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You won't find preening, trendy old-timeyness here--just authentic 18th-Century-referencing, and decidedly masculine charms: gas lanterns, black Windsor chairs, a thirty-foot walnut bar and a coal bucket fireplace. Former Sepia chef Kendal Duque decidedly straddles tradition and innovation; indeed, where else might you sample such glories as sunchoke velvet soup with braised oxtail and marrow dumpling or fish and shellfish pie with fennel, lobster-sherry sauce and potato crust? A beer selection just shy of a hundred bottles should keep the punters coming back again and again.
The words seasonal and local seem to be attached to every other restaurant opening these days, but a chef whose resume includes experience at Charlie Trotter’s, NoMi and The Peninsula Hotel i... read more
Chef Aaron Deal has replaced Shawn McClain in the kitchen here, bringing with him Southern charm and ingenuity. Dishes like Rabbit Sausage with Sea Island Red Peas or Artic Char with Brown Butter a... read more
The words seasonal and local seem to be attached to every other res...
Bold experiment provides a bar with everything but the booze. Every...
Massive River North sports bar that becomes late night DJ club. Sup...
Tucked below the swanky River North dining hotspot (yes, Gilt Bar i...
EDM and global house live performances and DJs perform and spin at ...