Recent social media posts
04/03/2025
On today’s episode of “stupid or awesome”…..
I’ve been trying to get angel hair on the menu for ~9 years. The issue is that by the time it gets to the table and sits for a few minutes, it turns to a blob of starch. So! One bite it is.
Homemade angel hair with Spanish clams from coated in a white wine, green garlic, and verjus butter sauce and then coated in a clam hollandaise. It’s so rich that it doesn’t get taxed.
04/01/2025
are good sports. Glad they are my our overlords.
04/01/2025
If you can’t beat ‘em….
I really wanted to give this story because of their steadfast commitment to unbiased journalism and spelling. They are truly a light in the fog for aspiring writers and editors. Thank you.
04/01/2025
If you can’t beat ‘em….
I really wanted to give this story. Their ongoing commitment to thorough, unbiased journalism and spelling should be a light in the fog to every aspiring young writer out there. You can do it!!!
03/30/2025
One night only (sometimes the is a fickle bitch) white asparagus grilled on coals, brushed with pancetta fat and maple syrup, oyster aioli, pear and molasses butter, fried oysters, and pea shoots.
inspired for sure.
03/28/2025
We made bacon butterscotch doughnuts. They were (unsurprisingly) very delicious and popular. Here’s your heads up that we’re going to make them again on Sunday. SUNDAY SUNDAY SUNDAY. We’re also gonna have a few burgers (few beers, coupla laughs) on Sunday.
Sunday
03/27/2025
I’m very proud to be a small part of this organization. is a force for good in Chicago and I’m lucky to know her. Huge shout out to the kitchen possible kids for being so amazing and to the volunteers for making sure they keep all of their amazing fingers.
03/23/2025
Test kitchen/mothership menu/holiday party (gimme the ringer, dude)
03/22/2025
This is a real stunner. Angela (our main pasta maker at the moment) was messing around making phyllo dough for the test kitchen and this dish came together. Once we tasted it we knew that it was destined for the main menu. Just to repeat that part….SHES MAKING PHYLLO (who does bro think she is).
House phyllo filled with sheep’s milk feta and toasted in clarified butter. The salad is castlefranco, white asparagus, red onion, black sesame tuile, fig and yogurt puree, and grapefruit vinaigrette. On top of the phyllo is sumac honey, toasted pistachio, and caramelized grapefruit.
February, march, April are really the dog days for restaurants. We don’t get fun stuff to play with and it’s generally slower. This kitchen has made me so proud watching their creativity and passion for food shine through the down time. Can’t wait to keep this up through farmers market season. See you soon!
03/20/2025
Braised chicken thigh, fermented potato, and black trumpet katsu slider. Miso mayo dressed cabbage and home made teeny tiny milk bread.
03/19/2025
You’re telling me that a lemon fried this lemon?
03/19/2025
Hey residents of Chicago. Try underpaying city tax by 3% and see what happens. This guy is easily the worst mayor we have had and that is really saying something.
Address
3209 W Armitage Avenue
Chicago, IL
60647
To get to the American restaurant located on W Armitage Avenue in Chicago, you can take public transport by using the CTA train or bus services. The nearest train station is the Armitage Brown Line stop, which is approximately a 10-minute walk from the restaurant. You can also take the bus and get off at the intersection of N Halsted Street and W Armitage Avenue, which is only a short walk away.
If driving there, take the I-90/I-94 E expressway and exit at North Ave. Head west on North Ave towards Halsted St, then turn right onto N Halsted St. After about half a mile, turn left onto W Armitage Ave and find parking along the street or in nearby parking lots.
Please note that these directions were not specified for any particular location but rather for any business or establishment situated at W Armitage Avenue in Chicago.
Opening Hours
| Tuesday |
5pm - 11pm |
| Wednesday |
5pm - 11pm |
| Thursday |
5pm - 11pm |
| Friday |
5pm - 11pm |
| Saturday |
5pm - 11pm |
| Sunday |
5pm - 11pm |
Alerts
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What people say
Giant, located on W Armitage Avenue in Chicago, is a must-visit American restaurant. The team behind the restaurant, Chefs Jason Vincent and Ben Lustbader and General Manager Josh Perlman, have created a menu that is both innovative and delicious. One of the standout dishes is the swordfish dish, which is so good that Chef Jason Vincent has shared the recipe for it in a magazine. The roasted carrots are also a hit with customers. The restaurant even offers line cook positions for those who want to join their team. Giant also gives back to the community by donating all proceeds from their t-shirt sales to an organization advocating for common sense gun laws. Their pizza party pick-up service is perfect for those looking to host a fun weekend gathering. Don't forget to try their sweet & spicy peppers served with anchovy bread - it's simply divine! With its creative menu and excellent service, Giant is definitely worth a visit.
