Chicago Chef Trevor Teich To Open Imaginative Restaurant, Claudia - Food & Beverage Magazine

Chicago Chef Trevor Teich To Open Imaginative Restaurant, Claudia

Claudia, the acclaimed fine dining concept from Chicago chef Trevor Teich will have a new home come summer 2021.

 

The restaurant is named in honor of Chef Teich’s mother, Claudia. “She is, and always has been, a constant source of inspiration, he says. “She’s an example of what can be accomplished with hard work, dedication and creativity.”

 

The road to finding Claudia’s permanent home may have been a winding one, but it’s a road met with consistent community support and punctuated with praise from some of the city’s most discerning critics. Claudia was born in 2015 as a twice monthly pop-up in the West Town neighborhood of Chicago. The three-year dining event earned rave reviews from critics and foodies alike as well as a nomination for the 2017 Jean Banchet “Best Alternative Dining” award. It was clear that the world was hungry for more of what Chef Teich was cooking (iconic Chicago Tribune critic Phil Vettel awarded the restaurant three stars and called it simply “brilliant.”)

 

In October 2019 he opened the doors to Claudia’s next semi-permanent location in the trendy West Loop neighborhood. But when the COVID-19 pandemic hit, it seemed the right time for Chef Teich to close those doors in search of Claudia’s real, permanent home.

 

This summer, Chef Teich will introduce diners to the newest version of his Claudia concept, this time at 1952 W. Damen in the Bucktown neighborhood. The elegant restaurant will offer a seasonal 10-course tasting menu, which will tell a story through food – each dish being crafted as a delicious and engaging “chapter.” Guests are meant to feel like they are being taken on a delightful journey throughout their evening.

 

Those who have dined with Chef Teich before may recognize a handful of innovative dishes. One of those items will be ‘Snails In The Woods,’ a braised-and-tempura fried snail dish featuring mushroom & truffle “soil,” shaved truffles, fresh herb “moss” and edible flowers. The rest of the tasting menu will feature the robust flavors, varying textures and contemporary style that Teich has become known for. “The menu – and entire dining experience – is designed to entertain, excite and delight,” he says.

 

The beverage program will be run by General Manager and Sommelier, Alex Reed. Reed, who was previously at Grant Achatz’s Alinea and Next as well as Mattias Merges’ Mordecai, will present an offering of wines by the glass in addition to the standard and reserve wine pairings. Guests will also have the option of ordering both classic and original cocktails from The Bar at Claudia, which Reed can expertly pair with specific moments in the menu.

 

1952 W. Damen has a rich history of housing outstanding restaurant concepts from some of the world’s most accomplished and recognized chefs. The storied address is the former location of Stefanie Izard’s first restaurant, Scylla and Takashi, the Michelin star restaurant by Takashi Yagihashi as well as a former concept from Chef Charlie McKenna.

As for the ambiance and décor, Claudia will embody a subtle elegance that is both contemporary and intimate. Guests can expect the second-floor dining room to feel chic, comfortable and refined.


The first floor will be home to The Bar at Claudia. That space will feature an a la carte menu of modern American and French classics as well as signature craft cocktails. The Bar meus will express the creative and fun style the Claudia brand is known for. The Bar at Claudia will be an ideal destination for an après-work bite, date night or a small get-together with friends; both reservations and walk-ins will be welcome.

 

Prior to opening Claudia, Chef Teich worked at some of the country’s best restaurants including L2O (three Michelin stars), NoMi (one star), and Acadia (two stars), as well as Twist by Pierre Gagnaire in Las Vegas (Gagnaire was voted best chef in the world in 2015 by Le Chef List of The Best Chefs in the World.)

 

With Teich’s previous endeavors being described as “Michelin-in-waiting” (Michigan Avenue Magazine,) “a pitch-perfect combination of flavors and textures” (Phil Vettel, Chicago Tribune) and a “blend of precision and whims” (Jeff Ruby, Chicago Magazine,) diners are undoubtedly in for a for a true culinary adventure unlike anything else in the Windy City!

 

To speak with Chef Trevor Teich please contact Samantha Crafton at SCPR directly: (847) 502-2001 / hello@samanthacraftonpr.com.

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