After more than two decades of friendship and shared kitchens, chef John Asbaty and restaurateur Alain Uy are finally teaming up for a project that brings their journeys full circle. Set to open in mid-November, Ox Bar & Hearth will bring live-fire cooking and Midwestern sensibilities to Lincoln Park.
The restaurant occupies a 125-year-old space that once housed the Golden Ox, a German establishment that served the area for 80 years before closing in 2001. Rather than erase that legacy, Asbaty and Uy are building on it.
“It’s a nod to the past and looking ahead to the future,” Uy says. “Every time we talked about the space, people would say, ‘Oh, was that the old Golden Ox?’ People still remembered it, and we wanted to honor that history while creating something completely new.”
The name Ox Bar & Hearth captures what the duo is going for: “Ox” for the building’s heritage, “Bar” for the community spirit they aim to foster, and “Hearth” for the literal centerpiece of the restaurant — a custom wood-burning grill and oven that will drive the menu.
“There’s nothing more primal than cooking over fire,” Asbaty says. “We really want the product to shine — simply cooked, simply plated — but that layer of depth you get from live fire is hard to replicate any other way.”
Locally-sourced meats and seafood will be prepared over a custom-built hearth. Ox Bar & Hearth
The menu, created by Asbaty with chef de cuisine Jorge Campos, blends personal history with regional inspiration. Dishes include smoked whitefish dip with radishes and seeded rye crackers; potato pierogi made from a recipe passed down from Asbaty’s grandfather; and a pork collar with rutabaga mostarda and black walnut-cider jus. About half the menu will touch the flames in some way.
Asbaty is embracing the bounty of the region, sourcing produce from Midwest growers like Illinois-based Frillman Farms and Werp Farms in Northern Michigan, alongside Great Lakes fish and local meats.
“Why not prepare trout or walleye over wood-burning fire and treat it with the same care you’d see at a fine dining restaurant?” Asbaty says. “It’s about anchoring ourselves in this region and supporting the people behind the ingredients.”
The beverage menu mirrors that philosophy, featuring a private barrel bourbon selection from J. Henry & Sons of Wisconsin, beers from nearby Off Color Brewing, and a mix of seasonal cocktails like an apple-and-sage highball. The wine list leans domestic, highlighting producers from Michigan to California.
The design incorporates exposed brick, warm tones, and soft lighting. The restaurant, which seats roughly 118 people, includes a lounge and bar area with first come, first served seating, a dining room centered around the open kitchen, a private room for intimate gatherings, and a patio for the warmer months.
Asbaty and Uy’s partnership dates back to 2003, when they worked together at Trio in Evanston under Grant Achatz. They reconnected again in 2015 to open 3 Arts Club Cafe at RH Chicago, a collaboration that strengthened their professional bond.
“We’ve talked about opening something together for more than 10 years,” Uy says. “Life has a funny way of presenting opportunities when they’re supposed to happen, and it just felt like the right time.”
With Ox Bar & Hearth, the pair aims to bring to life a cozy restaurant that embraces Midwest culture with warm hospitality. “When it’s winter, we want the food to feel like it’s winter,” Asbaty says. “We want to create that gathering place, that sense of community. That’s what this is all about.”
Ox Bar & Hearth is located at 1578 N. Clybourn Avenue. Opens mid-November.
Dining and Cooking