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Open Circuit Dining
provides a unique 12 course
dining experience
with a focus on
New American Cuisine.

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Chef Jacob Demars combines his love for food and technique
to create eye-popping dishes influenced by pop art and graffiti. 

Intimate 12-course pop up dinner series across Chicago several times month.

All dinners are BYOB, and we cannot accommodate any
dietary restrictions or allergies at this time.

 

 

Upcoming Dinners

UPCOMING EVENTS


August 27, 2016 | 6:45 PM
12-Course Dinner
Chicago — Location will be distributed via email one week prior to the event.

Sold Out

September 24, 2016 | 6:45 PM
12-Course Dinner
Chicago — Location will be distributed via email one week prior to the event.

Sold Out

Private Dinners

We also offer private dinners for up to 12 people.
You provide the home and the friends, and we provide everything else!
Contact us if you are interested.

 


Follow us on Facebook to be the first to find out about upcoming dinners.

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About the Chef

Chef

Jacob Demars

Chef Jacob Demars grew up in coastal Rockport, Massachusetts and started cooking at thirteen.  During his years cooking in Massachusetts, Jacob developed a love for seafood and the fast pace of the kitchen. 

Looking for a new challenge, Jacob moved to Denver and became a saucier at Trattoria Stella.  After a couple of years of Italian cooking, Jacob developed an interest in fine dining.  He completed a week long stage at Husk Restaurant in Charleston, South Carolina.  This experience exposed Jacob to a different level of cuisine.  Upon returning to Denver, Jacob began working with Paul Reilly at Beast + Bottle.     

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Jacob moved to Chicago and joined Iliana Regan and her team at Elizabeth Restaurant.  There he honed his fine dining techniques and deepen his love for food.   Jacob also spent time working with Pat Sheering at Trencherman. Most recently Jacob was the Executive Chef at Juno Restaurant Chicago where he expanded his culinary background through exploration of Japanese cuisine.

Jacob combines his wide range of experience to create a twelve course tasting menu for Open Circuit Dining.

 

SNAPSHOTS

CONTACT

If you have any questions, or press inquiries, please do not hesitate to contact us.

 

 

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