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Nightwood Restaurant

(Now Closed)
New American Restaurant$$$$
East Pilsen, Chicago
98 Tips and reviews
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  • It's A Major Plus
    It's A Major PlusFebruary 1, 2015
    Sitting in the back and watching the kitchen is quite enjoyable. Check out their brunch. House made pastas. Really can't go wrong with anything on the menu. Exceptional quality and service.
  • Epicurious
    EpicuriousJanuary 13, 2015
    Chef Jason Vincent's elegantly rustic menu, tweaked daily, is based on whatever the Heartland farms harvest that week. Read more
  • Grace A.
    Grace AldridgeDecember 12, 2014
    The weird-sounding trout cream cheese bagel sandwich is so, so delicious at brunch. As a New Yorker I know my bagels, and this one is good.
  • Chicagoist
    ChicagoistDecember 1, 2014
    The ever-changing brunch menu has been a favorite of mine because of its commitment to seasonal ingredients and the dishes that serve as its foundation. Nightwood's burger is a mainstay though. Read more
  • Teresa
    TeresaNovember 11, 2014
    Delicious brunch! The flavors are light and tasty, rather than overly starchy and salty at many other places!
  • Chris V.
    Chris VicenteOctober 12, 2014
    The Butterscotch Bacon and chocolate cremeux donuts are amazing! They're on the starters menu for a reason, definitely start there!
  • Stephanie H.
    Stephanie Hardiman SimonSeptember 3, 2014
    Great service, intimate atmosphere. Don't say there isn't fine dining on the South Side.
  • Ellen S.
    Ellen StolarSeptember 1, 2014
    Great at any time of day-lots of great options for brunch or dinner and great cocktail menu
  • Kirstjen L.
    Kirstjen LorenzAugust 16, 2014
    Another really nice dinner here with friends from out of state. The waiter was excellent, and our meal was very well-paced. I love not feeling rushed!
  • Benjamen H.
    Benjamen HicksAugust 9, 2014
    I don't usually mention toast - but the toast! Have been here several times and always enjoyed my meal.
  • Bos A.
    Bos AlvertosAugust 8, 2014
    Everything is good here. Haven't had a bad experience. Their brunch is my favorite in the city. Try the bacon butterscotch donut. The menu is very dynamic. Weekend brunch might leave you waiting a bit
  • AFAR Media
    AFAR MediaAugust 4, 2014
    Brunch is done to the tens at Nightwood. Fresh hot donuts to start things off, followed up with a unique play on eggs, a steaming carafe of pour over coffee, and of course drinks and light wines. Read more
  • Chicago Tribune
    Chicago TribuneAugust 1, 2014
    Bagel Sandwich: Their shiny bagels have a thin smear of cream cheese mixed with Rushing Waters smoked trout. That gets topped with an over-easy egg, thick bacon slices and a dollop of slaw. Read more
  • Chicago Tribune
    Chicago TribuneAugust 1, 2014
    The bacon butterscotch doughnut is large enough to share and the perfect way to ease into breakfast after a long night out. You need a fork and knife to handle this messy mound of deliciousness. Read more
  • Chicagoist
    ChicagoistAugust 1, 2014
    Bacon butterscotch is a popular constant offering but recent options have included vanilla custard with a cider glaze and graham cracker crumble, milk chocolate pudding with a raspberry glaze. Read more
  • Jon C.
    Jon CatlinJune 11, 2014
    The duck confit plate offers a great combo of flavors. Green apple-celery sorbet is also worth trying!
  • Matthew S.
    Matthew SupertDecember 28, 2013
    Very nice restaurant. Excellent drinks and a very nice menu. Small number of tables though.
  • Ashley H.
    Ashley HarrisNovember 6, 2013
    Pork loin exceeded all expectations. Walleye was light and incredible. Order drinks off of the cocktail menu, they will not disappoint. Braised rabbit app was amazing.
  • Lei
    LeiAugust 24, 2013
    Not gonna lie...We were skeptical of fine dining in Pilsen, but they proved us wrong. Great service and decor in addition to a delicious seasonal menu & the cocktails rivaled some of my favorite bars.
  • Emery M.
    Emery MathiesonAugust 12, 2013
    Fantastic brunch spot! Couldn't resist the burger after seeing one go past our table. Great coffee as well!
  • Aaron C.
    Aaron CruzJuly 24, 2013
    A foodie must stop on the west side in the Pilsen neighborhood. An organic restaurant. Anything with chicken and/or pasta is recommended. Menu is hand-written, changes daily. Freshest of ingredients.
  • Deanna M.
    Deanna MingoMay 5, 2013
    The goat quesadilla is so flavorful. Got it with the egg scrambled and on the side though.
  • Rafael M.
    Rafael MedinaMay 2, 2013
    Took awhile for our food but it was 1,000% worth the wait!!!!!! Very Bueno!! "Highly recommended" no I was talking about me!! I'm hot!! Call me ;)
  • Samantha T.
    Samantha TuckerMay 1, 2013
    Don't bother coming here from inside the city because they will not help you get a ride back into the city. Poor, poor customer service on that front.
  • Mikaela M.
    Mikaela MinerApril 28, 2013
    Reserve & enjoy fresh food & exquisite flavors. Black Star cocktail & duck mmm
  • Nick D.
    Nick DiCosolaApril 12, 2013
    Lamb chop was tough and I had to work to find the actual meat. The spaghetti was so small with tiny veal meatballs that I actually thought it was an appetizer. Way over rated...
  • Amanda C.
    Amanda CronkhiteApril 6, 2013
    The albacore tuna is served on an EXCELLENT salad. And the tomato spread that comes with the bread is heavenly!
  • Food & Wine
    Food & WineApril 3, 2013
    When so many chefs are using avant-garde techniques, chef Jason Vincent making simple, delicious food with superb skills, not technology. Read more
  • Time Out Chicago
    Time Out ChicagoMarch 20, 2013
    The Nightwood cheeseburger is a tall, two-patty affair layered with pickles, “special sauce," cheddar sauce and an onion ring. Read more
  • Time Out Chicago
    Time Out ChicagoJune 4, 2012
    Longtime Lula chef de cuisine Jason Vincent puts out beautiful seasonal fare like chicken-liver pâté, wood-grilled trout with lentils and ham hock, spit-roasted chicken and hand-rolled pastas.
  • Time Out Chicago
    Time Out ChicagoMay 29, 2012
    Longtime Lula chef de cuisine Jason Vincent will execute simple, seasonal fare like chicken-liver pâté, wood-grilled trout with lentils and ham hock, spit-roasted chicken and hand-rolled pastas. -LB Read more
  • Chicago magazine
    Chicago magazineMay 7, 2012
    Irresistible starters include buttermilk-fried sweetbreads, handmade pastas, and wood-grilled sardines. Chef Jason Vincent also makes an honest cheeseburger and an amazing roast squab. Read more
  • Time Out Chicago
    Time Out ChicagoJanuary 24, 2012
    Fans of smoked fish cannot hope for more in life than the bagel sandwich, in which Rushing Waters smoked trout cream cheese is smeared on a bagel and topped with bacon and an over-easy egg. Read more
  • Time Out Chicago Kids
    Time Out Chicago KidsJanuary 11, 2012
    For a chicer option, try Nightwood before the dinner rush. The friendly, accommodating staff has always treated families with respect, no matter how fussy the seating. Read more
  • Time Out Chicago Kids
    Time Out Chicago KidsJanuary 10, 2012
    The menu's sweet side hits all the right notes, and Sunday brunch--featuring fried-chicken-and-waffles and bacon-butterscotch doughnuts--gave it the cultish status accorded its Logan Square sibling. Read more
  • Time Out Chicago
    Time Out ChicagoDecember 6, 2011
    Try the bagel sandwich from our 100 Best list: We’ve latched on to one of the few always-present brunch items on this ever-changing menu, this bagel with lush trout cream cheese and a fried egg.
  • Rick T.
    Rick TorresMarch 7, 2011
    Had the Waffles and Chicken Wings which were good, but sampled the Dungeness Crab Quiche which was light, fresh and very tasty.
  • Tom P.
    Tom PowersFebruary 4, 2011
    Wonderful neighborhood restaurant, sit in the back by the line to hang with the kitchen crew. Brunch is also tremendous.
  • Eater
    EaterJanuary 12, 2011
    Jason Hammel and Jason Vincent give us another reason to travel to Pilsen: their impeccably prepared rustic seasonal fare and a cool, modern Kevin Heisner-designed room to eat in. [Eater 38 Member] Read more
  • s.
    s.January 2, 2011
    Owned by the same people who operate Lula in Logan Sq. Brunch is so awesome. Share a doughnut with a friend. Brunch reservations at A++ service!!
  • Christopher M.
    Christopher M.November 20, 2010
    If you don't mind waiting 35 minutes from your set reservation, the experience is great. I enjoyed the atmosphere and the dishes that were ordered were delicious.
  • GourmetLive
    GourmetLiveOctober 18, 2010
    The sheer simplicity of Nightwood’s food almost seems to be at odds with the fanfare surrounding it. Perfectly cooked trout arrives with nothing more than a few sweet beets.
  • Suzanne K.
    Suzanne KoOctober 13, 2010
    One of the best brunch places in town. Also one of the best farm-to-table restaurants.
  • Renne H.
    Renne HolmquistOctober 10, 2010
    Great food, really good! Don't order the pastas ( though tasty) if you are hungry, it is really an appetizer portion. Great fries!
  • Metromix
    MetromixJune 8, 2010
    Home to Bacon butterscotch doughnuts ($4 each) and one of our favorite Sunday brunches in town. Read more
  • Jess T.
    Jess TschirkiMay 28, 2010
    Go to Nightwood. While you wait, order Enoch's maple bacon doughnut from the bar. Laugh at the hipsters. Satiate your need for Lycopene with Bloody. Read more
  • Alison
    AlisonApril 25, 2010
    Brunch is amazing here! Loved the potatoes gratin, eggs Benedict and the blueberry Bellini
  • Janet B.
    Janet Barker-EvansMarch 13, 2010
    Lovely brunch with friends, absolutely try the chocolate and bacon donuts. I had the chicken & waffles and it was fabulous.
  • Mia Q.
    Mia QFebruary 16, 2010
    try their signature/special drinks, whatever they are. always intriguing and delightful. they make some of their own extracts which is a true treat.
  • Bradley P.
    Bradley PeacockFebruary 16, 2010
    Order the Nightwood Old fashioned...then follow it up with a bottle of Thackery Pleiades. It is a phenomenal bottle of wine from a slightly crazy, inspired artisan winemaker. Read more
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