Influenced by the quality and tradition of family run butcher shops, TWO sources from trusted, small mid-western farms. They are often the first Chicago restaurant to feature renowned items, such as the heritage Hampshire pork, on their menu. TWO chefs make all their bacon, sausage, jerky, cheese, sauces and pastas in house and are constantly exploring new and seasonal dishes to feature those ingredients.
The menu, prepared by Chefs Tom Van Lente and Kevin Cuddihee, use rural Midwest inspiration and infuse it with urban finesse. The “medium plates” menu changes frequently to include wholesome, seasonal ingredients that you would find at a local butcher, farm, market or fishery.