Accolades

  • Ten Best New Restaurants in America
    GQ Magazine
  • Nominee for Best New Restaurant (Balena)
    James Beard Foundation
  • Bib Gourmand (Balena)
    Michelin Guide
  • The People's Best New Chef
    Food & Wine
  • Top 50 Best New Restaurants (Balena)
    Bon Appétit
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Chris Pandel reviews  at post.venue.name
"Fennel and Lobster at The Bristol tonight."

From My Menu

Chef Guy Meikle reviews Crispy pig's tail at The Bristol
$$$ | Mediterranean
Bucktown
2 Reviews
"I have never had a bad dish at The Bristol, but the one that stands out as being totally different is the roasted pork tail. It comes with lettuce wraps and an incredible array of garnish. In the winter, I also love Chris Pandel’s pasta and the apple salad with marinated manchego."
Chef Rodney Staton reviews Spaghetti w/ squash & serrano chilis at The Bristol
$$$ | Mediterranean
Bucktown
1 Review
"The hand-cut pasta at The Bristol is consistently great, but this dish is amazing in its simplicity. It's an homage to autumn, and only available seasonally. My girlfriend and I actually fought over the last bite. (I won.) Their signature monkey bread is not to be missed."
Chef Edward Kim reviews Monkey bread at The Bristol
$$$ | Mediterranean
Bucktown
1 Review
"I love how this baked-to-order dish comes in its own little cassoulet. You have to tear apart these buttery, chewy, soft knobs of bread with your hands. The color of the dill butter they serve with the dish is a beautiful green that takes just that extra bit of attention to get right, and its light herbal flavor adds just the right balance."
Chef Mark Mendez reviews Prawns à la plancha at The Bristol
$$$ | Mediterranean
Bucktown
2 Reviews
"You can’t go wrong with anchovy butter and shrimp, but Chris Pandel’s subtle twists, like the addition of tarragon, make it interesting."
Chef Jared Van Camp reviews Raviolo at The Bristol
$$$ | Mediterranean
Bucktown
2 Reviews
"Decadent as hell, this dish is one that I'll want on my death bed. It's one giant raviolo stuffed with ricotta, herbs, and egg yolk and topped with brown butter foam and Parmesan."
Chef Jimmy Bannos Jr. reviews Apple salad at The Bristol
$$$ | Mediterranean
Bucktown
1 Review
"Classic flavors done this right will never disappoint. The dish is clean, bright, and offers just the right amount of crunch. It’s a menu staple for a reason."