DiningOut: What inspired the design concept for Aba?
Jacobs: It all started with the food. From there, we wanted to work with the idea of Mediterranean summer by bringing the outside in with the rooftop patio, open windows, skylight, and lush greenery.
How does the Lettuce design team make each location unique?
Both: The design of the space is created in tandem with the neighborhood and guests, and aligns with the core of the menu and concept.
How do you make the concept a reality?
Zayas: We’re very organic in our approach. We live and breathe in the space, and are constantly layering in elements as we build to get the ultimate look and feel—it often changes throughout the process.
via Christina Slaton
How does the design add to the overall dining experience?
Zayas: It sets the tone. The design and energy are the first things the guests sees and feels right as they get off the elevator before they drink and eat. It’s an oasis from the city. We want them to feel like they’re on vacation. We use a local service to care for the foliage in the restaurant, and we also have some faux foliage sprinkled throughout the space.
Fall is coming. How is Aba the perfect escape?
Both: Aba makes you feel like you’re in the Mediterranean. We think that the indoor/outdoor feel of the restaurant will continue the summer.
We also love the bar area. Talk about that design.
Zayas: It was important that the bars had a great energy and drink display. We used traditional millwork with unique and rare stones, and also found vintage lighting to help accent the feel.
What are your signature cocktails for the season?
Liz Pearce, the restaurant’s Lead Mixologist, says, “The newest additions to the menu are the Hybrid Sour, Aged by Air, Sloe Your Role, and the Mediterranean Mule. I’m especially excited by the Aged by Air; it’s a stirred boozy cocktail, featuring a Tennessee Whiskey that was created to honor a slave that never got the credit he deserved.
It’s got a great story, which I always love, and then we add Lustau East India Sherry (where the name comes from), Cardamaro, and of course we have to throw something really Mediterranean in, so we add a little Arak. It ends up tasting kind of like the love child of a Manhattan and a Sazerac; rich, spirited, and with that awesome anise note at the end.”
via Jeff Marini
And menu items?
CJ Jacobson, Chef/Partner, says, “Our new fall menu items will continue to showcase our clean and bright flavor profiles, but with the addition of warmer spice blends, heartier dishes, and fall ingredients. A few examples include Truffled Wild Mushroom Hummus with Garlic Shoots, and Shrimp Scampi with Black Garlic and Lime Pickle Butter and Parmesan Breadcrumbs.”
By Kaleigh Glaza | Online Editor
The post Behind the Scenes with the Culinary and Design Team at Aba appeared first on DiningOut Chicago.