Editorial Review

On the first floor you'll find a lounge dressed in warm fabrics serving a casual menu and 15 wines by the glass, on the second floor there's the industrial dining room with refurbished wood where you can order American dishes with French twists like the spiced duck breast with kumquat and a foie gras crouton, and then there's the 3,000-square-foot rooftop lounge where you'll meet your next boyfriend who'll be enjoying the city view with a cocktail in hand. Executive Chef Stephen Wambach offers up a raw bar and housemade sausages and breads, and Chicago pastry guru Christine McCabe is on board doing her thing, guaranteeing you'll have the chance at one epic meal.