CheSa’s Bistro & Bar Chicago
Restaurant · Avondale ·
Southern-inspired gluten-free bistro with Cajun & Creole flavors
Southern-inspired gluten-free bistro with Cajun & Creole flavors
"The famous cellar bar on Bahnhofstrasse where Gene Kelly once danced on tables and a pianist has been tinkling since the 1930s—old‑school and star‑studded in the best way." - Rosalyn Wikeley
"This gluten-free, Southern restaurant serves the kind of dishes that make us look forward to—or at least not hate—Chicago’s 30-degree days. Chesa's menu has short rib and grits, seafood gumbo with a gentle heat, and buttery wagyu sliders on buns that we wouldn’t know were gluten-free if it wasn’t our job to know these things. The space is bright and casual, with a few TVs over the bar and a hip-hop playlist that makes head-bobbing groups of friends remember just how catchy 2000’s Nelly is." - john ringor, adrian kane
"Chesaree Rollins built up a following for her gluten-free fare with a food truck before opening CheSa’s Bistro & Bar in Avondale. The menu draws on Cajun and Creole flavors with dishes including crawfish cornbread, seafood gumbo and fried catfish with jambalaya. Mimosa flights and fried chicken with beignet waffles make brunch a big draw. Make a reservation through OpenTable." - Sam Nelson
"This gluten-free, Southern restaurant in Avondale serves the kind of comforting dishes that make us look forward to–or at least not hate—Chicago’s 30-degree days. Chesa's menu has short rib and grits (a beefy change of pace from shrimp that we didn’t know we needed), seafood gumbo with an ideal amount of gentle heat, and gluten-free fried chicken and beignet waffles. The space is bright and casual, with a few TVs over the bar and a hip-hop playlist that makes you remember how much you like 2000’s Nelly." - phaithe norman, adrian kane
"“I want to sleep with this under my pillow, ” is what we said halfway through the short rib and grits at Chesa’s. The gluten-free, Southern restaurant in Avondale serves the kind of food that makes us look forward to–or at least not hate—Chicago’s 30-degree days. It’s a beefy change of pace from shrimp, and after discovering how well cheesy grits incorporate with the pieces of meat, we don’t understand how every Southern restaurant doesn’t already have this combination on their menu." - adrian kane, john ringor
