RESTAURANT ADDRESS

5347 N Clark St

Chicago, IL

773-275-5725

RESTAURANT STAFF

Chef/Owner: Paul Fehribach

Sous Chef: Rey Reyna

Beverage Director: Andrew Shay

GM: David Scheller

RESTAURANT REVIEW

Though Paul Fehribach is a native of Kentucky, when he decided to bring the cuisine of the south to Chicago he focused on the entire region. There is Cajun-style gumbo, Low Country-style shrimp and grits, and staples like sweet tea-brined pork loin and farmhouse chicken and dumplings. The weekend brunch menu, one of the most interesting you will ever see, includes antiquities like Sally Lunn bread; Awendaw, cornbread made from hominy grits, eggs and buttermilk; and Bayou Teche, an omelet with Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions.

Pimiento Burger
Photo Courtesy of: Big Jones