At John’s Food & Wine in Lincoln Park, the owners decided to invest in back-of-house staff rather than front-of-house servers.
There’s a lot to be said about the service model at John’s Food & Wine, the Lincoln Park American restaurant that boasts an impressive wine list. But at the end of the day, it’s the food that keeps you coming back.
“We try to understand what’s coming out of the ground and put it on the plate so our guests know what season it is,” co-owner and co-chef Adam McFarland said.
McFarland is in charge of the seasonal menu and culinary operations alongside Thomas Rogers, and the two decided to invest in back-of-house staff rather than front-of-house servers.
“You come in and order, there’s a point-of-sale system at the counter and then a host will escort you to your seat. From there it’s pretty much like any other restaurant,” McFarland said.
At lunch, the fried branzino sandwich is a highlight: several slices of filet piled on a toasted sesame bun.
“It’s got kimchi ketchup and melted scallion aioli. It’s garnished with celery root and caper slaw, parsley and watercress,” McFarland said.
And don’t forget the excellent beef fat fries, tender yet crispy and served with a rich aioli sauce.
The locally produced Stracciatella cheese is slightly thick.
“You can order it in the evening and it will be delivered to you by hand the next morning,” he says.
This is the perfect canvas for what is to come.
“Caponata. Candied sunflower seeds add crunch, herbs add freshness, and a touch of vinegar and olive oil brings it all together,” McFarland says.
Served with grilled country bread, it offers a unique and complex flavour.
Dinner will feature perfectly grilled Hokkaido scallops and braised daikon radish smothered in a sauce flavored with smoked butter and fennel.
Lobster, on the other hand, can be quickly cooked and cleaned throughout the day and made into a fantastic salad.
“120 pounds of lobster a week. It’s one of the dishes that’s been on the menu since day one.”
Cavatelli pasta is the new spring dish they’re currently boasting.
“The cavatelli are made in-house, with broad beans, braised lamb and anchovy butter. There’s also lots of white wine. We use whey in the vegetable sauce, which adds acidity and brightness to the dish,” he said.
Here are some places you can go:
John’s Food & Wine
2114 N. Halsted Street
