Acclaimed chef Takashi Yagihashi, of
Noodles by Takashi Yagihashi in the State Street Macy's (he's also a James Beard Foundation Best Chef: Midwest award winner), has opened a new Bucktown eatery in the former Scylla address. The restaurant features contemporary French-American fare with Japanese influences -- think organic chicken in a clay pot with shimeji mushrooms and Japanese eggplant or roasted New York strip with fresh wasabi, miso-glazed fingerling potatoes and fried salisify-- with entrees topping out at $28. Designer Francois Geneve (Custom House, Spring and Green Zebra) created the "contemporary chic" look for the 55-seat space.
