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48 results
Au Cheval
Upscale diner from Brendan Sodikoff (Gilt Bar, Maude's Liquor Bar, Doughnut Vault).
The Bedford
Contemporary American restaurant and lounge in the lower level of a former bank. Open till "late."
Paul Kahan's fine-dining destination; Alinea vet David Posey is chef de cuisine.
The well-known music venue now offers a contemporary American menu five days a week.
Bow & Stern Oyster Bar
Seafood-focused restaurant in the former Branch 27; the raw bar is a standout.
The Bristol
Bucktown barstaurant with an eclectic contemporary menu featuring Chris Pandel's snout-to-tail cooking.
Former Mado chef Rob Levitt and his crew are butchering whole animals at this new Noble Square butcher shop, offering everything from tenderloins to hog jowls, plus house-smoked bacon, charcuterie, sweets by Allie Levitt, and sandwiches, one hot and one cold each day.
Carriage House
South Carolina cuisine from native Mark Steuer (the Bedford).
Chop Shop
Multiuse space with a butcher, sandwich counter, bar, and steak house (the last serves dinner only).
City Winery
Chicago location of the winery/wine bar/ restaurant/music venue.
The Dawson
"Booze-focused restaurant" from principal Billy Lawless (the Gage, Henri); Anthony DiRienzo is the chef behind the contemporary American menu.
Prepared and served by students at the culinary school, this is one of the best fine-dining deals in town.
Western-themed barstaurant where chef Brian Jupiter is specializing in whole-animal cookery, game, and oysters in addition to more traditional bar fare.
48 total results