| forage | love | bounty | give | sustain |
4835 N. Western, Unit D, Chicago, IL 60625
Iliana Regan is a self-taught chef who began washing dishes at age 15 and hasn’t left the restaurant industry since. Her cuisine highlights her Midwestern roots as a small farmer’s daughter and emphasizes the pure flavor of the ingredients from her upbringing. It was tradition in her family to farm, forage, and homestead. Her dishes highlight these practices, sometimes sung and sometimes whispered within her seasonally focused menus. She orchestrates tasting menus meant to please the senses and extract the essence of terroir, telling the story of her Midwestern heritage.
Elizabeth Restaurant’s cuisine is inspired by the natural world - we call it New Gatherer.
Our menus are largely fruit and vegetable focused with respect to the seasons. While our menus do feature proteins from our local farmers we are not a steak and potato kind of place. We dedicate long hours to constructing thoughtful menus. We want our guests to share in this collaborative spirit with an open mind and palate. While we do love luxury ingredients, this is not our focus. Our mission is to take lost or forgotten foods and methods of preservation and apply them to our season's bounty-extracting new flavors, ideas, and presentations. We try to be as sustainable and/or organic as possible. Thank you. We look forward to having you.
To book a table visit our booking site or email us firstname.lastname@example.org
Please note, we do not take reservations over the phone.
We look forward to having you join us.
Burn the place: a memoir
A memoir of Chef Regan’s life! Mushrooms, magic, fun, debauchery, food, love, jail, disasters, and triumphs.
Click image to learn more.
An 8 week cooking course taught by Chef Regan, with wine education taught by Anna Regan. Next class starts January 12. Click the image for more info.
AWARDS & PRESS
Michelin Guide Chicago 2014, 2015, 2016, 2017, 2018, 2019:
2016 Food and Wine Best New Chef
James Beard Nominee 2014, 2016, 2017, 2018:
Best Chef Great Lakes
Newcity's Big Heat Issue:
Chicago’s Food & Drink Fifty
#1 in 2016, #11 in 2018
Chicago Magazine 2013 Best New Restaurants
Jean Banchet Award Nominations 2013
Rising Star Chef
Best New Restaurant
Restaurant of the Year
Phil Vettel's Top 50: #6 2016, #13 2017
Crains Chicago 40 Under 40 Class of 2016
Time Out Chicago: 100 Best Dishes, Whiskey Glazed Doughnuts (from our Brunch Menu)
Best Overall Restaurant from Chicago Reader, 2017
Chicago Magazine, Summer 2015
The Queen of Midwestern Cuisine
“Wild sassafras. Deer hearts. Frogs she spears herself. At Elizabeth Restaurant, Iliana Regan is upending how America thinks about the region’s food.”
Eater National 2014
Bill Addison says, “Welcome to the intimate, idiosyncratic domain of Iliana Regan, a chef-savant unlike any other in the U.S.”
Chicago Sun-Times: November 2012
“Every once in a while a restaurant comes along that smacks you in the head. Elizabeth, a new Lincoln Square spot, from urban forager and former One Sister underground restaurateur Iliana Regan, is one of those restaurants.”
Chicago Tribune: Three Stars; August 2013
“The sweet progression begins with blackberry puree in a miniature pie-crust shell, served in a ginkgo-leaf dish; segues to honeydew melon balls with baby profiteroles, honeydew sorbet and house-made mascarpone cheese; and ends triumphantly with chocolate-mushroom brownies with porcini caramel, hazelnut-raspberry crumble and raspberry curd. Topping each brownie piece is a tiny piece of mushroom-shaped meringue.
Chicago Magazine: January 2013
“No other restaurant in Chicago presents a more undistilled vision of its maker. Regan, 33, grew up on a farm in northwest Indiana, the daughter of two restaurateurs. She forages. She gardens. She cans. She hunts.”
Chicago Tribune: Three Stars; January 2013
“Iliana Regan is Alice. The fields and farms where she forages for ingredients comprise her Wonderland. We are along for the ride, and it behooves us not to be late.”
Chicago Reader: October 2012
“Rarely is the importance of a clear visual aesthetic as obvious as it is in the case of Regan's food. Texture, dimension, color, and framing all come together in the service of some strikingly pretty plates.”
Mike Sula calls Chef Regan “The only magical realist chef…”