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Address and Contact Information
Address: 1360 W Randolph St, Chicago, IL 60607
Phone: (312) 579-2727
Website: https://www.creepieschicago.com/
Menu Photos
Related Web Results
Creepies Chicago
Creepies is a new neighborhood bistro in Chicago’s West Loop by Chefs David and Anna Posey, with Chef de Cuisine Tayler Ploshehanski leading the kitchen. When …
Creepies – Chicago – a MICHELIN Guide Restaurant
Creepies. 1360 W. Randolph St., Chicago, IL, 60607, USA. $$$ · French, American. Date night Trending. Notes. Visited. Save. Favorite. Reserve a table. Book …
Creepies Restaurant – Chicago, IL – OpenTable
Creepies is a new neighborhood bistro in Chicago’s West Loop by Chefs David and Anna Posey, with Chef de Cuisine Tayler Ploshehanski leading the kitchen.
Reviews
Pete West
My wife and I have been so excited to check out Creepies, mostly because the name makes us laugh but we also have heard rave reviews about the food.
Finally got the chance to dine here this weekend and it did not disappoint! Service was excellent from the start, and the vibe inside is great. It’s a smaller space but I liked that it was a little more bright and vibrant instead of dark and moody which a lot of other places tend to do nowadays.
For drinks, be aware they don’t have a full bar so it’s batched cocktails and they’re known for their wine. We weren’t drinking this time but the wine list seemed quite extensive!
For food, we liked everything we got. My favorites were the Gnocchi and Tarte Flambé so I highly recommend those for sure. The roast chicken, brie Gougeres, saucisson, and even their fries are also all incredible. Can’t go wrong with any of those dishes either, and there will be many more we hope to try when we return.
As for dessert, for sure get the baguette soft serve. It’s the perfect level of sweetness for ice cream in my opinion. Good portion sizes for the price point, all around a wonderful experience at Creepies so be sure to check them out!
… moreFinally got the chance to dine here this weekend and it did not disappoint! Service was excellent from the start, and the vibe inside is great. It’s a smaller space but I liked that it was a little more bright and vibrant instead of dark and moody which a lot of other places tend to do nowadays.
For drinks, be aware they don’t have a full bar so it’s batched cocktails and they’re known for their wine. We weren’t drinking this time but the wine list seemed quite extensive!
For food, we liked everything we got. My favorites were the Gnocchi and Tarte Flambé so I highly recommend those for sure. The roast chicken, brie Gougeres, saucisson, and even their fries are also all incredible. Can’t go wrong with any of those dishes either, and there will be many more we hope to try when we return.
As for dessert, for sure get the baguette soft serve. It’s the perfect level of sweetness for ice cream in my opinion. Good portion sizes for the price point, all around a wonderful experience at Creepies so be sure to check them out!
Alli Atkenson
We finally made it to Creepies last night with another couple and while the food was good..it honestly felt overrated. It was much smaller than I expected which I guess is why it’s so hard to get into? We were lucky to be sat in the back room (as others have noted the front is quite a bit noisier) First impressions, we felt the menu layout was pretty confusing. Luckily, our server was attentive and knowledgeable about the French cuisine, he recommended 5-8 dishes between the four of us.. though I think this should be adjusted to more like 7-9 given portion sizes. As a whole, the food was a bit of a letdown. Like I said, it was good, not great. The carrots were definitely my favorite. They were plated uniquely with a great sauce, and the gnocchi was delicious and reminded me of my mom’s cheesy potatoes, but the portions were small all around. We were pretty disappointed with the veal (chewy texture) since it was one of the most expensive things we ordered but was our least favorite, and the chicken was pleasant with crispy skin but nothing special and again both smaller than we thought they would be. The soft serve and custard were nice- though we laughed because after all the previous small bites they came larger than we expected and were almost too much.. Maybe dining here is better suited for one couple to split a bunch of dishes rather than four people, because we had to be so democratic about sharing that we only got a bite or two of each dish and it still ended up being quite expensive. The atmosphere was nice and I appreciated the sabre paris cutlery, but I don’t think I’ll be back.
… moreMichael
3.5/5
I liked it more than Elske but everything was just fine from the food to the service. That said I really enjoyed the saucisson in puff pastry, fries, and carrots. For me the halibut was kind of a miss, the fish was cooked well (could’ve used more salt) but I did not enjoy the way the sauce paired with the spinach and peppers nor did I particularly enjoy the lobster/halibut cakes – very spongy, I think actual lobster would’ve been much nicer, especially at $42 a plate. The baguette soft serve was also just ok, not really sure I tasted baguette, it kind of reminded me of that Korean milk ice cream that was popular about a decade or so ago. Also, the bar seating looks miserable, I can’t believe they’re seating people there
They do a table charge too
… moreI liked it more than Elske but everything was just fine from the food to the service. That said I really enjoyed the saucisson in puff pastry, fries, and carrots. For me the halibut was kind of a miss, the fish was cooked well (could’ve used more salt) but I did not enjoy the way the sauce paired with the spinach and peppers nor did I particularly enjoy the lobster/halibut cakes – very spongy, I think actual lobster would’ve been much nicer, especially at $42 a plate. The baguette soft serve was also just ok, not really sure I tasted baguette, it kind of reminded me of that Korean milk ice cream that was popular about a decade or so ago. Also, the bar seating looks miserable, I can’t believe they’re seating people there
They do a table charge too
Barbara Makowski
I was SO excited to try Creepies and it did not disappoint in the slightest! We went for dinner and had the best time.
Starting off with service, our server Inesse (Inez? so sorry if misspelled) created a very welcoming environment for questions, was attentive throughout all of service, and overall made dinner that much better.
Next, food! I mean, everything was exquisite and I will 100% be coming back for the in-house made beer as a pairing with the gnocchi and halibut. Besides those three standouts, we tried a variety of plates and not one was a miss. Flavors were robust and everything was meticulously plated. We finished our meal with two of the desserts: pleasantly surprised by the butterscotch custard and could not get enough of the meringue cake. I will most definitely be coming back to try the baguette soft serve!
… moreStarting off with service, our server Inesse (Inez? so sorry if misspelled) created a very welcoming environment for questions, was attentive throughout all of service, and overall made dinner that much better.
Next, food! I mean, everything was exquisite and I will 100% be coming back for the in-house made beer as a pairing with the gnocchi and halibut. Besides those three standouts, we tried a variety of plates and not one was a miss. Flavors were robust and everything was meticulously plated. We finished our meal with two of the desserts: pleasantly surprised by the butterscotch custard and could not get enough of the meringue cake. I will most definitely be coming back to try the baguette soft serve!
Kayla
Came to creepies for a birthday dinner. I’m a chef from Ohio and was extremely excited. The bread & butter was so flavorful tho the bread was a bit tough, you’ll have that with baguettes. We also had the saucisson w/ puff pastry and it was probably the best thing I’ve eaten all year. The mussels were great, gnocchi lacked texture but had great flavor. Roasted chicken was cooked to perfection and so juicy. And the cabbage was to die for. Highlight of the night for me was Anna’s raspberry buttermilk cake. The meringue melted perfectly without getting tacky in your mouth and the dish over all was more tangy than sweet which I loved. I can’t wait to see this spot get a Michelin star. Well done
… moreChristina
Creepies, a new neighborhood bistro from the team behind Michelin-starred Elske, has to be one of Chicago’s hottest, if not the hottest, opening. I’ll be honest: I thought the meal was just okay. While the concept shows promise, the execution suggests the kitchen is still finding its footing.
The warm brie gougères were a good start: buttery choux pastry filled with molten brie, topped with honey and flaky salt. However, the Parisian gnocchi was underwhelming. The texture was too soft, which I can’t believe I’m saying about gnocchi. Moreover, it was noticeably undersalted, which ultimately made the dish felt much heavier and one-note with all the richness from the cheese and the egg yolk. The roasted chicken had a crispy crust and was well-salted throughout but the white meat was quite dry. The sauce was interesting: savory liver, warm hints of five spice, and a touch of acidity. Unfortunately, somehow the flavors didn’t quite click together. I was whelmed but definitely not blown away. We ended the meal with the popular raspberry sherbet meringue cake. It was undoubtedly lovely to look at but tasted one-note and forgettable.
Creepies has all the makings of a hit: an accoladed team, a good location, and a crowd eager to be impressed. However, the food didn’t quite deliver. With time, I believe their cookery will catch up to their ambition. For now, it is more intriguing than it is impressive.
… moreThe warm brie gougères were a good start: buttery choux pastry filled with molten brie, topped with honey and flaky salt. However, the Parisian gnocchi was underwhelming. The texture was too soft, which I can’t believe I’m saying about gnocchi. Moreover, it was noticeably undersalted, which ultimately made the dish felt much heavier and one-note with all the richness from the cheese and the egg yolk. The roasted chicken had a crispy crust and was well-salted throughout but the white meat was quite dry. The sauce was interesting: savory liver, warm hints of five spice, and a touch of acidity. Unfortunately, somehow the flavors didn’t quite click together. I was whelmed but definitely not blown away. We ended the meal with the popular raspberry sherbet meringue cake. It was undoubtedly lovely to look at but tasted one-note and forgettable.
Creepies has all the makings of a hit: an accoladed team, a good location, and a crowd eager to be impressed. However, the food didn’t quite deliver. With time, I believe their cookery will catch up to their ambition. For now, it is more intriguing than it is impressive.
Alejandra Zimmerman
Inventive french dishes – the flavors are so well put together but save room for dessert. We had brie puffs, croquettes and deviled eggs to start. Crepe, gnocchi, and tarte flambe again delicious. And had veal to finish meal. We had baguette soft serve and salted cherry sorbet meringue cake that was my favorite.
… moreMaggie Delaney
Super enjoyed Creepies!! It was hard to get a reservation so would definitely make one in advance. Perfect spot for a cozy date night or drinks with the girls. I would also love to bring my parents here. Great wine list of all natural wines. I am not as familiar with natural wine but our server made a great recommendation based on our preferences so we got a bottle!
We asked the server to recommend to us the biggest hits based in combination with the most interesting dishes – he totally delivered! We started with the fluke tartare “gribiche” which had amazing and surprising flavor. Great dish on the lighter side to start considering the rest of the meal was indulgent.
The sweetbread schnitzel was another highlight, which was completely brought to life by the sauce. A theme of the whole meal was amazing sauce.
The roast chicken is a can’t miss. Perfectly cooked, moist, with the most flavorful and decadent sauce.
We also had the escargot dish which was very approachable, creamy with lovely color on top.
The gnocchi was so fun with the crispy layer of cheese on the top to offer another texture, super creamy and super soft.
We finished up with the butterscotch dessert! Topped with a creamy citrus layer and a perfectly thin and delicate chocolate tube on the top.
Perfect meal for winter, cheesy and delicious dishes. Atmosphere was great very buzzy and stylish decor. The branded plates were a fun touch. Will definitely be back!
… moreWe asked the server to recommend to us the biggest hits based in combination with the most interesting dishes – he totally delivered! We started with the fluke tartare “gribiche” which had amazing and surprising flavor. Great dish on the lighter side to start considering the rest of the meal was indulgent.
The sweetbread schnitzel was another highlight, which was completely brought to life by the sauce. A theme of the whole meal was amazing sauce.
The roast chicken is a can’t miss. Perfectly cooked, moist, with the most flavorful and decadent sauce.
We also had the escargot dish which was very approachable, creamy with lovely color on top.
The gnocchi was so fun with the crispy layer of cheese on the top to offer another texture, super creamy and super soft.
We finished up with the butterscotch dessert! Topped with a creamy citrus layer and a perfectly thin and delicate chocolate tube on the top.
Perfect meal for winter, cheesy and delicious dishes. Atmosphere was great very buzzy and stylish decor. The branded plates were a fun touch. Will definitely be back!
Alexia K
My partner and I were very eager to try this new spot to celebrate our anniversary this past Friday, 11/7. Initial reviews showed an outpouring of love for the French, bistro-style dining experience.
The experience unfortunately fell short of expectations. We arrived on time for our 9:30 reservation but ended up waiting about 25 minutes to be seated. A short wait would’ve been fine, but the entryway was tight and soon became packed with several other parties. Our hostess was very kind — she even offered us bar seats while we waited — but the delay still set the timeline back.
Once seated, the service stayed friendly but slow. We were given a complimentary sparkling wine for the occasion which was appreciated. We’d been researching the menu for a few days leading up to our res and ordered everything up front: gougères, sunchoke croquettes, and for entrees the chicken and halibut.
The gougères arrived about 15 minutes after ordering, and another 10 minutes passed before the croquettes arrived. The kitchen did send an extra app with the first round to apologize—the oeuf mayonnaise, which we appreciated—but the pacing never recovered. Our entrées took another 20–30 minutes to hit the table. We were finished after 11 pm.
On to the apps. The gougères were creamy and addicting, well balanced but teetering on the verge of unctuous. The acidity of my “Echolocation” offered much needed respite in that regard. As for the comped app—I fell in love with the chive aioli on the “seven minute eggs.” The pearls of roe also added nice texture, quenching the richness of the mayonnaise alongside the punchy dusting of espelette. The sunchoke croquettes were a favorite. Unbelievably delicate, they fell apart beneath the fork. It was almost beyond belief that they kept intact during frying. The lemon added brightness, the sprigs of rosemary depth. Addicting overall and very much worth another trip.
As for the entrees… The chicken — the highlight of the menu that took months of planning and crafting — was seasoned beautifully but over-brined, leaving parts of it spongy. The skin was flawless but the brining issue meant my first bite turned tough and rubbery. The bits of liver were flavor bombs and the sauce was fantastic, but the texture put me off from eating much more. The halibut was stunning. Comforting, flavorful, and wonderfully executed. The homard was delicate and nuanced, practically drinkable. I loved the seafood cakes as well and used them to continue sopping up the sauce. Such a lovely dish.
Overall, the staff were lovely and clearly cared about giving guests a good experience, and there’s a lot to love in the atmosphere and menu. It just felt like the kitchen and floor timing were out of sync. The staff seemed to be aware of this and did their best to comp and apologize. This is recognized and appreciated. I think with a bit more coordination, Creepies could become one of the city’s best new date spots — it’s just not quite there yet. In the meantime, will wait patiently and, hopefully, get the opportunity to reassess in the future.
… moreThe experience unfortunately fell short of expectations. We arrived on time for our 9:30 reservation but ended up waiting about 25 minutes to be seated. A short wait would’ve been fine, but the entryway was tight and soon became packed with several other parties. Our hostess was very kind — she even offered us bar seats while we waited — but the delay still set the timeline back.
Once seated, the service stayed friendly but slow. We were given a complimentary sparkling wine for the occasion which was appreciated. We’d been researching the menu for a few days leading up to our res and ordered everything up front: gougères, sunchoke croquettes, and for entrees the chicken and halibut.
The gougères arrived about 15 minutes after ordering, and another 10 minutes passed before the croquettes arrived. The kitchen did send an extra app with the first round to apologize—the oeuf mayonnaise, which we appreciated—but the pacing never recovered. Our entrées took another 20–30 minutes to hit the table. We were finished after 11 pm.
On to the apps. The gougères were creamy and addicting, well balanced but teetering on the verge of unctuous. The acidity of my “Echolocation” offered much needed respite in that regard. As for the comped app—I fell in love with the chive aioli on the “seven minute eggs.” The pearls of roe also added nice texture, quenching the richness of the mayonnaise alongside the punchy dusting of espelette. The sunchoke croquettes were a favorite. Unbelievably delicate, they fell apart beneath the fork. It was almost beyond belief that they kept intact during frying. The lemon added brightness, the sprigs of rosemary depth. Addicting overall and very much worth another trip.
As for the entrees… The chicken — the highlight of the menu that took months of planning and crafting — was seasoned beautifully but over-brined, leaving parts of it spongy. The skin was flawless but the brining issue meant my first bite turned tough and rubbery. The bits of liver were flavor bombs and the sauce was fantastic, but the texture put me off from eating much more. The halibut was stunning. Comforting, flavorful, and wonderfully executed. The homard was delicate and nuanced, practically drinkable. I loved the seafood cakes as well and used them to continue sopping up the sauce. Such a lovely dish.
Overall, the staff were lovely and clearly cared about giving guests a good experience, and there’s a lot to love in the atmosphere and menu. It just felt like the kitchen and floor timing were out of sync. The staff seemed to be aware of this and did their best to comp and apologize. This is recognized and appreciated. I think with a bit more coordination, Creepies could become one of the city’s best new date spots — it’s just not quite there yet. In the meantime, will wait patiently and, hopefully, get the opportunity to reassess in the future.
Ziggy Williamson
My wife and I like to have a “fancy”dinner for our respective birthdays and wanting French, we somehow got a reservation at Creepies. It’s a tough table to get- so prepare to wait!
Fast forward one month:
We get there and the atmosphere is warm and cozy. The host and server were both very friendly and nice. Great service!
We had some nice cocktails. The warm Brie gougerés and roasted carrots were really nice and flavorful! We both really liked the flatbread schnitzel. The cold shrimp dish and the blanquette devou were kinda misses for us though. The cold savory gelatin was tough in both texture and flavor and the meat entree was a tad dry. Id give them another try.
Realistically a 4.5 for me
… moreFast forward one month:
We get there and the atmosphere is warm and cozy. The host and server were both very friendly and nice. Great service!
We had some nice cocktails. The warm Brie gougerés and roasted carrots were really nice and flavorful! We both really liked the flatbread schnitzel. The cold shrimp dish and the blanquette devou were kinda misses for us though. The cold savory gelatin was tough in both texture and flavor and the meat entree was a tad dry. Id give them another try.
Realistically a 4.5 for me