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A trio of restaurant vets (including chef Chris Pandel, who clocked kitchen time at Tru and New York's Cafe Boulud and most recently served as corporate chef for Cenitare Restaurants) is behind this seasonally inspired Bucktown spot. Look for a Midwestern menu with Mediterranean roots, featuring snacks such as duck fat fries with house-made ketchup and garlic aioli and entrees such as steamed mussels, kumquat and guanciale with Blue Moon. Ever-changing chalkboard specials—including a fifth quarter/charcuterie section with rotating options like smoked pork trotter terrine and grilled sweetbreads—are also on offer. The cocktail list skews seasonal and the wine lineup is peppered with biodynamic and organic picks; the beer list is outstanding.