Petite Edith

Happy Hour, the French way. 🇫🇷

Gougères filled with carpaccio, mornay and pesto, because a little something with your martini is always a good idea.

Join us for Happy Hour every day from open–6:30 PM.

Gougères • 10
Carpaccio • Mornay • Pesto

See you at the bar. 🍸

TONIGHT AT PETITE ÉDITH 🥃

For one Happy Hour only, we’re pouring Parejo, a sotol and lechuguilla line born from 13 years of Jorge Caldera traveling through Chihuahua and learning from the vinateros who have made these spirits for generations.

Join us at the bar tonight with Jorge himself for discounted neat pours, specialty cocktails, and our Petite Édith burger + cocktail for $25.

Wednesday, September 9
5–6:30 PM
Petite Édith | River North

First come, first served. No reservations needed.

Come early, grab a seat at the bar, and spend Happy Hour with us.

Meet Le Girl Dinner. Every day at l’apéro happy hour, 5:00 to 6:30pm on the patio and the bar, we’ve got exactly what you need to start the evening right: something crisp, something crunchy, and something stirred.

First up: the Edith salad. Crisp, bright, and the perfect way to kick off l’apéro.

Then: frites with confit garlic aioli. Golden, crispy, and gone before you know it.

And to drink: the dirty martini. Cold, briny, and exactly right.

Most kitchens won’t touch this dish for a reason.

Pierre Koffmann built three Michelin stars on it, a single, absurdly demanding plate: a pig’s trotter deboned by hand without tearing the skin, brined, then braised for hours in a port reduction until the collagen gives up completely.

What’s left gets rolled with sweetbreads, local morels, and a chicken mousse to hold it together, then turned into a roulade. Cut into it, and the contrast does the talking: gelatin against something firm and creamy, morels cutting through all that richness.

The sauce started as the same braising liquid reduced down into a jus. Not on the menu. Should be.

Pomme purée on the side, because something in this dish has to stay quiet. Pour a Châteauneuf-du-Pape if you’re doing it right.

Limited availability; first come, first served. So arrive early to ensure you get a chance to try this dish.

Cooking up a Storm: Michelin-starred Chicago chef helps design United Airlines menu Chicago-based United Airlines is calling on a famous Chicago chef to make up the menu.

Cheers to that. Petite Édith was made for nights like this! Dim lights, full glasses, no rush.

Book your table for two. 🥂