Ex-Publican Chef Transforms North Shore Stalwart With Ghost Kitchens | Eater Chicago

"In Glencoe, I've watched the upscale New American restaurant Guildhall — a little more than seven years old and occupying a 4,500-square-foot space — pivot dramatically during the pandemic by launching takeout-only ghost kitchen concepts and reworking its on-site operations. With Justin Large guiding the kitchen for the past 10 months, they shifted from simpler, family-friendly lockdown fare back toward more curated dishes like char-grilled beef tenderloin, confit duck leg, Faroe Island salmon, fish and chips, and even Neapolitan-style pizza (a passion of Large’s). To support the ghost-kitchen sushi concept they removed bar sinks and rails and installed prep tables and refrigeration, and they continue to feature frozen treats from Pretty Cool Ice Cream. Preparing for winter, the team is also building 12 custom polycarbonate greenhouses (each seating up to six, 8 feet tall, heated and ventilated with fire-marshal approval) to create a Christkindlmarket-like outdoor dining village with stringed LED lighting alongside neighboring businesses, and they plan to add a burger ghost-kitchen concept soon." - Ari Bendersky