West Town's newest culinary gem, Nettare, opened last week at 1953 W. Chicago Ave. This unique establishment aims to offer customers a fine blend of Italian and Mediterranean flavors with a hint of Midwestern culture, using locally sourced ingredients. The restaurant, bar, and all-day market concept was born during the pandemic by owner Conner O’Byrne, who intended it to be an integral part of the community, as Block Club Chicago explained in a previous article.
O’Byrne originally envisioned the venue as an all-day market with light in-house service, inspired by elements from Ukrainian Village's All Together Now. A suitable location on Chicago Avenue allowed him to expand the concept to include a full-service restaurant and bar, promising to breathe fresh life into the local food scene, Chicago Business reports.
Teaming up with design firm Project Interiors, the space can now comfortably accommodate 45 patrons with a special five-seat chef's counter. O’Byrne and Chef John Dahlstrom, seasoned professionals boasting experience in venues such as Table, Donkey and Stick, and Middlebrow, have collaboratively developed menus that pay homage to seasonal Midwestern produce. The current selection presents local flavors like giardiniera frites and game bird, with the promise of an evolving menu catering to the seasonal ingredient market.
This produce mindfulness extends to Nettare's bar, with every cocktail meticulously crafted to embrace the local and seasonal produce, translating to a more sustainable operating model. For instance, leftover walnuts were used to prepare syrup for Manhattans, while their seasonal gin and tonic is now featuring a carrot and orange blend to welcome the fall season.
Other than a commitment to regional flavors, the establishment's ethical work practices also equally impress. Nettare adopted a no-tip policy, increasingly embraced by several Chicago restaurants, replacing it with a 20% service fee, which is dedicated to supporting their primarily salaried work force. Nettare's stance on sustainability is reflected in their shared utilization of ingredients between the kitchen and bar, reduction in waste, and favoring local producers and vendors, all of which bring about a new age in the food industry.
Building the best team was O’Byrne's priority, as he aimed to enhance work conditions, communication, and structured working hours for his staff. By offering salaried positions, Nettare ensures that its employees are well looked after during these challenging times. This is in response to the need for supportive work environments in the food industry, a topic discussed in a past Chicago Business article.
While they are poised to bring an air of elegance to Chicago Avenue, Nettare is also keen on integrating with the local community. The back of their menu shouts out to other local bars and restaurants that O'Byrne and his team consider worth visiting. This is Nettare's commitment, not only to provide an exceptional dining experience but also to contribute to West Town's flourishing food scene.
