Little Market Brasserie Opening Party

On January 18th, a crowd of friends, fans, and food lovers braved arctic temps to help Chef Ryan Poli and his restaurant partners, Mercadito Hospitality and Tippling Bros., celebrate the opening of their latest culinary venture, Little Market Brasserie. Nestled inside the Gold Coast’s Talbott Hotel, the intimate 150-seat brasserie features oversized antique mirrors, artwork by Erni Vales and a small plates menu reflecting Chef Poli’s passion for classic American cuisine.

 A-list guests along with media personalities which included Time Out Chicago’s Kevin Aeh, Watch312.com’s D.C. Crenshaw, Hungry Hound’s Steve Dolinsky, ChiCityFashion’s Jena Gambaccini, Luxe File Chicago’s Sally Shorr, DiningDiva312’s Audarshia Townsend, and CelebTV’s Kelli Zink among others, sipped on carbonated cocktails infused with exotic flavors like Meyer Lemon Sour and Blood Orange Cinnamon and grazed on platters of small bite comfort food. Standouts included Kumamoto oysters with mignonette sauce, deviled eggs with mushrooms and parmesan crisps, mini grilled cheese sandwiches topped with bacon, avocado and Sriracha sauce, baby cheeseburgers loaded with house-made pickles, grilled onions, ketchup, mustard, and spicy mayo, Maldon salted caramels, and more.

Ever wonder what an Executive Chef is feeling during a new restaurant opening? “24/7” does so we caught up with Little Market Brasserie’s celebrated chef to give us an inside scoop.

Chef Ryan Poli: “I always get nervous when opening a new restaurant but seeing so many familiar faces at the grand opening party almost made me relax…almost. It was really awesome to look around and see friends and regulars who continue to support us, enjoying all of our hard work. Nights like that remind me why I became a chef.”

If all this food talk has made you thirsty, we have a special treat for you. Here’s the cocktail recipe for Little Market Brasserie’s Ginger Smash, courtesy of Tippling Bros.

Ginger Smash

Ingredients:
2 oz Maker’s Mark bourbon
0.5 oz ginger syrup
0.26 oz simple syrup
3 lemon quarters
4 mint leaves
candied ginger garnish

Procedure:
1. In a shaker muddle lemon
2. Add remaining ingredients and shake well
3. Double strain over crushed ice into an old fashion glass
4. Garnish with candied ginger

Sip up, you’ll be hungry again in no time.

Little Market Brasserie
The Talbott Hotel at 10 E. Delaware Place
Chicago, Illinois 60611
312-640-8141
littlemarketbrasserie.com

– Kerry Shorr, Contributing Writer