Accolades

  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Best New Restaurant (Henri)
    Chicago magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Yet ca mein
"Hamburger King (a.k.a. Chester's for people in the know) has the best: soft noodles, togarashi, a hard-cooked egg, yesterday’s pork roast, and scallions. Double-starch it and go for the rice and gravy, too."
Chef Dirk Flanigan reviews  at post.venue.name
Original bánh mì
"Head cheese, pâté, pickled vegetables, chilies, and cilantro. Need I say more? Oh—it’s $2.95."
Chef Dirk Flanigan reviews  at post.venue.name
Chorizo-stuffed medjool dates
"A perfect amount of heat is applied to the dates, which comes with a smooth, unctuous brandade. They’re rich and they’re sensational."
Chef Dirk Flanigan reviews  at post.venue.name
Red Hot
"They snap! Natural casings! Bill is the best. This is a true Chicago staple."
Chef Dirk Flanigan reviews  at post.venue.name
Loup de mer
"Chris Nugent's loup de mer is super bright with Meyer lemon, the great texture of tapioca, a wonderful, unmistakable sunchoke purée, and a tiny but powerful fennel purée. Excellent."
Chef Dirk Flanigan reviews  at post.venue.name
Spaghetti neri
"This is pristine pasta preparation paired with deliciously satisfying seafood. It's perfect every time."