Bin Wine Cafe To Open In Chicago's Wicker Park Neighborhood In Late October 2005

bin wine cafe, sister restaurant of the acclaimed BIN 36 restaurants in Chicago and Lincolnshire, Ill., will open its doors in late October 2005 at 1559 N. Milwaukee Ave. Offering a seasonal, organically-focused menu and a superb selection of 36 wines-by-the-glass - signature to the BIN 36 experience - this intimate, neighborhood establishment brings a warm and convivial dining option to the city's Wicker Park neighborhood.

Following the opening of two large-scale properties in the Chicagoland area in 1999 and 2002, Partners Dan Sachs and Brian Duncan (Wine Director), along with John Caputo (Executive Chef) and Joanne Chessie (General Manager), continue their vision of becoming Chicago's nexus for the ideal wine experience - sharing their passion for wine, expanding the public's wine comfort zone in a no-pretense atmosphere, and pairing exciting wines with delicious American fare.

"We plan to offer a place that captures the very best of BIN 36 where the discovery of wine and food is accessible and fun. And Wicker Park - a growing, vibrant area with a great cross section of people from artists, young professionals and families - is the perfect place," says Sachs. "We look forward to making bin wine cafe a great neighborhood hangout."

At 2,950-square-feet and seating for 80, bin wine cafe will feature a straightforward, clean design with an eye toward creating a comfortable neighborhood environment. The front of the house will feature a glass, firehouse-style retractable door, an eight-seat zinc-top bar, and a handful of tables for casual seating. The dining room will feature rustic wooden tables and banquette seating, all against the backdrop of an open kitchen. However, the focal point of the space is a wood-burning oven, custom built on-site by Alan Scott, a nationally renowned artisan craftsman. As tasty, fire-roasted entries and thin-crust pizzas cook in the oven, guests can gather around the hearth at the intimate eight-seat slate bar, which provides an ideal locale to enjoy a glass or two of vino and take in the action.

bin wine cafe's menu, developed by Partner/Executive Chef John Caputo, will simply be divided into Starters and Entries, and accompanied by a handful of thin-crust pizza offerings, a selection of 20 artisanal cheeses and simple, yet creative desserts. Dishes will be presented on mix-and-match china, and lazy Susans made of slate will sit atop various tables, allowing guests the easy option of sharing an assortment of plates.

The seasonally inspired Starter items will be offered with a portion choice, which will serve one to two guests, or three to four guests. Items will include: House-Cured Duck Prosciutto with Figs and Gaufrette Potato ($8.50 and $16); Crispy Green Beans with Citrus Aioli served in a paper bag ($6.50 and $12); Cotechino Sausage with White Beans and Braised Escarole ($8 and $15); Wild Burgundian Escargot with Smoked Bacon, Garlic, Parsley and Puff Pastry ($9 and $16.50); and Salt Cod Tart with Caramel Onions and Swiss Chard Salad ($7 and $13.50).

Hearty Entrees follow - each under $20 - and will feature: Amish Chicken, Roasted Breast, Legs and Thighs Braised Coq au Vin ($16.50); Seared Organic Hangar Steak with Gorgonzola Butter and Crispy Fries ($19.50); Freshly Ground Burger with Slipper Bread ($10); Sautied Crispy Skate with Black Olive Oil ($15.50); Handcut Lobster Pappardelle and Bouillabaisse Broth with Gold Beets, Fennel and Tarragon ($14); and Sautied Monkfish with Wild Mushroom Gnocchetti and Garlic Confit ($18).

Thin-crust pizzas from the wood-burning oven such as Roast Wild Mushroom with Sweet Garlic Puree and Pecorino and the classic Tomato Margherita ($11 each), among others, will be available.

Enticing Dessert items will include Pots de Creme; Fruit Crisp with Ice Cream; Warm Chocolate Cake; and Pear and Almond Tart ($7 each), along with a variety of housemade ice cream an