Butter Restaurant Opens In Chicago's West Loop

Butter, a casual chic restaurant located in Chicago's West Loop Corridor at 130 S. Green Street, is set to open its doors on Friday, April 15, 2005. Envisioned by Owner Jason Chan, backed by financer Lonnie Anderson, and led by Executive Chef Ryan Poli, Butter seeks to offer neighborhood denizens and visitors alike creative, comfortable fare served with unpretentious and consistent service in a stylish interior.

Owner Jason Chan, recognizing that women consumers dictate a majority of the lifestyle market, sought out to create a warm, sexy and inviting space that appealed to the up-and-coming generations of women. Chan explains, "After many years of working in restaurants, I have come to believe that if women enjoy and frequent a restaurant, the rest will follow." Chan, age 40, who grew up working in his parent's Andersonville restaurant, went on to work for prominent Chicago restaurateurs such as the Morton family, Jerry Kleiner, Michael Kornick and Lettuce Entertain You Restaurants. Chan was also the co-owner of Ohba with Miae Lim and currently owns Fresh in the Holmes Place Health Club.

Butter's main dining room, which seats up to 85 diners, is situated under layers of ivory fabric backlit by pink and orange lights. Textured walls in rich hues of wine, such as amber, gold and red surround the room, which also includes the eight-foot long Luxury Raw Bar, offering guests an assortment of fresh seafood. The Lounge, where guests may sip on signature cocktails and martinis, is located on the second floor. The dicor - from the walls to the furniture to the carpeting - is covered in various-sized brown, black and white polka dots.

Executive Chef Ryan Poli, age 27, most recently returned from cooking at La Broche in Madrid, Spain. Prior to Europe, Poli apprenticed in the demanding kitchens of Cafi Le Coq in Oak Park, Ill.; The French Laundry in Yountville, Calif., and Le Francais, Wheeling, Ill.


Chef Poli has created an intriguing yet approachable menu that focuses on American flavors and features many fresh seasonal ingredients, sourced from local and regional purveyors.

Salad selections are: Fork and Knife Caesar with Crisp Romaine, Parmesan, Brioche Croutons and Spanish White Anchovies ($10); Butter Salad with Mixed Greens, Tomatoes, Cucumbers, Carrots and Balsamic Dijon Vinegar ($9); and Tuna Nicoise with Sashimi of Albacore, Cherry Tomatoes, Olive Tapenade, French Beans, Quail Eggs, Herbs and Roasted Garlic Dressing ($14).

Butter starters include: English Pea Agnolotti with Glazed Carrots with a Curry Infusion ($12); Risotto with Forest Mushrooms, Asparagus, White Truffle Oil and Mushroom Broth ($10); and Scallops Seared with Butter Parsnips, Swiss Chard and Serrano Ham Vinaigrette ($14).

Featured Butter entrees are: Wood Grilled Atlantic Salmon with Caramelized Fennel, Confit Tomatoes and White Bean Ragout ($15); Roasted Wild Stripe Bass with Spring Onions, Black Trumpet Mushrooms, Oxtail Ravioli and Tarragon Sabayon ($28); Muscovy Duck (Roast Breast and Confit Leg Rillete) with Melted Leeks, Brussel Sprouts and Potato Foam ($25); and Slow Roasted and Crispy Braised Belly Pork Tenderloin with Caramelized Apples, Endive Marmalade and Apple Gastrique ($21).

Butter's Luxury Raw Bar offerings range from East Coast Oysters; Stone Crab Claws; Oyster Shooters; Cherrystone Clams; Shrimp Cocktail; and Ceviche to Baby Lobster; Caviar and the Butter Platter Royale ($95).

Butter's wine list features a selective collection, primarily showcasing American producers, which will pair well with Chef Poli's New American cuisine. A selection of ports, cognacs and armagnacs will be offered, as well as a selection of signature martinis including the house specialty (a secret recipe), The Butter Martini.

Why the name Butter? "Butter is the quintessential American condiment," explains Chan. "And, I love eating