The Bristol's Chris Pandel
Photo: courtesy of the restaurant
Last year, The Bristol opened its doors in Bucktown. Featuring a seasonal menu at affordable prices, the New American has managed to turn a brisk business. As the restaurant's first anniversary approaches, we got in touch with executive chef Chris Pandel (ex Café Boulud, Tru) to see how things are going.
Zagat Buzz: Where did the name The Bristol come from?
Chris Pandel: After we found an appropriate space to open in, we were brainstorming, and my business partners referenced the old English definition of Bristol meaning a meeting place under or near a bridge. We took that to heart as we sit only a few feet from a pair of viaducts, and that was the end of that discussion. The Bristol was born.
ZB: You opened just as the economy really began to sour. How did the economic crisis change the restaurant?
CP: The economy didn't really change our minds as far as the restaurant was concerned. We were all focused on bringing a high-quality product to the neighborhood while trying to maintain a value-focused philosophy. We still hold true to this thinking almost a year in.
ZB: Before starting The Bristol, your last gig was as a corporate chef overseeing multiple kitchens [Pandel helped run three kitchens in Wheeling: Osteria di Tramonto, Tramonto's Steak & Seafood and RT Lounge]. Is it nice to be back in the kitchen full-time?
CP: Are you kidding me? This is a dream come true. I am happiest in the kitchen, and we have such a tight crew here that going to work each and every day is a pleasure for me.
ZB: What has been the biggest surprise for you in the first year?
CP: There have been surprises around every corner, but those are to be expected. I think I have been most surprised by the acceptance of some of our more interesting menu items over the year. We do our own butchering in-house, which allows for access to more offal than most restaurants choose to serve, and we have found an audience for such fifth-quarter items, which makes me extremely happy.
ZB: Your restaurant has a lot of specials on its chalkboard. How often do you change the menu?
CP: There are some core items on the menu that have become staples, but we are constantly changing on a daily basis.
ZB: Do you have a favorite dish you are currently serving?
CP: We are currently running a surf 'n' turf of grilled pork heart, seared sea scallops and sweet corn that I find quite delicious.
ZB: Any plans to add lunch service in the future?
CP: No, but we do serve brunch on Sundays.
ZB: Where do you like to eat when you aren't in the kitchen?
CP: Anywhere with my wife!