WICKER PARK — California-based Umami Burger is coming to Wicker Park's busiest strip later this year, according to the popular chain known for its "savory fifth taste."
The new burger restaurant, Chicago's first, at 1480 N. Milwaukee Ave., is scheduled for a grand opening this summer, according to Steve Lipe, president of Lipe Property. Construction will begin nearly 3,000-square-foot-space soon after its permit is approved, Lipe said.
The burgers are made with a briney sauce that includes soy, anchovies and vinegar that, one critic says, "stuff you and make you want more."
The Umami Wicker Park announcement is part of Umami Burger’s national expansion, according to an Umami press release. The company plans to add several more stores to Chicago's lineup, in addition its 20 outlets in New York, California and Florida.
Umami's new Wicker Park location, near the southwest corner of Milwaukee Avenue and Honore Street, was once home to a Burger King, which closed several years ago.
The Burger King was replaced with three storefronts from 1480-84 N. Milwaukee Ave. owned by Lipe and NYC-based Janel Management.
Umami burger will be next to Max's Wine Bar, a Houston-based restaurant that offers "gourmet comfort" and plans to open in May at 1482 N. Milwaukee Ave.
Native Foods Cafe at 1484 N. MIlwaukee Ave, opened in 2011.
“Chicago has Michelin starred restaurants, great street food and everything in between. Our chef-driven burgers fit right into the cutting edge culinary scene," said Trevor Sacco, vice president of restaurant operations for Umami Restaurant Group.
Sacco said Wicker Park "has a nice blend of young professionals and artists walking the streets with a great mix of retail, galleries and restaurants — everything we look for in a future Umami Burger neighborhood.”
Talks for Umami Wicker Park have been in the works since December and picked up speed quickly after the New Year, Lipe said.
The restaurant will seat about 90 people and will serve beer and cocktails. According to TimeOut, the "insanely good" burger is cooked to one temperature — medium rare — and served on plates "like serious restaurant food."
