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TWO Restaurant, Chicago

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Chicago, IL

Food & Hospitality

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Our Story

The comfortable atmosphere, with artful second-life décor, makes it a perfect West Side neighborhood gathering place. Influenced by the quality and tradition of family run butcher shops, TWO sources from trusted, small mid-western farms. They are often the first Chicago restaurant to feature renowned items, such as the heritage Hampshire pork, on their menu. TWO chefs make all their bacon, sausage, jerky, cheese, sauces and pastas in house and are constantly exploring new and seasonal dishes to feature those ingredients.

 

Menu

Chef Kevin Cuddihee uses rural Midwest inspirations and infuses it with urban finesse. The “medium plates” menu changes frequently to include wholesome, seasonal ingredients that you would find at a local butcher, farm, market or fishery.

 

Bar

The bar offers a rotating selection of Midwest micro brews, excellent whiskies, fine wines from around the world and of course, friendly bartenders. Be sure to try our very own barrel aged vodka!

 

Aesthetics

From the massive barn doors, the wall panel made from old Chicago porches and the barnyard water spigots used as faucets, every inch of TWO’s interior detail is on its second life. The decor was brought to life by Joline Rivera of idesign and Larry Vodak of Scout

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