Jellyfish

A rendering of Jellyfish, a Gold Coast restaurant opening this summer (July 11, 2012)

Diners who stop by Jellyfish (1009 N. Rush St. 312-660-3111), set to open in August in the Gold Coast, will be able to nosh on pan-Asian fare in the restaurant’s modern second-floor dining room—or in a floor-to-ceiling glass atrium overlooking the street.

The all-season atrium, which co-owner Josh Carl calls “a beautiful glowing box,” will seat 60 in sofas and chairs.

Carl, an investment partner with Lululemon and Barneys, joined forces with co-owner Joseph De Vito, who in opened Moto (now chef owned and operated) back in 2004, and together they have formed One 11even Hospitality Group, with Jellyfish being its first venture.

Carl and De Vito are aiming for a sexy, Miami-esque vibe at Jellyfish. Design elements include a travertine-topped bar, situated in front of a wall decorated with blue crystal imported from Italy, that seats 20-25 and encompasses the eatery’s sushi bar. (Three sushi chefs will be on hand to create Jellyfish’s 15-plus standard and specialty rolls.) Jellyfish’s ceiling will bear a mosaic tile design reminiscent of the eatery’s namesake sea creature.

The restaurant will offer a lunch and dinner menu as well as a sushi-focused late-night menu, seven days a week. Entree and appetizer options, priced from $14-$24, include rice-paper-wrapped Vietnamese spring rolls made with lobster and Pinoy barbecue chicken served with bok choy and garlic rice—a.k.a. Filipino-style chicken, according to chef Harold Jurado, who has worked at Charlie Trotter’s and Chizakaya.
 
Dishes such as the pineapple and shrimp skewers can be paired with one of the restaurant’s creative cocktails, such as Kissed by a Rose, made with plum bitters, sparkling rose, herbal syrup and orange flower water.

One thing to know before you go: Jellyfish may not be easy to find; diners will arrive at the entrance, which Carl calls “very mysterious,” after taking an elevator to the second floor. It will also occasionally host DJs; however, Carl says patrons shouldn’t necessarily expect to get their groove on during dinner. "It’ll be very low tempo,” De Vito says. “It’s not a nightclub.”

Erin Brereton is a RedEye special contributor.