Warlord

"Wapo recommendation NYT recommends"

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"Get the burger No reservations expect a line best burger in Chicago?"

@jessica.soko645

"NYT best restaurants in Chicago right now (2024)"

@mikeya

"Very hip but supposed to be a great dinner; Modern American; very creative; very hard to get into; dark, cool experience; on NY Times list "

@phoebecahill

"Menu changes daily No reservations New spot & hard to get seats Best time 10pm Dark green discreet building"

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"2024 finalist for best new restaurant "

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"Best New 2023 So why name your restaurant Warlord? “Because every night, we’re going to war,” says the chisel-cheeked, mustachioed chef, dressed in all black, while the flames from the hearth rise up behind him. Earlier that day, he took one of his cooks to the emergency room—he had gashed himself in the middle of prep. Two of his cooks called out sick. And yet said chef, Trevor Fleming, alongside his comrades Emily Kraszyk and John Lupton, is going to battle every night until 1:00 a.m., even on Mondays. This is a late-night spot, for the industry, by the industry. It’s loud. It’s packed. It’s rocking. Sit at the counter and watch the magic that happens when fire meets meat. Order as much as you can stomach, and definitely get the foie gras—it’s basted in butter and sugar so it achieves a candylike shell, and it’s served with slices of chewy, smoky, vinegary marinated green tomato slowly dried over the hearth. —O.M."

@chaunch26

"a relaxed dining experience in the Avondale neighborhood of Chicago focused on preservation and live fire; from the foundations of family and friendship - no rezzys , menu changes! "

@tabhogan

"No reservations, kitchen open til 1, almost everything touches the grill, great cocktails "

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"Aged beef, burgers. First off it’s important to note that they’re closed on Tues, Wed, Thurs and they don’t open until 6p on Fri, Sat, Sun, Mon. There are no reservations and waits can be up to two hours if you don’t get seated at 6pm. If you don’t like loud music you might not want to visit but if you like food cooked over a live fire you very much might want to visit. Most of the stuff on the menu touches that fire which is sitting behind the chefs counter. We had a front row seat for the cooking and also for a bit of a meltdown by one of the chefs. I won’t name names but I got a kick out of it, it was like a scene from The Bear. Service didn’t seem to skip a beat so whatever. Shit happens. It was just a temper tantrum. Now onto the menu which is always changing so it’s unlikely you’ll see many of the things we ate if and when you visit but it does seem like the raw hokkaido scallops are a regular menu item. They get a light sear and are poached cold in butter. On our visit they came dressed with orange and tomato. I thought these were excellent. High quality ingredients made for a first rate dish. "

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