Obélix
french
“THE OBELIX DOG”
BANH MI PATE EN CROUTE
28
Wild Boar, Duck, Morels, House Made Pastry, Pho Aspic, TERRINE DEFOIE GRAS GLACÉE
29
Green Curry Aioli, Banh Mi Pickles, Green Papaya Salad
CALAMARI GRILLÉS
26
Grilled & Crispy Squid, N’dujaVinaigrette, SALADE LYONNAISE “CANARD” *
26
Crispy Potatoes, Meyer Lemon Aioli, Summer Chimichurri
ENTRÉES
CAVIAR SANDWICH *
145
1oz. Each of Amber Kaluga Caviar, Smoked Trout Roe, & RATATOUILLE PITHIVIER
36
OsetraNoir Caviar, Cured Egg Yolk Soubise, Salt and Vinegar Chips, House Brioche
POULET RÔTI *
38
Harrison’s Farm Chicken Breast, Potato Pavé, Tomate Farcie, Tuscan Kale, Sauce Obélix
COQUILLES ST JACQUES
48
Hokkaido Scallops, Mick Klug Sweet Corn, Chanterelle Mushrooms, Perigord Black Truffle, Corn Velouté
~POUR LA TABLE~
CÔTE DE BOEUF *
78
14 oz. USDA Prime Ribeye, Frites, Sauce Au Poivre
SIDES
*Contains Nuts* FRITES *
9
ROASTED BROCCOLINI
14
Sauce Choron, Caramelized Milk Crumbs Raclette Cheese, Caramelized Milk Crumbs
LAMB TAGINE
Lamb Ribs, Couscous, Carrots, Turnips, Pomegranate, MACARONI GRATIN
14
Poached Apricot, Accoutrements
ROASTED CARROTS
14
Vadouvan Curry, Preserved Lemon Yogurt, Marcona Almonds, Pomegranate Four StarMushroom Medley, Bagna Cauda, Pine Nut Pistou, Balsamic, Provençal Crumb
BEEF WELLINGTON
Sauce Au Poivre, and Sauce Choron ROASTED MUSHROOMS
16
Chef/Owner: Oliver Poilevey | Executive Chef: Sam Handwerger Executive Sous Chef: Olivia Fitzgerald | Sous Chef: Manny Fross | Pastry Chefs: Courtney Kenyon, Ashleigh Lyons *These items are served raw, undercooked, or cooked to order; or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A 4% Charge will be Added for Staff Retention & Given Directly to Back of House Employees
Menu as captured Aug 27, 2026 · source ↗
Tied with 1 other venue on equal evidence.
We hold 129 venues in Chicago, IL and could score 64 of them. Positions are counted against those 64.
v1.7.4 9.7/100 = sourcing 0.6/50 (named-farm 0 distinct, named-region 0 distinct, attribute 1 distinct [class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 9.1/18 (capped at 35% of the 0.6-point evidence base).
sourcing
Heirloom
Attribute“Butter Breadcrumb, Local Farms Heirloom Tomatoes QUICHE Hornkhukase Fromage, Egg Custard,”
on the menu · source ↗
Book on OpenTable ↗link checked Aug 27, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award
Coverage
- Chicago's 50 Best Restaurants 2026 ↗
Chicago Magazine
Press - Top 25: The Best Restaurants In Chicago ↗
The Infatuation
Press