The Chicago food community is ever growing, ever changing, and continually providing delicious meals. But often times, diners don’t know the people behind the passion. They taste the dedication and love in every dish, but our Windy City chefs are the ones behind the line (or kitchen door) putting that love into each bite.
A perfect example of this passion is Shane Graybeal, executive chef at BIN 36 {161 North Jefferson; 312.995.6560}. Recently reopened in the West Loop, this restaurant and wine bar has become a Chicago staple for delicious wines paired with fresh and local cuisine. Coming from the Kimpton Hotels family, Graybeal “wants to honor the old traditions of our craft while embracing the direction we are heading.” He is the perfect match for BIN 36, and if you can’t taste that partnership in his food, you certainly can’t miss it in his enthusiasm for his new food home.
DiningOut: BIN 36 is known for its wine selection, but the menu is a delicious draw as well. How do you balance the menu alongside all your unique wines?
Shane Graybeal: BIN 36 is most certainly known for wine. My approach to the food is to provide interesting, thought-provoking food that is fresh and fun. The wine becomes another ingredient in the dish.
What do you hope people experience when they dine with you?
My hope is simple: That they have fun! Our motto is “Drink wine. Live well. Have fun!”
Food shouldn’t be fussy and complicated, where you need a server giving 10-minute long descriptions about the components of the dish and why the wine fits with the food. Don’t get me wrong, that information is available should you ask for it, but you should always enjoy eating and enjoy wine. I most certainly do!
What are some of your favorite menu items for the season, and what wines would you pair them with?
My favorite is probably the Charred Baby Leeks with Blueberry Romesco and Homemade Mozzarella. It’s smokey, sweet from the char on the onions, spicy, and creamy all at once with amazing complexity. We pair this with a sparkling Pinot Noir/Chardonnay blend from Burgundy that has hints of butter and tropical fruit.
Another favorite is the Braised Lamb Neck. You don’t normally think of braised items being associated with summer, but I think lamb lends itself well as the gaminess mixed with the sweetness of a carrot purée is a natural combination. We top the dish with snap peas and pea tendrils to bring freshness. The sauce is finished with candied Vidalia onions and a little kiss of Meyer lemon. This is paired with the Pecharment 2011. It’s a blend of four grapes from Bordeaux that brings complexity and balance with hints of currants and leather.
How do you feel BIN 36 has contributed to the growth of Chicago as a food city in recent years?
BIN 36 has been an icon in the Chicago restaurant scene. I can only speak to its recent history as I just came on board during the re-location project, but we are a product of our environment. We match the level of energy that Chicago gives us. From the amazing products, the talented chefs, and the best customers in the world, we are all in this thing together.
What is your favorite part about being in the Chicago food family?
The thing I love most about the food scene here is how educated and informed the average dinner is. When I meet customers in the restaurant or even on the train home, people can recall their experiences here and remember with great detail the smallest parts of the meal.
“What was that herb that was in the soup?” is something I get a lot. It’s a great feeling to see people engaging with what you are doing. The community of chefs here is also very supportive and really interesting. I love nothing more than going to my favorite bar after work and talking shop with the sous chefs, line cooks, and bartenders from all the neighboring spots. It’s really a strong, tight-knit group!
What’s coming up next for BIN 36?
In the near future, I want to delve further into the beautiful land and culture that is Chicago. The food continues to evolve and I am working on plans to start our own farm, bringing the freshest and the best to our guests.
Right now, we are just working hard to make sure we give the best experience to everyone who walks in our doors every day. We are growing more confident and with that comes many new opportunities that I hope to share with you all soon.
—Interview by Kaleigh Glaza
The post Culinary Personality: Shane Graybeal of BIN 36 appeared first on DiningOut Chicago.