Michelin-Starred Entente Opens in Chicago’s River North

Entente – the Michelin-starred, contemporary American restaurant by Principal Ty Fujimura and Executive Chef Brian Fisher – opened for dinner service on Monday, March 25 in Chicago’s River North neighborhood at 700 N. Sedgwick. Having fully relocated the restaurant from its original Lakeview location (which opened 2016), the team is thrilled to usher a new chapter of heightened culinary innovation at its new address.

“Now that we’ve settled in our new home in River North, we look forward to establishing our concept even more with our longtime fans while introducing who we are and what we do to an entirely new set of neighborhood dwellers and visitors to the area,” says Fujimura.

A larger kitchen and front-of-house space allow for expectation-defying expression and an amplified guest experience. An inviting environment is brought to life with a casual, urban design incorporating vibrant natural elements paired with industrial touches. The American-craftsman style features rich woods juxtaposed against Italian marble, metal and concrete. In addition to its industrial elements, Entente showcases lush, green functional art to complete the design aesthetic.

Known for its shareable tasting menu format, diners can expect a range of signature dishes they know and love – including Wedge, Carolina Gold, and Slagel Farms Short Rib. The hyper-seasonal menu – which changes often – features a selection of Chef Fisher’s uniquely handcrafted compositions along with intricate desserts and baked goods by Pastry Chef Mimi Chonnipa. A one-of-a-kind Chef’s Tasting Menu also reflects the adventurous and flavorful spirit for which Entente is beloved. All are elevated by a finely curated wine and spirits program. Helmed by Sommelier and Service Director Patrick Hymer and Beverage Director Beau Kelly-Fontano, all beverage selections are available a la carte or as a pairing experience.

“Our new home allows Entente to continue to grow and foster new learning experiences among our staff,” says Fisher. “Being afforded with more space will lead to more culinary innovation and lends to immersive dining from start to finish."

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