HB Home Bistro is excited to announce that our Chef de Cuisine Victor Morenz will be taking over Executive Chef duties from chef owner Joncarl Lachman.

Victor has been with HB (and previously Vincent) for over two years. Joncarl and Bob Moysan who opened the restaurant together will remain as owners/over-seers, as they re-located to their hometown of Philadelphia to open NOORD eetcafe, a Northern European inspired bistro in the East Passyunk neighborhood.

We couldn't be more pleased and excited.

Victor will also be brought in as operating partner in the business.

Eet Smakelijk

Great food, good fun and an inspirational cause: Please join us Monday, December 10th from 7 p.m. to 10 p.m. at HB Bistro for Winter and Wine-A Bash for Bikes; an exclusive evening presented by Vision Quest Coaching for the benefit of World Bicycle Relief.  Be one of only 50 Chicagoans to attend this inaugural event. Kindly ensure your spot by clicking the link provided and see the attached for all details.  here

The event is $200 per person. Since all donations to World Bicycle Relief are being matched dollar for dollar during November and December, please know that, by simply attending, your donation provides funding for three World Bicycle Relief bikes and the tools for a field mechanic.

The evening will feature delicious food by HB Bistro Executive Chef Joncarl Lachman; together with an exclusive wine tasting sponsored by Trahan Winery’s founder and owner Chuck Custodio.  The evening will also include a lively panel featuring some of the SRAM leaders and World Bicycle Relief.  Guests will get a unique peek inside the 25-year history of a leader in the cycling industry, as well as a personal glimpse of the ground-breaking work of World Bicycle Relief in the depths of rural Africa.  You’ll learn how SRAM has taken a machine America loves for its recreational value and transformed it into a powerful tool in the fight against poverty in one of the most remote places on earth.  We’re also including a ‘dream auction’ for cyclists and non-cyclists alike.  It will include several exclusive and sought after items in the cycling world and other goodies.

Autumn is here in Chicago, and with it comes a new menu at HB Home Bistro. Chef de Cuisine Victor Morenz follows in Joncarl Lachman's legacy of earthy braises, hearty stews, and cozy comfort food, matching the ambiance of our intimate candle-lit dining room. Back by popular demand is our braised Duroc pork shank, served with apple sauce, a bracing german-style potato salad, and velvety cranberry/mustard demi glace. We have converted our smoked chicken entree, a staple of spring and summer, into a sandwich; two house-smoked chicken thighs nestled between an onion ciabatta roll slathered with almond butter, fig jam, and topped with a shaved brussel sprout salad. Brand new to the menu is our duck and turnips dish; pan seared Maple Leaf Farms duck breast, buttered baby turnips, acorn squash puree, and spaetzle, all topped with a maple/orange/chile pan sauce. These are just a sampling of our many new appetizers, entrees, and salads(not to mention our nightly, seasonal specials). We invite you to come spend a chilly autumn evening with us at our "Home".....you bring the wine!

A CAPTIVE AUDIENCE

When the door marked “Library” leads to a room with no books, but rather three small walls of photography and is actually the restroom - the only restroom - then you must be at HB Home Bistro.  The photographs belong to the restaurant’s co-owner Bob Moysan.  Despite the lack of reading material, Moysan and his business and life partner, Executive Chef Joncarl Lachman kept the placard already affixed to the door when they purchased the Lakeview BYOB nearly six years ago.

Moysan has used home bathrooms as galleries for his photography in the past.  After re-launching as HB Home Bistro it made sense for him to transform this washroom into a mini-gallery, that compliments his photography in the main dining room.

“I want that little room to show the wide range of work I’m capable of creating and give customers something to look at while in there - it is truly a captive audience,” Moysan said. 

A recent Yelper finished their review of HB with,
"Oh, and the photos in the bathroom are taken by the owner and are almost as good as the food."

But the photos are not just for show: All of the art is for sale.  Moysan is always happy and proud when someone walks out of the restaurant with a photograph. 

Moysan is finishing new images for Home Bistro’s main dining room.  He has revisited a past body of work and updated it as “the LAKESIDE project.” 
HB Home Bistro will hold a reception from 6-8 pm, Monday, Sept 24. 

Moysan and Lachman are planning to open a restaurant in Philadelphia in 2013, Moysan is already wondering what kind of wall space the new restrooms will have.

For more information, contact:

Bob Moysan
773.330.3912
BMoysan@RSMimages.com
 

We are in the part of the season where we make small changes to our menu often. Corn, Tomatoes, Cucumbers ,Peaches (and herbs) , Cherries, Beans, Grapes...and we have some great mushrooms coming in for specials this weekend.

Such an exciting time of years to be a cook....this is our latest summer menu...from chef de cuisine Victor Mornez

We are super proud to announce that Victor Mornez officially steps up to the chef de cuisine position at HB Home Bistro. After starting at Vincent, then moving over to HB as sous chef, almost two years ago, Victor has been a crucial ingredient in HB's success (we got a Michelin recommendation which mentioned his Duck with Mint Fettucine) during that time.  After tatsting Victor's Pork and Cabbage dish at the San Pellegrino Almost Famous Chef Competition, Midwestern Regionals, Joncarl knew that Victor would be a great fit at HB.

Our previous chef de cuisine David Cooper has moved on to new exciting ventures and we all wish him the best. Joncarl will remain as Executive Chef owner.

This is the time of year when we change the menu often...all kinds of great ingredients cycling in and out. The classics are stying ie: dates, fritters, escargot, mussels. Victor Morenz is stepping up with his first additions as chef de cuisine. I am really liking the salmon dish and the Chicken Liver Parfait.

Cooper and Victor are super excited to be cooking (and camping out) at Mint Creek Farms on Saturday July 28th

HB is pleased to announce a new menu for late spring. Along with some HB favorites, such as the artichoke & Edam fritters, the cheese tasting featuring cheese from Pastoral and "Amsterdam-style mussels," the new menu features new favorites such as Balkan-style sausage, house-smoked pork jowl and crispy lamb sweetbreads. Also, spring ingredients are featured in the Charred Asparagus, spring onion kimchi on the lamb belly bacon & eggs, and a delicious appetizer of sardines and potato salad.

starters
ARTICHOKE & EDAM FRITTERS 9
roasted garlic aioli

ALMOND STUFFED DATES 10
wrapped in bacon, baked with brown sugar

CHARRED ASPARAGUS 10
garlic confit puree, croutons, house beer vinegar, olive oil, red pepper flakes

SAUTEED GARLIC & ESCARGOT 11
roasted tomato, mandarin orange, fresh herbs, croutons

CRISP FRIED OYSTERS 11
weisenberger mills creamy grits, chili vinegar

SARDINES AND POTATO SALAD 12
baby red potatoes, red onion, parsley, mint, house red wine vinegar, olive oil

HOUSE SMOKED PORK JOWL 12
aderkase, calabrian peppers, fava beans, red onion

CRISPY LAMB SWEETBREADS 13
hummus, house jalapeno hot sauce, red onion, parsley

COOPER’S PATE 15
house made “branston’s pickle”, crisps, mustard

A CHEESE TASTING 17
5-year aged gouda (vintage, Netherlands), quadrella di bufala (caseificio quattro portoni, Italy) & "ted" (kenny's farmhouse, Kentucky), with accompaniments
greens

HB CAESAR 8
marinated anchovy, garlic croutons

RED LEAF LETTUCE 10
radish, red onion, lupini beans, goat cheese, ramp vinaigrette

SPRING SALAD 12
english peas, white asparagus, sugar snaps, spring onion, frisee, sea beans, creamy green garlic dressing

mains
HOUSE VEGGIE BURGER ON CIABATTA 17
eggplant, squash, corn truffle, kidney beans, chick pea flour, kenny's apple cheddar, truffle fries

“AMSTERDAM STYLE” MUSSELS 19
beer broth, anise, dried basil, garlic, truffle fries

FRIED CATFISH 19
weisenberger grits, stewed okra, pea greens

CRISPY SKIN SALMON 20
beluga lentils, broccoli pesto, preserved lemon oil

RAINBOW TROUT 22
roasted fingerlings, green sauce, celery root giardiniera, soft boiled egg

BEEF SAUSAGE (Balkan-style) 20
mint creek farms beef, wild rice & cabbage salad, rhubarb charmoula

SMOKED CHICKEN THIGHS 21
brussels salad, hazelnut butter, cranberry-jalapeno gastrique

BRAISED PORK AND CLAMS 23
sherry vinegar, tuscan kale, bread crumbs

LAMB BELLY BACON & EGGS 23
spring onion kimchi, polenta, runny poached and fried egg

RABBIT AND SPAETZLE 25
confit leg, mustard seeds, cremini mushrooms, mint vinegar, english peas, sugar snaps

desserts
Desserts change daily. Some of our customer favorites include:

HouseMade Belgian Chocolate Candy Bars
Cranberry & Vanilla Bread Pudding
Advocaat - Dutch almond & brandy pudding