Radar Range: Chef Doug Brown Dishes on DISH
Doug Brown must be a restless soul, but you’d never know it from watching him run the line in his newest kitchen. Calm, cool and collected in the (literal) heat of the action, Brown projects the kind of composure that telegraphs confidence in his cooking–and the precise way he expects his staff to execute his menu.
I was initially skeptical that Dish, his new restaurant on the western edge of Oak Lawn, was the right fit for the neighborhood, but, after having seen the place–dark ceiling, dark wood floors, sculptural columns composed of interlocking wood-block bricks–I like it. There’s a big bar up front, and a semi-open kitchen in the rear (gleaming in swaths of stainless steel).
Brown says he created a menu that’s locally focused and affordable–most everything peaks below $20. To keep costs in check, Dish makes or bakes everything they can in-house–including hamburger buns.
I’ll have more to report after I’ve eaten at Dish a few times–and at his second location of Beyond the Box, virtually next door and set to open soon– but there’s one thing I know I’ll be ordering again: Orange-honey glazed, roasted chicken with green beans, thyme and olives.
Here’s the vid:
