• 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
"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
"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  at
"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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From My Menu

Chef Gale Gand reviews Frisée salad w/ poached duck egg at North Pond
$$$$ | Modern, | American
Lincoln Park
1 Review
"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."