This contemporary American spot in Hotel Felix, a River North boutique hotel, features an 80-seat modern-meets-rustic dining room accented by reclaimed oak, distressed concrete and antique-style fixtures. Look for an unusual zigzagging bar design, exposed wine storage and floor-to-ceiling windows with views of Clark Street too. Head Chef Chris Curren, who also helms Blue 13, will put his unique twist on the menu, with oysters and flatbreads leading the small plates lineup. Medium and large plates include pappardelle with guanciale, stewed cipollini and tomatoes; smoked spring chicken with corn panna cotta and pea shoots; and roasted halibut with fava beans, morels and basil. There's also a substantial selection of artisan cured meats and cheeses, all prepped in plain sight on a special charcuterie table.