THIS RESTAURANT HAS CHANGED LOCATIONS Bin 36

THIS RESTAURANT HAS CHANGED LOCATIONS Bin 36 Restaurant Review:

Chicago’s decade-old Bin 36 entered a new era --- ushering it in with an almost entirely different menu concocted by executive chef William Hewitt. A first-rate cheese and charcuterie selection remains. Communal plates dominate the remainder of the menu, be it heirloom Michigan apple salad with smoky blue cheese and mustard vinaigrette or house-smoked salmon atop johnnycakes with tobiko and crème fraîche. But we don’t want to choose between that and the luxurious, quail egg-topped steak tartare. There are entrées as well, from roasted whole duck to seared ahi with cauliflower and olive-raisin agrodolce. Everyone can manage to squeeze in the light-as-air Greek yogurt panna cotta. As for the wine list, it remains among the best in the city, with affordable boutique choices and house-label wines by the flight, bottle and pours.