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WISHBONE RESTAURANT was founded in July 1990 with 23 seats, nine stools, and a half dozen paintings by Chef Joel Nickson's mother (Lia) at 1800 W. Grand Avenue. As one of the first chef-owned independent restaurants in the Wicker Park area, Wishbone boasted large portions of amazingly fresh food and quickly became a popular hangout for artists and local businesses of the area. Within six months a back room was added and in October 1992, a second Wishbone with 170 seats opened on 1001 W. Washington--at a time when Chicago's West Loop seemed an uncharted territory.

WISHBONE on Washington
Located one block from Oprah Winfrey's studio and ten blocks equidistant from United Center and downtown City Hall, the "Big 'Bone" became a central gathering place for the new loft development in the West Loop as well as a hub for photographers, designers, politicians, and, in fact, people from all walks of life. Its food and prices and its airy, unconventional setting in what used to be a Goodyear Tire garage - attracted the widest cross-section of people found anywhere in the Midwest. At lunch, talent agency models sit with their salads side-by-side with social workers and tradesmen chowing down pork chops and collard greens. At dinner, Lyric Opera goers rush to make their overtures while families of Blackhawk fans dash to catch the national anthem before a game. A full bar and carefully selected wine list were added to the Wishbone's already familiar central counter.

WISHBONE on Lincoln
On November 8. 1999, a new Wishbone on Lincoln ("Northbone") opened its doors at 3300 N. Lincoln Avenue (two blocks north of Belmont/Ashland six corners) with the staff and paintings from the original location on Grand. With a dining area four times the size of the original and a greatly expanded kitchen capacity, Wishbone added a new specials to its familiar regular dishes and again established itself as a hub in a growing neighborhood that bridged Lakeview and Roscoe Village on Chicago's northside. As a special haven to the young families that had been buying houses in the area, Wishbone offered an alternative to the more homogenized bar and restaurant scene and again attracted all age groups and professions. With its sidewalk cafe and proximity to the Athenaeum and Theatre Building, it is both a rendez-vous and final destination - its size allowing large gatherings to show up at the last minute to feast. The Wishbone on Lincoln carries on the tradition of popular dining with a back counter, full bar, and food made from scratch at the most honest prices in town.

 

Wishbone on Roosevelt (Berwyn)
The newest Wishbone opened this Spring in Berwyn on the grounds of FitzGerald's Nightclub at 6611 W. Roosevelt Road in Berwyn. Returning to its roots as a small eatery for a diverse clientele, the Berwyn Wishbone seats under 70 persons in the tin celiing restaurant (reminiscent of the original location) but seats many more in the outside courtyard. Part of the incentive in going west was to collaborate with the FitzGeralds in providing food for the nightclub's music venues and to handle larger private events (including Bar Mitzvahs and weddings). Between the tented courtyard, the Sidebar and the Roadhouse, Wishbone is the exclusive food provider for FitzGeralds' parties--both large and small.  Arrangements for food are made through FitzGerald's directly at (708) 788-2118 ext. 24.
Regular restaurant hours include Dinner from Wednesday through Sunday and Brunch on Saturdays and Sundays. The restaurant is CLOSED MONDAYS & TUESDAYS aside from special events and does not serve weekday Breakfast or Lunch.

THE ATTRACTION?

SOUTHERN RECONSTRUCTION COOKING has been our tongue-in-cheek description of the food. To some this may suggest yankee carpetbaggers preaching hominy . . . but to us it was a way of presenting the cooking we grew up with--without the "Bubba" kitsch or the trappings of lard, sugar, and overcooked vegetables.

Our intention was simple: to go back to the basics of preparing sophisticated fresh food at popular prices. Rather than the "art" of cooking which connotes artifice in plate arrangement, garnishes, and exotic ingredients, we chose to pursue the more self-effacing craft once found (and usually underappreciated) in the home. Anyone tasting our blue claw crab cakes or the sweet red pepper sauce of our Yardbird and corn cakes will know that this is no ordinary "home cooking," but we made up for the labor-intensive quality of the food by keeping table settings simple and service casual and friendly.

While some new American restaurants push sculptures on your plate or claim historical recipes at Tory prices, Wishbone follows a simpler tradition of democratic food that can speak for itself: where a pork chop is still a pork chop and menu descriptions aren't composed with a thesaurus.

The result is a hard-working staff and a restaurant you can feel comfortable in whether you come with kids, stuffy business associates, boho vegans, or senior parents from out of town. It's not easy in this "trendacious" and insecure age to create a diverse larger community. But we are a city restaurant and dedicated to serving people of character who can judge for themselves.

Whether you come for one of our nationally-acclaimed breakfasts or for Salmon Papillot at night, we still aim to surprise.

So please drop by either of our Chicago restaurants in the West Loop or the Ravenswood/Lakeview neighborhood--or in Berwyn on Roosevelt Rd.--and let us know what you think.

Joel and Guy Nickson