Bar La Rue sits in the heart of Fulton Market as part of DineAmic Group's Chicago portfolio. The kitchen is led by Chef Nikitas Pyrgis, who came from La Guérite in Cannes, alongside Chef Partner Athinagoras Kostakos, formerly of Alain Ducasse in Monaco and also a partner in DineAmic's La Serre, LÝRA, and VIOLÍ.
The menu takes French plays on American comfort food, including a Provence Style Burger finished with gruyère cheese fondue and Bougie Chicken Nuggets served with osetra caviar and ranch crème fraîche, alongside an inventive cocktail program. Regulars also point to the french onion soup as a standout.
The 3,000-square-foot space follows a "grit meets glamor" design, pairing a patinaed zinc bar top and green crystal chandeliers with black-and-white and metallic wallpapers. Out front, a 25-seat streetside pergola with infrared heating and cooling keeps the bar and dining area running through every season.
The menu takes French plays on American comfort food, including a Provence Style Burger finished with gruyère cheese fondue and Bougie Chicken Nuggets served with osetra caviar and ranch crème fraîche, alongside an inventive cocktail program. Regulars also point to the french onion soup as a standout.
The 3,000-square-foot space follows a "grit meets glamor" design, pairing a patinaed zinc bar top and green crystal chandeliers with black-and-white and metallic wallpapers. Out front, a 25-seat streetside pergola with infrared heating and cooling keeps the bar and dining area running through every season.