One of the hottest restaurants in Chicago, Acadia offers a sophisticated experience with a creative, contemporary menu. Chef Ryan McCaskey, brings local ingredients to life with his delectable tasting menus. If you are into fine dining, Acadia is a must!
Chef Paul Kahan,В restaurateurВ Donnie Madia and wine steward Eduard Seitan come together in this Mediterranean and Midwestern shared plate restaurant to give the public a taste of magic. While originally conceived as a wine bar, the restaurant quickly broadened it's prospects. Wine still remains the backbone of this unique restaurant while appealing to every sense of the human experience.
Their motto: tacos, whiskey, and honky tonk. In the heart of Chicago's Wicker Park neighborhood, Chef Paul Kahan and Chef de Cuisine Julie Warpinski's menu is inspired by Mexican street food coupled with exquisite bourbon and beer. Once a 1940's gas station, this joint's atmosphere is the perfect for a rock and roll night out, complete with house selected and spun music.
Executive Chef Paul Kahan, winner of the Outstanding Chef in 2013 and Best Chef of the Midwest in 2004, bring Chicago Midwestern cuisine that is "both classic and utterly approachable." Using farm-fresh ingredients, he and his team have brought a timeless experience to the Windy City.
Transformed from a vacant laundromat, owner Lisa Kelly has created a dining experience that pays tribute to the American brasserie. Their locally sourced ingredients change the menu by the season, so the patrons know they are getting the freshest most authentic experience in the neighborhood.
Relying on nature for inspiration, the food and menu at Elizabeth Restaurant is an artistic expression and replication of the surrounding world. The restaurant strives to remain as local, organic and sustainable as possible. It's mission is to highlight the nose to tail and root to branch philosophies in showcasing farm-to-table Midwestern bounty. Building a community through a shared love of food and nature, Elizabeth works to remain as earth conscious as possible and keeps the space intimate, serving fine and rare ingredients at communal tables.
Open since 2010, Girl & the Goat is the energetic creation of executive chef Stephanie Izard, winner of Top Chef Season 4. In addition to serving craft beers and making wine in a rustic environment, the restaurant supports local by shopping locally and working with a number of local farms for produce, goats, veal and cheeses. Chef Izard works directly with the farms to see how the animals are raised before they enter her kitchen.
Drawing inspiration from local markets, the cuisine showcases exceptional ingredients at the peak of season. The restaurant supports small local farms and also sources from family farms across the country. Treating these ingredients with respect in the kitchen, the path from earth to plate remains clear and the cuisine reflects this philosophy.
Rootstock Wine & Beer Bar is a labor of love from 3 former Webster Wine Bar employees who decided to open a small space in Humboldt Park. Their focus is on wine and beer of small production with a strong emphasis on organic and biodynamic farming practices. Executive Chef Michael Simmons supports local farmers, hormone free meats, and seasonal produce as often as possible.