Take a look at Boka and Chef Daniel Rose’s upcoming French restaurant
Le Select, the cavernous French brasserie of the Boka Restaurant Group and Daniel Rose, originally from the suburbs of Chicago, a chef who has made a name for himself in award-winning restaurants in Paris and New York (The Cuckoo) announced several key personnel hires. The River North Restaurant will rise from the ashes of the infamous Bottled Blonde clubstaurant with a December opening at 504 N. Wells Street.
The property released two renderings showing what was promised: a classic bistro with large leather booths, trees, and neutral browns and reds. Boka and Rose envision a lively Chicago restaurant that will resonate with the city. Boka co-founders Rob Katz and Kevin Boehm have promised to bring lively energy to the 12,000 square foot space, with an additional 2,000 square feet in private event space. They were inspired by the Hudson Club, a brasserie and bar that opened in 1996 and later gave way to the now closed fusion restaurant SushiSamba.
Cara Sandoval, co-founder and general manager of two-Michelin-starred Oriole, will assume the leadership role as service director. She was instrumental in the success of Oriole, known for nailing small details at the famous Fulton Market restaurant. She will work alongside General Manager Kevin Roskoskey, a former operating partner of Scott Harris Hospitality. This is the group that includes Taqueria de Francesca and Fat Rosie.
Rose and Boka will open soon a restaurant in LA inside the Hoxton Hotel (it mirrors Boka’s operations in Chicago). So a strong kitchen staff will be needed to execute Rose’s vision (he and his family remain based in Paris, but he promises to visit Chicago and his family from time to time. Chef Audrey Renninger will leave Paris where he worked at Rose’s La Bourse and La Vie. Renninger will be joined by chef Jason Heiman. He’s a Chicagoan who briefly decamped south to open Santo in Nashville. Heiman’s credits include Bangers & Lace and Pork Shoppe.
Rose, known for a demanding style that always taps into creative expression, told Eater in 2021 that he aimed to tailor his menu to his vision of Chicago, “a city of commerce, architecture and a sensibility sophisticated and unadorned”.
The Select504 N. Wells Street, slated to open in December.