Chicago is known for many things, but chief among them are food and architecture. Revival Food Hall — the all-local, upscale food court that opened Aug. 18 — combines the two, housing 15 chef-driven food stalls in a Daniel Burnham-designed Loop landmark built in 1907. The project was brought to life by 16” on Center (Longman & Eagle, Dusek’s) and Blue Star Properties.
“Here’s this great area — the Loop — that nobody has ever treated as a neighborhood,” says managing partner Bruce Finkelman. “So — like all of our [restaurants] — the idea is to be a beacon of the community, where people can go morning, noon and night.”
The space also features its own Revival Café-Bar in collaboration with a top pastry chef (Mindy Segal), bar manager (Michael Huebner) and coffee program manager (Eric Turner); and an expertly curated independent books-and-records shop, Curbside.
Here, a few highlights:
The Budlong: “We work with some of the greatest culinary minds out there,” Finkelman says. “The hardest thing was when to say ‘stop, we’ve got the perfect lineup.’ I could have gone on forever [adding vendors].” So Revival features one pop-up stall, which will house a different eatery every three months. The first to occupy the space is this Nashville-inspired fried chicken joint. Owner/barbecue master Jared Leonard uses locally sourced, hormone- and antibiotic-free birds and offers four heat levels, plus mouthwatering sides. Grab a hibiscus iced tea to wash it all down.
< Graze Kitchenette: The only original concept spot in the food hall, Graze is the brainchild of co-owner/chef Sarah Jordan (GT Fish & Oyster, Cicchetti) and co-owner Mason Edelson. It’s got two main offerings: burgers and bowls. Try a double grass-fed burger with grilled onion and dijonnaise on a brioche bun ($13.95 and up) or go healthy with the avocado matcha bowl with mango, coconut, goji berry, lime and granola ($11.95).
Union Squared Pizza: Though the talent is local — the team behind Evanston’s Union Pizzeria operates this stall — the pizza is Detroit-style: a thick crispy crust and loads of red sauce in a square, not circular, pie. Four varieties are available daily by the piece (a hefty quarter pie) or pan, but you can’t go wrong with the deliciously classic pepperoni ($8, $24 for whole pizza).
Farmer’s Fridge: If you’re looking for something on the lighter side, grab a salad from this spot, the vending-machine concept’s first brick-and-mortar location. Or, stop by in the morning for a slice of lox toast with everything bagel seasoning ($8) and an iced brown rice horchata ($4) made in-house.
Open Monday-Friday, 7 a.m.-7 p.m., Revival Café-Bar open until 9 p.m., 125 S. Clark; Revivalfoodhall.com
Pictured at top: Savory oatmeal from Farmer’s Fridge