Cellar Door Provisions, the Logan Square bakery and cafe whose quivering quiche made the list of best things we ate and drank in 2016, will soon be open for dinner.
Chefs and owners Ethan Pikas and Tony Bezsylko, known for their constantly changing, seasonally inspired dishes, will serve dinner Friday and Saturday nights beginning Feb. 10. A set menu will serve shared snacks, two to three courses and dessert, with the price ranging from $38 to $48 per diner.
Eventually the pair will add Wednesday and Thursday dinner service.
One dish you’ll find on the first dinner menu: buckwheat dumplings with chicken broth, pickled mushrooms, garlic, chile oil and brined Brussels sprouts. The restaurant will be BYO “while we sort out a liquor license,” wrote Bezsylko in an email, adding that there’s “some super fun beer and wine in the works.” That will include offerings from Ordinaire Wine in Oakland, California.
Walk-ins will be welcome, but from my experience with breakfast and lunch crowds, I recommend making a reservation.
Cellar Door Provisions, 3025 W. Diversey Ave., 773-661-9544, www.cellardoorprovisions.com
lchu@chicagotribune.com
Twitter @louisachu
.galleries:after {
content: ”;
display: block;
background-color: #144A7C;
margin: 16px auto 0;
height: 5px;
width: 100px;
}
.galleries:before {
content: “Food & Dining Photos and Video”;
display: block;
font: 700 23px/25px Georgia,serif;
text-align: center;
color: #1e1e1e;
var playlist = ‘chi_dining’,
layout = ‘autoblurb5plus1’,
iu = ‘%2F4011%2Ftrb.chicagotribune%2Fent%2Fdining’;
//assets.wearehearken.com/production/thirdparty/p.m.js
