Behind the Bib: Table, Donkey and Stick (Video)
"The foundation of the restaurant has been the housemade naturally leavened breads and housemade charcuterie, and the traditions that we draw upon are primarily from the European countries around the Alps. The kitchen is helmed by chef Justin Moser, who keeps a laser focus on seasonal ingredients in his ever-changing menu. Current dishes include squash tartine with grilled challah, Bartlett pear and pumpkin seed spread; lamb merguez with polenta, celery root and pickled cardoon; and sirloin with Concord grape glaze, carrot purée, grilled escarole and autumnal spices. The restaurant received its first Bib Gourmand in the MICHELIN Guide Chicago 2015 selection." - The MICHELIN Guide
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