813 W Fulton Market
Chicago, IL 60607
(312) 226-5556
The Dawson is a west town restaurant, bar, and gathering place celebrating the craft of food, drink and hospitality.
For 2016 we are excited to present: January - April 2016 Next: The Alps May - August 2016 Next: Tour Through South America September - December 2016 Next: The French Laundry Tickets will go on sale just before the start of each menu and may be purchased for 2, 4 or 6 people. Pricing is scaled by day of the week and time.... look for updates on our FB and Twitter pages.
Working off the success of Siena Tavern, the latest opening for DineAmic Group is Bar Siena, located in the heart of the up and coming restaurant row of Chicago's West Loop. The two-story, 8,000-square-foot spin-off concept offers a slightly smaller menu than Siena Tavern and rotates more frequently as it focuses on spanning various regions of Italy. The menu also features a more expansive Italian street food and pizza bar component. You can expect a bustling bar vibe upon entrance and a dining scene on the second floor, both connecting in energy and liveliness throughout.
Standing proudly at the heart of Chicago's trendy West Loop meatpacking district, Packing House brings sophistication to the things that give us comfort. The Packing House focus is on making both diners and drinkers feel at home with a gourmet spin on American classic dishes, and an ever-changing selection of beers and spirits from local breweries and distilleries. From our signature Southern Fried Chicken and House-Smoked Ribs, to the tantalizing Beef Brisket Sliders and Crab Spaghettini, there's always a new take on an old favorite. To wash it all down, our full-service, standalone bar offers a selection of craft beers from around the country, and a bevy of delicious signature cocktails. From after-work cocktails to Sunday brunch, game day to date night, Packing House brings everyone back to their comfort zone.
Our menu starts with the rich culinary history and high standards of coastal French cuisine and adds fresh, American ingenuity. From the heights of our raw towers of fresh shrimp, oysters and Maine lobster, to our foie-gras torchon served with toast and jam, the food at Maude’s is straight-forward and sexy with playful twinges. Open Seven days a week.
It’s true. The West Loop is changing. Our quiet, underrated neighborhood has been discovered. One thing that will never change is the atmosphere at The Beer Bistro. It’s simple: it’s a good bar with a fun attitude. Never too serious. And despite our rotating selection of high-end beers, you’ll never be looked-down upon for ordering a High Life. Come on by for a good time and a good pint. Nothing more, nothing less. That’s what makes The Beer Bistro different.
"12 Best-Looking New Restaurants Across the U.S." --- Zagat "Best Restaurant Interior" --- Modern Luxury CS Interiors "The place is a work of art in and of itself" --- Chicago Magazine PART ART GALLERY, PART CRAFT COCKTAIL BAR, AND PART RESTAURANT, FULTON MARKET KITCHEN IS AS STIMULATING TO THE EYES AS IT IS TO THE TASTE BUDS. Conceptualized and designed by Daniel Alonso (Black Bull, Bordel, Hubbard Inn), Fulton Market Kitchen is a portal of collective creativity, integrating various art mediums and styles with imaginative cocktails and cuisine to create a new experience for Chicago’s evolving culture. Inspired by the 1980s NYC art scene and the Wynwood Walls in Miami, Fulton Market Kitchen offers guests the rare opportunity to enjoy dining, drinking, and the work of incredible artists in a single, truly unique setting. Two expansive bars are helmed by award-winning beverage maven Jess Keane. Representing one of the West Loop’s most innovative beverage programs, Jess' balanced craft cocktails are composed with freshly-pressed juices, herbs sourced daily and spirits pulled from a carefully curated back bar. The menu features a perpetually changing list of House Cocktails, the “Art of the Old Fashioned”, large format “Cocktails as Big as Your Head”, seasonal artisanal beers and wines from small growers around the world. Fulton Market Kitchen’s art collection is the result of a collaboration with numerous contributing artists, representing several artistic styles: Alex Morales, Erni Vales, Erik DeBat, Franklin Riley, Dominic Sansone, CJ Hungerman, Christophe Gauspohl, Chadwick, Nina Palomba, Sarah Raskey, Alejandra Guerrero and many more. “We are striving to become a highly artist-friendly and collaborative channel for the vibrant local art community; to work together to exhibit, educate and sell their work,” stated Alonso. As a restaurant and cocktail bar whose spirit is inspired by art and innovation, Fulton Market Kitchen rotates its various collections regularly and hosts a weekly art series, “5x5”, where customers get a behind-the-scenes look at the live creation of artwork by acclaimed Chicago artists.
Located next door, Private Dining by Sepia is warm, inviting and stylish, the perfect backdrop to the inventive seasonal American cuisine created by Executive Chef Andrew Zimmerman. Product-driven menus showcase the quality and purity of the ingredients, highlighting the best of the season. Equally suited for a black-tie wedding reception, a wine tasting, a corporate event or a casual dinner, the space is available seven days a week and can accommodate 60 for a seated lunch or dinner and 100 for a cocktail reception. For more information, call 312.441.1920.
THE BETTY is a neighborhood gathering place located within the Fulton Market District of the West Loop. A dining destination of all sorts, many drop in for a nice weekday dinner in their neighborhood, others come to The Betty for a planned, celebratory night out. Within a dimly lit space, The Betty features rustic ingredients that give way to bold flavors and handcrafted cocktails ranging from the familiar to the utterly unique. The versatility of The Betty’s menu is reflected in the experience it offers to diners who can choose to order an entree at the bar, a nightcap and dessert in the lounge, or multiple plates to share among friends in the dining area. Whatever path a patron chooses, The Betty delivers a delicious meal and stellar beverages in a relaxed yet refined setting.
Paramount Room features a unique, dual level space loaded with urban charm and contemporary design elements. On the street level, a handsome storefront tavern space features exposed brick, lofted ceilings, distressed wood floors, an open kitchen, cozy booths and an indigo color-scheme accented by dark wood tones. One floor below, a resurrected prohibition-era basement speakeasy has been completely redesigned with chic modern lounge elements and high, dramatic ceilings. A past 5-Time Michelin Bib Gourmand recipient and recently voted #2 among the OpenTable Top 10 Diners' Choice Winners for Best Gastro Pub - Chicago, Paramount Room offers Chef/Partner Stephen Dunne's menu of elevated pub standards, and internationally inspired dishes of skillfully prepared but unpretentious and acclaimed cuisine, complements a full liquor bar overseen by Beverage Director John Douglass including "No Crap On Tap" Belgian, craft-brewed, domestic, and imported beers covering a range of stylistic, geographic, and flavor profiles plus house-infused liquors and classic and house-designed cocktails, and boutique wines by the glass. Late Night Kitchen hours regularly go until Midnight Friday/Saturday and 11pm Monday through Thursday, and 10pm on Sunday (note: last call for food 15 minutes prior). Delivery available until 9pm nightly (carry-out available until kitchen closes).
Devour American comfort food at Lloyd's Chicago restaurant and banquets. New burger specials, unique craft beers, and fresh seafood round out the menu. Customizable menus, seating, and gorgeous decor available for your next private party or business meeting.
Publican Quality Meats is a multi-faceted space featuring charcuterie, aged prime beef, pork, and other high grade products and services - including coffee by Intelligentsia - to match the elevated culinary and service standards set forth by the Publican and the quartet's other institutions - Blackbird, avec, Big Star and Violet Hour. PQM also doubles as a private events space in the evening for chef's table meals, sit-down dinners, or cocktail receptions. Contact Grace Oplinger at (312) 496-0012 or [email protected] for more information. Check us out on Tumblr http://oneoffmusings.tumblr.com/
THE BETTY is a neighborhood gathering place located within the Fulton Market District of the West Loop. A dining destination of all sorts, many drop in for a nice weekday dinner in their neighborhood, others come to The Betty for a planned, celebratory night out. Within a dimly lit space, The Betty features rustic ingredients that give way to bold flavors and handcrafted cocktails ranging from the familiar to the utterly unique. The versatility of The Betty’s menu is reflected in the experience it offers to diners who can choose to order an entree at the bar, a nightcap and dessert in the lounge, or multiple plates to share among friends in the dining area. Whatever path a patron chooses, The Betty delivers a delicious meal and stellar beverages in a relaxed yet refined setting.
At Gus's we're all about the food. Gus's restaurants are low-key with a southern flare where you will hear soulful classics emitting from the jukebox. Many people call Gus's a "blues-infused southern eatery." At Gus's World Famous Fried Chicken we focus on the chicken. We begin by using quality chicken which is treated to our special preparation techniques before being marinated in our proprietary batter. Once it's properly fried to a crisp golden-brown, we serve it up with a plate full of southern inspired sides and a cold beer or sweet tea. The result? Customers line up at our door before we're even open.
Mezé Tapas Lounge is one of those places in the West Loop that everyone dreams of but can never find - fantastic food, fresh music, diverse crowds and an intimate atmosphere.
HELLOTACOS is a taco shop that hand pressed fresh white corn tortillas and griddles them fresh. We fill them with all kinds of roasted meats and vegetables, giving us 20+ different tacos to choose from. A great place for Mexican food that is authentic, super fresh and wholesome.
Hours: Lunch Mon-Fri: 11am-2pm Dinner Mon-Thurs, Sun: 4:30pm-10pm Dinner Fri-Sat: 4:30pm-11pm
"12 Best-Looking New Restaurants Across the U.S." --- Zagat "Best Restaurant Interior" --- Modern Luxury CS Interiors "The place is a work of art in and of itself" --- Chicago Magazine PART ART GALLERY, PART CRAFT COCKTAIL BAR, AND PART RESTAURANT, FULTON MARKET KITCHEN IS AS STIMULATING TO THE EYES AS IT IS TO THE TASTE BUDS. Conceptualized and designed by Daniel Alonso (Black Bull, Bordel, Hubbard Inn), Fulton Market Kitchen is a portal of collective creativity, integrating various art mediums and styles with imaginative cocktails and cuisine to create a new experience for Chicago’s evolving culture. Inspired by the 1980s NYC art scene and the Wynwood Walls in Miami, Fulton Market Kitchen offers guests the rare opportunity to enjoy dining, drinking, and the work of incredible artists in a single, truly unique setting. Two expansive bars are helmed by award-winning beverage maven Jess Keane. Representing one of the West Loop’s most innovative beverage programs, Jess' balanced craft cocktails are composed with freshly-pressed juices, herbs sourced daily and spirits pulled from a carefully curated back bar. The menu features a perpetually changing list of House Cocktails, the “Art of the Old Fashioned”, large format “Cocktails as Big as Your Head”, seasonal artisanal beers and wines from small growers around the world. Fulton Market Kitchen’s art collection is the result of a collaboration with numerous contributing artists, representing several artistic styles: Alex Morales, Erni Vales, Erik DeBat, Franklin Riley, Dominic Sansone, CJ Hungerman, Christophe Gauspohl, Chadwick, Nina Palomba, Sarah Raskey, Alejandra Guerrero and many more. “We are striving to become a highly artist-friendly and collaborative channel for the vibrant local art community; to work together to exhibit, educate and sell their work,” stated Alonso. As a restaurant and cocktail bar whose spirit is inspired by art and innovation, Fulton Market Kitchen rotates its various collections regularly and hosts a weekly art series, “5x5”, where customers get a behind-the-scenes look at the live creation of artwork by acclaimed Chicago artists.
For reservations: 312-455-8114 For Carry Out/Delivery: 312-455-8114 For Private Party Info: [email protected] For The Owner: [email protected]
Our menu starts with the rich culinary history and high standards of coastal French cuisine and adds fresh, American ingenuity. From the heights of our raw towers of fresh shrimp, oysters and Maine lobster, to our foie-gras torchon served with toast and jam, the food at Maude’s is straight-forward and sexy with playful twinges. Open Seven days a week.
Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian, French, Mexican, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc.
Indian Restaurant in Chicago Downtown, West loop, Best Indian Food in Chicago Downtown
In March of 2012, Element Collective (Chris Dexter, Chris Freeman, Jared Van Camp and John Warken) announced the lease of 833 W. Randolph, an iconic space that formerly housed the renowned eatery, Marché. Located in Chicago’s white-hot Randolph Street Corridor, the new concept is designed to deliver all the hallmarks of ornate luxury—white Italian marble stairs, art nouveau wrought iron gates, extravagant woodwork, cartouche crown molding, crystal chandeliers and bleached herringbone wood floors. Although the destination will offer a defiant return to glamour as a sexy, high-energy nightspot—it will also be devoid of velvet rope exclusivity and the exorbitant price points that traditionally accompany such highbrow pretense. The name “Nellcôte” was inspired by Villa Nellcôte, an ornate 16-room mansion on the waterfront of Villefranche-sur-Mer in the Côte d'Azur region of southern France. This villa was the setting for one of the most infamous house parties of all time, as well as where the Rolling Stones recorded “Exile on Main Street” during the summer of 1971. The concept is meant to capture this particular cultural moment in time, where the young Rolling Stones partied and dined in Villa Nellcôte with the who’s who of early 70s Bohemia—a veritable checklist of rock ‘n’ royalty including artists, style icons, deviants, socialites and creative misfits. Bucking the ubiquitous dining trend of stripped down classic comfort food in rustic, contrived and predictably lowbrow environs, Nellcôte will instead offer our take on classic luxury. Despite the opulent design, the concept will decidedly celebrate the best components of the current handcrafted era—affordable prices, local product and artisanal quality. Chef Jared Van Camp will craft an “obsessively house made” and locally focused bill of fare—it’s his impertinent take on refined dining. Taking influence from France, Italy and Spain, ingredients and products will be sourced exclusively from the Midwest. Guests will be treated to an authentic locavore experience; humble dishes that are simple and approachable, both in concept and price point (everything is $15 or less), yet executed at the highest level, artfully composed on the plate, and striving to hold their own against the city’s finest white linen dining destinations. With a custom made stone mill, a fresh pasta extruder and a wood burning oven imported from Italy, the menu is comprised of Neapolitan-style pies crisped to perfection, over a dozen fresh-from-scratch-daily pastas made using strictly local heritage wheat, and an abundance of meat and seafood dishes. The culinary curriculum will implement forward thinking innovations that have yet to be executed by even the most prestigious dining programs in the country. Despite being surrounded by wheat fields, up until now, Chicago has been unable to use locally sourced wheat and flour. Van Camp is going to extreme lengths to fill this singular void in the Chicago food scene by milling his own superfine double zero flour with local heritage wheat sourced from regional farmers. Being the first restaurant in the US to mill its own flour in house daily, Nellcôte has already generated a great deal of buzz among neighboring gastronomes in the city. Nellcôte’s flour will also be made available for retail sale and several of the Midwest’s premier chefs have already made bids to get their hands on this product for use in their own restaurant kitchens.
A short strut from Chicago’s Restaurant Row, Chicken Shop is the home of rotisserie-cooked, free-range birds sourced from Pine Manor Farm in Indiana. Tables are available on a first come, first served basis.