STOREFRONT COMPANY TO SET UP SHOP IN WICKER PARK

The Duo Behind Debonair Social Club Announce New Farm Cuisine | Modern Cooking Restaurant

FOR IMMEDIATE RELEASE (CHICAGO, IL) – December, 2011 – Steve Harris and Claudia Gassel have teamed up with Chef Bryan Moscatello to create Storefront Company, located at 1941 W North Avenue, in the Wicker Park neighborhood. Slated to open in Fall 2011, Storefront Company will feature Farm Cuisine | Modern Cooking by Chef Moscatello, who was named a Best New Chef by Food & Wine Magazine.

Housed in the famous Flat Iron Building on North Avenue, Storefront’s design is a smart mix of traditional boutique styling, paired with contemporary finishes and ‘turn of the century’ architecture. Occupying 2,500 square feet with 65 seats, the decor suggest refinement in a casual and artful atmosphere. The restaurant is split into four cohesive dining environments; Communal, Kitchen Counter, Main Room and Classic Bar.

Moscatello was most recently the executive chef at Stir Food Group in Washington DC where he led Zola, Potenza Trattoria and Bakery, and was awarded ‘Top Table’ by Bon Appetit Magazine. Prior to his time in Washington DC, Moscatello lived in Colorado and worked for a variety of well-known restaurants including, Adega Restaurant and Wine Bar, where he was awarded Best New Restaurant by Esquire Magazine, and The Little Nell, where he worked with his mentor James Beard-winner George Mahaffey. {Editor’s Note: Full bio on Chef Moscatello available}

Storefront Company will offer a unique dining experience that has a neighborhood feel with a downtown appeal. Chef Moscatello has created a variety of mouthwatering dishes blending an array of well-sourced ingredients into a menu of sharing plates and distinctive entrees, including:

• Foie Gras Bombe | Brioche crisps. Pickled peaches. Anise Hyssop.
• Quinoa Fries | Sheeps’ milk cheese. Madeira sorbet.
• Quail | Pistachio sausage. Polenta. Blood orange. Cress.
• Rabbit “Rossini” | Foie gras. Black truffle. Madiera glaze.
• Black Cod | Short rib fried rice. Tamago. Scallion. Coriander. Pomegranate glaze
• The Whole Hog | Ribs. Loin. Braised shank. House made sausauge and pancetta. Mustard. Eggplant. Crepes. Smoked jus.
• Lamb | Brioche. Red onion jam. Sunchoke puree. Rapini.

In addition to the changing seasonal dinner menu Storefront Company will offer a tasting table, thoughtfully named the Kitchen Counter, which will feature a personalized four-course chef’s menu inspired by the day’s fresh ingredients or a sneak peek at upcoming menu items with wine pairing options. Located at the top of the Classic Bar and across from the kitchen, the Kitchen Counter allows the chef a unique opportunity to provide guests with an insider’s view of Storefront’s culinary process. The Kitchen Counter is available by reservation only for parties of up to four.

The 50-foot bar nestled into the warm and inviting space will feature authentic classic cocktails, emphasizing on martini’s and custom-made cocktails made with well-sourced ingredients to coincide with the hand-selected wines, select champagnes and local/imported specialty crafted beers curated by operating partners John Dalesandro and Christopher Libby. The Classic Bar features the restaurant’s full menu and a seasonal libation menu that compliments Chef Moscatello’s culinary vision.

Whether guests are looking for quick neighborhood bite or a decadent celebration, Storefront’s design and layout can accommodate. Two large communal tables welcome walk-in guests at any time of the eventing. Intimate booth vignettes offer a comfortable and personal dining option while a larger semi-private party booth is available for parties of up to 8.

Located at 1941 W North Avenue, Storefront Company will be open from 4pm – 2am Tuesday – Sunday and closed Monday’s. For more information, visit www.thestorefrontcompany.com or call 773-661-2609. Storefront will be available for special events accommodating 4 – 100 guests based on availability.

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