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Wicker Park, Bucktown, West Town

Dorian’s In Wicker Park To Be A Bar, Restaurant And Live Music Spot, With A Record Shop To Boot

Music programming director Joe Bryl, a former co-owner of Sonotheque, will curate the stage as well as the vinyl selection in Dorian's record shop.

bottom left to right: Zach Eastman, chef Brian Fisher, Derek Barry and Steve Harris are bringing Dorian's to the former Saved by the Max pop-up spot.
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WICKER PARK —  No more pop-ups for the storefront in the North Avenue-facing side of the Flat Iron building in Wicker Park.

Next month, Dorian’s will open in the former Saved by the Max space and pack a quadruple punch: a restaurant and bar, plus a music/DJ stage and a record shop spotlighting jazz, funk, boogie, soul and disco genres.

The forthcoming addition to Wicker Park was announced on Tuesday by its owners —  the same team behind the popular pop-ups Saved By the Max and The Riot Feast, which closed last summer and fall, respectively.

Credit: Alisa Hauser/Block Club Chicago
Doian’s is headed to this red-curtained storefront at the base of the historic Flat Iron Building.

Located at 1939 W. North Ave., Dorian’s will “immerse guests into an intimate setting inspired by the late 60’s, found by entering through the adjacent and fully functioning record shop” according to a news release from partners Derek Berry, Zack Eastman, Steve Harris and Brian Fisher.

A spokesman said that the record shop will offer a curated selection of vinyl from Dorian’s music programming director Joe Bryl, a former co-owner of Sonotheque. The record shop’s offerings will also mirror the music played at the venue. The selection will include (but not be limited to) a mix of genres across jazz, funk, boogie, soul and disco.

Fisher, a Michelin-starred chef, is currently an executive chef at Entente and the past chef for both of the pop-up predecessors. He will conceive Dorian’s menu, which will offer “the latest in globally inspired cuisine” in the form of rotating lineup of shareable dishes, according to the news release.

Joining Fisher will be beverage director John Hess, previously with Aviary. Hess will devise “creative house cocktails and an approachable organic wine selection,” according to the news release. 

The Tribune was the first to report details on Dorian and said an early peek at the menu includes caviar service, Berkshire pork belly larb and cocktails like cherry brandy-based Frooty Loops made with cereal milk. 

Dorian’s is named after an inspiring late employee of Saved by the Max, Dorian “Big E” Cole, who worked at the diner and died last year. The space is meant to honor Cole’s memory and the group’s time spent together.

According to a spokesman for Dorian’s, Cole was a busy team member at Saved by the Max, and did everything from serving food, to assisting other servers and working the front door.

No date outside of sometime in September has been set yet for Dorian’s debut. It will be open five days a week, offering both happy hour specials, dinner and late night food service.

Hours are from 7 p.m. – 2 a.m. Wednesday-Friday and Sunday, and 7 p.m. – 3 a.m. Saturday.

Follow Dorian’s on Instagram for updates.

When Dorian’s opens, it will be next to an outpost for No Bones Beach Club, a Seattle-based meat- and dairy-free restaurant and bar that is also underway.