Leopold-Chicago

A Belgian-inspired restaurant, Leopold is located in Chicago’s West Town neighborhood. Chef Jeffrey Hedin’s menu features classics such as Moules + Frites and Steak Tartare and includes modern plates such as Housemade Leopold Sausage; Housemade Pierogi; and Smoked Rabbit. Sides include Soft Pretzels, Smout, Seasonal Vegetables and more. Our menu changes seasonally to and highlights produce from...

As 2013 winds down we look back at all of the chef shuffles that have occurred over the past 12 months. There were indeed some big shockers, as well as some instances where chefs bounced from one place to the next and restaurants that had multiple turnovers in their kitchens. We recount the most significant below.

When Leopold shuttered in March, word was that new first-time owners were already working on a new project. That project is coming into focus—as well as the owners—Joe and Megan Krouse. The Krouses are hoping to open Unite Urban Grill October 1, with former Pump Room chef Bradford Phillips along for the ride.

Unite Urban Grill stems from uniting the Krouses love of opposite foods—Joe's...

Michael Dean Reynolds is back in the kitchen and Curtis Gamble is about to be out of Chicago. Reynolds, the former Leopold chef, is taking over the Bread & Wine kitchen from existing chef Gamble, who's moving back to his hometown of Pittsburgh. A confluence of circumstances brought on the change, including Reynolds' longstanding relationship with co-owner Jennifer Wisniewski, Gamble's desire to...

Open for over two years, Leopold is about to disappear. The West Town Belgian restaurant has been sold to an independent buyer and will close for reconcepting after service Saturday night, emerging sometime in summer with a completely different concept, staff, buildout and design. Owner Christy Agee says business was great and was motivated to sell by a longing to sync schedules with her...

A Belgian-inspired restaurant, Leopold is located in Chicagoac2s West Town neighborhood. Chef Jeffrey Hedinac2s menu features classics such as Moules + Frites and Steak Tartare and includes modern plates such as Housemade Leopold Sausage; Housemade Pierogi; and Smoked Rabbit. Sides include Soft Pretzels, Smout, Seasonal Vegetables and more. Our menu changes seasonally to and highlights produce...