The team at this West Loop dining destination wanted to create a space that felt less like a restaurant and more like a home, and upon first glance, it looks like they succeeded (thanks to a freight-elevator entrance, exposed timber, potted plants, and on-point hospitality). It’s only when embarking on the 14-to-18-course menu that you start to realize you’re somewhere much more special, with bites like Beausoleil oysters with Mangalica ham consommé, capellini with Périgord truffles and rye berries, and croissants with Ashbrook cheese and apple butter. Others have noticed the place’s potential for staying power too—in just one year the restaurant garnered two Michelin stars and was dubbed Best New Restaurant 2017 by the Jean Banchet Awards.
