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Machine is helmed by seasoned chef Trevor Hoyte, whose Modern American menu emphasizes flavors and techniques from around the globe, but are locally sourced. The cocktail program boasts unique, immersive drinks crafted by The Violet Hour alum, Aneka Saxon. Machine features an in-house flower shop and floral program, aptly named The Florist at Machine, and Chicago’s first tableside floral cart. Customers can order custom bouquets for the table via a traveling floral cart, enjoying flowers with dinner and then taking the arrangement home. Galati and Jordan envision a happy hour in which each drink will be accompanied by a flower stem (people will know how much you’ve consumed by the size of your bouquet). Menu highlights include whipped potato and bacon (brunch), veal osso bucco (dinner), marbled potatoes and clams (dinner), grilled cheese (late night) and bone marrow (late night). A long list of specialty cocktails are sure to entice anyone. Standouts include Inspired by Legends (mezcal, spiced orange herbal bitter, floral sweet vermouth, rose water), Alco-Hall & Oates (Cocoa Puff infused oat milk, bourbon, chocolate liqueur) and a shot fountain, which includes six house-made wine shots.