Comforting favorites in Avondale by Chefs Johnny Clark and Beverly Kim inspired by old-world cooking. Start your meal with a selection of beverages like a bottle of trendy orange wine or head to the bar after work with no reservation needed for a craft cocktail like The Muse with gin and beet kvass. Our appetizer cart will roll to your table to start your dinner with over 10 bites beckoning to be picked like our fan-favorite smoked carrot paté or sunflower seed hummus. Our main dishes offer a variety of homestyle flavors just like your mother made from thick soups to layered pasta and fluffy Ukrainian garlic bread. Coffee, after-dinner drinks and a flaky pastry like our Napoleon invite you to finish the meal with a sweet treat and hours of good conversation in a space that feels like home.
Midwest Italian restaurant focusing on house made pastas, utilizing vegetables from Chef Joe Frillman’s family farm. Our bakery and cafe serves La Colombe Coffee alongside an array of pastries and sandwiches crafted by Chef Leigh Omilinksy.Dinner reservations are available Tuesday - Sunday; we are closed for dinner service on Mondays. Our cafe operates from 7:00am - 3:00pm every day. Lunch is available from 11:00am - 2:00pm every day. We do not take lunch or cafe reservations, it is first come first served. Please note that there will be a 25% service charge applied to all bills. This goes to pay our staff equitably as well as provide health and other benefits not typically offered in restaurants.
Mano a Mano is a pasta and wine joint that celebrates classic preparations of traditional recipes. With a wine program focused on 100% Italian grapes that are comforting and familiar. The space is designed to create a cozy enriched environment with deep booths that you can tuck away, warm lighting and walnut paneling with retro lighting.Parking Tip: We offer MVP valet services Monday-Sunday! Sacramento, Kedzie Boulevard Pay to park parking lot along Linden Avenue Parking lot located behind Target Eat & Be Well!
Akahoshi Ramen is a humble ramen shop in the city of Chicago. Everything is made in the restaurant, including all soups, seasonings, toppings, and noodles. We are not an authentic ramen shop, though we value the history of ramen, and our ramen is influenced by its past and its future potential. The dish, popularized in Japan after World War 2, is symbolic of both struggle and perseverance. It is both a simple dish, and a fantastically complex one that we treat with reverence and respect. Roughly translating to “Red Star,” the name “Akahoshi” is a love letter to two cities; Sapporo, Hokkaido, where red stars adorn city monuments, and Chicago, Illinois, where the red star decorates the city flag. Our ramen is influenced by Japanese and American ideals in cooking. We hope you will join us to enjoy a bowl of ramen, made with the respect and passion it deserves.
Mirra is centered around the excitement of exploring the South Asian and Mexican culinary and collaboration that is really an unknown story up north. A la carte service, wine-focused with a small curated cocktail menu. Our chef's counter will offer a casual prix fixe experience for guests to enjoy. Mirra is a space that is warm, cozy, and comforting, whilst simultaneously executing a bold and vibrant food and beverage program. Mirra is a unique representation of how 2 different cultures can be 1 presented to you by Rishi Kumar, Zubair Mohajir, and David Mor.
Fine Italian cooking served by two chefs in an intimate space.Reservations are released 30 days in advance at midnight. Parties of 7 or more must contact Reservations@elinaschicago.com to book. Parties of this size are required to participate in a $75 per person family style prix fixe menu, drinks are charged based on consumption and a 20% gratuity will be added to the final bill. If you cancel within 24 hours of your reservation time you will incur a $30 per person cancelation fee.
Andros Taverna is a contemporary restaurant from Chef Doug Psaltis servingsophisticated Greek food cooked from the soul. Inspired by the cosmopolitan taverns ofGreece, Andros Taverna is a story of culinary heritage, purity of flavors, and warmhospitality in the heart of Logan Square!
NOW ACCEPTING RESERVATIONS FOR THANKSGIVING!Asador Bastian is a Chicago chophouse with Basque influences from acclaimed ChefDoug Psaltis. Located in the iconic “Flair House” originally built in 1883, this historictownhouse has been revived and brought back to life with culinary inspiration from thegreat asadors of San Sebastián, Spain to serve the world’s best boutique beef withoutcompromise. The most remarkable dining experience comes from the purest ingredientsdelivered in the supremely thoughtful, welcoming and hospitable manner. This ethoshas directed every aspect of the experience at Asador Bastian, whether you’re joiningus for small bites and libations in our Bar Room or for a more intimate experience in ourDining Room.
Mon Ami Gabi est un bistro français classique et un steakhouse. Au-delà des plats favoris qui sont toujours disponibles, le menu évolutif propose constamment des nouveautés. Au menu, des classiques traditionnels tels que la soupe à l'oignon gratinée, le poulet rôti style grand-mère avec des champignons, du bacon et des petits oignons, ainsi que le steak-frites.
Pour complémenter la cuisine, une vaste sélection de plus de 80 cépages boutique français sont servis au verre ou à la bouteille depuis le très original charriot à vin mobile.
Venez pour le brunch du dimanche entre 10h et 14h! Sirotez des Mimosas ou installez-vous confortablement avec votre café du matin afin de déguster votre choix parmi une variété de plats délicieux tels que l'omelette Lorraine, le Croque Madame, ou le pain doré à la crème brûlée française.
Veuillez noter que seulement les tables intérieures peuvent être réservées. La terrasse extérieure accueille les gens selon la formule 'premier arrivé, premier servi'.
Fioretta is reminiscent of a new-age Copacabana, celebrating old-world Italian cuisine with an opulent twist, a steady flow of impressive cocktails and wine, world-class live entertainment, and a glamorous vibe cast over the entire experience.Seamlessly blending steakhouse fare with elevated versions of old-world Italian cuisine with help from Italian-American Chef, Joe Rizza. The menu pays homage to the Italian immigrants who graciously first introduced Americans to southern Italian classics. Fioretta’s custom-built solid-fuel hearth and open kitchen allows Rizza and his culinary team to impart superb flavor, char and texture to each dish. The menu strives to strike the perfect balance between nostalgia and innovation.
