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Carriage House

1700 W. Division St.
Chicago, IL 60622


The low-country offerings of newly appointed chef Michael Galen deftly balance sugar and spice with a decidedly coastal Carolina twang. You might be tempted to graze on the picnic-inspired small plates, including fried chicken drizzled with honey and a sweet potato hot sauce, but they can’t compare with the simple appeal of sitting down with one of Galen’s hefty supper platters. Think cider-brined pork chops topped with cipollini onions and bacon; a hearty seafood boil with head-on shrimp, clams, and chaurice sausage; and a surprisingly nuanced take on chicken and dumplings, sporting a richly acidic gravy. Don’t expect true Southern hospitality—uneven service and a disappointing dessert list break from tradition—but the cocktail list packs a delightfully authentic Southern punch.

  • Reviewed

Dishes We Liked

Mushroom, truffle, and egg grits ($13); fried chicken thigh, bread-and-butter pickles, sweet potato hot sauce, honey ($9); chicken and dumplings with fall vegetables ($20); pork chop, smoked fingerlings, bacon, cipollini onions, mustard greens, cider glaze ($24)

Related Stories

Dish: see "Carriage Return" August 2012

Additional Information:

Price: $30-$39
Cuisine: American Southern
Neighborhood: Bucktown/Wicker Park
Noteworthy: Child friendly
High noise level
Outdoor dining
Wheelchair accessible
Hours: D nightly. Br Sat-Sun.
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