In the heart of the West Loop lies a long rectangular box known as the restaurant Avec. This seemingly sci-fi ultramodern design is truly one of the most captivating spaces in Chicago. When temperatures in the Windy City drop below zero, there is nothing like sitting in the warm environment of Avec. The interior is comparable to a futuristic log cabin but instead of logs that are stacked to the ceiling, wood planks are finished and flush.

Wood fired flatbread “pissaladiere” with saffron, house-cured sardines, olives and thyme

The 1,500 square foot space, designed by Thomas Schlesser has garnered numerous interior design and architecture awards. It was designed in a Danish Modern style and houses five communal tables which are optimal for a social environment. The perspective of lines push to the end of the restaurant, leading the eyes to a shiny green wall of glass bottles.

house-pickled sardines with barley bared, butter, shaved apples, red onion and radish sprouts

Everything from the minimalist rectangular wooden chairs to the long narrow row of floating florescent lighting is in sync, creating an optical paradise. Even though the restaurant is a long narrow box, there is so much more to it, including the 90 degree angles which are prevalent throughout the space. The parallel and 90 degree intersections are an engineering feat within themselves.

Beef daube with carrots, celery, onion, cumin, corriander and shaved carrot salad

The restaurant is popular to the after-work crowd and has an eclectic crowd of many personalities. At night, you will see a mixture of scenesters, working professionals and even foodies. The environment appeals to a large demographic. Though it is sleek and sophisticated in design, it is warm and inviting.

Roast pheasant sausage with lentils, brussel sprout agridolce and candied bacon

The cuisine is Mediterranean inspired and can be described as simple and rustic with American influence. There is a peasant quality of comfort—Chef Koren Grieveson uses secondary cuts of meats that are familiar and oh so juicy. Try the peasant sausage, served with lentils, brussel sprouts and candied bacon.

“la quericia” proscuitto with pears, lemon, slivered almonds and marinated manchego

The food might not but fancy but it is truly sophisticated. Chef Koren knows how to make a non-pretentious cuisine that fits a super sleek environment. Who knew that dining in a wooden box would be so spectacular?

Avec

615 W Randolph St
Chicago, IL 60661
(312) 377-2002

www.echelonatkstation.com

photography by David C Lee