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1466 N. Ashland Ave.
Chicago , IL , United States

At his 26-seat BYOB, chef-owner Michael Carlson serves experimental cuisine in a spare room with zero frills—there is no host, coat check or even waitstaff (chefs deliver the dishes themselves). The intensely creative menu, which changes every six weeks or so, might include Peekytoe crab with "pine flavors" (rosemary, juniper, Banyuls and maple) served with yuzu-marinated royal king mushrooms, or one of Carlson’s signature dishes—a parsnip custard with candied sweetbreads—for dessert. Reservations take about six weeks to get, so plan ahead.

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