On the table: Shochu

The couple behind Lakeview’s Deleece, Lynn Wallack and John Handler, have taken over the former Platiyo space and are turning it into Shochu. No, they’re not referring to the Korean liquor soju, but you’re close. The restaurant’s name is actually a nod to the Japanese distilled spirit shochu, which is about as equally popular in Japan as sake. Unlike sake, shochu is distilled, and it can be made from any of a few different sources, including rice, buckwheat, barley and brown sugar. The flavor varies depending on what’s used to make it, but it could generally be described as a smooth vodka.

Anyway, back to the restaurant: Deleece’s chef Josh Hansen is also in charge of Shochu's food (and drinks), and he says he’s pulling a lot of inspiration from izakayas, the Japanese gastropubs where drinking and eating go hand-in-hand. “We’re not trying to do traditional Japanese but we are definitely influenced by that style of small plates,” Hansen says. “For instance, there will be a yakitori-like menu of skewered, grilled items like chicken, squid and Japanese scallion, pork, soy-marinated beef. You can order them by the piece and they’re served with seven different dipping sauces. But I also will do my spin on Thai curries, like an orange habanero that’s ridiculously hot. I’m doing wasabi fried; spareribs braised in adobo, Filipino-style, served with plum-serrano sauce; and yellow curry lobster."

"I have a book of so many ideas and spent some time at izakayas in L.A. so I’m really excited," he says. "Small plates are fun for everybody, fun for chefs, fun for diners and you can put things a bit crazier on there because it’s just a few bites so people are willing to experiment.”

Hansen also has his hands in the liquor cabinet, where shochu is the star of the show and will not only be served straight, but also blended into cocktails with fruit purees and teas. And to create a more fitting Zen lounge look to sit and sip while sampling the small plates, Platiyo’s multicolored fiesta look is being completely overhauled. The team is hoping it will be ready by April 1, when they’ll start with dinner, then add lunch and brunch in the following months.

Shochu (3313 N Clark St).