FULTON MARKET — Chefs Abe Conlon of Fat Rice and John Manion of El Che Bar are cooking up new eateries that will debut in Time Out Market’s massive food hall set to open in Fulton Market later this year.
In addition to Conlon and Manion, chef Kevin Hickey of Duck Inn in Bridgeport, and the teams behind Lost Larson in Andersonville, FARE in the Loop, Funkehausen in Ukrainian Village and Dos Urban Cantina in Logan Square aim to open in the food hall.
The 50,000-square-foot Time Out Market will bring 18 eateries, three bars and a demo kitchen under one roof at 916 W. Fulton Market.
James Beard Award-winning chef Conlon will offer an Azorean-Portuguese-inspired menu. Arroz de mariscos, and Fat Rice’s infamous pastéis de nata, or egg tarts, will be among Conlon’s offerings at the food hall.
Manion, of El Che Steakhouse & Bar and La Sirena Clandestina, will serve up Argentinian and Brazilian dishes including bbq pork shoulder, chimichurri chicken thighs and Porteno poutine.
Hickey will bring his beloved Duck Fat Dogs to the food hall.
Siblings Bobby and Bree Schaffer of Lost Larson will serve up an assortment of pastries including hand-rolled cinnamon rolls, lingonberry almond cake and seasonal fruit tarts.
FARE founders Kasia Bednarz and Britni deLeon will offer locally sourced dishes made with seasonal ingredients, including a house-made coconut yogurt and vegetable or protein-based bowls.
Husband-and-wife team Brian and Jennifer Jones Enyart of Dos Urban Cantina will offer “a menu rooted in Mexican flavors,” including tamale tots with habanero cream and Baja-style crispy cod tacos.
During a three-month residency at Time Out Market, Funkenhausen Chef Mark Steuer will serve up dishes that include big garlicky pretzels and doner kebab (chicken, yogurt sauce, lettuce, tomato and red onion).
The new lineup of chefs join chefs Brian Fisher of Entente, Bill Kim of urbanbelly, Thai Dang of HaiSous and the teams behind The Purple Pig, Split-Rail, Mini Mott, The Art of Pizza and Pretty Cool Ice Cream, which the food hall previously announced would open eateries.
The market will also have a rooftop, retail and event space. It will seat up to 600 people, and customers will be able to grab everything from noodles and burgers to charcuterie and ice cream, a food hall spokesperson said.
Local Time Out editors “selected the very best chefs and restaurateurs” to join the new food hall, Time Out Market CEO Didier Souillat said.
“Chicago is rich with culinary diversity and home to outstanding chefs and restaurateurs—we couldn’t be more proud that some of the most esteemed talents have accepted our invitation to join Time Out Market,” he said in a statement.
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