Being influenced by the quality and tradition of a family run butcher shop, TWO sources from trusted, small mid-western farms. They are often the first Chicago restaurant to feature renowned items, such as heritage Hampshire pork, on their menu. TWO chefs make all their bacon, sausage, jerky, cheese, sauces and pastas in house and are constantly exploring new and seasonal dishes to feature those ingredients.
Chef Kevin Cuddihee uses rural Midwest inspirations and infuses it with urban finesse. The “medium plates” menu changes frequently to include wholesome, seasonal ingredients that you would find at a local butcher, farm, market or fishery.
The bar offers a rotating selection of Midwest micro brews, excellent whiskies and fine wines from around the world with their own barrel aged vodka.
1132 W Grand Ave
Chicago, IL 60642