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Adam Sobel and Anthony Lombardo


CHIKO After Dark Series with Chefs Adam Sobel and Anthony Lombardo

The menu specials begin at 9:30 pm and will last until midnight, Friday, January 26th. The event is not a ticketed event; walk-ins are welcome. Doors are open to all on a first come, first serve basis. Alcohol specials will be announced.

An additional late night Kitchen Counter seating will be offered at 10:30. These reservation holders will be served to our Eat the Menu tasting with the bonus of our guest chefs’ unique creations. The $50 cost per person will remain the same for this late night Kitchen Counter experience.

Adam Sobel

Adam Sobel is the chef and partner of Cal Mare in Los Angeles, located on La Cienega Blvd., tucked between Beverly Hills and West Hollywood. The restaurant will evoke the vibrant seaside elegance of Italy’s Amalfi Coast, but will also feature a nod to the contemporary Southern California setting. Cal Mare is Sobel’s flagship and passion project, supported by partner Michael Mina and the MINA Group, of which he has been a part of for over 6 years.

Sobel earned acclaim and success in Las Vegas after graduating from the Culinary Institute of America in Hyde Park, NY. His first job out of school was opening Bradley Ogden, then moving on to become Chef de Cuisine at Guy Savoy. In 2011, Sobel moved to Washington, DC to serve as Executive Chef at Michael Mina’s Bourbon Steak. His innovative style landed the modern American steakhouse a three-star review in The Washington Post and consecutive high rankings in Washingtonian magazine’s annual ‘100 Best Restaurants’ issue in 2012 and 2013.

In 2013, soon after he moved to San Francisco to take on the role of Executive Chef and Partner at RN74, Sobel was crowned the “King of Porc” at the prestigious Grand Cochon, in Aspen. In February 2014, Sobel was invited to serve as a guest judge on Food Network’s cooking competition show, “Chopped,” and in May 2014, RN74 received a rare 3½ star review in the San Francisco Chronicle.

Anthony Lombardo

Anthony Lombardo was born in Detroit and raised outside the city in Sterling Heights, a melting-pot community of Chaldeans, Lebanese, Greeks, Albanians, Macedonians, and other Italians. Food was important to his family, “as it is in all Italian families: Sunday dinners, the whole bit,” Lombardo says, but it was not a particular interest of his. That came later. At the end of his rope, Lombardo’s father, Tom, drove his son to the Lone Star Steakhouse and told him to get a job, any job. He then got into the prestigious Culinary Institute of America in Hyde Park, N.Y., where his father footed most of the tuition and grants covered the rest. After an externship in Italy Lombardo came to DC and worked for renowned chefs Roberta Donna and Amy Brandwein. Lombardo then became Chef of Georgetown’s 1789 restaurant. Bringing 1789 to it’s most profitable era. His next challenge was a 37,000 sq ft 800 seat restaurant in The Hamilton. After 3 years Chef Lombardo made the decision to go back home to Detroit and open his own restaurant. The Detroit dining scene will get fresh Italian dishes and light aperitif cocktails early next year when chef Anthony Lombardo debuts his new restaurant, SheWolf, in the Selden Building.