Chef Omar Rodriguez serves eclectic American fare at this Logan Square BYOB where most entrees focus on free-range and organic meat and game such as buffalo, venison and duck. Other specialties include truffle oil-drizzled endive stuffed with lobster, white and black truffles, and spicy lobster cream sauce; and homemade pasta with mascarpone, lobster meat and fresh mint. The menu also features a small-plates section, an affordable alternative to a full-course meal. The 130-seat dining room, designed by Rodriguez's wife Ryvkah Goodman-Rodriguez, is modern and comfortable, with a blue and silver palette, white tablecloths, candles and high, exposed-beam ceilings. You also can dine at the chef's table, where Rodriguez cooks right in front of you (special reservations required).