Two

Rural Midwestern inspirations infused it with an urban culinary kick

The owners of Zak’s Place are behind this West Town purveyor of ever-rotating, midpriced New American small plates with a butcher’s bent, sustainable Midwestern ingredients and a 100-strong wine list (with a half-dozen on tap); vintage regional furnishings from libraries, hotels and barns decorate a funky space filled with wood surfaces, meat art and communal tables.

They say third time’s the charm, but this West Town restaurant following on the heels of crash-and-burn Black Sheep is probably hoping second time’s a charm. As compared to Black Sheep’s risky dishes, Two errs on the more traditional new American side with dishes by chef Tom Van Lente. It's all about the meat, with options including Berkshire pork cheek crostini, duck fat potato croquettes and...

The comfortable atmosphere, with artful second-life decor, makes it a perfect West Side neighborhood gathering place. TWO sources from trusted, small mid-western farms. They are often the first Chicago restaurant to feature renowned items, such as the heritage Hampshire pork, on their menu. TWO chefs make all their bacon, sausage, jerky, cheese, sauces and pastas in house and are constantly...

We are a Midwest farm and butcher shop inspired neighborhood Bistro (minus the French), featuring seasonal rural dishes with an urban culinary back bone. We offer micro brews from the Midwest, excellent whiskies and wines from around the world and a full liquor bar paired to our food.