New chefs at Nana and State and Lake; spring menus

Spring means out with the old and in with the new and Chicago restaurants are getting the hint. New chefs are taking over at Nana and State and Lake, and many other restaurants are undergoing menu updates too.

Nana

Organic BYOB breakfast and lunch spot Nana named Guy Meikle itsvk new executive chef. He’s had stints as chef de cuisine at Bin 36 and Bin Wine Café as well as being a former sous chef at Carlos'.

While staples like the Nanadict (pupusas, house-made chorizo, poached eggs and poblano cream sauce) and Baked Chilaquiles (corn tortilla casserole, poblano cream sauce, black beans and two eggs) will stick around, expect to see these jazzed-up classics too (full menu):

Breakfast Sandwich—Dijon and maple-glazed bacon or Gunthorp Farms pork sausage, cheddar and eggs all on top of a house-made English muffin

Ahi Tuna Monte Cristo Sandwich—Bacon, harissa aioli, tomato-apricot jam and arugula

Hand-Ground Falafel Sandwich—Baguette, tomatoes, butter lettuce, lemon-mint raita

State and Lake

David Connolly who has worked at Spiaggia, mk and cibo matto is now at the helm of TheWit’s casual restaurant State and Lake. The menu still strives to be beer-friendly but includes many lighter touches. You can see the full menu or highlights:

Beef Carpaccio—Arugula, shaved trumpet mushrooms, garrotxa cheese with lemon vinaigrette

Slow Roasted Pork—Creamy polenta, confit pork shoulder, thyme and tomato jam

Croque Madame—Madrange ham, brioche, béchamel sauce, fried egg

The following spots are bringing in new menu items for the season:

Hearty

The Hearty Boys kept the poussin on the menu have also added plenty of additions. The full menu is here but here are some seasonal highlights:

Chesapeake crab cakes—Sweet corn flan, garlic scapes, red and green tomato relish

Rhubarb-glazed pork chop—Fallen asparagus soufflé

Chickpea spring vegetable cakes—wilted greens with tomato-fennel sauce

Province

The menu is packed with peppers and spices. Full menu and highlights:

Green lentil soup—Carrots and roasted peppers, Chinese eggplant with cumin and citrus yogurt.

House-cured and smoked pork belly—House-made English muffin, avocado, piquillo pepper salsa and roasted garlic aioli

Miso and chile-glazed salmon—Ancho and chipotle peppers, edamame, onions and spinach

Big Jones

Big Jones is bring in seasonal produce, the most interesting being salsify root. Full menu and highlights:

Farro piccolo—Roasted salsify, white and green asparagus, smoked mushrooms and absinthe-soaked raisins

Lamb duet—Salsify, lamb daube (stew), Cynar-infused lamb sausage, carrots, asparagus and rose hip puree

Fried long-stem artichokes—Grit meal, Pecorino Romano and lemon aioli

The Grocery Bistro

The Grocery Bistro is also focusing on season, local ingredients. Full menu and highlights:

Black mussels and clams—House-made Andouille sausage, spring onions, garlic croutons, spinach and white wine

Grilled asparagus salad—Wild mushroom and potato risotto, cubado cheese, lemon butter sauce and red watercress

Poached whitefish—New potatoes, spring onions, house-made cherry-smoked bacon, herbs de provence and fumet