The Gage and Leopold alumnus, the new chef at the Irving Park spot, will have a new menu in place by the end of June.
By Penny Pollack and Graham Meyer
Chef Michael Dean Reynolds has taken over the kitchen at Bread & Wine, where a new menu will add bar snacks and augment fish and vegetarian options to the existing lineup.
Michael Dean Reynolds (Leopold, The Gage) has signed on as chef at Bread & Wine (3732 W. Irving Park Rd., 773-866-5266), phasing in his new menu through mid- to late June. “I just wrote the menu, and I’m in love with all of the ideas right now,” he says.
Reynolds’s menu will introduce bar snacks, such as roasted almonds with grapes, olive oil, and sea salt, as well as more retail items for the market half of the business, including charcuterie.
Long-term, he hopes to lighten up the carnicentricity of the menu with more fish and vegetarian dishes. After all, the place isn’t called Bread & Wine & Meat.