The Logan Square restaurant, Second Generation, disclosed its cessation today, after a five-year run. Second Generation was operated by the team that also manages Mott St, an esteemed establishment popular for its range of Korean and Chinese cuisine. The closure was credited to the decision of co-owners to concentrate on Mott St, stated Vicki Kim, in report aired by Eater Chicago.
Opening its doors at 3057 W. Logan Boulevard in October 2022, Second Generation marked a fresh attempt by its owners to create a successful eatery at this location. This spot previously housed Mini Mott, a fast-casual burger-oriented branch of Mott St. Mini Mott was launched in 2018, and it managed to survive during the COVID-19 restrictions that enforced a takeout-only model.
The inception of Mini Mott happened following a 2015 Eater Chicago challenge which led to a surge in popularity for the Mott Street burger. The concept to establish a fresh restaurant focused on burgers was conceived to lessen pressure on Mott St. It also allowed chef Edward Kim some time to focus on refining the menu of the principal venture, as suggested in a report by Block Club Chicago.
The owners of the Logan Square location chose to pivot once the pandemic pressures eased, and transformed the Mini Mott venue into a sit-down restaurant named Second Generation. The restaurant was inspired by classic establishments from Chicago's '80s and '90s. It aimed to capture the essence of Asian-American heritage, and redefine the concept of "Chicago food.". The Korean bulgogi influenced dish, steak frites, was a reflection of Second Generation's attempt to blend its roots while exploring the dimensions of conventional gastronomy to step in the unforeseen future.
Despite ambitions, Second Generation was forced to close down a year later due to dwindling business. Although there is speculation about potential contenders to replace the restaurant, no official confirmation has been obtained from the relevant parties.
Reflecting upon the initial period of Second Generation, the restaurant had opened to a positive response and featured a superior menu that spotlighted Asian-centric creations by chef and co-owner Edward Kim, as reminded by Block Club Chicago. One such menu item includes the 'misoyaki eggplant', a testament to Edward's culinary acumen and experience. Vicki Kim emphasized that the ultimate vision was to create a venue where neighborhood folks felt welcome to frequent.
