Like, whoa. A refreshing concept that dares to be different and totally nails it.
— Chicago Magazine
You won’t want to leave the restaurant without getting a meat and cheese plate. The house-made pâté and foie gras terrine is both rich and smooth, served with slices of bread, mustard, olives and jelly. Cheeses include a rotating selection of hard cheeses like mimolette and softer varieties like delice du jura.
— Timeout Chicago