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2500 W. Chicago Ave. (Rockwell St.) Send to Phone
“New Americana” cuisine finds a home in West Town.

Dinner nightly, Brunch Sat.-Sun.

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Split-Rail, Chicago, IL

Split-Rail Restaurant Review

About the chef & décor: This West Town neighborhood eatery situated in a former doughnut factory is chef Zoe Schor’s first foray as owner. Previously executive chef of DMK Restaurants’ Ada St., Schor puts her personal stamp on the dishes emblematic of what she calls “New Americana.” Even the dining room feels familiar: area rugs splayed on the floor, an equine-printed banquette, and the industrial touches found all over Chicago, from exposed brick to a tin bar wide enough to hold the neighbors. A few steps up from the dining room an exhibition kitchen cranks out food.

Likes: A friendly, textbook Chicago space.
Dislikes: Acoustics can be challenging when there’s a crowd.

Food & Drinks: Schor’s “baby” is built on heart. While initially rolling out a higher end menu, she shifted concepts in fall 2018 to one that focuses on fried chicken. Diners can choose gluten-free and vegan options, or go glutton with a four-piece boneless breast, bone-in leg and thigh. Sides complement the fried goodness, and include green chile mac 'n cheese, waffle fries and loaded mashed potatoes. For dessert, choose between the ice cream sandwich and icebox pie. Wines by the glass, global wines, craft cocktails and beer round out the menu.
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