S.K.Y.

At S.K.Y. in Lincoln Park, owner and executive chef Stephen Gillanders works across a menu that includes tuna tartare “lumpia,” Sichuan ricotta with mapo ragù, stone-bowl bibimbap and slow-cooked prime rib. The dishes give a sharper account of the restaurant than the broad New American category.

A menu shaped by more than one tradition

The restaurant takes its name from the initials of Gillanders’s wife, Seon Kyung Yuk. The present dinner menu draws on Filipino, Korean and other references without following a single regional sequence. Tartare presented as “lumpia” and bibimbap alongside prime rib show how that range plays out across small and large plates.

Kitchen and service