Premise | New restaurant
In Fine Spirits morphs into a restaurant.
Published: April 12, 2012
Seared sea bass with grilled guanciale, wilted rapini, Iberico lardo, toasted fregola, powdered guanciale, and black currant at Premise
Premise They renovated the space and changed the name, but the owners of In Fine Spirits really set a new path for themselves when they hired Brian Runge, most recently the chef de cuisine at graham elliot. With Runge’s focused and refined menu, the former IFS space is now decidedly more of a restaurant than a bar—though cocktails, wine and beer still remain a focal point. 5420 N Clark St (773-334-9463).
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