The property known as the Carbide & Carbon Building (230 N. Michigan Ave.) has been home to a number of concepts over the years. For a while it was home to the Hard Rock Hotel, and the restaurant Chuck’s: A Kerry Simon Kitchen Two years ago, it housed the St. Jane Chicago, and the restaurant Free Rein.

Beginning in spring, the hotel space will be known as the Pendry Chicago (part of a luxury chain), and the restaurant, also opening in spring, will be called Venteux, a French brasserie and oyster bar.

“Venteux” means “windy,” a clever enough name for a Chicago restaurant. Of more interest, however, is the chef — Don Young, who was chef at Temporis when that restaurant received its first Michelin star, and who, pre-pandemic, headed the kitchen at WoodWind, a very good and awkwardly located (18th floor of a medical building) restaurant in Streeterville.

Though the restaurant is tied to the hotel, it’s an independent enterprise, part of the Clique Hospitality Group (this will be Clique’s first Chicago restaurant), Young said.

Young said he’s still finalizing his kitchen team and hasn’t committed to specific dishes yet, but promises a “fun and exciting” concept, a French brasserie with an upscale feel and casual vibe, and cuisine that Young terms “invigorated nouvelle French.”

“I’ll definitely pull techniques from Temporis and WoodWind, but 11 years of my background is French,” he said. “I started with Roland (Liccioni) at Le Francais, when I was 17 and could barely hold a knife. I followed him to Old Town Brasserie, Miramar Bistro and Les Nomades.”

Venteux will serve breakfast, lunch, dinner and weekend brunch.

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