Accolades

  • Two Stars (Graham Elliot)
    Michelin Guide
  • Inductee
    Chicago Chefs Hall of Fame
  • Best New Chefs
    Food & Wine
  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Four Stars
    Chicago Sun-Times, Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

  • g.e.b.
    841 W Randolph St
    Chicago, IL

Where I Eat

Behind the Scenes

Chef Graham Elliot reviews  at post.venue.name
"Loving this Twin Peaks inspired cherry pie & damn fine cup of coffee scene by @jessica___marx for @nytimes"
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Chef Graham Elliot reviews  at post.venue.name
""SOFT & HARD" ~ creme brûlée, blueberries, lavender meringues"
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Chef Graham Elliot reviews  at post.venue.name
""STEAK & POTATOES" ~ beef tenderloin, watercress, wild mushrooms, fingerling potatoes, smoked hollandaise"
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Chef Graham Elliot reviews  at post.venue.name
""SURF & EARTH" ~ seared scallops, asparagus risotto, crispy bacon"
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Chef Graham Elliot reviews  at post.venue.name
""SOUP & SALAD" ~ carrot bisque, shaved carrots, carrot-top pesto, curry marshmallow"
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Chef Graham Elliot reviews  at post.venue.name
""BLACK & WHITE" ~ cauliflower panna cotta, sevruga caviar"
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From My Menu

Chef Todd Richards reviews Rabbit hash at g.e.b.
$$$ | Breakfast/Brunch, | Modern, | American
Near West Side, West Loop
1 Review
"This is basically rabbit confit with a really good egg. The asparagus in the hash is bitter, which really balances out the dish. It's perfect for a Sunday afternoon. I suggest eating it with an '08 white Burgundy."