It’s a little thing chef Matt Levin‘s friends like to say: Things are either “so Matt Levin” or “so not Matt Levin.” And finally he’s got a place that his friends can safely say is so him: His new restaurant, Adsum. The Queen Village restaurant, slated to open on July 14, is a no-bullshit take on the neighborhood bistro. Levin says he’s always worked in “high-brow” places (his track record includes Lacroix, Le Bec Fin and Striped Bass); he’s always cooked what he thought the press wanted him to cook. That’s why, he says, at Adsum he’ll only be making dishes that he’d actually want to order.

Though Levin, who has a full sleeve of colorful tattoos and routinely drops the f-bomb (and then apologizes), received a rare four-bell rating by the Inky’s Craig LaBan for his work at Lacroix, he’s not your typical fancy schmancy chef.

“I don’t fit into that box of four-star chefs,”  he says.

Two years ago, Levin told The Insider that he wanted to make great food that “a guy making $10 an hour at TLA Video can afford.” He’s made good on that: Prices will range from $3-$22. (Sadly, most TLA Video locations have closed, however.)

Levin also stresses the comfortable feel of the restaurant. It won’t look like a sterile dining room; instead, it’ll be part-library, part-laboratory. Adsum co-owner and entrepreneur Kar Vivekananthan says it’s because Levin’s like a “mad scientist in the kitchen.” Vivekananthan worked with consultant Kelly Becherer and designer Machele Nettles to make the place look like a (cooler) high school science lab — beakers, microscopes, typewriters and dark gray soapstone for the tables.

Even the restaurant’s name is a little brainy, Adsum (that’s “ahd-SOOM,” get it straight) is Latin for “I have arrived.” Says Levin: “Is it a little self-indulgent? Maybe. But it just kinda fits.” But don’t get it twisted — Levin hated school, says he sucked at it. All that changed, though, when he started culinary school. And now, Levin’s arrived.

“I couldn’t be more fuckin’ excited,” he says. Then quickly, he adds, “Sorry.”

It’s cool, man, we’re really fuckin’ excited too.

A look at the food he’ll be serving up after the jump.

Grilled Rock Octopus with black pepper caramel;  Tater Tots with whiskey, bacon, and green goddess dressing;  Sautéed Foie Gras with sour cherries and pistachio;  Wild Salmon with beet relish;  Short Ribs with bouchot mussels, brown butter Worcestershire;  Homemade Pierogies with burnt onions, thyme and smoked buttermilk;  and Skate with fried broccoli, capers and Lillet-stewed apricots.

Some of the cocktails bar manager Preston Eckman designed for Adsum:

A View of Vieux Carre, rye, cognac, spiced red wine reduction, angostura and peychauds bitters;  Logical Consequence, gin, green tea, dill, fresh lime, honey and splash absinthe;  Elixir Classique, house made apricot liqueur, blonde aperitif, orange liqueur and rhubarb bitters;  Unholy Water, blanco tequila, smoked blackberry balsamic syrup, fresh lemon and house made ginger beer;  and Poppy Doble, rum, maraschino, poppy seed, fresh lime, almond and fresh grapefruit.

Head to Meal Ticket for a full menu and preview photos of the new place.

Adsum will be open everyday from 4 p.m. – 2 a.m. The kitchen will close at 1 a.m. Weekend brunch will be available starting July 24.

Adsum, 700 S. 5th Street, 267-888-7002