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After enjoying St. Mary of the Angels, go to this bar which is not far away. Here you will be offered nicely cooked duck, caviar and prawns. Good wine is among the most popular drinks at Class Act.
The attentive staff works hard, stays positive and makes this place great. The terrific service is a big advantage of this place. You will certainly appreciate the homey atmosphere. Google users who visited this spot state that the most suitable score is 4.8.
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Visitors' reviews on Class Act
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Siddarth Ponnala
2 months ago on Google
My wife and I went to Class Act for dinner. The concept is highly innovative, the vibe is very welcoming and the food was great too! The team manages to provide a seamless experience where the chef is integrated into the whole journey from start to end. The surprises at the end was very cool too! Food: 5 Service: 5 Atmosphere: 5 Price per person: $100+
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Adam Sonabend
2 months ago on Google
I had an amazing experience, excellent food and service. The ambience is super cool. Highly recommend it! Food: 5 Service: 5 Atmosphere: 5 Price per person: $60–70 Recommendation for vegetarians: Highly recommend Vegetarian offerings: Vegetarian menu or section, Not sure
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Gretchen Basham
2 months ago on Google
As a chef myself and a world traveler, I was anticipating a truly unique and memorable dining experience. Unfortunately, while there were certainly moments of creativity, beautiful presentation, and obvious culinary talent, the overall experience was deeply disappointing. We were greeted by two staff members and brought into a room for our first taste of the evening. The staff members were engaging and welcoming. Katie explained how the evening would proceed and shared the inspiration behind the night’s menu. Our first taste was a dandelion broth. Unfortunately, it was overtly bitter and not particularly pleasing to the palate. A mezcal was offered alongside the broth, presumably to complement or balance the flavor. The chef then came out and escorted us into the dining room. The atmosphere itself was warm, inviting, and beautifully designed. We were guided to the counter, where we were presented with an amuse-bouche: a mochi donut made with dandelions. It was extremely dry and difficult to swallow. The chef explained the menu in considerable detail, discussing each component and the inspiration behind the various courses: bok choy, halibut, rhubarb, soft-shell crab, elk, raspberries, and gooseberries. We were then seated and offered “One” drink menu along with à la carte selections. Given our extensive knowledge of wine and spirits and our preference for carefully selected beverages, we decided to pass on the pairings. The first course was bok choy, presented in three preparations. The chef carefully explained each element, but the dish once again finished with a pronounced bitterness. Next came the halibut. The fish was barely warm and had an off-putting flavor, followed by yet another bitter component. The broth accompanying the fish was actually quite pleasant and was one of the more enjoyable elements of the meal. The third course was a rhubarb palate cleanser. After the explanation of the dish, we approached it somewhat hesitantly given the flavor profile of the previous courses. Sadly, our concerns were justified. The fourth course was soft-shell crab, presented three ways. The fried crab was also overtly salty. Then came the elk. Visually, it was beautifully prepared, and we were excited to try it after the previous courses. Unfortunately, the spice mixture used on the elk was bitter, while the dish desperately needed salt. The raspberry course followed. The whipped cream tasted more like butter and left a greasy coating in the mouth. The fresh raspberries—only three of them—were the sole redeeming part of the dish. The gooseberry course was presented with liquid nitrogen, prepared meringue, a gola-style gooseberry ice, and pineapple mint sprigs. While visually interesting, the combination was confusing on the palate and once again ended with a bitter finish. We then went to the speakeasy, where we were offered a house-made liquor as a shot with the chef. Which leads to another aspect of the experience that was difficult to overlook: the perceived attitude of the staff. Throughout the evening, there seemed to be an underlying judgmental tone that created an awkwardness we could all feel. In the speakeasy, the chef even made the comment, “probably non-alcohol all the way around,” which came across as snarky and unnecessary. I want to emphasize that there is clearly tremendous talent here. Every course was thoughtfully constructed, beautifully plated, and technically ambitious. The chef has obvious creativity and skill, and I genuinely believe the menu could have been extraordinary. Nearly every course had some variation of bitterness, excessive salt, or a burned flavor. When multiple guests are leaving significant portions of food uneaten, I think it is worth asking The flavors need more balance, particularly with the use of bitter spices and charred or burned elements. Beautiful food should also be enjoyable to eat. Unfortunately, based on our experience from beginning to end, I would not recommend Class Act in its current form, nor would I recommend the alcohol pairings. Food: 1 Service: 3 Atmosphere: 5 Price per person: $100+
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$$$$
Price range per person
$100
Address
Damen
1737 N Damen Ave, Chicago, Illinois, USA
Features
Сredit cards accepted
No delivery
No takeaway
Booking
Wheelchair accessible
Opening hours
| SundaySun | 5PM-12AM |
| MondayMon | Closed |
| TuesdayTue | Closed |
| WednesdayWed | 5PM-12AM |
| ThursdayThu | 5PM-12AM |
| FridayFri | 5PM-12AM |
| SaturdaySat | 5PM-12AM |
Website
Instagram
@chefnm
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