Two

Two

By Dennis Lee

There’s something about the hearty handmade food at Two Restaurant that makes it truly stand out—oh yeah, that’s right: soul. Everything is crafted carefully; the meat is butchered in-house, the pasta is made by hand, and the ingredients are nothing short of stunning. If you missed the duck egg pasta, turn around and go right back. Salty shredded duck confit is mixed into a nest of fresh fettuccine noodles that have the perfect amount of bite, topped with crispy, rich duck skin cracklings as light as popcorn. The Berkshire pork ribs are made with a homemade cherry barbeque sauce, and the banana bread pudding is mom’s sweet, soft banana bread pushed to the next level.

... on the side

Chicago farmed
Chef Tom Van Lente has teamed up with Chicago’s largest vertical indoor farm to get some of the freshest produce in the city. The farm is self-contained, including a huge fish tank that serves to water and fertilize the plants as they grow. The produce is even hand-delivered by bicycle!

decibels
Medium

hours

Sun, Tue–Thu 5 PM–10 PM; Fri–Sat 5 PM–11 PM
closed Monday

price range

$8 (duck fat potato croquettes) to $21 (Hampshire pork shank for two)
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