For two decades, Jason Paskewitz has wowed Chicago with his inventive approach to modern French fare, earning widespread praise for re-inspiring a love of the classics. Paskewitz will delight guests once again with the opening of Pomeroy (844 Spruce St, Winnetka, IL), Ballyhoo Hospitality’s new French bistro inspired by the great cafes of France set to open summer 2021. Ballyhoo Co-Founder Ryan O’Donnell announced today that Paskewitz will helm the kitchen as Executive Chef.
For the opening of Pomeroy, O’Donnell and Paskewitz will reunite for the first time since opening Gemini together in Chicago’s Lincoln Park neighborhood in 2009. 12 years later, Gemini still ranks as one of the city’s neighborhood favorites. O’Donnell offers, “I am excited to welcome back Jason. He is a tremendous fit for the restaurant because of his extensive knowledge of French bistro cuisine.”
Paskewitz cemented his leadership in modern French fare with the opening of The Blanchard. Critical applause included a James Beard Foundation Award nomination, a Jean Banchet Award, and the title “Best New Restaurant” by both the Chicago Tribune and Chicago magazine.
The Culinary Institute of America graduate first sharpened his knife at some of New York City’s most esteemed restaurants, including 5757 at the Four Seasons, Gotham Bar & Grill and Les Celebrites. Once in Chicago, Paskewitz worked at Spruce, Seasons at the Four Seasons and the Pump Room alongside Martial Noguier before teaming up with O'Donnell to open the original Gemini Bistro.
“Sincerity is important to me,” shares Paskewitz. “If there is one style of cooking you cannot fake, it’s French. This cuisine doesn’t allow you to cook any other way than straight from the heart.”
Paskewitz intends for the cuisine at Pomeroy to be approachable and pure. The chef is particularly excited for the restaurant’s take on seafood. A small oyster bar will serve fresh oysters shucked to order as well as chilled “Fruit De Mer” seafood platters. Not to be outdone, of course, is the restaurant’s entire section devoted to“…Avec Frites,” which will provide options for everyone, including chicken, steak, a burger and a grilled “lazy man’s” lobster.
The restaurant’s Plats du Jour will showcase the chef’s command of the classics. While “Les Foie Gras,” allows the technical foie wizard the chance to interpret the luxe ingredient. “At one point, I bought more foie than any other chef in Chicago,” remarks Paskewitz. Other classic bistro fare will include Poulet Roti, Filet Au Poivre and Trout Almondine.
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