Old Town Social

Row 1

Details
455 W North Ave (at N Cleveland Ave)
Chicago, IL 60610
(312) 266-2277
Gastropub, Bar, Sports Bar
$ $
Hours
Mon–Fri: 5:00 PM–2:00 AM Sat: 11:00 AM–3:00 AM Sun: 11:00 AM–2:00 AM

Around the Web

Foursquare Tips

  • Don't leave without trying some beer that you have never tried before!
  • Chef Jared Van Camp works to make this burgers meatiness shine, topping it with equally savory toppings: housemade bacon, a fried egg, aioli and Gruyre. http://tmoutchi.us/YmTIHi
  • High-quality beef from Q7 Ranch in Marengo, IL is ever-present in the burger lineup here, as are savory toppings like a sunny-side-up egg, house-made bacon, and Gruyere. Pro tip: add 'em all.
  • This enormous Lincoln Park restaurant serves some of the best housemade charcuterie in the city.
  • You are loser if you've never checked this place out!! Amazing selection of beers and good food
  • If you leave here and didn't get the truffle fries, I feel very sorry for you.
  • Killer beer list and barnyards worth of charcuterie from chef Jared Van Camp.
  • and this place was not awesome, skip it. Two bartenders = 30 minute wait for drinks. Half the scene was 45 year old couples trying to fit in with the "young crowd". It felt like Mad River, with a b
  • Sip from the ever-changing artisan ales list and sample some of the coolest beers around:
  • Great managers, bartenders and staff. Also the foods top notch.
  • Left hand milk stout on tap... Always a good choice
  • Voted Best Group Brunch by Bitches Who Brunch.
  • Great burger and good fries!! Like the fireplace in the front dining area!
  • Super bro-y
  • During lunch and dinner, chef Jared Van Camp charms foodies with housemade charcuterie, Midwestern cheeses and hearty burgers; after dark, craft beers and cocktails keep the party going.
  • milfs in training
  • The Old Town Breakfast is a religious experience. Delicious.
  • This place charges $7 for a Malort shot. An entire bottle costs $17 at Binny's.
  • Try the Hash Brown Casserole
  • It has the most ambitious charcuterie program in Chicago and served as the launching board for one of Chicagos most talented young chefs, Jared Van Camp.