Chicago, IL

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Cuisine Description

The reverse: Exceptional cuisine should drive the wine. Chef Matthew Kirkley creates wonderful seafood dishes that bend the wine list in a mostly white, mostly French direction.

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Wine List Description
We focus on white Burgundy and vintage Champagne—the wines that show the highest pedigree simultaneously with the greatest affinity for our food.
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Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"Maryland blue crab, set in its own gelée (made from crab stock), with fennel, lemon and basil, paired with Balthasar Ress’s 1994 Hocheimer Domdechaney Riesling Spätlese from Rheingau."

Perfect Pairing
Ora king salmon, seared and “scaled” with pumpernickel croutons over a barigoule (an artichoke dish with a artichoke reduction, artichoke chips) and served with a Charly Thevenet’s 2009 Régnié.

Wine Events
We often host vintage release parties for prominent wineries, most recently a Château Trotanoy dinner.


Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.

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100 Best Wine Restaurants



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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.