offers meat-centric supper, night owl and weekend brunch menus, as well as whiskey-inspired cocktails. A fun neighborhood spot from restaurateur Adolfo Garcia and chef Frank Valdez, the restaurant boasts a tavern-like vibe with antique picture frames, leather banquettes and vintage china.
Garcia discussed his inspiration for the restaurant:
“Son of a Butcher stems from my childhood. My grandfather ran a slaughterhouse and my grandmother owned the local butcher shop in my hometown in Mexico. I spent the greater majority of my childhood after school and on weekends in my grandmother’s butcher shop. After finishing my homework I would help my grandma, from filling ground pork and meat sausages to carefully watching her butcher an animal with great, delicate respect.”
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