Crain’s Chicago Business
All-star lineup slated for Revival Food Hall in the Loop
Lunch in the Loop is about to get a bit more interesting with next week’s planned opening of Revival Food Hall, the massive ground-floor food emporium in the Daniel Burnham-designed building at Clark and Adams.
Spread across 24,000 square feet of the office building, newly dubbed The National, the food hall features 15 Chicago-centric vendors, including branches of Antique Taco and Furious Spoon as well as the first outpost of North Side barbecue giant Smoque BBQ.
A project of Bruce Finkelman and Craig Golden under their holding company 16” on Center—the group behind Longman & Eagle, Dusek’s and the Promontory—Revival will seat some 300 at a mix of standing tables, traditional two- and four-tops, bar chairs and at counters attached to food stands.
The L-shaped hall has entrances on Clark and Adams, as well as via the Marquette Building. The space itself is a mishmash of textures and materials that showcase the 1907-built building’s history. Dozens of globed Edison bulbs bring a soft light above the main walkways, which transition from original tile to rustic brushed concrete. Walls are alternately painted brick, subway tile or drywall.
A giant former boardroom table for the Chicago Public Schools, the building’s most recent occupant, was moved downstairs and reassembled to anchor the Revival Cafe-Bar area, a space likely to be filled with laptop-tapping millennials.
Adjacent to the 16” On Center-operated cafe, which will serve sweets from Mindy Segal and pour coffee and booze and booze-infused coffee drinks, is Curbside Books & Records, which will focus on independent authors and artists of the Midwest.
Here’s a look at the other tenants that fill the stalls at 125 S. Clark St.:
Aloha Poke Co.
This is the third outpost of the Hawaiian-style seafood spot, which focuses on poke such as tuna or salmon served in a bowl with customizable toppings and housemade sauces.
Antique Taco Chiquito
Spinoff of Wicker Park’s venerable taco spot, which will serve a slimmed down menu along with new breakfast creations. Expect items like chorizo and egg empanadas and skillet tacos.
Black Dog Gelato
The first downtown location of Jessica Oloroso’s Ukrainian Village gelato shop, which will feature seven flavors daily. Black Dog, which also has a stand at the French Market, is known for its offbeat flavor combos like blueberry French toast, basil coffee and goat cheese caramel cashew.
Brown Bag Seafood
Second location of the Randolph Street seafood spot, which serves sustainable seafood in “powerboxes” or on sandwiches, in salads, straight up or in a taco.
The new fast-casual project from the team behind Table, Donkey & Stick will focus on housemade charcuterie on hot and cold sandwiches. Breakfast offerings include smoked salmon and a selection of toasts, and dinner will pair charcuterie and cheese plates with wine and craft beer.
The first brick-and-mortar location of the salad-heavy vending machines spread throughout downtown, Farmer’s Fridge will serve salads, toasts, oatmeal and other health-focused nutritional offerings.
Shin Thompson’s Tokyo-style ramen shop, which makes its noodles in-house daily at its Wicker Park and Logan Square locations, is bringing its ramen game downtown, featuring four types of the Japanese noodle soup. He’ll also serve rice bowls, gyoza and spring rolls.
Sarah Jordan makes what some critics call the best burger in Chicago at Logan Square’s Johnny’s Grill. She’s bringing a scaled-back upscale diner-style version to Revival, featuring grass-fed, antibiotic-free, non-GMO burgers served on brioche buns with a la carte toppings. She’ll also serve “superfood smoothie bowls,” egg sandwiches, beer and cold brew coffee.
Second location of this cold-pressed juice and smoothie maker, which focuses on seasonal, organic and locally sourced (when possible) fruits and veggies. Location also will serve as a pickup spot for Harvest’s three-day cleanses.
Yes, it’s real. Smoque is coming downtown. Barry Sorkin’s legendary North Side BBQ spot will smoke meats on-site in a top-floor smoker negotiated into his lease. Abbreviated menu of Smoque favorites, such as brisket and pulled pork, will accompany a new item: smoked turkey breast.
The Nashville-style hot fried chicken purveyor lands the first slot in Revival’s pop-up space, which will rotate vendors every few months. Hormone- and antibiotic-free chicken will be served on sandwiches and in “plates” that include sides like potato salad, collard greens and biscuits.
The Fat Shallot
The ubiquitous food truck that’s been prowling the streets of the Loop since May 2013 is finally moving indoors with its made-to-order sandwiches. It will offer four sandwiches and one salad daily, along with breakfast items like bagels with house-cured salmon and veggies.
Union Squared Pizza
The first downtown spot from the folks behind Evanston’s Union Pizzeria, which is known for its Neapolitan pies, will focus on Detroit-style pizza, the red-sauced, square-cut pies known for their thick, buttery crusts. It will offer three types daily, served by the pan or in ¼ pies, as well as one Neapolitan style in individual 10-inch size.