Chicago’s food and beverage scene is about to get a whole lot more delicious. Chef Charlie McKenna: the culinary mastermind behind beloved restaurants Lillie’s Q and Roux: is teaming up with hospitality powerhouse The Fifty/50 Group to bring something entirely new to the Loop. Fatback, a hybrid sandwich shop, butcher, and specialty market, is set to open at 176 West Wacker Drive in early 2026, and it’s already generating serious buzz among hospitality industry insiders.
This isn’t your average grab-and-go lunch spot. Fatback represents a fresh approach to fast-casual dining that combines chef-driven quality with the convenience modern diners crave. For restaurant owners, hospitality managers, and food and beverage professionals watching the trends, this concept offers a masterclass in menu innovation and hybrid retail strategy.
A Partnership Born During the Pandemic
Like many great ideas in the food and beverage industry, Fatback emerged from the unexpected downtime of the COVID era. While isolating in Florida, McKenna found himself doing what he loves most: making sandwiches. Lots of them.
“Fatback really came out of conversations Charlie and I were having during COVID,” explains Greg Mohr of Fifty/50 Group. “Charlie was making these simple sandwiches with phenomenal ingredients and it clicked immediately. The concept is about letting great ideas lead, pulling inspiration from different places, flavors and cultures and expressing all of that through sandwiches.”
The partnership brings together McKenna’s culinary precision: honed in Michelin-starred kitchens like Tru and Avenues: with the operational expertise of Scott Weiner and Greg Mohr, who have spent nearly two decades shaping Chicago’s restaurant and bar scene through acclaimed establishments like Kindling Downtown Cookout & Cocktails, The Alston, and The Berkshire Room.
More Than Just Sandwiches: A Culinary Destination
What sets Fatback apart from the crowded fast-casual landscape? In a word: obsession.
“It’s not a traditional sandwich shop,” McKenna says. “We’re obsessive about technique and quality. We take top-tier kitchen standards and apply them directly to making sandwiches so we are serving something exceptional every time.”
The menu will feature globally-inspired creations ranging from spicy Italian meatball with vodka sauce to classic French dip, with most ingredients: including roast beef and compound butters: made entirely in-house. Vegetarian options and composed salads ensure there’s something for everyone. Expect sandwiches priced between $12 and $18, reflecting the premium ingredients and chef-driven approach.
Bread, often the unsung hero of any great sandwich, receives special attention. McKenna is partnering with West Town Bakery to provide custom artisanal bread options that complement each sandwich perfectly. It’s this attention to detail that separates Fatback from typical food service industry offerings.
The Butcher Counter: Bringing Back Old-World Charm
Beyond the sandwich counter, Fatback will feature a curated in-house butcher program offering premium, grab-and-go cuts. But the real showstopper? An elevated rotisserie chicken program featuring French-style birds designed as a sophisticated, chef-driven alternative to standard grocery offerings.
This approach taps into a growing trend in the food and beverage industry: consumers increasingly want restaurant-quality meals they can enjoy at home. Fatback positions itself as a one-stop destination for weeknight dinners, lunch breaks, and everything in between.
The butcher program aligns with broader restaurant design trends that emphasize experiential retail and multi-purpose spaces. By combining dining, retail, and specialty food offerings under one roof, Fatback creates multiple revenue streams while enhancing the overall guest experience.
European Market Vibes Meet Chicago Hustle
The design concept for Fatback draws inspiration from 1950s French butcheries and small European grocers: think Parisian markets meets bodega-style charm. The space centers around functionality and connection, with large windows overlooking Wacker Drive and a central market table anchoring the interior.
A mix of high-top tables and counter seating accommodates dine-in guests, while casual walk-up ordering serves the on-the-go crowd. The centerpiece? A restored vintage Berkel slicer that embodies Fatback’s commitment to craft and excellence.
The specialty market component will feature a carefully curated selection of McKenna’s kitchen staples, including:
- Premium imported pastas
- The full Lillie’s Q lineup of sauces and rubs
- House-made Fatback deli items
- Goods from local artisans
- Wine and canned cocktails
This hybrid model reflects smart food and beverage management principles: diversifying offerings to capture different customer segments and dayparts while building brand loyalty through retail products customers can enjoy at home.
Chef McKenna’s Impressive Pedigree
For those unfamiliar with Charlie McKenna’s track record, his credentials speak for themselves. Before opening Lillie’s Q in 2010: which was named “Best New BBQ Restaurant in the Country” by Food & Wine: McKenna trained in Michelin-starred fine dining kitchens.
He’s a two-time Memphis in May world champion (2007 & 2016), and his retail line, Lillie’s Q Sauces & Rubs, has grown into a major international brand selling refined regional barbecue sauces, smoked meats, kettle chips, and wing sauces. His restaurant Roux was named one of Chicago Magazine’s Best New Restaurants in 2023 and one of its 50 Best Restaurants in 2024.
This blend of fine dining technique, competition barbecue expertise, and successful CPG expansion makes McKenna uniquely positioned to execute the Fatback vision. It’s a reminder that in the hospitality industry, diverse experience often translates to innovative concepts.
What This Means for Hospitality Professionals
For food and beverage directors, restaurant owners, and hospitality managers watching industry trends, Fatback offers several key takeaways:
Hybrid concepts are here to stay. The combination of quick-service dining, specialty retail, and butcher counter creates multiple touchpoints with customers. This diversification strategy helps weather economic uncertainty while building stronger brand connections.
Quality doesn’t have to sacrifice speed. McKenna’s approach proves that fast-casual doesn’t mean compromising on ingredients or technique. As consumers become more discerning, establishments that deliver restaurant-quality food quickly will capture market share.
Partnerships amplify strengths. The collaboration between McKenna’s culinary vision and Fifty/50 Group’s operational expertise demonstrates how strategic partnerships can bring ambitious concepts to life. Neither party could execute Fatback alone quite as effectively.
Local sourcing and artisan partnerships matter. From West Town Bakery breads to local artisan products, Fatback emphasizes relationships with quality producers: a trend that resonates with consumers prioritizing sustainable food brands and local food sourcing.
The Details
Fatback
176 West Wacker Drive, Chicago, IL 60606
Hours: Monday–Friday, 10 a.m.–7 p.m. (weekend hours TBD based on traffic patterns)
Price Range: Sandwiches $12–$18
Opening: Early 2026
For more information, visit fatbackbutcher.com and follow @fatbackbutcher on Instagram.
The Bottom Line
Fatback represents exactly the kind of menu innovation the food and beverage industry needs right now. It’s a concept built on genuine passion, executed with technical precision, and designed to meet modern diners where they are: whether that’s grabbing a quick lunch, picking up dinner ingredients, or enjoying a chef-crafted sandwich at the counter.
Chicago’s Loop is about to get a lot tastier, and we’ll be watching closely as Fatback prepares to open its doors.
Are you following the hybrid restaurant-retail trend in your market? Share your thoughts in the comments below, and stay tuned to Food & Beverage Magazine for the latest food and beverage news and industry insights.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
