By Naomi Waxman, Eater Chicago
“The Chicago restaurant will seat 100, with 14 or 15 spots along a kitchen counter and 18 at the bar. An outdoor patio will seat around 30 when it opens in the spring. Vidal believes that plenty of high-top seating in the dining room will foster a friendly, energetic vibe. “We feel like it helps people connect with servers and creates the energy,” he said. “It makes a big difference.”
