The Loyalist

Charred Cabbage. A flavor bomb of a side dish.

Ranked no. 22 on the list. We know there are a lot of lists and opinions out there, but "World’s Best" feels pretty great to us😉

We are honored!

Spring Crudite.

radishes, served with a ramp and lemon butter.

Asparagus Aux Vinaigrette with guanciale, hazelnut, and egg.

Get it while it’s in season.

We’re so honored—and incredibly humbled—to celebrate our sister restaurant, , on the extraordinary achievement of being named the No. 1 restaurant in North America by .

Sharing a team, a vision, and so much creative energy with Smyth is a true privilege. We couldn’t be prouder of this well-deserved recognition and the remarkable people behind it.

Volume up for the crackle.

Chef was blown away by these racks, and after a week of dry-aging the skin, you’ll hear why. Limited to 11 Pork Chops per weekend—once they’re gone, they’re gone.

It’s National Burger Day, and we’re here to remind you that our Burger, Beer, & Shot Special is still going strong.

Our OG Burger, a Miller High Life, and a shot of Westland Single Malt Whiskey. Just $28.

Weeknights / 5—7 PM.

Clear your calendars + mark your schedules as we approach weekend in Chicago!

On Sunday, June 14, we’re hosting an exclusive afternoon conversation right here at The Loyalist. Chicago’s own culinary powerhouse Chef John Shields () is sitting down with celebrated journalist, NYT contributor, and premier burger devotee Maggie Hennessy () to dissect the history of America’s favorite handheld—and the meteoric rise of our very own Dirty Burg (turned OG).

The details for your calendar:
3–4:30 PM
Kickoff features a reception with passed canapés (yes, there will be OG sliders) and a cash bar.
Conversation and meet-and-greet to follow.

Tickets are live at the link in our bio. Space is limited—don’t sleep on it!

Cruel and Unyuzual, revived.

Yuzu, bergamot, makrut lime, tangerine, and lemon. All built on a base of Snow Maiden Sake.

Topped with a "chello jello shot"— a yuzu vodka-chello kicker. Because we like to have a bit of fun with it.