Au Cheval's burger is simple in concept but legendary in execution. Two thin patties are smashed onto a hot griddle to develop crust and render the fat. American cheese melts over the top, and dijonnaise (mayo mixed with Dijon mustard) binds the bun to the meat. The pickles are thin and tart, and the grilled onions add sweetness. The brioche bun is appropriately squishy. Multiple reviewers call it the best burger in Chicago.
Tips from diners
This is the reason people wait 2+ hours — order it and don't overthink it.
The burger refined. The addition of crispy, peppery bacon and a runny egg yolk adds richness and richness to the beef and cheese. The egg yolk breaks over the patties, creating a sauce that binds everything together. This version is popular among reviewers who want maximum flavor and satisfaction.
Tips from diners
This version is filling and rich — perfect if you're willing to wait and want to indulge.
A simple side that's done right. Thick-cut fries are fried until golden and crispy inside. Melted American cheese and a beer-based gravy are ladled over top. It's indulgent but not overly complicated.
Tips from diners
A good side to pair with the burger, or order on its own as a snack.
Au Chavel takes cocktails seriously, and the Old Fashioned is perfectly executed. The bartender balances the burn of the whiskey with the sweetness of the sugar and complexity of bitters. The citrus twist adds aromatics. It's a no-nonsense classic that complements the burger.
Tips from diners
Au Cheval's cocktail program is strong — order a drink while you wait for your burger.
One of the few breakfast-style dishes, and worth ordering on its own. The potatoes are fried until golden and crispy, then topped with a rich duck heart gravy and a fried egg. The duck heart provides iron and gaminess to the gravy. Reviewers note this is rich comfort food that justifies a visit even if you're not ordering the burger.
Tips from diners
Order this on Saturday or Sunday morning — it pairs with strong cocktails.
Au Cheval is an upscale diner in the West Loop that's become one of Chicago's most famous restaurants, not for fine dining, but for arguably the city's best burger. The restaurant operates with a simple diner aesthetic — counter seating, classic cocktails, and a limited menu focused on impeccable execution. The burger comes with two patties, griddled, topped with American cheese, dijonnaise, pickles, and grilled onions, with optional crispy bacon and fried egg.
No reservations — it's first-come, first-served. Arrive early (before 5pm weekdays, or very early on weekends) or be prepared to wait 2+ hours.
Weekday lunch (10am-3pm) has much shorter waits than dinner. If you're flexible, visit then.
Counter seating moves faster than table seating — sit at the counter if you want to minimize wait time after being seated.
The bar has cocktails and beer — it's easy to wait comfortably with a drink in hand.
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