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37 件のTipとレビュー
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David Smith2月 8, 2014Great food, but some of the items on the tasting menu are the same as on the a la carte menu, despite different names. Our stroganoff and braised beef were identical. Ask if you want variety.
Chicago Tribune6月 26, 2012The menus offer $20-and-less items divided into five categories(cold, hot, pasta, sea, land, sweet) and a surfeit of plus signs. Sample dishes: beet + burrata + arugula, lasagna + oxtail + ratatouille 続きを見る
Julie Chau8月 5, 2016The burger is textbook for umami. Blue cheese funk, crispy bacon, juicy beef patty...i die
Brian Paulson11月 25, 2012Venison tartare is very unique. Calamari is also unique and worth ordering. Melts in your mouth. Cookies and milk for desert, awesome. Ryan has great wine suggestions.
Mark Ingraham3月 7, 2014A real treat. Beautifully designed dishes with zesty flavors. Fresh and creative. And a great music atmosphere.
April Fong8月 23, 2013Went for brunch. Chicken & waffles were delish - apparently Graham has served that fried chicken to Mumford and Sons, according to our server!
Trish Nesbitt2月 19, 2016This is a great place to take your date, with delicious food and awesome customer service to boot!
Christine Ha2月 28, 2016Creative modern takes on nostalgic comfort classics. Milk & honey, ham & eggs, stroganoff, banana split.
TripExpert5月 15, 2015"Adventurous eaters who appreciate trendy food in an industrial, rock-and-roll atmosphere will like it most." -Lonely Planet, one our featured reviewers 続きを見る
Kate Elle Griffin4月 12, 2013Chat with the bartenders: they're incredibly talented (and generous). Also, give the rabbit a try. Holy yes.
Amazing food and phenomenal cocktails. Grab a seat outside on the hidden back terrace!
Rashaun Hall8月 4, 2013I highly recommend the octopus AND the banana split! The votive candles are also awesome.
Tasting Table6月 19, 2012Try the “chicken + buttermilk + tarragon,” cooked sous vide, then pan fried; the bird has amazing flavor: 続きを見る
Yulia Demidovich8月 12, 2013Lamb belly is delicious, but pasta chèvre portion tiny (3 pieces) and flat bread is soso-- dry, small -- not worth the $ or experience.
Chefs Feed8月 22, 2014Todd Richards, chef of The Shed at Glenwood, eats here on his nights off. He loves the Rabbit hash. 続きを見る
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- 8.9
"delicious pork shoulder and must have mimosas for brunch"
Paula Kunin - 8.7
"Every dish we had was splendid and interesting. Wines excellent and cocktails with a certain twist. Overall at 1star level."
Steffen Bornhoft - 8.4
"Lovely hidden patio in the middle of the city. Wide selection of wines. Catch of the day was good. Perfect for a business lunch."
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