Welcome to the High Five: The week’s hottest news, sure to make you sound sharp at any gathering.
Hot Dish: Sea and Be Seen.
Feeling fancy — err, phancy? Otto Phan, the chef and owner of a well-known Austin sushi restaurant Kyōten Sushiko is moving to Chicago to open a second outpost in Logan Square. The trendy restaurant might be for big fish (with proportionally big wallets) only: It will only have seven seats and serve a 20-bite omakase menu for $240. Will Chicago be hooked?
From the Press: Withered Vines
Time to pour one out for Vine … again. In November, co-creator Dom Hofmann announced he will be bringing Vine (the app that pioneered the short six-second looping videos that were the precursors to today’s snaps, stories and boomerangs) back from the dead with its second iteration: V2. However, six months later — barely six seconds in the scope of history — the project is dead in the water, postponed indefinitely. Fans were not happy, but alas, the “financial and legal hurdles” were too much for Hofmann to overcome. #RIP.
Ready, Set, ChicaGO: Point Made
If you haven’t heard, there’s a new brewpub in the West Loop and it has officially tapped its kegs! San Diego-based Ballast Point brewery opened its first Midwest location on May 15 and is already making a splash in the city. The Fulton Market brewpub stocks some Chicago-only ales, like the Habanero Sculpin IPA Bratwurst. Oh, and did we mention they have a rooftop beer garden coming soon for brews with views?
La Vida Local: Surf’s Up
Studio FUSE, which bills itself as Chicago’s only fitness mall (it houses workout options like Sproing and YogaSpace), is now the home of Hang 5 Fitness, the only surf studio in the city. It’s a surf-inspired barre class that works your core with moves likes planks, pliés, standing and sitting. If you’re looking for something that actually takes you outdoors, Equinox trainers are holding power yoga, kickboxing at The Shore Club through September 25.
Vibe of the Week
When you work in PR, this is always the answer. Hustle isn’t just a core value at H5, it’s a way of life.