American, New American, Gastropub
Sure it's tough to get in, but Stephanie Izard's hamachi crudo with crisp pork belly; pappardelle with goat, pork and veal sugo; and intricate veggie dishes make it worth the wait. [Eater 38 Member]
Jan 12, 2011
The green beans are ah-maaazing.
Sep 09, 2010
Time Out Chicago
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Dec 06, 2011