Altenberg died in 2012, and chef Adam Grandt -- who'd cut his teeth as sous chef at Carlos' in Highland Park and run kitchens at Sage Grille, Chop Shop, and Vincent in Andersonville -- has run the kitchen since, carrying the restaurant forward on the same farm-to-table, French-bistro principles rather than letting it close with its founder. General manager and beverage director Alex Uribe has been there even longer, joining in 2009 to build the wine and cocktail program before stepping up to GM in 2019.
PEI mussels steamed in Belgian ale are the thing to order; Tuesdays bring a bottomless mussels deal on top of the regular French bistro menu, seasonal and built around local, sustainably produced ingredients.
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