Monkey See, Money Eat

The Bristol brings monkey bread and more to Bucktown.

Go ahead. Pull your bread apart piece by piece at The Bristol, Bucktown’s newest artisanal spot. The restaurant’s monkey bread, a biscuity little loaf of dough balls baked into a leavened conglomerate, makes for perfect, fluffy tearing. Each ball is rolled in butter, dill, and sea salt before it’s baked into a fist-size loaf and offered up for $3 on the restaurant’s snack menu. Chef Chris Pandel, Rick Tramonto’s former right-hand man at Tru, favors honest American classics such as roasted organic chicken and stone-fruit panzanella ($17). But the monkey bread, Pandel insists, is the star: If he had his way, you’d order another loaf for the road and divvy it up on the ride home. 2152 N. Damen Ave.; 773-862-5555. 

Photography: Anna Knott

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