march. And people responded positively. The Busboys and Poets menu circa 2011. The favorite shrimp and chicken chorizo pasta was $16 then — it's still on the menu at $25 now. Pizza is no longer available, replaced with a section on the current menu of vegan bowls. Busboys and Poets isn't a traditional restaurant. What makes this space so distinct? There's no minimum expense to be here; you don't have to spend any money. You can hang out, drink water and enjoy some of the programming we have; 90 percent of it is free of charge. People come in and listen to amazing authors and talks just by showing up. I wanted to make sure the food was really good, because if you don't have really good food, people are going to eat before they get here. It's open to the public, and it's open all the time. From the beginning, I wanted to make sure that the food was accessible to as many people as possible. We have a handful of meat options, but a lot of our food is vegetarian, vegan, and plant-based. We opened in 2005 with vegan options; we were one of the first places that offered vegan and vegetarian food options in the city. There's a full range, not only of choices of food, but choices of prices. What was getting investment like to open the space? When I first was getting ready to open this place, I went to different banks looking for a loan, and many turned me down: Bookstores didn't make money. Coffee shops didn't really make that much money. Panel discussions of anti-war activism weren't going to make money. None of these things, in their mind, seem to make money. But bring them all together, and the synergy that creates is what I was looking for. Intuitively, I knew that would work. Finally, Industrial Bank agreed and went ahead and gave me the loan that I needed to get started. So, you opened the flagship location on 14th and V Streets, NW, which also happens to be the first location I visited when I was a college student. What does Busboys look like now? Once I got started and people saw how the business was, those banks that turned me down before were knocking on my door, telling me that they wanted to lend me money. So it's funny how that works. I was approached by developers and other people who said, 'Oh, you should open a place in my neighborhood. You should open the place here.' Slowly but surely, we started opening several places – we're up to eight so far. We have eight locations now in the D.C. area — two in Maryland and one in Virginia. But I didn't start with the intention of opening more places. Around 2008, the Washington City Paper used to do a Reader's Choice [award], and they asked the readers what would be their favorite place to take an out-of-towner. They ranked Busboys and Poets over the National Mall, which I thought was fascinating. That was a really big moment, where people really did see us as a place that represented D.C. The Busboys datebook from the week of September 4, 2006, when the restaurant celebrated its first anniversary. Busboys and Poets You're running a restaurant vocally rooted in activism during this current administration, just blocks away from the White House. How have you and your team grappled with the current and previous challenges at the restaurant? We've gone through many different iterations and issues that we've had to face, not the least of which was, of course, COVID. With the first Trump administration and the changes in the energy of the city, this was also very challenging. It's the people's business. It's a service. During the second Trump administration, we have become that much more important for people. The fact that there is a space that is safe, that people come to and retreat from the insanity that's around us, I think, is really one of our strengths. Dealing with issues of Palestine, dealing with issues of what's happening with this administration, and the DEI debacle that's taking place, dealing with all of the anti-immigration sentiment, eliminating taxes on tipped wages, and so on: policy and other issues not only happening here locally, but also nationally. So I am aware that you know, as you grow bigger, your responsibilities get more serious, and we are getting bigger. What do you see for the future of Busboys and Poets? I really want to be at the forefront of progressive ideas and progressive policies. So, whether it's making sure that immigrants are safe, making sure we source our food well, use green energy, and so on. I want us to be able to continue to do the work that we do. I think all of these things are important. Speaking up on international issues is important. We have a voice, we have a platform, and I want to make sure that it's used judiciously in a way that's going to really make the world a better place. This interview has been edited and condensed for clarity. Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Eater
2 days ago
- Eater
A Beloved Chef Is Retiring and Closing His Bainbridge Island Restaurant
Greg Atkinson is riding off into the sunset. After a 48-year-career as a chef, food writer, and teacher, the longtime fixture of Seattle's dining world is retiring, reports the Seattle Times. The bad news? That means that his Bainbridge Island restaurant Marche has closed. The good news is that it's being replaced by a seafood and oyster spot called Sweetwater Tavern, which should open later this year. The Times recounted Atkinson's career, which started in 1977 when he got a cooking gig at his brother's Irish pub. He spent a long time working on San Juan Island, where difficulty sourcing good produce from the mainland encouraged him to use local ingredients. 'It seemed like the food I could buy from the local fishermen and farmers was higher quality than what was coming in on the trucks on the ferry,' he told the Times, 'so I just started doing that.' That made him, as the Times puts it, one of the 'first proponents of local, seasonal and sustainable foods in the Pacific Northwest.' That attitude is commonplace now, thanks in part to Atkinson. He spread this ethos through his cookbooks and writing (he won a James Beard Award in 2000 for his writing), and as an instructor at Seattle Central's Culinary Academy. In 1997 he got a job as a consultant at storied Seattle restaurant Canlis and became the head chef there for seven years. Now, with Marche closed, the restaurant part of his career is over, though he told the Times he still plans to write. Yes in my backyard (bagel) One of Seattle's hot bagel shops is expanding. Backyard Bagel, which opened in Fremont last year, announced on Instagram that it was opening a second shop at 4520 Union Bay Place near University Village, which until recently was a General Porpoise doughnut shop. 'We weren't planning on it but this opportunity was too good to pass up,' Backyard wrote on Instagram, indicating that it would open in the next few months after staffing up. Croissants from Ukraine Lviv Croissants, a Ukrainian-born sandwich chain, is planning to open its first West Coast location in the Westfield Southcenter mall, reports Puget Sound Business Journal. The chain has a production facility and storefront in Georgia, and is planning to open other shops throughout the United States, according to the Journal. Trader Joe's could come to Northgate Also from the Journal: Popular grocery chain Trader Joe's is considering opening a Northgate location, in the long-closed Bed Bath and Beyond. Trader Joe's didn't confirm these plans, but the Journal reports that the company has filed a pre-application for the space. Trader Joe's operates several stores in the Seattle area, but the latest opening, in Greenwood, still drew a massive line earlier this year.


Eater
5 days ago
- Eater
Atlanta Barbers Set to Open a Hidden Speakeasy at Ponce City Market
Henna Bakshi is the Regional Editor, South at Eater and an award-winning food and wine journalist with a WSET (Wine and Spirits Education Trust) Level 3 degree. She oversees coverage in Atlanta, Miami, New Orleans, the Carolinas, and Nashville. The duo behind one of Atlanta's popular barbershops, the Commodore, is getting into the cocktail game. They're opening a new speakeasy and listening room called La Cueva ('the cave' in Spanish) on the second floor of Ponce City Market late this year. A new location of the Commodore will be next door, but don't expect a haircut with your martini. 'This is our first venture into food and bev.,' says Robert Hopper, founder of the Commodore and co-founder of La Cueva. He says his business partner, Peter Terrones, one of the Commodore's barbers, came up with the idea a few years ago. 'Peter asked, 'What do you think about doing a speakeasy?' At first, I didn't want to do it. Then we found this space at Ponce City Market we were looking at for the barbershop — it had a kitchen, so it just clicked.' Looking at the rendering, you can almost hear the uhn-tiss-uhn-tiss-uhn-tiss lo-fi beats reverberating through the space. It depicts curvaceous walls and ceiling design with dim, warm lighting, and plush seating at individual tables and the bar. Atlanta firm Maison Maluee designed the 2,700-square-foot space, which includes 75 seats and a small stage for DJs. Directly on the other side of the bar will be a new Commodore barbershop location. A window porthole at the entrance of the bar will allow diners to peek into the barbershop, but not vice versa. Thrilla in Manilla cocktail at La Cueva. La Cueva The bar will feature a large selection of mezcal, offering creative cocktails, wine, and beer, alongside shareable Mexican fare. Hopper says his passion for trappist beers will be evident on the menu, as well as nods to his favorite cocktail, a mojito. Luis Damian, of lauded restaurants Oaxaca in Chamblee, El Valle in Midtown, and Casa Balam, a 2025 James Beard Award Semifinalist for Best New Restaurant, in Decatur, is the consulting chef here. The menu will include Mexican botanas (snacks) like octopus tostada, halibut ceviche, and wrapped chicken mole, alongside larger dinner dishes. Damian has his hands full — he is also set to open the second location of El Valle in Brookhaven this August. Octopus tostada by consulting chef Luis Damian. La Cueva Pollo envuelto mole (chicken wrapped in mole) is one of the small plates at La Cueva. La Cueva Hopper, formerly a guitarist in a Christian alternative band and a youth pastor, speaks of a higher calling and building genuine relationships with his customers over the nearly ten years he has owned his barbershops. He says building these relationships led to some of his hair clients investing capital in the bar; he hopes to have reserved bar seats for Commodore clients at all times when the space opens. The bar comes on the heels of Boom Boom Bao, Lime Tiger, and Uwu Asian Dessert Co. opening at Market East at PCM in June, and ice cream chain Van Leeuwen debuting in Georgia this month. La Cueva will be open six days a week in the evenings, with live performances like jazz, open mic nights, DJ sets, and comedy shows. On resurrecting his own guitar, Hopper laughs and says, 'Absolutely not. I do not want to drive the guests away.' Eater Atlanta All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.