Frank Mnuk (who recently had a brief stint at Pensiero) is seeking out funds to build out this slow cooking concept in the former Mado space in Bucktown. Drawing inspiration from Quebec’s eclectic Au Pied de Cochon, the idea is to bring neighborhood folks together for an inventive meal in a casual environment, from hip Wicker Park scenesters to business types. The contemporary brasserie-style environment will reflect Midwestern and French influences with local, seasonal ingredients cultivated from relationships with nearby farms. Everything, from flour to grains to dairy to vegetables, will be sourced locally, and butter may even be made in house. Look for American-style dishes, French fare and hopefully a raw bar with huge plateaus of clams, oyster, shrimp and other shellfish. Also on Mnuk's wishlist is a bar made from reclaimed wood barns to match the wooden, antique vibe throughout. “I want to go crazy with it,” said Mnuk. We’re thinking that’s where investors come in.