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Brindille
French
Caviar arrives on mother-of-pearl spoons, and the potato gets the Robuchon purée treatment, which tells you exactly where you are: a polished French restaurant in an era when that's a rarer breed than it once was. The kitchen still bakes madeleines to order, and for a modest surcharge a waiter will shower Périgord truffles on whatever you're eating. The New York Times named it among Chicago's 25 best restaurants. Dress accordingly.
The awards strongest first
- AAA Four Diamonds
- The Banchets Nominee · Best Hospitality
- The New York Times The 25 Best Restaurants in Chicago Right Now
- Eater The Best Restaurants in River North
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Russian sturgeon caviar
“Russian Sturgeon caviar, duck liver Royale and seared Hudson Valley foie gras are popular appetizers.”
AAA -
Duck liver royale
“Russian Sturgeon caviar, duck liver Royale and seared Hudson Valley foie gras are popular appetizers.”
AAA -
Lemon madeleines
“Lemon madeleines are still baked to order here, and for $30 a waiter will rain down shavings of Périgord truffles on any course you desire.”
The New York Times
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