CHICAGO, IL – August 27, 2025 – The Chicago culinary landscape is abuzz with significant developments, as acclaimed hospitality group One Off Hospitality prepares to open its latest venture, “Tre Denari,” within Bally’s temporary casino in River North. Simultaneously, the beloved Logan Square institution Lula Cafe is receiving renewed attention, particularly for its iconic Baked French Feta dish and the profound culinary philosophy championed by its chef-owner, Jason Hammel. These announcements highlight the dynamic evolution of the city’s vibrant food scene.
One Off Hospitality Ventures into Casino Dining
One Off Hospitality, the powerhouse behind acclaimed establishments such as The Publican, avec, and Big Star, is set to expand its influential footprint into a new territory: the casino resort. On September 9, the group will unveil “Tre Denari,” a classic Italian restaurant located within Bally’s temporary casino in Chicago’s bustling River North neighborhood. This move marks a significant partnership, bringing One Off’s renowned culinary expertise to a unique entertainment venue.
Under the creative direction of legendary chef Paul Kahan, the menu at Tre Denari promises to deliver authentic Italian fare. Kahan, a pivotal figure in Chicago’s dining history, has crafted a menu designed to complement the classic trattoria concept. To ensure a seamless integration and high-quality guest experience, One Off Hospitality will also be responsible for training the casino’s staff at its commissary, ensuring that the service standards align with the group’s reputation. The cocktail program, developed by the bar manager from Avec River North, will further solidify the establishment’s sophisticated appeal. The restaurant will feature Publican Quality Bread, a staple from another One Off restaurant, further embedding its Chicago roots.
Lula Cafe’s Celebrated Culinary Ethos and Iconic Dish
In parallel with this major opening, Lula Cafe is being celebrated for its enduring commitment to quality and its unique culinary philosophy, as highlighted by recent features. Chef-owner Jason Hammel’s approach to food, deeply intertwined with a respect for ingredients and mindful preparation, has earned Lula Cafe a lasting place in the hearts of Chicago diners.
Chicago Magazine recently spotlighted Lula Cafe’s Baked French Feta, a dish that exemplifies Hammel’s thoughtful engagement with food. The article delves into Hammel’s perspective on ingredient marination, specifically the 24-hour process for the olives accompanying the feta. Hammel articulates that “knowing who made your food is one of the most important aspects to actually enjoying the food,” viewing this preparation as an “act of self-love.” This philosophical underpinning is characteristic of Lula Cafe’s ethos, which has been a pioneer in Chicago’s farm-to-table movement since its inception in 1999. The dish itself—broiled sheep’s milk feta drizzled with a vibrant jalapeño-basil oil, served alongside marinated olives and crisp cucumber slices, all accompanied by grilled bread—is a testament to this dedication to flavor and detail. Hammel’s work at Lula Cafe, and his cookbook, reflect a deep appreciation for the accumulation of knowledge, sourcing, and artistry that defines exceptional dining.
A Wider Lens on Chicago’s Diverse Food Scene
The news of Tre Denari’s opening and the continued acclaim for Lula Cafe’s culinary approach come amidst a broader period of activity and innovation in Chicago’s food scene. August 2025 is proving to be a vibrant month, with various food festivals celebrating local produce and culinary diversity, from garlic and corn to lobster.
Other recent and upcoming restaurant news adds to the city’s dynamic culinary narrative. Developments include new eateries focusing on diverse cuisines such as Indian (Kama West Loop), Italian (Dimmi Dimmi Corner Italian, Adalina Prime), and modern Midwestern fare (Ox Bar & Hearth). Additionally, the city continues to see established chefs and restaurateurs introduce fresh concepts, ranging from sophisticated steakhouses to casual neighborhood joints.
The robust Polish culinary scene is also making its mark, with restaurateurs like Artur Wnorowski and Gosia Pieniazek continuing to expand their offerings, including their popular Pierogi Kitchen and other ventures showcasing traditional Polish street food and flavors. These varied openings and features underscore Chicago’s reputation as a global culinary capital, constantly evolving with both established favorites and exciting new destinations.
Conclusion
The convergence of major hospitality groups entering new markets, like One Off Hospitality’s move into casino dining, alongside the sustained celebration of foundational culinary principles exemplified by Lula Cafe and Jason Hammel, paints a vivid picture of Chicago’s resilient and innovative food industry. These developments, coupled with the continuous stream of new restaurant openings and food events, ensure that Chicago remains at the forefront of American dining, offering a rich and diverse tapestry of flavors and experiences for residents and visitors alike.
