When many people think of "adventurous dining," the first thought usually turns to offal. But this Wicker Park hot spot is full of unusual flavors beyond pork-centric dishes that are bound to be a first for most. Chef Pat Sheerin serves up original dishes with white-tablecloth interpretations like quail with chicken boudin, kale, wild chickpeas, and turnips, and scallops with carrots, crispy pig ear, kaffir lime, apricots, peanuts, and quinoa. The dining room is often booked, but seating in the sleek, antique-inspired bar is first come, first served. Grab a stool and a drink, and order the pickle tots with red-onion yogurt and chicken bresaola as a dinner primer.