According to a recent article from the Chicago Eater, Salvaje has its eyes set on Fulton Market at 212 N Green Street.
“Chicago is our next expansion, and we aim to open in the beginning of summer. The space includes three floors and has a rooftop. One of the main things for patrons to look forward to with Salvaje is the artistic experience. We’re not a traditional restaurant,” Chief Project Officer Martina Maione told What Now Chicago.
“Salvaje will provide a Japanese fusion menu, with a lot of shareable plates and a whole sushi bar. We also host a variety of veggie options. For the cocktail menu, it has been specially designed alongside the the whole bar program has been designed by Borja Goikoetxea. He has been named the best bartender in the world in 2019. The presentation of cocktails is all well thought out.”
“On the food side, the chef is also the co-founder, Fermin Azuke. With that in mind, Salvaje is all about a 360 degree experience. Entertainment is considered fundamental, as we host a show every night with a DJ and dancers. We travel worldwide for dancers, who have specific choreography that changes almost every 2 months. The idea is that when you go you are sure to find the same menu across all of Salvaje’s locations as well as the same type of entertainment.”
“Our designer is from Spain, and they also design residential and hospitality locations worldwide. We’re very excited for the opening. As a very dynamic and a young brand, with only having opened 5 years ago, we have opened more than 20 locations. Salvaje is also an overarching brand that has other concepts. Each concept always comes with entertainment,” Martina added.
According to the previously mentioned article from the Eater, “Signs for Salvaje, a chain of clubby and upscale Japanese restaurants that originated in Panama, have been up in Fulton Market for over a year. But in late February, construction finally began as workers began transforming the former Ballast Point Brewpub into a louder and brasher venue that would take better advantage of the rooftop deck.”
“They will occupy three levels, including the basement. Expect percussionists and live music to give diners a thrill. “Salvaje” uses a motto, “the wild side of Japanese cuisine.” They’ll have a sophisticated sound and light display to punctuate that point.”
“The chain has locations in Bógata, Barcelona, Dubai (the chain’s largest), and Ibiza. The only U.S. location opened in 2021 in Miami. Expect a whimsical space decorated with animal prints, murals, and fun lamps, and a signature element: a rhino. Maino says a rhino’s strength made it the ideal choice for a logo. Visitors will see the rhino pop up throughout the space.”
“There’s a sushi bar, wok-fried noodles, and a robata grill. Maione mentions truffle mushroom dumplings. The presentations are over the top with some sort of interactive element. The menu is pretty consistent across locations all over the world,” the article states.
According to the company website, “Our carefully selected ingredients from all gastronomic cultures converge to bring the wildest and most fascinating experience to your table. We take pride in working only with world-class natural products such as King Crab, Japanese fermented and macerated Kimchi, and Umeboshi, among others, which we blend with local touches, elevating our creations to make each SALVAJE one of a kind.”
