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The Bristol

New American Restaurant$$$$
Bucktown, Chicago
  • Has a stamp of approval from Michelin Travel & Lifestyle and Time Out Chicago
    • Michelin Travel & Lifestyle
    • Time Out Chicago
  • Chicago Realtor M.
    "The basque cake is quite possibly the best dessert I have ever had."(14 Tips)
    Ray L.
    "Duck Fat Fries and a Matilda brew...the best"(9 Tips)
    Time Out Chicago
    "devastatingly delicious egg-and-ricotta-filled raviolo"(6 Tips)
    Time Out Chicago Kids
    "waits at this Bucktown spot are an indication of chef Chris Pandel’s"(4 Tips)
99 Tips and reviews
  • basque cake
  • cocktails
  • raviolo
  • brunch food
  • good for dates
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  • Popular
  • Recent
  • ben m.
    ben mMarch 11, 2015
    The wife and I had an incredible meal here. Both the food (raviolo and brisket in borscht sauce were favorites) and the cocktails (Vieux Carré) were fantastic. The staff was great. We'll be back.
  • Eater
    EaterJuly 26, 2016
    Basque cake and a Peach Smash frozen cocktail are all the reasons we need to stop into The Bristol. The seasonal drink features Four Roses Yellow bourbon, apricot, lemon sour, peach puree and bitters. Read more
  • Chicago Tribune
    Chicago TribuneApril 23, 2015
    The Bristol's take on hangover comfort food consists of a combination of dense noodles, roasted pork belly and small coins of shrimp cake. Then, seasonal vegetables and herbs are added to the bowl. Read more
  • Time Out Chicago
    Time Out ChicagoMay 22, 2012
    We have a hard time moving away from signatures like the heirloom apple salad and the egg-and-ricotta raviolo, but it’s worth it to try the specials (marinated beef tendon salad recently blew us away) Read more
  • behice i.
    behice ilhanJanuary 25, 2015
    Beef brisket, smoked salmon, and ravioli were to-die for. Definitely basque cake was living up to it buzz. I really like the European style of longer dining and not pushing the food in a rushed pace.
  • Time Out Chicago
    Time Out ChicagoMarch 28, 2012
    We love Chris Pandel’s signatures, like the salad of heirloom apples and the devastatingly delicious egg-and-ricotta-filled raviolo, but it’s worth it to try the unusual daily specials. Read more
  • Lisa W.
    Lisa WMay 13, 2012
    Their brunch is outstanding. Wonderful cocktails (damn good bloody mary) and if there is a wait, you can grab a solid latte next door and they'll call you when your table is ready.
  • Time Out Chicago
    Time Out ChicagoFebruary 14, 2012
    The restaurant has matured, from its strong cocktail program to its desserts, which pastry chef Amanda Rockman is hitting out of the park. (Just try her Basque cake, and you’ll become a believer.) Read more
  • Clifford B.
    Clifford BrownApril 29, 2013
    Small plates allow you to try an incredible array of tastes and textures. Beef heart tartare, seriously? It was great as was the 1/2 chicken. Basque cake was a nice finish. Tables very close.
  • s p.
    s pDecember 22, 2012
    Been here 10+ times
    For the adventurous eater, they have a selection of outstanding offal dishes (heart and liver Lyonnaise salad) along with the bistro classics (roast chicken, buttery ravioli).
  • Molly L.
    Molly LynnAugust 3, 2015
    I like dinner better than brunch. The brunch is pretty heavy with not many non meat centric options available. Always an innovative menu and great cocktails.
  • Nancy B.
    Nancy BealeMarch 13, 2011
    Been here 10+ times
    The chicken is AMAZING. my favorite cocktail is the pomello fizz, and the best dessert wine pairing are the nutter butters + tannat. AMAZING. sounds weird but it will blow your mind.
  • Time Out Chicago
    Time Out ChicagoNovember 2, 2011
    The waits on weekends are an indicator of this Bucktown spot's continual buzz, and a few bites of chef Chris Pandel's food are all it takes to join the ranks of fans. Read more
  • Bordeaux Wines
    Bordeaux WinesFebruary 26, 2013
    For all adventurous eaters, you cannot be mistaken at Bristol - the basque cake is to die for. All while drinking an inspiring glass of wine.
  • Time Out Chicago
    Time Out ChicagoDecember 6, 2011
    Try the basque cake from our 100 Best list: Thankfully, this warm cake with a golden crust and soft middle is the only dessert pastry chef Amanda Rockman keeps on her menu year-round.
  • Time Out Chicago
    Time Out ChicagoOctober 19, 2011
    The waits on weekends are an indicator of this Bucktown spot's continual buzz, and a few bites of chef Chris Pandel's food are all it takes to join the ranks of fans.
  • Alissa G.
    Alissa GreenJuly 4, 2013
    I'm not a big chicken person but my husband ordered it and it was so delicious with such surprising, intricate flavors. Yum!
  • Emily D.
    Emily DoolittleApril 19, 2013
    Been here 5+ times
    If you're ever going to order chicken at a restaurant, this is the place to do it. It's phenomenal. And the monkey bread with dill sauce is more than worth filling up on.
  • Time Out Chicago
    Time Out ChicagoMarch 20, 2013
    The secret to the duck fat fries' addictiveness isn’t just that they’re fried in duck fat. It’s the fact that they’re executed perfectly—crispy on the outside, soft on the inside. Read more
  • Time Out Chicago Kids
    Time Out Chicago KidsJanuary 10, 2012
    The waits at this Bucktown spot are an indication of chef Chris Pandel’s loyal legion of fans—a group that it only takes a few bites of food for you to want to join Read more
  • Time Out Chicago
    Time Out ChicagoJanuary 24, 2012
    The smoked ham on this Benedict is thick-cut and tender, but it’s the pungent edge of mustard hollandaise that takes the dish over the top. Read more
  • Nancy B.
    Nancy BealeMay 13, 2010
    Been here 10+ times
    Nutter butters + alcyone tannat, half chicken (AMAZING and I think chicken is boring usually), the monkey bread, apple salad, and shaddock are all musts!!! It's the best food in town, trust me!!
  • Rebecca R.
    Rebecca RickertJanuary 14, 2015
    Brunch was amazing! Great Bloody Mary!! Must try the chicken n biscuit.
  • Eater
    EaterJanuary 11, 2011
    The Bristol chef Chris Pandel does things with animal parts most others wouldn't dare and the experience is heightened because of it. [Eater 38 Member] Read more
  • Uyen D.
    Uyen DOctober 29, 2010
    Get there early and get a drink at the bar upstairs. My favorite is the Moscow Mule, served in a cute copper cup. The monkey bread is a MUST.
  • Michelin Travel & Lifestyle
    Keep an eye on the chalkboards as the menu changes continuously. That is if you can focus after the Bristol bloody breakfast at brunch. - Inspector
  • The Feast
    The FeastJune 9, 2011
    Upscale dining without the fussy atmosphere and a forerunner in Chicago's snout-to-tail obsession. With a daily changing menu, we're always interested to find out what they'll throw at us next.
  • Marla M.
    Marla MullowneyAugust 6, 2015
    The chorizo app is melt in your mouth yumminess. Yes the basque cake is totally delish.
  • William P.
    monkey bread, duck fat fries, large pieces of meat and whatever local/seasonal dishes they've dreamed up
  • Rob K.
    Rob KrassJuly 20, 2010
    Tell Debbi Peek (the best mixologist in Chicago) I said hello and try her newest VeeV cocktail...also, the chicken and the scotch olives are AMAZING! Read more
  • Helaine K.
    Helaine Katz-RatskoffFebruary 12, 2015
    Delicious food. Monkey bread a must. Pasta all homemade don't miss.
  • Paolo
    PaoloJune 3, 2015
    portion control ideal, well thought out plates, well priced, the bristol is an ace.
  • ISC C.
    ISC ChicagoMarch 7, 2013
    Get appetizers to share and save room for dessert, especially the Basque cake.
  • Leonardo G.
    Leonardo GastmannFebruary 7, 2015
    One of the best brunches I have ever had!!! Definitely a must in Chicago
  • Sara T.
    Sara TsaiOctober 5, 2013
    We ordered duck fat fries which came with ketchup and garlic aioli, raviolo, and Arctic char. Fancy restaurant. But unfortunately the food was only alright.
  • Ben M.
    Ben MorrowAugust 3, 2015
    Just surrender to whatever the chef wants to cook that day. You won't be disappointed.
  • Chicago Realtor M.
    Chicago Realtor Mckinze CaseyOctober 23, 2011
    Been here 5+ times
    The basque cake is quite possibly the best dessert I have ever had. evah, evah had
  • Nation's Restaurant News
    One of the top Chicago dining picks to visit during the 2012 NRA Show from the Nation's Restaurant News editorial team! Read more
  • Lindsey D.
    Lindsey DeVarNovember 4, 2012
    Best eggs Benedict in Chicago. Get the sugar doughnuts to start! You're welcome.
  • Justin M.
    Justin MccarthyOctober 29, 2013
    Amazing grub. Great bartenders who make even better cocktails
  • Perry A.
    Perry AccardoApril 16, 2013
    Smoked Sicilian Manhattan, Beef Heart Tartar, Chitarra, Chocolate Cremeux
  • Christine S.
    Christine SolorioOctober 13, 2013
    Great brunch spot! Giid menu, drinks music
  • Renia P.
    Renia PudziszJune 27, 2014
    Amazing food! A worthy try! So much fun
  • Bert T.
    Bert TischJuly 21, 2013
    Chilaquiles and Benedict seem to be top picks.
  • Bryan E.
    Bryan EinwalterMay 25, 2013
    Been here 100+ times
    Try the crunchy snap peas with whipped feta as one of your starters!
  • DailyCandy
    DailyCandyDecember 9, 2010
    Pisco Sour. Monkey Bread dipped in dill butter. Shrimp on the plancha. Homemade Nutter Butters. Read more
  • Daisy S.
    Daisy SparksApril 6, 2013
    Great service. Basque cake is a must
  • Tom A.
    Tom AussemFebruary 14, 2012
    Great bartender. Great drinks. Great appetizers.
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    Giuseppe Tentori, chef of GT Fish & Oyster, eats here on his nights off. He loves the Crispy pig's tail. Read more
  • Nick N.
    Nick NaberJanuary 4, 2014
    The half chicken was delicious but unfortunately the fries were way overrated and the rest was just ok. Surprised it has a Michelin BG.
  • Eli S.
    Eli SpeigelJuly 22, 2015
    The Duck fate fries are very good.
  • Heather M.
    The monkey bread and raviolo were yummy. Hello, brown butter.
  • Meredith M.
    The monkey bread, the scotch olives, and the copper cup cocktail!
  • cameron f.
    cameron friedlanderSeptember 17, 2009
    Been here 10+ times
    order from the items marked by an '*'; made from local products and change daily
  • Eduardo M.
    Eduardo MartinezMay 4, 2014
    Portions are big, food is delicious
  • Mara H.
    Mara HuttonMay 10, 2016
    The pasta dish we had was exceptional
  • Andrew K.
    Andrew KreklingOctober 28, 2012
    Duck fat fries are sure to give you some organic gas
  • Cathy C.
    Cathy CalhounSeptember 7, 2014
    Been here 10+ times
    Awesome brunch!!!!
  • Zeke F.
    Zeke FrancoJune 8, 2012
    Been here 10+ times
    Try the Warm Basque Cake
  • Damon K.
    Damon KanakisMarch 30, 2010
    get the roasted bone marrow. not quite as good as st. john's in london, but the closest i've found.
  • Marco M.
    Marco MorelliApril 17, 2010
    The duck fat fries are good, but the monkey bread is amazing. Apple salad is really good too.
  • John F.
    John FoxJanuary 8, 2010
    Get the sazerac - absolutely delicious drink (similar to a Manhattan, but with absinthe
  • Shinji K.
    Shinji KuwayamaApril 20, 2016
    Nice cocktails and charcuterie
  • Bram S.
    Bram SchumerJanuary 3, 2015
    The chicken for dinner. Is the best.
  • Kavitha S.
    Kavitha SagiApril 17, 2014
    Fennel pasta is delish
  • Phong N.
    Phong NguyenMarch 2, 2012
    Eggs Benedict are absolutely amazing.
  • Katie C.
    Katie CampbellNovember 16, 2011
    Made us wait 10 min after our reservation time. The host had no idea what he was doing.
  • Clem S.
    Clem SAugust 12, 2012
    Basque cake is a must.
  • Olga G.
    Olga GonzalezAugust 24, 2015
    Amazing staff and Eggs Benedictne.
  • Brooke M.
    Brooke MorrisApril 8, 2015
    Good date spot.
  • Brian H.
    Brian HanscelJanuary 14, 2012
    Get a Dark and Stormy for those long winter nights dreaming of summer
  • Sang H.
    Sang HongDecember 30, 2012
    Eggs Benedict.. #holyshit
  • Elise L.
    Elise LentheAugust 3, 2013
    I don't order chicken at restaurants, ever, but I would order this again in a heartbeat
  • Bryan E.
    Bryan EinwalterNovember 10, 2012
    Been here 100+ times
    The awesome apple salad is back!
  • Geoff M.
    Geoff MikelsonsFebruary 16, 2014
    All around solid.
  • Marc Jacobs Intl
    Marc Jacobs IntlFebruary 22, 2010
    Get the ravioli and the Monkey bread - sooo good!
  • Wendy A.
    Wendy AlasNovember 8, 2011
    steamed apples and chicken stew? delicieux!
  • Jennifer H.
    Jennifer HirshFebruary 17, 2010
    huge micro-brew list and try the monkey bread!
  • Bryan E.
    Bryan EinwalterApril 22, 2010
    Been here 100+ times
    I would eat salad everyday if it tasted like their apple salad!
  • Meg E.
    Meg ElzeaFebruary 21, 2010
    must get the monkey bread app - delicious.
  • Dana T.
    Dana TedescoApril 12, 2010
    The grapefruit Shaddock will be my "go to" refreshing summer quencher!
  • Brian H.
    Brian HanscelNovember 12, 2011
    Duck fat fries. Need I say more.
  • Kara A.
    Kara AyersAugust 11, 2015
    Basque cake!
  • Lillycita
    LillycitaNovember 25, 2012
    Ermergerd the smoked manhattan smells like a woodsy campfire.
  • Mrs. L.A. Brown
    Mrs. L.A. BrownApril 1, 2010
    Duck Fat Fries Raviolo Big Glass of Wine you will smile
  • kimberle s.
    kimberle salterNovember 6, 2010
    Onion flat bread, fries, apple salad.
  • Allie W.
    Allie WallaceJanuary 9, 2010
    Eat anything. Literally anything on the menu. It's all amazing.
  • Andrea S.
    Andrea SmithNovember 30, 2010
    Been here 5+ times
    Amazing Sunday Brunch!
  • Ray L.
    Ray LabayoOctober 14, 2010
    Duck Fat Fries and a Matilda brew...the best
  • Jason I.
    Jason IsadoreApril 11, 2010
    "large format" beer is awesome.
  • Matt J.
    Matt JamesOctober 27, 2009
    Been here 10+ times
    Follow @JohnTheBristol on twitter for daily menu updates and other news
  • Lee K.
    Lee K.October 24, 2010
    Been here 100+ times
    Basque cake!
  • Daniel S.
    Daniel SherronOctober 8, 2010
    Been here 5+ times
    Absofuckinglutly incredible
  • Brad C.
    Brad CJuly 15, 2010
    Been here 5+ times
    Bone marrow rocks
  • Designkitchen
    DesignkitchenMarch 23, 2010
    Local grower focus with an edge.
  • Suzie R.
    Suzie RossApril 18, 2010
    Don't come here hungry. You will wait.
  • Tyler W.
    Tyler W.January 26, 2010
    Get the Nutter Butters. Now.
  • Samantha A.
    Samantha AmezcuaAugust 12, 2010
    Monkey bread
  • Rachel E.
    Rachel EisenhauerDecember 8, 2009
    duck fat fries all the way
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