Food & Wine

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123 North Jefferson Street
Chicago, Illinois
312/441-1920

As Featured In...

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>>

– “Best New Wine Lists ’08”

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>>

– “Where to Go Next: Chicago”

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>>

– “Best Restaurant Dishes to Try in 2008”

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.

Last updated May 2008 lastArticle = 7/2008 and lastAward =

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