位於Homewood​的優質老饕餐廳

The service and the food was outstanding. This was my first visit and it did nit disappoint. I have been at their restaurant in Naples, Fl and both are great.

My wife and I had a quick getaway to Chicago for her birthday. OpenTable booking made it simple to make reservations and any changes. Heads-up, parking will be a challenge so I recommend using valet! Make a reservation ahead of time to guarantee seating. The staff were very great at anticipating the wait time and so we did for 30 min since we arrived earlier. We were seated at the chef’s table which neither of us expected, and was a treat to experience. My wife enjoyed every bit of the good chaos in the kitchen and watching Ted & Kishaun (apologies for typo), prep the food with passion. Service was great all the way around and all the staff were attentive - kudos! The food, this is by far the highlight of the night and the trip! Flavor at its fullest and the portions are ample for two. We had the best empanadas to date, the skirt steak was a hit, and the pork belly was delish. Wrap dinner with apple pie is a a treat on its own. Thank you for making our trip and birthday celebration a memorable one.

Had the most amazing time. It was a girls night out haven’t had one in a long time. 10/10 highly recommend

I absolutely love this place - it’s one of my favs in the city. The food and staff is INCREDIBLE! A friend and I were celebrating getting into a top business school, and the staff went out their way to congratulate us. We got custom congratulations menus, a complimentary glass of champagne, and many congrats from the staff! Everything is shareable for the most part, except for the spaghetti! Order for yourself lol it’s just that good.

A beautiful room, excellent service and food that rivals New Orleans cuisine - a winning combination. Our table of six enjoyed Pitmaster Gumbo, fried green tomatoes and a lovely beet salad for starters. Entrees included Blackened Red Snapper (through the menu read Blackened Redfish), fried chicken accompanied with Mac and Cheese and two dipping sauces, Jambalaya that included crawfish, chicken, shrimp and andouille sausage. The crowing glory entree was a double cut, towering Pork Chop standing four inches high perfectly prepared. Bengiets for dessert with chicory laced coffee. Food was delivered then used plates and utensils were whisked away by unobtrusive and attentive staff. Overall, a most enjoyable meal.