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EL Ideas

New American Restaurant$$$$
Douglas Park, Chicago
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8.6/10
70
ratings
26 Tips and reviews
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  • chef phillip foss
  • BYOB
  • caviar
  • White Russians
  • good for dates
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  • Shannon H.
    Shannon HeathFebruary 17
    Chef Phillip Foss was nominated for Best chef: Great Lakes 2017 James Beard Award.
  • Chicago Tribune
    Chef/owner Phillip Foss will go so far as to instruct diners to lick their plates clean (I did this once), but it’s all about breaking down walls and making seriously creative food fun to eat. Read more
  • Eater
    EaterOctober 11, 2016
    One of America's most innovative fine-dining restaurants, where 13-15 courses can include "culinary cocaine," a solid "White Russian" topped with caviar, and more mind-blowing delights. Read more
  • Julianna
    JuliannaAugust 16, 2016
    Reservations required. Tasting menu only.
  • Ty S.
    Ty SomkulJuly 13, 2016
    Get interactive with the staff, since they encourage it! I enjoyed the familiar flavors of your childhood in a sophisticated dish. The fries and milkshake and the play on elote brought me me back.
  • Clark S.
    Clark ScrandisSeptember 21, 2015
    Best Foodie experience in Chicago!
  • Ting T.
    Ting TsaiDecember 28, 2014
    Innovative food where the taste and smell of the food evokes fond memories.
  • TV Food Maps
    TV Food MapsSeptember 2, 2014
    Check out El Ideas as seen on Bizarre Foods America , The Layover Read more
  • Chicago Tribune
    Chicago TribuneAugust 1, 2014
    Desserts tend to be fun and quite sweet; I'm thinking specifically of the old-fashioned cake doughnut, with applejack caramel and spiced-cider sorbet. Read more
  • Chicago Tribune
    Chicago TribuneAugust 1, 2014
    Elevated Ideas in Dining" as practiced by chef Phillip Foss, whose "question everything" mantra is a hint to the nontraditional food he creates. Read more
  • Katie G.
    Katie GearJuly 12, 2014
    Been here 5+ times
    Everything is always incredible!
  • Chris P.
    Chris PantagesJune 12, 2014
    Amazing. BYOB
  • La Dolce Vita
    La Dolce VitaDecember 16, 2013
    One Michelin star
  • Michelin Travel & Lifestyle
    BYOB. Hits from this conceptual kitchen include thrice-cooked potato, garlic roll, blackberry pâté, + mini-oreos. – Green Guide Editor
  • Adam K.
    Adam KnudsenAugust 29, 2013
    My tip: love your life for being here. AMAZING
  • Carlos
    CarlosAugust 15, 2013
    It's BYOB with great service. Excellent multi-course meal in a very casual atmosphere. Make sure you drive or have transport scheduled as it's impossible to catch a cab along this stretch of Western.
  • Phil B.
    Phil BernardiJuly 27, 2013
    if you want to experience a truly different type of cuisine, make sure you come to EL Ideas
  • Jannis
    JannisJuly 26, 2013
    This restaurant was absolutely amazing! If you are going to be in Chicago, try to get a table at the EL ideas. You will definitely not just like it, you will love it! Read more
  • Jason W.
    Jason WrightApril 15, 2013
    Great concept and fantastic food!
  • Teri P.
    Teri PytelApril 14, 2013
    It's more than the food. It's the experience. Take an Uber limo, dress casual but if it's cold out wear a few layers. BYOB (call Allison if you want recommendations). Relax and enjoy.
  • ISC C.
    ISC ChicagoMay 16, 2012
    So much fun; don't book anything else for the evening; 14 courses, 3 hours
  • Time Out Chicago
    Time Out ChicagoApril 17, 2012
    After the nervous drive to this BYOB, you see Talbott, the relaxed, warm host/waiter/sommelier. He learns your name, attends to your wine and sets the tone that makes dining a one-of-a-kind experience Read more
  • Chicago magazine
    Chicago magazineApril 9, 2012
    Note: Chef Phillip Foss breezes in and out of the totally exposed kitchen and invites diners to help with prep.
  • Dan M.
    Dan MelilloMarch 29, 2012
    Most fun I've had at any restaurant... hands down.
  • Allen P.
    Allen PennMarch 7, 2012
    @Uber_CHI is the best way to get home. Ask Bill for more information.
  • Micki M.
    Micki MaynardNovember 11, 2011
    It's a four hour, 15-course excursion into creative dining. Like taking part in an episode of Top Chef. Come hungry and open minded. And BYOB.
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