Vie's Nathan Sears to open German "restaurant within a restaurant" | Bleader

Thursday, September 27, 2012

Vie's Nathan Sears to open German "restaurant within a restaurant"

Posted By on 09.27.12 at 01:35 PM

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Nathan Sears and friend
Nathan Sears, the longtime chef de cuisine at Western Springs' Vie, and perennial Baconfest Golden Rasher winner is opening a German restaurant, according to a press release the chef passed along this morning. Titled "Radler" and "D.A.S," it will be a "restaurant within a restaurant" featuring a ten-to-12 seat fine dining concept within a larger "Bavarian beer hall" featuring some half dozen house-made sausages and meaty Deutsch-style pub grub such as quark dumplings, rabbit sausage cabbage rolls, and spinach and potato strudel.

Aiming for a spring/summer 2013 opening, Sears says he and partner Adam Herbert are close to signing a letter of intent on a 4,500-square-foot space in Logan Square near Fullerton and Milwaukee, but are still in the process of raising their $750,000 investment goal. Sears's boss, Vie jefe Paul Virant, is involved in the project too, which is likely to attract some of that scratch.

Check out the full press release and a draft of the menu:

The Radler menu (pdf)

"CHICAGO (DATE) - - - Chef de cuisine Nathan Sears of the award-winning Vie
restaurant has partnered with Adam Hebert in conjunction with chef-owner Paul Virant
of Vie and Perennial Virant to create Radler and D.A.S., a new German-style restaurant
within a restaurant dining concept scheduled to open in Chicago in late spring or early
summer 2013. Radler will feature a Bavarian beer hall with German pub fare, and D.A.S,
which will be located inside Radler, will have an exclusive fine dining chefs table with
seating for eight to 10 guests. The restaurant within a restaurant concept will be located
in either the Lincoln Park or Logan Square neighborhood.

The concept of Radler and D.A.S. was a collaborative effort inspired by Hebert’s travels
to Germany, chef Sear’s own German heritage and the pair’s appreciation for German
culture and cuisine. Guests can expect to see a variety of dishes with strong German,
Austrian and Czech Republic influences on the menus including an array of pickles,
preserves and house-made sausages.

"I was really drawn to the fact that Radler and D.A.S. will let us create down-to-earth
Bavarian food and fine dining German cuisine in one spot," said chef Sears. "Our next
step is to solidify the location and to raise the remainder of the capital that we require.
I’m excited to be moving forward on this new concept."

Radler, German for "cyclist," is named for the beer-based mixed drink which has a long
history in German-speaking regions. When designing the concept of the restaurant, the
team was inspired by traditional Bavarian beer halls. Radler will have communal dining
and a 25 to 30 item menu featuring a selection of bar snacks, appetizers and entrees. In
addition to a rotating sausage menu, there will be a heavy focus on pickles, preserves,
smoking and house-made charcuterie.

D.A.S. is named for the German philosophy "ding an sich" meaning "thing in itself."
D.A.S., which will be located inside Radler, will have seating for eight to 10 and will offer
a six-course tasting menu for $80 to $100 per person, plus tax and gratuity. The chefs
table will be open Thursday through Saturday with two seatings each night.

Hebert will head up the bar program which will showcase local, German and Austrian
craft beers and wines. The team plans on partnering with a variety of local craft
breweries to build their aged beer program. Special emphasis will be placed on barrel-
aged and vintage beers. Flesk Brewery will create the house beer."

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