Chef John Hogan works with our in house allergy program to construct dishes matching our regular menu selections to accommodate guests with food allergies and food preferences. It is our goal to provide tasty dishes that exclude specific ingredients for those avoiding nuts & tree nuts, shellfish, dairy, gluten and to name a few. We also use only pasteurized eggs in all recipes and we use vinyl gloves in our food preparation so that those with latex allergies are safe

Where the locals eat steak & seafood in Chicago