Charlie Trotter Auction Will Liquidate Restaurant
If you're in the market for a stove, baking equipment, upholstered furniture, wine glasses, artwork or fine china, you'll want to read this. Charlie Trotter's will officially become empty early next week. We've got the skinny on the items up for sale.
If the news that Charlie Trotter's is closing hasn't quite sunk in yet, it's about to become much more real.
The remaining contents of the world-famous Lincoln Park restaurant at 816 W. Armitage Ave. will be divvied up to the highest bidders next week during an auction intended to liquidate its space.
Trotter, who owns the now-closed restaurant is putting everything that remains—from one-of-a-kind Bernardaud China to the artwork on the walls—on the Dec. 12 "for sale" list, according to the Huffington Post.
"Eater Chicago first reported news of the auction, which comes just a few weeks after Trotter's famous wine collection beat estimates on the auction block (despite a few cases going missing en route to the sale)," the story says.
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Trotter earned $1,136,069 in his wine cellar sale, in which the most expensive item sold was a $5,445 two-bottle lot of 1945 Chateau Haut-Brion, Eater reports. More than $900,000 of the money he netted came from a live auction, while the rest was earned via an online sale which wrapped up just days ago.
Those wanting to preview the stock of bake ware, signed menus, copper pots, slicers, ovens and much more can do so from 9 a.m. to 8 p.m. Dec. 11 during an advanced viewing. The auction starts at 11 a.m. the next day at the restaurant.
Trotter announced plans this past winter to shutter the Armitage eatery. It closed officially in August after 25 years in business.
The 52-year-old told the Sun-Times Media in February that the closure was merely a "sabbatical" that will allow him to travel the world with his wife and head back to school to pursue a master's degree in philosophy and political theory.
“This is our chance to say let’s end this on a great note of 25 years,” he said, according to the Sun-Times story. “A quarter century of running a restaurant — that’s a long time to do one thing.”