"Visit this restaurant for dinner or Sunday brunch to enjoy Lincoln Park views and bistro fare, ranging to include premier seafood and several takes on steak frites. Chef David Koehn gave careful consideration to the burger. He caramelizes a Brandt Beef patty on the plancha before topping it with Tomme de Savoie, a French Alps cheese that imparts tangy, earthy notes—and gives this handheld its standout status. Koehn also incorporates house pickles and gribiche, a house-made French sauce with herbs, capers, and cornichons, for layered flavor and crunch. Pair it all up with the accompanying mound of piping, hand-cut house frites, et voila."
David Borzkowski/Mon Ami Gabi