Saltaus   

1350 W Randolph St
Chicago, IL 60607
312-455-1919

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Michael Taus of Zealous originially gave part of his name, along with restaurant newcomer Nader Salti, M.D. to create Saltaus, a West Randolph eatery offering a cosmopolitan atmosphere and titillating global cuisine. But just six weeks after opening, Taus parted ways with his new venture to be replaced by executive chef Brad Phillips (formerly of Tru, Blackbird and NoMI). Ah, the drama of the restaurant industry. Set in an early 20th century building that once housed a corned beef factory, Saltaus is ideal for supper and socializing with the main dining room and a 40-foot bar on the first level and a South Beach-style lounge upstairs. One could easily get lost in this crisp white interior that's massive, yet aims for intimacy with exposed brick walls, sexy blond wood dining chairs and floor-to-ceiling windows. The menu celebrates Mediterranean and Asian cultures with an extensive small plate selection and several entree-sized options. Lighter palates may choose from the chilled rock shrimp with sweet potato mousse, spiced almonds and Za'atar aromatics or pizza with wild thyme Za'atar, tomato-mint salad and yogurt cream. Whereas heartier appetites may dig into rack of lamb with date-ginger puree and fire-roasted green wheat salad, or the Himalayan red rice risotto with exotic mushrooms, baby carrots and shaved Manchego cheese. For late-night diners, the grilled lamb burger with roasted peppers and lemon-yogurt fries comes highly recommended. During warm months, guests may settle into the bamboo and plant-filled Zen garden for dinner.