About this Business
- European, Contemporary, American, Eclectic, French
- Breakfast, Lunch, Dinner
From Our Editors
Table, Donkey and Stick: A User’s Guide
Keywords: Alpine Comfort Food | Charcuterie | Convivial Atmosphere | Nose to Tail | Small-Production Wines
- To start: duck-liver mousse and a cheese board with nutty Hubaner and paprika-finished Piper’s Pyramid goat cheese
- To share: the Swabian pretzel, served with a cauliflower-and-Comté fondue
- To tuck in: the braised goat Maultaschen, dressed in mother’s milk, celery root, black trumpet mushrooms, and black truffle
Where to Sit: Options abound according to mood. Intimate two-tops are tucked into the front of the house, while communal tables are found in back. In fine weather, ask to be seated on the back patio, which gets its warmth from a fire pit and its aromas from the meats marinating in the restaurant’s outdoor smoker.
When to Go: On Monday evenings, the restaurant offers a $5 menu alongside its regular menu. The offerings vary but always include a burger special, which is made even better with cheap drinks such as a 99-cent Miller High Life.
While You’re Waiting
- Grab a drink at the bar, where knowledgeable bartenders can tell you all about the ingredients in cocktails with names such as Good, Better, Besk and Judy Garland.
- If it’s crowded, step across the street to Katherine Anne Confections and sample caramel-stout truffles to whet your palate.
- Don’t skip the charcuterie. All of the meat is cured in-house, and the restaurant strives to use the whole animal whenever possible. Plus, it comes with delicious breads also made onsite.
- What’s up with that name? Behind the bar you’ll see a copy of the Brothers Grimm fairy tale that inspired the unusual moniker. Ask one of the bartenders for the condensed version.
Speck: cured pork leg seasoned with juniper, laurel, and rosemary
Sweetbreads: mellow-tasting, smooth-textured morsels taken from a lamb or calf’s thymus gland or pancreas
While You’re in the Neighborhood
Before: Take a pleasant stroll along The 606, Chicago’s answer to New York’s High Line, and exit at California Avenue. Table, Donkey and Stick is a mere three blocks away.
After: Skip the pricey dessert menu and hit up Tastee-Freez for some dip cones or malteds. | 2815 W. Armitage Avenue
Help us improve this page
Is this your business? Claim this page
See something wrong?