Chicago/ Food & Drinks
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Published on October 02, 2024
New Italian-American Eatery 'Void' Fuses Nostalgia and Innovation in Avondale's Dining SceneSource: Google Street View

Avondale's culinary landscape is getting a nostalgic yet sophisticated boost with the arrival of Void, a new Italian-American restaurant that has taken over the storied former Moe's Tavern location at 2937 N. Milwaukee Ave. The establishment, which flung open its doors mid-August, is the collective brainchild of industry veterans Pat Ray, Tyler Hudec, and Dani Kaplan, who count an impressive roster of Chicago's dining establishments among their collective resumes.

The spirit of Void appears to strike a delicate balance, presenting fare that marries comfort with innovation. Dani Kaplan, co-chef at Void and seasoned kitchen expert with two decades under her belt, suggests that the menu is an homage to the familiar, peppered with chances to "stretch our creative legs," as detailed in an interview with Chicago Sun-Times.

In an age where dining options are plentiful, Void distinguishes itself not only with its unique culinary offerings but also through its embrace of local charm and history. Pat Ray, drawing experience from acclaimed venues like Violet Hour and Sepia, has curated a drinks menu that nods to his global mixology background, featuring soju-infused lemon sours reminiscent of his time in Japan, according to an article from Block Club Chicago. This sense of thoughtfulness extends to the physical space itself, with chairs sourced from Sepia and table bases from Lula Cafe – pieces of Chicago's restaurant community coming together to support Void's debut.

The chefs' approach to Italian-American cuisine doesn't shy away from bold flavors or creative preparation methods. Kaplan who revels in the nostalgic pull of the genre, spearheads the kitchen's output, which ranges from house-made pastas to an unexpectedly luxurious chicken parmesan, described by Kaplan to Block Club Chicago as a brined and fried half-chicken that "takes over your entire plate." The emphasis is on both techniques, such as butchering meats in-house, and a soulful connection to the dining experience, offering "a really nice, comfortable meal with things that you're familiar with," Kaplan told Block Club Chicago.

Hudec and Ray animate this venture with a palpable sense of achievement, acknowledging the surrealness of transitioning from employees to proprietors and the deep community ties they carry into this new chapter. They express a desire for Void to be a versatile haven - a locale suitable for both a casual dinner and a fancier affair. It's a place "you can come in here and have a really nice, comfortable meal with things that you're familiar with. But you can also have a fancy date night or special occasion here that's a little bit more adventurous," Kaplan noted in the same Block Club Chicago piece.

Void signals a thoughtful blend of old and new in Avondale, serving up nostalgia-rendered sophistication on a plate. As a vibrant addition to Milwaukee Avenue's dining options, the restaurant is poised to become a cherished nook for locals seeking comfort, familiarity, and a touch of culinary adventure. Void is open Tuesday through Saturday, accommodating diners until 10 p.m. and welcoming bar patrons until the witching hour of midnight. In terms of reservations, the establishment operates on a first-come, first-served basis, ready to host whoever stumbles upon its annex of history and innovation.