Chicago Gets New 'Nouvelle Omakase' Experience

Chef Brian Lockwood brings a formidable pedigree to this new venture, having served as Chef de Cuisine at Eleven Madison Park when it was named No. 1 on the World's 50 Best Restaurants list. His resume also includes stints at other world-renowned, Michelin-starred kitchens such as The French Laundry and Spain's El Celler de Can Roca. The project is a partnership with the powerhouse Boka Restaurant Group, known for its portfolio of successful Chicago establishments. Lockwood's entry into the Chicago scene was as a consulting chef for the critically acclaimed TV series, *The Bear*, before he officially joined BRG as a Chef Partner for multiple upcoming projects. Midōsuji is located within the historic Chicago Athletic Association, occupying the former Milk Room space, a Prohibition-era microbar. The restaurant is exceptionally intimate, featuring just an eight-seat counter with two seatings per night, ensuring direct interaction with the chef team. The "nouvelle" approach reinterprets the traditional chef's choice menu by blending Japanese influence with Lockwood's background in French technique. The ten-course menu moves beyond just raw fish, incorporating refined cooked dishes like sansho pepper dry-aged duck or black truffle risotto alongside handrolls and seasonal preparations. The name Midōsuji itself is a nod to the cultural connection between Chicago and its sister city, Osaka, named after an iconic boulevard in the Japanese city. The experience is priced at $195 per person for the tasting menu, with an additional option for a $105 beverage pairing that includes sake, wine, and cocktails.