Eataly Opens James Beard-Inspired Restaurant

Eataly Opens James Beard-Inspired Restaurant

In collaboration with James Beard Eats Week, Eataly Chicago is excited to introduce J.B., a restaurant dedicated to James Beard.

James Beard, named the "Dean of American Cookery" by the New York Times in 1954, was the first American chef to speak strongly about the importance of cooking seasonally and simply and the value of sourcing local products. He was passionate about good food that is honestly prepared with fresh, wholesome ingredients. At Eataly, we share the same sentiment, which is why we support local producers and stock our shelves with fresh and seasonal products, whether they be Italian or American.

For the second annual James Beard Eats Week (April 22 to May 2), Choose Chicago and the Illinois Restaurant Association challenged restaurants to feature a dish or drink to pay tribute to the infamous chef. Inspired by Chef Beard's message, we created an entire restaurant, which will temporarily take over our bright new event space, Il Salone, on the second floor.

James Beard Dish_Horizontal_2016_web

Eataly Chicago Executive Chef Rob Wing curated the full menu using the best resources Chef Beard left behind: his cookbooks. J.B. exclusively features dishes found in his cookbooks, such as Roasted Beef Salad (roasted and sliced beef with Bibb lettuce, potatoes, eggs, capers, parsley, and garlic-thyme sauce), Spaghetti with Clams (spaghetti with steamed clams, white wine, chilies, and parsley), and Roasted Chicken (pan-roasted chicken thighs with saffron rice and roasted tomatoes). These dishes set the most delicious scene for the dessert menu, which makes us nostalgic for classic American cuisine (think: chocolate mousse and pecan pie). The restaurant will also offer a full Italian wine list featuring international varietals.

J.B. will be open weekends from April 22 to May 1 (Friday and Saturday from 11 a.m.-10 p.m., Sunday from 11 a.m. to 9:30 p.m.).

Click here to view the menu, then reserve your table here!

Buon appetito!


Learn more about James Beard on Eataly Magazine!