• Two Stars (Graham Elliot)
    Michelin Guide
  • Prince of Porc
    Cochon 555
  • 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 Merlin Verrier reviews  at
Chef Merlin Verrier reviews  at
"Spanish mackerel - orange essence - green garlic - pearl onion - crispy kale"

From My Menu

Chef Todd Richards reviews Rabbit hash at g.e.b.
$$$ | Breakfast/Brunch | Modern | American
Near West Side, West Loop
"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."