The Bristol

The Bristol Review

While Bucktown isn't wanting for dining options, this self-proclaimed "eatery and bar" sets itself apart by focusing intently on the food. TRU alumnus chef Chris Pandel sources local produce and features meat from sustainably raised animals. As a consequence, it isn't rare to find braised goat on the frequently changing menu. He also offers playful takes on more familiar fare, turning out popular small plates such as chicken wings stuffed with chorizo, baked-to-order monkey bread, and the raviolo, a plate-size stuffed pasta filled with ricotta and egg yolk. Make reservations or plan to arrive early; the boisterous dining room gets busy. There's an upstairs lounge, though, is a pleasant place to wait for a table to free up.