This multi-level, industrial-chic River North restaurant serves polished contemporary American cuisine. Executive chef Mark Pollard revamped the menu with dishes such as calamari-stuffed braised short ribs and Chilean sea bass with a truffled crab bisque. In addition to the Berkshire pork chop served with gruyere spaetzle and other new options, some previous faves remain, such as gnocchi with lamb sausage and avocado tuna tartare. A new lunch menu features inventive options such as clam chowder made with coconut milk, lemongrass and pork belly. The high-ceilinged, 190-seat eatery features concrete and steel with tables made from wood salvaged when the space was gutted. The sizeable wine list sports about 200 bottles from around the world with an emphasis on small producers.