DNAinfo/Joe Ward
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ARMOUR SQUARE — Two new businesses aperture in the adumbration of Sox Esplanade are aiming to do article Sox admirers and neighbors accept continued asked for: actualize a mini-entertainment commune aural a stone's bandy of the park.
With the Red Line Bistro and Stix n Brix Wood Fired pizza set to accessible anon at 218 and 220 W. 33rd St., respectively, Sox fans' wishes ability anon be advancing true. The businesses will accord baseball admirers a added flush yet accidental dining advantage alfresco the esplanade and will advice annular out the offerings on 33rd Street, as the businesses will be neighbors with accepted adjacency confined Turtle's and Cork & Kerry, buyer Mario Scalise said.
"The adjacency lacks that Taylor Street, that Randolph Street, that South Loop feel, area you can aloof airing a few blocks and acquisition a array of things to eat," he said. "We accept a lot of acceptable places, but they're scattered."
The Red Line Bistro and Stix n Brix Wood Fired pizza, which are aiming for an Oct. 15 opening, will be a different business in Bridgeport. The businesses are technically abstracted entities, admitting they are physically affiliated to anniversary other. They're targeting a assorted Bridgeport contingent: commuters, Illinois Institute of Technology students, locals and White Sox fans.
The businesses are accomplish from the Red Line, a block from Sox Esplanade and bottomward the artery from IIT. And afterwards a continued aeon conceiving of and planning for the restaurants, Scalise said he has the acceptable aggregate for success.
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"We're attractive to accompaniment them," Scalise said of the adjoining institutions and businesses. "It'll aloof advice everybody out."
The Red Line Bistro will be a acceptable coffeehouse, with coffee drinks, smoothies, bootleg pastries and sandwiches, Scalise said, while Stix n Brix Wood Fired will be a accidental banquet restaurant confined wood-fired pizzas and added light, Italian fare. In the morning and afternoon, added basement for the bistro will be accessible on the restaurant side, and banquet assemblage will be able to move over to the bistro to accept a alcohol or dessert, Scalise said.
There will be bistro basement in the warmer months, and Stix n Brix has a barn aperture that can be opened to the sidewalk cafe, a affection that's attenuate for Bridgeport restaurants.
"We're attractive for a actual laid back, accidental environment," Scalise said.
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Owner Mario Scalise opens the bay aperture of his new restaurant at 220 W. 33rd St. [DNAinfo/Joe Ward]
For Scalise, the bistro and restaurant adventure is accompanying a acknowledgment to his roots as able-bodied as his aboriginal big business venture. The Scalise ancestors endemic and operated the forerunner to Gio's, alleged Scalise's, at 2724 S. Lowe Ave., area Mario began alive back he was 13.
"Me and my brothers, my sister, we were actively complex at a adolescent age," Scalise said. His four ancestors are ally in the new venture, he said.
His ancestors additionally owns the BP gas base on Pershing Road, and Scalise managed the Dunkin Donuts that's absorbed to the station. It was there he met Toni Heelan, who eventually became a administrator at the Dunkin Donuts and is now activity to be the arch administrator at Red Line Bistro and Stix n Brix.
"He congenital the business at Dunkin," said Heelan, a Canaryville resident. "Over the years, the sales progressed. Again it was like, 'Why accomplish addition abroad money?"
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Scalise's ancestors has endemic the 33rd Artery architecture for years, and it has been abandoned back it was aftermost acclimated as a recording studio, he said. The two again began cerebration of the accomplished and best use of the storefront, and eventually came up with the bistro to allure commuters, acceptance and adjacency groups, and the pizza collective for banquet afore Sox amateur or a night out.
Their achievement is the business becomes not alone a accoutrement on bold nights but will advice activation development abreast the park.
"We appetite bodies to alpha actuality and again end there," Heelan said of the taverns. "Our ambition is the family. This is ambience a trend that hopefully added bodies will appetite to do the aforementioned over here."
The Red Line Bistro and Stix n Brix Wood Fired are aiming to accessible by Oct. 15. [DNAinfo/Joe Ward]
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