Falafill

April showers bring May flowers, and a delicious wrap. This month we’re welcoming Chris Pandel, chef of both The Bristol and Balena, aboard the Guest Chefs for Charity train. His wrap, which uses our white bean and Swiss chard falafel (the current seasonal option), with tonnato sauce, Calabrian chili relish, and pickled spring onions, is extremely delicious. And the tonnato sauce, which is a rustic Italian sauce made with poached tuna, marks just the second time we’ve had an item on the menu that isn’t vegetarian—though pescetarian is still as far as we’ve gone! The tonnato sauce is delicate and slightly salty, and the relish packes a subtle heat with a sweet bite to go with the pickled onions. It’s pretty special.

Every month a new chef highlights a sandwich at Falafill donating $1 for every guest sandwich sold. This month we are donating the proceeds to the Spence Farm Foundation, which is Chef Chris’ charity of choice. The Spence Farm Foundation aims to educate, promote, and encourage the practice of small sustainable farming across America. The foundation holds programs for children in schools, teachers, and organizations across Illinois promoting importance of local farming and healthy foods.

Balena, the second restaurant from Chris Pandel and his partners, recently opened in Lincoln Park adjacent to Steppenwolf. The Bristol, which was their first restaurant, has become a Chicago classic in just the short time that it’s been open. A walk through Bucktown on any night of the week around this time of year and you’ll see the French windows open and a dining room full of people.

We’re thrilled that Chris came on board—and think when you taste his wrap, you’ll be too.

Come and try it at both the Lakeview and Loop locations.