Chicago magazine • April 16, 2012Highlights include a creamy pork liver mousseline, perfectly cooked black olive mezzaluna stuffed with puréed summer squash, and grilled baby octopus with serrano and pistachio.
Phil W. • December 14, 2017The chef’s menu is the way to go. Something like 8-10 dishes + dessert makes for an amazing selection from one of the best kitchens in Chicago.
Dana T. • July 20, 2010$25 Prix Fixe Menu and B.Y.O.B. you can't go wrong! Food was absolute delishishness and Chef Alex came around during dessert to see how lovely our meal was.
Anna B. • November 28, 2010The "cucumbers are made from pickles" cocktail is soooo good. And the monkfish, chickpea and carrot purée special was stunningly delicious as well!
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