Built from a 1890s print shop, this West Loop restaurant celebrates both the traditional and contemporary. Inside the dining room, glass encased chandeliers hang above the custom Art Nouveau tile floor, while Windy City memorabilia covers the walls and vintage stemware sits on each table. Showcasing natural, organic, and sustainable ingredients, chef Andrew Zimmerman creates a seasonal New American menu with dishes like pork porterhouse served with buttermilk mashed potatoes, collards, and ham hock. The libation selection compliments the menu with artesianal winemakers and handcrafted cocktails.
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From Food & Wine , JUL 2008
A Champagne is likely to be from an unknown producer like Gardet, a Chardonnay from a small winery like Stoller in Oregon....MORE
From Food & Wine , JAN 2008
Opened last summer, showcases chef Kendal Duque's robust market-driven dishes—like veal-cheek terrine with salt-cured duck liver and quince, and elk chop with roasted root vegetables—in an elegant room with Art Nouveau-style tiles. ...MORE
From Food & Wine , MAR 2008
Last summer, this much anticipated spot opened around the corner from Avec and Blackbird, in a space with vintage steel doors and modern chandeliers. ...MORE
From the From the May 2008 Food & Wine Go List
The décor at this new spot blends a vintage look with contemporary tables, chairs and light fixtures. Chef Kendal Duque adds modern touches to classic dishes, for example serving pork rillettes with fig preserves. This is a great place for cocktails, like the Sepia Mule, made with house-made ginger vodka.
We loved: Veal-cheek terrine with salt-cured duck liver; grilled elk chop with roasted root vegetables.