"After tackling charcuterie at Old Town Social and pizza and pasta crafted from house-milled flour at Nellcote, Element Collective has set its focus on sustainable fish.
This winter, Element Collective's Chris Dexter, Chris Freeman, Jared Van Camp and John Warken, who also operate RM Champage Salon, will open Kinmont, a 6,200-square-foot restaurant taking over the shuttered Zealous space on Superior Street in River North. The team aims to make the 70-seat Kinmont a restaurant that will source 100 percent sustainable fish and shellfish, featuring Midwest catches — pike, perch, trout and whitefish. They also will source fish found on safe lists such as the Monterey Bay Seafood Watch Program and the Safe Harbor list. They believe it will be the first wholly sustainable fish restaurant in Chicago.
"There are things that are sustainable in the fishing ecosystem that restaurants adhere to, and there are different types of fish on the watch list," Mr. Dexter said. "With us, it's an obsessive focus on that. It's on the forefront of everything we're doing."