
Fatback is a unique hybrid sandwich shop, butcher, and specialty market, debuting in downtown Chicago on Wacker Drive in early 2026. A partnership between acclaimed Chef Charlie McKenna and Fifty/50 Group, Fatback elevates the classic sandwich counter experience by utilizing the precision and technique Chef Mckenna honed in Michelin-starred kitchens. The concept blends global sandwich inspiration with a curated market featuring high-quality ingredients and a small, in-house butcher program, delivering a modern take on the neighborhood butcher shop ethos to the heart of the city.
Address and Contact Information
Address: 176 W Wacker Dr, Chicago, IL 60601
Phone: (312) 448-8288
Website: https://www.fatbackbutcher.com/
Menu Photos
Related Web Results
Fatback Butcher | Artisan Sandwiches Chicago Loop
Fatback Sandwich Shop-Butcher Hybrid Opens in Chicago – Time Out
menus – Fatback Butcher
Reviews
Had the opportunity to attend their friends & family preview and was seriously impressed. From the moment we walked in, the hospitality was genuine and welcoming.
I’ve long been a fan of what Chef Charlie McKenna did at Lillie’s Q, and you can clearly see that same level of experience and intention here. The concept feels thoughtful, the design is clean and inviting, and everything flows well.
My sandwich was ridiculous — in the best way possible. Bold, satisfying, perfectly executed. The salad was fresh, balanced, and done right. Simple ingredients treated with care.
This is a strong addition to Chicago’s food scene. Looking forward to coming back again soon. Highly recommend.
First, the soup was disappointing. I paid $6 for a small cup that was only about half full. It literally took four spoonfuls to finish it, which felt like poor value for the price. The picture below is a picture of the soup when I first opened the lid.
The wait time was also extremely long just to get a sandwich. Considering the average deli sandwich here is around $18, I expected a smoother operation.
The ordering system also needs improvement. Employees call out customer names when orders are ready, but in a busy restaurant with high industrial ceilings and lots of noise, it’s almost impossible to hear them. On top of that, names were frequently mispronounced, which made it even harder to know when an order was ready. A microphone or order number system would help a lot.
Hopefully the restaurant works out these early operational issues, because the location is convenient and it has potential. But based on this visit, the pricing, portion sizes, and service need improvement.
Cheers!