This OG Logan Square favorite was embracing the farm-to-table philosophy long before it was cool, and has remained one of the North Side’s most in-demand weekend brunch destinations since opening in 1999.
The menu is subject to change depending on the seasonal availability of certain ingredients, but "The Royale" breakfast sandwich, which is currently made with turkey leg confit, Gruyere cheese, braised bacon, parsley salad, and a sunny-side egg on sourdough, is a sure bet.
Crafted by visionary Lee Wolen, the Michelin-starred menu is an exercise in mixing complementary flavors and textures; no dish better exemplifies this than Wolen’s heirloom carrots, which come to life with pistachio crumbles, bulgur, and smoked goat cheese.
And by all means, save room for one of pastry chef Meg Galus’ equally whimsical desserts.
Score Dark Matter classics and specialty drinks, like the agave latte and the Mayan locha, local brews like Three Floyds Alpha King, cocktails, and soft drinks, as well as Do-Rite Donuts, West Town Bakery pastries, and assorted Asian-inspired sandwiches served on griddled sesame bing bread. are at it again, this time with a 45-seat sushi hideaway.
There's also a Prohibition-era whiskey bar, and a fully reimagined Cherry Circle Room inspired by CAA menus dating back more than a century.Former Bohemian House chef Jimmy Papadopoulos is back in the restaurant game and has teamed up with Boka Restaurant Group to resurrect the long-vacant Embeya space.While Bo Ho showcased Papadopoulos' penchant for Eastern European flavors and cooking techniques, the menu here proves his versatility: a savory oyster custard flirts with Osetra caviar, creme fraiche, lemon dressed apple, and dill in the inventive oyster pie, dry-aged duck is glazed with raspberry vinegar and teamed with duck heart en crepinette, and venison tartare balances earthy grilled mushrooms with pumpernickel and lime.This Texas-style barbecue joint has been slingin’ its signature brisket and ribs for the better part of a decade, and remains steadfast as the North Side’s top dog for smoked meats.It’s BYOB, so arrive hungry and with a frosty six-pack of your favorite local brew in tow to fend off the inevitable meat sweats.Part-bowling alley, part-arcade, part-restaurant and bar, the whimsical concept is a veritable recipe for a good time, complete with checkerboard floors, antler chandeliers, and even a wall of retro, multi-colored washing machines.For maximum effect, chow on all the lobster bacon fries, beer braised brats, and Sloppy Joes you can handle, wash it all down with Bacardi 8 and Rum Haven Coconut rum-based Lord Stanley's Cup punch, and go forth and play all the games.Music plays through the speakers at a slightly-above-normal volume, constant commotion flows through the open kitchen outfitted with a roaring hearth, and vibrant dishes like scallop crudo with mustard, charred daikon, and passion fruit and soy-dusted Yukon fries flecked with bonito flake, splashed with rice vinegar, and paired with tofu mayo prove that "casual" doesn't mean "sacrificed creativity." Make the trek to the South Side for all the smoked seafood you can handle at this legendary fish shack.The small but mighty institution has been in the biz for over half a century, and is one of very few Illinois smokehouses still in operation.Pro tip: If you're lucky, you can also score them at some of Sodikoff's other concepts, including 3 Arts Club Cafe, Sawada Coffee, and C. Pig out on pork-fried almonds spiked with rosemary and garlic, milk-braised pork shoulder with mashed potatoes, and plentiful cured meats, and if you're the adventurous sort, don't miss the "JLT" made with pork jowl, tomato, frisee, and a duck egg fried sunny-side up.New from Grant Achatz and his team behind three-Michelin-starred and James Beard Award-winning Alinea, this decidedly-more-casual concept balances world-class eats with a sleek, streamlined aesthetic and lively energy.