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Blue 13
REBEL WITH A CAUSE Meet Chris Curren. The chef and co-owner of River North’s new Blue 13 has a thing for tattoos, rock & roll and menu items with names like “Steak and Egg on Acid.” “It epitomizes what I believe about food,” Curren explains. “It replaces the classic chicken egg with a quail egg, uses bright green wasabi instead of horseradish, which is against this deep red of sliced steak and the bright yellow of the sunny-side egg.… It sounds all over the place, but it’s really classic flavors people understand. I’m just throwing twists and turns in there.” Similarly, pizza gets lobster and roasted-garlic puree, caprese is presented as tomato water with pesto and mozz, and surf and turf plays out as seared tuna with pork belly. The former Zealous sous chef also has a late-night menu up his (tattooed) sleeve for the crowd he hopes will surface closer to midnight, or as Curren puts it “when the music gets turned up a little and the energy is buzzed up.” 416 W Ontario St between Orleans and Kingsbury Sts (312-787-1400).
