Bistro Campagne has anchored Lincoln Square since 2002, modeled on the small neighborhood bistros of France. The kitchen runs a seasonally changing menu of French bistro fare, built around organic ingredients and a stated commitment to sustainable, low-impact agriculture.
Executive Chef Adam Grandt leads the kitchen, having previously worked as sous chef at Carlos' Restaurant in Highland Park, executive chef at Sage Grille, chef de cuisine at Vincent in Andersonville, and executive chef at Chop Shop in Wicker Park. General Manager and Beverage Director Alex Uribe joined the restaurant in 2009, running its cocktail and wine program for years before stepping into the GM role in 2019.
The bar program centers on an all-French wine list alongside local and European beers, with seasonal cocktails built from small-batch and locally distilled spirits, house-made bitters, shrubs, and syrups.
Bistro Campagne has been Michelin Selected in 2019, 2020, and 2021.
Executive Chef Adam Grandt leads the kitchen, having previously worked as sous chef at Carlos' Restaurant in Highland Park, executive chef at Sage Grille, chef de cuisine at Vincent in Andersonville, and executive chef at Chop Shop in Wicker Park. General Manager and Beverage Director Alex Uribe joined the restaurant in 2009, running its cocktail and wine program for years before stepping into the GM role in 2019.
The bar program centers on an all-French wine list alongside local and European beers, with seasonal cocktails built from small-batch and locally distilled spirits, house-made bitters, shrubs, and syrups.
Bistro Campagne has been Michelin Selected in 2019, 2020, and 2021.