A signature dessert that has become iconic in Chicago. Fresh sweet corn is transformed into ice cream that's delicate and slightly savory. It's served in an edible cone and often garnished with seasonal toppings — perhaps candied corn silk, pork cracklings, or a drizzle of corn vinegar. The dish is unconventional and shows the kitchen's playfulness. The sweetness of the corn is balanced by the saltiness of the cone and toppings.
Tips from diners
This dessert is Instagram-famous for good reason — it's delicious, unique, and a perfect ending to a savory meal.
Ask your server about the seasonal toppings — the dish changes with produce availability.
A signature dish that exemplifies The Bristol's approach to pasta. Fazzoletto means 'handkerchief' in Italian — the pasta sheets are thin and tender enough to warrant the name. The pasta is paired with seasonal ragù that reflects what's available at that moment — spring might bring rabbit, autumn might bring venison or pork. The sauce clings to each strand without being heavy. Reviewers consistently praise the lightness and the balance between pasta and sauce. This is refined comfort food at its best.
Tips from diners
The fazzoletto is The Bristol's calling card — order it to understand what the kitchen is about.
Ask your server what protein was used in today's ragù — the sauce changes based on seasonal sourcing.
A side or standalone course that rotates with season. Spring might feature asparagus and morels; summer brings tomatoes and beans; fall brings mushrooms and squash. The kitchen approaches vegetables with technique and respect — they're charred, braised, or prepared with subtle seasonings that enhance rather than mask. Each plate reflects what's available at the farmer's market.
Tips from diners
Visit across seasons to see how dramatically The Bristol's vegetable offerings change with the farming calendar.
A charcuterie board that showcases The Bristol's philosophy. You'll find house-cured hams, headcheese, liver preparations, and other nose-to-tail items. Each piece is prepared with respect for the ingredient and finished with care. This is not standard charcuterie — it's a demonstration of how every part of an animal can be delicious when treated with skill.
Tips from diners
Pair the charcuterie with a craft beer from the rotating list — The Bristol celebrates beer as a serious dining beverage.
The Bristol's main course approach emphasizes ingredient quality over complexity. Expect a grilled or roasted protein — perhaps duck breast, pork chop, steak, or fish — prepared simply to highlight its character. The finishing might be a pan sauce built from the day's pantry or a reduction based on the protein itself. Seasonal sourcing and respect for the ingredient are paramount.
Tips from diners
Ask your server what protein is featured today and how it was sourced — The Bristol's sourcing stories are part of the experience.
The Bristol opened in 2008 and was named one of GQ Magazine's Top 10 New Restaurants in America that year. Led by Chef Chris Pandel and the Boka Restaurant Group, The Bristol pioneered upscale gastropub dining and helped launch the nose-to-tail movement in Chicago. The kitchen sources from local producers and farmers, celebrates offal and odd cuts, and treats beer as a worthy dining beverage. The menu is highly seasonal and changes frequently. The restaurant is known for dishes like fazzoletto pasta and sweet corn ice cream cone — refined comfort food built on ingredient quality and technique.
Book via OpenTable or call ahead — The Bristol is popular and reservations improve your chances of seating, especially weekends.
The bar seats walk-ins on a first-come, first-served basis — arrive early or late to maximize walk-in chances.
The Bristol maintains a rotating craft beer list and wine selection. The bartenders are knowledgeable and can pair beverages with your meal.
Entrees range $24-34, making this more accessible than fine dining. The quality of ingredients and technique rivals restaurants at much higher price points.
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