Launching June 2006, Flatwater Offers Easy, Urban Dining And Exquisite Views

One of Chicago's most impressive geographical features and important natural resources, the Chicago River flows westward from Lake Michigan, meandering through the city and adding majesty to its downtown. Along the way, signs designate certain areas as "flatwater", referring to a no-wake area, where boats must slow their engines and preserve the smooth surface of the river. Now, Flatwater (321 N. Clark St., River Level) is also the name of one of Chicago's most exciting, new establishments.

Situated at a point just below the Clark Street Bridge, and across from the Loop, Flatwater will offer casual, global fare by Executive Chef Todd Ryan Downing and imaginative cocktails in an easy, urban setting. With unprecedented views of the city and never-before-offered amenities, Flatwater will feature up to 400 feet of docking space for boaters to pull up and dine in, or, splurge for a catered party aboard their craft.

"The river is one of Chicago's most beautiful features, but there are far too few vantage points where people can kick back and enjoy it, especially with food and drink," says owner Jay Vohra, well-known restaurateur for his other Chicago property, Narcisse, a Champagne lounge and fine-dining restaurant.

A beautifully landscaped patio with seating for 80 is positioned low on the riverbank. Expansive bay windows open the space within, affording views of the waterfront like no other restaurant in the city. On weekends, Flatwater's roof will serve as another patio for 50 additional diners, and a pinnacle from which to enjoy the view. Awash in sunshine during the day and aglitter with the view of twinkling city lights by night, Flatwater will provide guests with an environment sure to lull the mind into an internal no-wake zone of its own.

What's more, with welcoming docking space available directly in front of the establishment, Flatwater invites recreational boaters to tether their crafts and join the fun, whether by enjoying service while relaxing on their own boats, ordering carryout and cruising off to other shores, or by lingering in the restaurant itself.

Flatwater's sophisticated, 3,500-square-foot interior with seating for 80, will feature a flagstone fireplace and cozy banquettes. Inflected with the warm tones of Brazilian hardwood and natural stone, the restaurant embodies the best of unfussy elegance, and is reminiscent of a laid-back, comfortable clubhouse.

Landlubbers will also be sure to find Flatwater an equally accessible and convenient venue, whether they're seeking breakfast, lunch, dinner, or cocktails. Located in the American Bar Association building, Flatwater will be near at hand to legions of downtown workers looking to gather for informal business meetings or an after work happy hour. Residents and employees in nearby buildings will also be able to take advantage of Flatwater's executive lunch catering service - launching later this summer - offering to-go lunch boxes with daily specials by Chef Downing.

Flatwater's menus are sprawling, yet approachable, and are aimed at hitting Chicagoan's yen for global comfort food. Prices average from $6-$17. Lunch and dinner Appetizers include the whimsical Flight of Hot Dogs & Beers (classic Chicago-style all-beef, chicken chilidog, and an all-beef corn dog, each paired with a beer); Aloha Avocado Egg Rolls (filled with avocado, mango and cilantro served with sweet tamarind dipping sauce); and Tres Empanadas (a chicken and chorizo, pork and poblano, and roasted corn salsa and cheddar empanada, each served with taqueria salsa, salsa verde and avocado crhme fraiche).

A Flatbread section offers Chef Downing's seasoned breads with oven-roasted tomatoes and a signature three-cheese blend with four, ample topping selections: Shellfish Special (spicy rock shrimp, calamari, New Zealand green lip mussels and chorizo); Honey Balsamic