Graham Elliot

Row 1

Details
217 W Huron St (at Wells St)
Chicago, IL 60654
(312) 624-9975
New American
$ $ $ $
Hours
Wed–Sun: 5:00 PM–10:00 PM

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Foursquare Tips

  • Sure to win over the table, the scallops here are glazed with maple syrup and seared, then served with oatmeal and whipped butternut squash.
  • eat here.
  • This eponymous restaurant from a rising culinary star does not disappoint. Its small-plate offerings, like a gigantic buffalo chicken wing with Budweiser foam, are a joyous, delicious laugh.
  • Get the drink the Freebird: tequila, lavender, honey and a dash of maraschino. Delicious and not too sweet!
  • amazing cocktails - a must!
  • Great food. Smoke monster cocktail + they play album sides. Win. Win. Win. @FIJIhunt
  • Its hard to notice the casual subtleties, like waiters in Converse or the comfortable dcor, when theres a root beerglazed pork chop topped with corn nuts and watermelon sitting in front of you.
  • Try not to fight over the truffle popcorn - it's hard!
  • $$$$ But good. Ask for the Foie gras lollipop with poprocks coating. Trust me, it's good.
  • Great food. Great chef. Even saw a man get down on one knee and propose to his girlfriend. She said yes.
  • If you can, go for the full progression in the repertoire menu. Food this ambitious and seamless can only be found at a few restaurants in the city:
  • Inspired flavors and textures keep us coming back, as do new-to-us ingredients such as marsh samphire and dishes like Colorado lamb with pea cannelloni and roasted Jidori chicken with carrots.
  • Do The Experience tasting menu. So amazing, but takes a long time for ten courses.
  • awesome night at graham elliot, good food, great service
  • if the Foielipops with poprocks aren't on the menu, see if the kitchen can make them for you!
  • The dining experience was AMAZING and I highly recommend Chef Graham Elliot's take on s'mores. The sweetness of the graham, ganache and chocolate really was the highlight of my visit. ;-)
  • Save your money. Portion size is two bites per course
  • Everything was delicious and wonderfully presented. Great atmosphere, great service, great experience.
  • Since dropping his last name, Graham Elliot is now one with his eponymous restaurant. Elliot throws rules out the window, leaning towards playful food like truffled popcorn and sweetbread empanadas.
  • Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods