According to a recent article from Block Club Chicago, Minyoli will open sometime in the early spring in Andersonville at 5420 N Clark St.
“Minyoli is the first restaurant concept launched by chef Rich Wang. Born and raised in Taipei, Japan, Chef Rich Wang moved to Chicago with his family as a teenager. He received his culinary training from Chicago’s Kendall College and has since gone on to work for renowned restaurants in Chicago, including Michelin-starred Boka and James Beard Award Winner Fat Rice,” a press release sent to What Now Chicago states.
According to the article from the Eater, “Minyoli will open in early spring at 5420 N. Clark St., serving up a take on the Taiwanese cuisine known as juan cun, management said in a news release — the first restaurant in the city focused on juan cun cuisine. Juan cun is a blend of Chinese cuisines that originated in mom-and-pop noodle shops in Taiwanese villages.”
“The restaurant will serve up takes on Taiwanese beef noodle soup with housemade noodles, braised and fried snacks, desserts, and a cocktail menu. Minyoli takes the place of Land & Lake, which closed in July after two years on Clark Street. Acclaimed Korean-Italian restaurant Passerotto previously operated that location.”
Edit: More information was provided after the initial publication of the article.
