• 1350 W Randolph St,
    Chicago IL 60607
  • (312) 733 1314
  • info@elskerestaurant.com

Food

Executive Chef ~ David Posey
Executive Pastry Chef ~ Anna Posey
Pastry Chef ~ T.C. Lumbar
Sous Chef ~ Kat Kraner

For any dietary restrictions, please contact us in advance via email at info@elskerestaurant.com. We are only able to accommodate dairy free, gluten free, peanut/nut free, shellfish free, vegetarian, and pescatarian diets.

Set Menu

  • 125
  • 60
  • 30
  • Tea of lightly smoked fruits and vegetables
  • Daikon radish with sorrel butter and cured egg yolk on rugbrød
  • Fried brandade with trout roe and molasses
  • Golden beet stuffed with quark, salted apple, puffed barley, and dill
  • Roasted sablefish with shrimp, cauliflower, and chamomile
  • Duck liver tart with salted ramp and toasted buckwheat
  • Grilled lamb loin and sausage with dried fruits and fennel
  • Frozen anise jelly with mint
  • Poppy seed mousse with rhubarb

A La Carte Menu

  • Publican Quality oat porridge sourdough and cultured koji butter10
  • Aged gouda with honey, strawberry-kumquat jam, and crackers15
  • Salt-cured anchovies with fennel pollen, lemon, and grilled bread15
  • Belgian endive with creamed sherry dressing, pickled raisins, and walnuts 21
  • Hanger steak tartare with pickled beets, amaranth, and red miso 27
  • French white asparagus with roasted leek, rugbrød, and beer jelly 29
  • Mafaldine with braised escargot, artichoke, hazelnut, and chervil 28
  • Fermented black bean agnolotti with spring peas, braised morels, and sherry 29
  • Confit maitake with fava beans, creamed barley, and garlic scapes 28
  • Steamed halibut with 'nduja, cauliflower, pickle relish, and almonds 32
  • Veal sweetbreads with green asparagus, water cress, and curried lime 29
  • Grilled pork collar with carrots, chopped pickles, and coriander 32
  • Roasted beef coulotte with celtuce, stewed lettuces, and nori 34
  • Hay custard with grapefruit, buckwheat, and brown sugar 16
  • Rum baba with apricot and milk ice cream, brown butter, and buddha’s hand 16
  • Sunflower seed parfait with sour honey, licorice, and bee pollen16
  • Dark chocolate cake with black olive and lavender18

Drinks

Cocktails

  • Bar Manager ~ Monica Casillas-Rios
  • Shaken
    coconut rum, saffron, lime leaf, lime15
  • Collins
    mezcal, carrot, miso-ginger, lemon, soda 15
  • Stirred
    rye, cognac, amaro, sweet vermouth15
  • Martini
    aquavit, dill-cucumber vermouth, fino15
  • Milk Punch
    gin, salers, fennel, grapefruit, tonic15

Non-Alchoholic Drinks

  • Floral
    seedlip grove, earl grey quince, honey11
  • “Amaro”
    cinnamon, ginger beer, lime11

Wine

About

Elske, a modern American restaurant—located in Chicago’s West Loop neighborhood at 1350 West Randolph Street—from Chefs David and Anna Posey. With the restaurant borrowing its name from the Danish word “to love”, there is a strong focus on an evolving philosophy, centering on simplistic fare, seasonal ingredients, and energetic hospitality. They combine contemporary and classic techniques while showcasing local and seasonal ingredients

Elske Accolades

  • 2017-2022Michelin One Michelin Star
  • 2020Jean Banchet Award Chefs of the Year
  • 2019James Beard, Finalist Best Chefs: Great Lakes
  • 2019OpenTable Diner's Choice
  • 2018James Beard, Finalist Best Chefs: Great Lakes
  • 2018Jean Banchet Award Best New Restaurant, Nominee
  • 2017Bon Appetit #2 Best New Restaurant in America
  • 2017Eater Best New Restaurant, National
  • 2017Zagat
  • 2017The Tastys (Taste Talks) Best New Restaurant: North

Anna Posey

Pastry Chef/Owner
  • 2018Jean Banchet Award Pastry Chef of the Year
  • 2015StarChefs Rising Pastry Star
  • 2014Zagat 30 Under 30
  • 2013TimeOut Chicago Best New Pastry Chef
  • 2013Food and Wine Nominee People’s Best New Pastry Chef

David Posey

Executive Chef/Owner
  • 2015Waldorf Astoria A Taste of Waldorf Winner
  • 2010-2014Michelin Star for Blackbird Restaurant, Chicago
  • 2014James Beard Award Finalist Rising Star Chef
  • 2014Bill of Fare Chefs to Watch
  • 2013Jean Banchet Award Chef de Cuisine
  • 2013James Beard Award Finalist Rising Star Chef
  • 2012Eater Young Guns
  • 2012Zagat 30 Under 30

Shop

Elske Black Metal Shirt $25
Gift Card

Private Events

The private dining room at Elske was created to be a warm, casual space where family and friends can gather to relax and enjoy delicious food. Chefs David and Anna Posey’s cuisine is soulful cooking combined with modern techniques and an open, wood-fired hearth. It is the perfect environment for an intimate dinner of up to 24 guests, or for cocktails and snacks for groups up to 54.

We are also able to rent out the entire restaurant for larger events for up to 85 guests, and have packages to fit any occasion.

For more information, please email events@elskerestaurant.com, or click on the link below to fill out a private event inquiry form:

EVENT INQUIRY FORM

Jobs

We are currently fully staffed

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Please call (312) 733 1314, or email info@elskerestaurant.com

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