Overseeing all aspects of the restaurant, Chef Art is the soul of Art and Soul. “I grew up in a small southern town and my cuisine is certainly a reflection of my upbringing. I look forward to offering our guests a little bit of our heart and soul in all of our dishes,” said Chef Art.
The menu is a blend of both chefs cooking heritage – Southern roots and decades of southern cooking – and the region’s best ingredients with a modern spin.
Signature dishes include: Shrimp and Grits with Anson Mills cheddar grits, crispy bacon and chow-chow; Spice Rubbed Ahi Tuna with fried green tomatoes and sour pickle relish; the House Cured Salmon HoeCake, a cornmeal flatbread served with dill crème fraiche and caper berries; Rockfish served with andouille sausage-seafood gumbo and dirty rice and Art’s famous Fried Chicken.
Chef Art Smith
Chef Art Smith is the executive chef and co-owner of Table fifty-two, Art and Soul, Southern Art, and LYFE Kitchen restaurants. His latest restaurant opened in early 2012, Joanne Trattoria, on the Upper West Side of Manhattan with Lady Gaga’s parents, Joseph and Cynthia Germanotta.
Art Smith has received the culinary profession's highest awards and has cooked for some of the world's most famous celebrities. In 1997, Smith became the personal, day-to-day chef to Oprah Winfrey, a position that lasted ten years. Smith now coordinates and cooks for the headline-grabbing special events that Ms. Winfrey hosts all around the world.
Most recently Smith has made several television appearances including ABC’s Lady Gaga Thanksgiving Special, Top Chef and returned to Top Chef Masters (for the second time), where he quickly became an audience favorite. Smith was also featured in an episode of Extreme Makeover: Home Edition where he lend a hand to a deserving family that has devoted their lives to providing meals for the less fortunate members of their community. Smith recently completed the filming of the pilot episode for the ABC television show Time Machine Chefs, (Over Easy Production Inc.)
In 2003 he founded Common Threads, a non-profit organization that teaches children about diversity and tolerance through the world's great cultures. For his tireless Common Threads leadership, Smith was honored by Chicago magazine as a Chicagoan of the Year in 2007. That same year, the prestigious James Beard Foundation named him Humanitarian of the Year. In 2008 Chef Art Smith received an Honorary MBA Degree, awarded by the Dedman School of Hospitality at Florida State University.
Smith was inducted into the Chicago Culinary Museums Hall of Fame in 2010. September 30th 2010 was proclaimed by Richard M. Daley, Mayor of The City of Chicago as Chef Art Smith Day in Chicago.
Chef Wes MortonExecutive Chef Wes Morton is passionate about two things: food and family. Since joining Art and Soul in March 2011, Wes has used a devoted and dedicated approach to instill a new creativity in the restaurant. Loyal to local farmers and co-ops, the result of his approach is food that is straightforward, paying tribute to his southern roots. He has shaped a new creativity into the restaurant by applying the discipline and techniques of his classical training to approachable simple, honest food. His strong sense of family not only resonates in the food he creates, but also in the surrounding environments he is a part of. Father, as he is known as in the restaurant, leads by example. He takes time to share the story of every ingredient, the meaning behind every dish to any and what it means to him or a colleague to anyone who may ask.
Wes was raised in Abbeville, La where he gained an appreciation and respect for food. Like a good ole’ southern boy should, his favorite family tradition was gathering for a southern lunch every Sunday. His passion led him to the New England Culinary Institute in Montpelier, Vermont where he received the classical training to turn his pure love into a career. After graduating, Chef Wes joined the team at Etoile, a Michelin-starred restaurant at Domain Chandon in Napa Valley where he focused on food and wine pairings. He then ventured to Washington, DC where he worked for award-winning restaurants Circle Bistro, Cityzen, and Michel Richard’s Citronelle. As Executive Chef at Againn, Wes explored his creativity and his unapologetic love for the pig.
On Chef Wes' team you'll find:
Patrick ChiappettaPatrick Chiappetta, General Manager, joined the Art and Soul team two years after the Capitol Hill’s inauguration. Patrick’s balance of inspiration and guidance has deeply influenced the lifeline of the Art and Soul family. His relaxed management style combined with intense passion for all he does continues to drive the restaurant to achieve great feats. His vision, united with Chef Art’s and Chef Wes’, led to a redesigned menu and an upgraded culture to the restaurant. This change not only affected the what, but led all to think about the why and the how. Through his efforts, Art and Soul was awarded “Top 100 Wine Lists in the US” by Wine Enthusiast magazine in 2011.
The “art” at Art and Soul includes a series of dramatic oil portraits highlighting “liaisons in history” that helped bring people together, which line the walls in a series by American artist Randy Slack. The featured works measure six by six feet, and include iconic leaders such as Martin Luther King, Jr., Winston Churchill, Gandhi, Dwight Eisenhower and more. The design of the restaurant features outdoor patio seating and built-in conversation nooks with contemporary lighting that provide an intimate and comfortable space. Sixteen-foot glass walls, and shiny red chairs that accompany square oak tables and a sleek bar, give off a modern feel of stylish urban sophistication.
Reservations are suggested; all major credit cards welcome; Dress is casual.