The New Culinary Scene: Welcome to All Well
All Well, the latest venture from the acclaimed team behind Chicago's Oriole, is shaping up to be a refreshing take on casual dining. Situated centrally, the restaurant aims to blend high-quality cuisine with a laid-back atmosphere, appealing to both local diners and visitors alike. Executive chef and co-owner Larry Feldmeier emphasizes a feeling of comfort within the space, indicating that every aspect, from food to cocktails, has been meticulously considered.
A Smooth Start Despite Early Hurdles
Opening its doors in April, All Well has faced the usual trials synonymous with restaurant launches. Feldmeier recalls a particularly challenging lead-up, where essential items such as glassware and plates were delayed. Fortunately, the team’s cohesive spirit and strong communication mitigated these obstacles. "We really lucked out with getting a good team in here," he remarks, highlighting how mutual connections and word of mouth played a crucial role in building an effective staff.
Building a Cohesive Team
One of the standout aspects of All Well’s hiring process has been its reliance on relationships. Feldmeier worked closely with the kitchen staff at Oriole, ensuring a blend of seasoned professionals familiar with his culinary approach. On the floor, general manager Mary Christie, who came highly recommended by a colleague, complements the existing team. This network-driven approach not only simplifies recruitment but cultivates a shared understanding among staff, which is essential for a smooth opening.
Quick Assimilation in a High-Pressure Environment
The nature of restaurant openings is often chaotic and All Well was no exception. The timeline for training staff was compressed, leading to what Feldmeier describes as "trial by fire." Rather than extended training periods, staff members were thrown into action, quickly learning and adapting on the job. For many restaurants, a protracted training phase might make sense, but for Feldmeier, a talented team thrust into their roles can foster rapid acclimatization and efficiency.
Carving Out a Distinct Identity
As All Well establishes itself, the challenge remains to differentiate it from Oriole. Initially, about 60% of diners came from Oriole, leaving Feldmeier with the task of forging a unique identity for All Well. He mentions that while the styles may be similar, there’s intent to diverge from just being "Oriole 2.0." Over time, he believes All Well will cultivate its own dedicated customer base.
Menu Philosophy and Culinary Offerings
When creating the menu, the focus was squarely on serving delicious dishes that diners would love, steering clear of overly elaborate narratives often found in fine dining. Featured prominently are generous, family-style entrees. For instance, the signature stuffed pasta dish incorporates elements that appeal to diners seeking comfort and familiarity rather than culinary storytelling. This approach fosters a friendly, approachable dining experience, inviting patrons to indulge in food that evokes joy rather than intimidation.
Community-Focused Dining and Late-Night Fare
Another remarkable feature of All Well is its commitment to community and accessibility. The design of the restaurant naturally created two distinct areas—one for intimate dining and another casual space for late-night patrons. This allows them to cater to local customers looking for a quick bite or drink after work, directly addressing the issue of limited late-night dining options in the area. Feldmeier mentions the restaurant's focus on being a neighborhood staple, aiming to rekindle the late-night dining culture that once thrived in Chicago.
Realities of Restaurant Management
For Feldmeier, running a restaurant extends beyond crafting delectable dishes; understanding the business side is paramount. "Have lots of money," he chuckles, acknowledging the financial hurdles that often overshadow culinary ambitions. With over two decades of experience, he's learned that delicious food alone doesn't ensure success; robust financial management is essential to keep the restaurant operational in the long term.
Gaining Insight Through Experience
Feldmeier's extensive background has provided him with insights that influence All Well’s operations. Having worked in various settings, including hotels, he learned about the importance of organizational structure and financial management—skills that are crucial in the restaurant business. His varied experiences contribute to a well-rounded understanding of what it takes to make All Well thrive in Chicago’s competitive dining scene.
With its inviting atmosphere, thoughtfully curated menu, and commitment to community engagement, All Well stands poised to carve out its niche in the culinary landscape of Chicago. Whether it’s a multi-course meal or a simple late-night sandwich, this restaurant reflects a desire to create an accessible dining experience for all.