Paris Club

A Casual New Approach to French Dining

A French awakening is happening in River North. Internationally-acclaimed French Chef Joho and RJ and Jerrod Melman have teamed up to introduce the highly-anticipated Paris Club in Chicago's popular River North neighborhood. The trio has set out with a goal of serving up approachable French fare in a casual, urban setting that appeals to a new generation of diners.

With an emphasis on plates to share and their spin on updated classics, the Melman brothers and French powerhouse Chef Joho (Everest, Eiffel Tower, Brasserie JO Boston) have assembled an impressive culinary team of some of the most respected names in French dining. The Paris Club kitchen will be led by executive chef Tim Graham (Brasserie JO, TRU), as well as notable French-trained chefs Walter Manzke (Church & State, Bastide), Doug Psaltis (Alain Ducasse, French Laundry) and Michael Bellovich (HUB 51). Offering a lighter, casual take on French fare, the menu is reminiscent of one found in the City of Light. Highlights include Scallop and Uni Tartare, Sweet Frites, Short Rib Bourguinon and Vegetable Cassoulet plated with an array of fresh and seasonal sautéed vegetables.  Smaller portions make ordering simple and encourage guests to try a variety of offerings, such as Escargot by the piece, Lamb Meatballs with Harissa Tomato Sauce, and bite-size Croque Monsieurs "fingers". In addition to these items, Paris Club also serves an array of homemade charcuteries and pates.  

As approachable as the food, Chef Joho and the Melmans carefully handpicked a list of more than 10 champagnes, 25 reds and 25 whites representing France and U.S. vintners to offer guests easy, reasonably-priced, drinkable wines by the glass or bottle. The restaurant will also feature a number of proprietary wines and craft beers on tap, as well as signature champagne cocktails and aperitifs.

Designed by NYC based Monolayer, Paris Club's vibe doesn't disappoint, offering a modern Parisian escape from Chicago's typical dining scene. Presenting a sophisticated, yet gritty atmosphere, the character of the nearly 5,000 square-foot main dining space is expressed through décor reminiscent of present-day Paris.