DISH
CLIFF’S TAPHOUSE SERVES FOOD FOR EVERY PALATE WRITTEN BY JUDY GOPPERT PHOTOS BY MIKE TSAI
Above: Larry Kime (right), owner of Cliff’s Taphouse, with Laura Valdivia, executive chef
I
t is said that when one door closes, another one opens. That is precisely what happened for Larry Kime, former manager of Nick and Jake’s on the South Plaza. When they closed last year, he immediately began searching for another location. After talking with some commercial brokers who deal specifically with restaurant spaces, he found out that Ollie’s Local might be closing their doors in midtown’s Union Hill area at 3044 Gillham Rd. Kime sat down with Eddie Crane, the owner,
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and they negotiated the space. Kime believes it was a blessing in disguise, as the old Nick and Jake’s space was bigger than he could handle. So he and Laura Valdivia— his amazing chef—began putting together a menu somewhat Nick and Jake-ish. As time went on, they looked at the demographic and found that many people desired more vegan, gluten-free items. They opened Cliff’s Taphouse on April 16 and, after much taste testing and refining, they have a menu
that attracts everyone. Two of his daughters, Paige and Chandler, also work with him.
What was the inspiration for your name? My grandfather, Cliff Forsland, was Scandinavian, and when my sister and I would visit him in Chicago he would take us to his spot, a dark corner bar/restaurant. Each ethnic group has their own neighborhood hangout there, and he was happy to introduce us to all
