Chicago Athletic Association Gets Experiential Dining Hub

Boka Restaurant Group is completing its transformation of the Chicago Athletic Association's second floor with the launch of an à la carte handroll bar at Midōsuji, debuting June 17. The eight-seat counter, helmed by BRG Chef-Partner Brian Lockwood, marks the latest addition to the hotel alongside the recently opened The Ives.

Counter-Service Model Prioritizes Guest Experience

The handroll bar reimagines the MICHELIN-rated hotel's second floor as an experiential dining destination with multiple restaurant concepts from prominent Chicago culinary talent. Diners order bites, handrolls, and highballs directly through personal menu cards, with chefs preparing each dish in front of guests.

"We are excited to introduce Midōsuji's handroll bar and all of the new experiential dining options on Chicago Athletic Association's second floor to both locals and hotel guests alike," said Rob Katz, Co-Founder and Co-CEO, BRG.

Menu Rooted in Osaka Flavors

The handroll bar celebrates small, impeccably sourced ingredients with a focus on texture, umami, and the comforting, unpretentious flavors of Osaka. Standout offerings include Miso Salmon + Yuzu Kosho (scallion, yuzu kosho, and buckwheat); Spicy Crunchy Tuna (togarashi, tempura drips, and shiso); Tempura Rock Shrimp (fermented chile, black lime, and shiso); and Shiitake XO (black pepper emulsion and puffed rice).

Signature small plates feature Cucumber Salad (sansho pepper, coriander, and sesame); Okonomayaki Tots (bonito, scallion, and bacon); and Mido Mushroom (braised and glazed shiitake cap topped with crispy rice and ginger). Optional add-ons include caviar and ikura.

Spirits Program Emphasizes Japanese Whiskey

Highballs and Japanese whiskeys take center stage in the beverage program, with a focused lineup of single malts and blended house selections served neat, on the rocks, or as elevated highballs. The bar also features a curated selection of artisanal junmai, ginjo, and daiginjo sake in various pour sizes, plus sake-based cocktails.

"It's been such an honor to welcome someone as impressive as Chef Brian Lockwood to the BRG family, and we couldn't be more excited for more guests to be able to experience his incredible talent," said Kevin Boehm, Co-Founder and Co-CEO, BRG.

Lockwood, who also serves as consulting chef for the Emmy Award-winning TV series The Bear and helms Gingie, brings fine-dining technique to an accessible à la carte format. Midōsuji is open Tuesday through Saturday from 5–10 PM. Reservations are available on OpenTable; walk-ins are welcomed.

Why It Matters

The handroll bar represents a strategic shift for high-profile restaurant groups—leveraging premium chef talent in counter-service formats that reduce labor costs while maintaining perceived value. For Chicago operators, the move signals continued strength in experiential dining and the hotel restaurant space, particularly in premium hospitality environments where multiple dining concepts under one roof drive frequency and guest engagement.

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Written by FBM Publications Editors