Accolades

  • One Star
    Michelin Guide
  • Best Chef: Great Lakes
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Board Chair
    Chefs Collaborative
  • Most Sustainable Chef
    Chicago Taste of the Nation
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Bruce Sherman reviews  at post.venue.name
"Our latest cocktail: the Vodka, Hibiscus. Hibiscus is floral, tart, and colorful-perfect for Spring! It's balanced with vodka from @nsdistillery that we infuse with apricots, add a touch of lemon juice and sugar, and leave it there. Both hibiscus and apricot are delicate flavors; if we muddled them too much you'd miss them both! #vodka #cocktail #hibiscus #seasonal #northpond #lincolnpark #CHI"
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Chef Bruce Sherman reviews  at post.venue.name
"Erbaluce (herba-looch-ay): mineral-driven, refreshing, and historic, this unique varietal from Rugiada (North-West Italy--think Piedmont, but even more mountainous) is zesty and crisp. It's perfect with the lighter, fall-focused flavors of our current brunch menu. #inseason #brunch #Chicago #CHI #NorthPond"
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From My Menu

Chef Gale Gand reviews Frisée salad w/ poached duck egg at North Pond
$$$$ | Modern | American
Lincoln Park
"Bruce Sherman only makes this dish in the summer when Green City Market is running, but it's worth waiting through the winter for. It's a classic frisée salad with lardons, topped with a poached duck egg in place of a chicken egg. Really, there's nothing better. It's so beautiful and delicious when the yolk combines with the vinaigrette to softly dress the salad. In wintertime, the Seasonal Tasting is a true expression of Sherman's technique."
Chef Bruce Sherman reviews Pasta with Asparagus, Ham and Egg at North Pond
$$$$ | Modern | American
Lincoln Park
"New dish on the menu by @northpondbruce. Pasta, Asparagus: Open Whole Wheat Ravioli, Chèvre Mousse, Charred Asparagus, Canadian Bacon, Tomato Jam, Pickle, Quail Egg. #NorthPond #LincolnPark #CHI"
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Chef Bruce Sherman reviews Brandy, red wine, and orange twist cocktail  at North Pond
$$$$ | Modern | American
Lincoln Park
"The Brandy, Spice: An easy way to start, or finish, the evening. Includes a little brandy, falernum, a float of Sicilian red wine, and a twist of orange. Simple and refreshing. #cocktail #brandy #wine #NorthPond #CHI"
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Chef Bruce Sherman reviews Rhubarb and poached duck foie gras at North Pond
$$$$ | Modern | American
Lincoln Park
"It will never cease to inspire us- taking earthy ingredients, and turning them into something elegant and delicious: the ingredient of the moment? Rhubarb. Perhaps woody at first, but with a little prep, refreshing and tart; a perfect match for this Spring's poached duck foie gras. #inseason #springtime #foiegras #decadence @hudsonvalleyfoiegras"
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Chef Bruce Sherman reviews Spring Chicken with vegetables and mazapan  at North Pond
$$$$ | Modern | American
Lincoln Park
"The latest addition to the a la carte menu at North Pond: Poussin! Grilled Spring Chicken, Baby Carrots, Charred Red Onion Salsa Verde, Schmaltz “Tamale," Lime, Pistachio Mazapan Crumble. #poussin #salsaverde #lime #pistachio #seasonal #chef #BruceSherman #NorthPond #LincolnPark #CHI"
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Chef Bruce Sherman reviews Malted Chocolate Mousse-Peanut Tartelette, Roasted Peach, Peach Sorbet, Candied Nuts, Marshmallow at North Pond
$$$$ | Modern | American
Lincoln Park
"Malted Chocolate Mousse-Peanut Tartelette, Roasted Peach, Peach Sorbet, Candied Nuts, Marshmallow. #brunch #dessert #pastry #fresh #local #chocolate #mousse #instayum #checkpleasepics #LincolnPark #Chicago #NorthPond"
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