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This fine-dining restaurant in the South Loop offers nightly tasting menus as well as a la carte options and a bar for neighborhood cocktailers who want to stop by after work. Executive chef Ryan McCaskey (formerly of Rushmore and Courtright's) has lived in the 'hood for more than a decade and is looking to fill a niche in upscale dining. Dishes might include the famous lobster pot pie, Gunthrop Farms pork belly with cheddar grits, pickled crab apple, celery and shallots in a root-beer consomme or Swan Creek chicken with fried cornmeal, buttermilk, sausage gravy, truffle bread pudding and maque choux. For a more laid-back night, sit in the front bar and sip craft cocktails from former Graham Elliot beverage director Michael Simon and order a lobster roll or bacon-onion aioli-slathered burger. Starting April 28, weekend brunch is served: look for prix fixe menus with dishes like lobster eggs Benedict, morel mushroom tart, and Gruyere-and-ham-filled crepes.