While Bucktown isn't wanting for dining options, this self-proclaimed "eatery and bar" sets itself apart by focusing intently on the food. Chef Chris Pandel sources local produce and features meat from sustainably raised animals. As a consequence, it isn't rare to find slow-cooked beef brisket on the frequently changing menu. He also offers playful takes on more familiar fare, turning out popular small plates such as braised cabbage, smoked ham, and potato-stuffed pierogi, baked-to-order monkey bread, and the raviolo, a plate-size stuffed pasta filled with ricotta and egg yolk. Make reservations or plan to arrive early; the boisterous dining room gets busy. The upstairs lounge, though, is a pleasant place to wait for a table to free up.