Chef Fred Chung worked at Kasama and Oriole and brings tastes of Korea and New Orleans to Logan Square
Scofflaw in Logan Square has earned its place as one of Chicago’s best cocktail bars, a lounge that nails the details for a memorable excursion. Its complimentary late-night chocolate cookies are the stuff legends are made from, a little reward to encourage customers to stay out a little more past their regular bedtimes.
The cookies are great, but Scofflaw management has made a big change. They’ve brought on a new executive chef who just launched a unique menu. Fred Chung was one of Kasama’s sous chefs when the Filipino powerhouse and French bakery opened and before the restaurant earned the world’s first Michelin star for a Flipino restaurant. He’s also spent time at two-Michelin-starred Oriole.
Chung’s new menu at Scofflaw brings a taste of Korea and New York to Logan Square; memories of eating street food in Seoul and noshing on late-night skewers in Flushing, New York. There’s also a little cajun influence as he’s partial to po-boys. His menu includes a fire chicken scallion pancake stuffed with poultry and cheese; black sesame beignets with miso caramel and black cherry jam; and a hoisin-roasted pork sandwich with Sichuan pepper sauce and collards on French bread. There’s also a pea curry dip served with garlic flatbread. The bar’s burgers — available in beef and Impossible beef — are available, too.
Check out chef Chung’s menu in the photos below. The kitchen is open until midnight.