Chef Kawcak's tasting menu is structured in three acts. The first features bite-sized snacks showcasing fermented and preserved ingredients. The middle course includes a series of salad, soup, pasta, and protein preparations that change entirely based on what farmers can provide that week. The final act centers on heartier fare. Dishes might feature refined comforts like pupusas with blue corn and cochinita pibil, smoked white fish dip, dumplings with rutabaga wrappers, or pasta preparations inspired by global cuisines but grounded in Midwest produce. The presentation is playful, the technique is precise, but the philosophy is warm and accessible.
Tips from diners
Book through Resy and arrive on time — the kitchen operates precise seatings and the space is now larger but still intimate.
Mention dietary restrictions or allergies when booking — Chef Kawcak is accommodating and can modify courses within the folk cuisine philosophy.
The tasting menu opens with a progression of fermented and preserved items that introduce Chef Kawcak's approach to technique and flavor development. These might include cured vegetables, fermented condiments, preserved fruits, or pickled preparations. The focus is on extending seasonality and building umami. This course demonstrates the kitchen's commitment to sustainability and resourcefulness.
Tips from diners
Pay attention to these opening bites — they hint at the techniques and flavor profiles you'll encounter throughout the meal.
The protein course changes seasonally. It might be duck from a local farm, carefully roasted and finished with a sauce built from the day's ingredients. Or it might be beef, lamb, or fish — always from suppliers Chef Kawcak trusts. The cooking method respects the protein's nature, and the finishing sauces are built to complement rather than mask.
Tips from diners
Ask the chef about the protein's source — Atelier works with specific farmers and producers, and the stories are worth knowing.
An example of Atelier's globally-inspired approach using Midwest ingredients. Pupusas are handmade thick tortillas from blue corn (sourced locally or regionally), filled with cochinita pibil (Mexican slow-cooked pork seasoned with annatto and citrus). The dish marries two culinary traditions — Central American technique with Midwest ingredient quality. It's comforting, technique-forward, and deeply flavorful.
Tips from diners
This course shows Chef Kawcak's playful side — beloved comfort food refined with precision and quality sourcing.
The middle act features multiple salad courses that vary entirely by season. In spring, you might encounter asparagus-based preparations. In summer, tomatoes and stone fruits. In fall, squash and mushrooms. Each salad combines local produce with techniques or flavor profiles from other cuisines — perhaps an Asian-inspired vinaigrette on Midwest greens, or a Mediterranean herb on local root vegetables. The dishes are vibrant, technically skilled, and never feel forced.
Tips from diners
Visit across seasons to experience how dramatically different Atelier's menu can be — the restaurant truly changes with the farm calendar.
Atelier opened in 2023 in Chicago's Lincoln Square neighborhood under Executive Chef Bradyn Kawcak. The restaurant earned a Michelin star in 2025 and was named a James Beard Semi-Finalist for Best New Restaurant. In summer 2025, the restaurant relocated to a larger space in the same neighborhood, expanding from 16 to 36 seats. Chef Kawcak sources from small, sustainable local producers and builds a hyper-seasonal 'Folk Cuisine' tasting menu that draws techniques and inspirations from across the world while remaining rooted in Midwest ingredients and sensibilities.
Book through Resy weeks in advance during peak season. Even with the expanded size, the 36 seats fill quickly for dinner service.
Visit multiple times throughout the year — the menu changes based on what farmers provide. Spring, summer, fall, and winter each offer dramatically different experiences.
Weekday pricing is $175, weekend pricing is $200. Save money by booking midweek — the quality is the same.
Ask Chef Kawcak or the staff about sourcing — Atelier works with Jake's Country Meats, local farmers, and regional producers. The story is part of the experience.
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