BBE Editor's Pick
166 E. Superior St., Chicago (Near North Side)
Rich smoked bacon, delightfully prepared root vegetables, and the crisp tang of apples take center stage in the new fall menu at C-House. Chef Rah Shabazz adds his own unexpected Latin and Asian touches to dishes with quirky elements that entertain and satisfy. Experience the balance of kimchi with the cider-glazed pork belly, or the nuttiness of pepitas in the pumpkin soup. The braised lamb shank, coated in root beer and dotted with bits of lamb bacon, amuses and delights. The dessert menu has its own fall flair—go for the baked apples with cinnamon swirl ice cream, dotted with salted cashews and sugary croutons, or the poached pears with crunchy brown butter ice cream and a punch of cranberry sauce. You can't really go wrong.
Cider-glazed pork belly
Braised lamb shank
The Candy Bar five-piece sampler of cookies, candies, and cakes
Baked apples with cinnamon swirl ice cream
view full menu here
A mix of hotel guests and foodies-in-the-know, the clientele here is well-heeled and sophisticated.
... on the side
focus on design
Quiet nooks are interspersed among communal dining areas, great for a quiet tête-à-tête or a larger celebration.
If I were a movie, I’d be…
It Happened One Night—only instead of running away, you’ll be running back for seconds and thirds of Chef Shabazz’s beautifully presented and delicious cuisine.
Low—It's like dinner beside a calm sea.
Breakfast: daily 6:30 AM–10 AM
Lunch: Mon–Fri 11:30 AM–3 PM
Dinner: daily 5:30 PM–10 PM
Brunch: Sat–Sun 10:30 AM–3 PM
$21 (braised lamb shank) to $32 (pan-seared scallops)
166 E. Superior St. (between N. Michigan Ave. and N. Fairbanks Ct.), Chicago, IL 60611; 312-523-0923