Accolades

  • Most Important Chefs Right Now
    Time Out Chicago
  • Chefs on the Rise
    Where magazine
  • 100 Best Things We Ate
    Time Out Chicago

My Restaurants

Where I Eat

Behind the Scenes

Steamed Mussels & Clams
"The mussels and clams are plump, the dipping bread perfectly charted, and the briny, smoky, and bright broth is pure liquid gold."
Chef Marianne Sundquist reviews  at post.venue.name
"Mom has been dishing out sweetness your whole life. Now it's your turn. messhallcocktail.com/blog/"
Chef Marianne Sundquist reviews  at post.venue.name
"Mom has been dishing out sweetness your whole life. Now it's your turn. messhallcocktail.com/blog"
Fig & speck sandwich
"Melted farmer's cheese, paper thin slices of speck and fig, and white wine preserves with a nutty hint of arugula—I could eat this baby every day!"
Chef Marianne Sundquist reviews  at post.venue.name
Salada
"This is anything but your typical side salad: gorgeous crisp greens, decadent croutons, Parrano cheese, tiny olives, and a mango port vinaigrette. It's a salad that delivers a delicious and satisfying range of textures and flavors."
Warm nectarine & blackberry crostada
"With its flaky crust and generous amounts of nectarine and whole blackberries, this dessert is perfectly satisfying after an amazing meal. A single dollop of whipped cream tops the warm pastry, and the entire dish pairs perfectly with the last sip of Chardonnay in my glass."