Andrew Graves Named Executive Chef at Alpana Singh's Upcoming Terra & Vine


Chicago restaurateur and Master Sommelier Alpana Singh (The Boarding House, Seven Lions) announced the appointment of Andrew Graves as executive chef of her forthcoming Mediterranean restaurant, Terra & Vine, scheduled to open later this summer at 1701 Maple Ave. in downtown Evanston, Illinois. 

“Andrew is a perfect fit for Terra & Vine,” Singh says. “His experience and dedication to using the highest quality ingredients in thoughtful preparations are truly showcased in his cooking, and we are excited to share his menu with Evanston and the surrounding communities.”

Graves’ appointment at Terra & Vine marks his return to Chicago, where he spent seven years working under Grant Achatz at Alinea, Next and The Aviary from 2006—2013. Graves was most recently based in Costa Rica, where he conceptualized and opened two restaurants: Alma de Amón and 8vo Rooftop. Under Graves’ direction, Terra & Vine will feature casual, rustic Mediterranean fare with an Italian emphasis, showcasing the region’s bright, bold flavors and seasonal ingredients. 

Graves’ kitchen at Terra & Vine will be on full display to guests, and will feature several distinctive elements that contribute to the menu, including an open-hearth grill, rotisserie, and pizza oven. The menu will include a variety of sides, shareable dishes and large plates, including ciabatta spreads, house-made pastas, pizzas, and wood-fired entrees. 

 “I am thrilled to return to Chicago and proud to be part of the Terra & Vine team,” Graves says. “The Evanston community has been overwhelmingly supportive; I look forward to working with Alpana and contributing to the city’s already dynamic culinary scene.” 

Terra & Vine, scheduled to open late summer 2016, will create a new space for visitors and residents of Evanston to experience Singh’s signature hospitality and enjoy Graves’ menu, which celebrates the rich culinary traditions of Italy and the Mediterranean. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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