Acclaimed heirloom Southern cooking by Chef Paul Fehribach, with craft cocktails and one of the largest bourbon lists in Chicago.
This is a standard reservation at no cost
This reservation is for a high-top table for two in our bar area
Join us four our annual Reveillon dinner, a celebration of Creole Christmas Eve traditions through four courses and unique dishes such as chestnut & white flint corn bread, speckled belly goose...
Enjoy one last epic meal in 2019, before ringing in 2020! A very special menu prepared by Chef Paul and crew including deviled crab, a rare blue barley and black trumpet mushroom perlau, Atchafalay...