Where to Find Grilled and Wood-Fire Dishes in Chicago

The prix-fixe menu allows diners to make their own selections from a range of options, but sharing is key to cover the most ground. Kick things off with salatim (spreads and pickles) accompanied by flame-kissed pita; you'll find more grilled dishes in the "mostly over coal" section. Dessert manages to be just as tantalizing as the savory fare. Sample an updated spin on baklava with white chocolate and raspberry for a wonderfully elegant finale.

This restaurant is set to the soft glow emanating from the semi-open kitchen, where a wood-fired hearth lights up dry-aged steakhouse classics. Seafood lovers will find plenty to mull over too, like a tangle of octopus and squid, prepared in the wood-fueled oven and served with dill yogurt, arugula and roasted potatoes. Then, a fire-roasted seafood tower is brought tableside, featuring lobster tail, scallops, Manila clams and king crab, all bathed in garlic butter, chili oil and served with house-made pasta.

A pick-your-own-protein adventure, the menu here is organized by ingredients with a dedicated section for goat. Start with freshly baked ham bread accompanied by smoked Swiss cheese-butter seasoned with coarse mustard and olive tapenade. Taste a bit of flame with the wood-fired shishito peppers or a whole grilled branzino. End with an almost pudding-like “all leches” cake enriched with strawberry-rhubarb sorbet. 

Some make an entire meal out of the mezze by swiping warm pita through dips, like creamy whipped feta, smoky charred eggplant and creamy taramasalata. Others might zero-in on that hulking platter of grilled lamb chops. Then again, a few may stick to the gyro and save themselves for impressive sweets, like custard pie with phyllo, or baklava froyo with pistachio sauce. In the end, no detail goes unnoticed in this breezy space flaunting sleek concrete floors, dangling greenery and a wood-burning oven that kisses nearly everything on the menu. 

Imagine a setting that evokes Croatia's konobas (akin to a rustic trattoria) featuring whitewashed walls, rustic clay and hanging plants with seating that can easily accommodate some-100 diners. Well-versed servers are on hand to guide patrons through the menu, which draws inspiration from the Adriatic. High points include tortellini djuvec (eggplant and preserved zucchini in a red pepper cream) as well as burek with ground beef and mozzarella. The charcoal hearth is solely responsible for such sumptuous mains as lamb with blitva and potatoes. Save room for sweet treats like rosewater fritule.