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At Petite Edith, a French bistro in Chicago’s River North, every element — from the food to the service, from the wine to the warmth of the room — is shaped by intention. Led by Chef Jenner Tomaska and Katrina Bravo of Michelin-starred Esmé Chicago, the restaurant reflects their belief that true hospitality lives in both artistry and generosity. Rooted in French technique and guided by Midwestern spirit, Petite Edith celebrates the beauty of seasonal ingredients, thoughtful design, and the shared joy of a table well set. It is dining as conversation — graceful, heartfelt, and distinctly Chicago. Toujours, avec goût.
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–10 PM |
Address and Contact Information
Address: 878 N Wells St, Chicago, IL 60610
Phone: (312) 210-0623
Website: https://www.petiteedith.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
Petite Edith | French Bistro in Chicago’s River North • Petite Edith
Petite Edith, a French bistro in Chicago’s River North by Chef Jenner Tomaska and Katrina Bravo, blending French technique with Midwestern warmth and care.
Menus | Petite Edith French Bistro Chicago
Guided by Chef Jenner Tomaska, each dish is crafted with intention, shaped by season, and designed to be shared. The menu tells a story of land and sea, of …
Petite Edith Restaurant – Chicago, IL | OpenTable
Book now at Petite Edith in Chicago, IL. Explore menu, see photos and read 126 reviews: “First of all the food was devine. Not a false note in any of our …
Reviews
Bruce Johnson
We went for a three course dinner served at the bar that was beautifully presented by attentive staff that were very welcoming and friendly. The food is really good with a French flair. The space is presented with a very modern look and feel complete with glass garage type door for those warm weather days. The only negative of the evening was it was cold in the bistro at no fault of the bistro as they had lost their heat earlier on a day of record cold temperatures but their repaired heat source was on its way to a warm space.
… moreGreg
Highly accessible fine dining. While Petite Edith is very much a neighborhood French restaurant that you can go back to every few weeks, it is absolutely not a typical neighborhood bistro. Every dish is a reimagined version of a French bistro classic, and after experiencing Chef Tomaska’s imagination I was definitely not left craving the typical treatment of these dishes. I’m excited to go back again and sit at the gorgeous wrap around bar to have some drinks and enjoy another wonderful meal. The service is outstanding and the staff’s knowledge of the menu is impressive. One note is that although our server recommended 3-4 dishes per guest, we would probably do 2-3 per guest in the future, but that is very subjective.
… moreAlisha Rajani
We dined at Petite Edith two weeks ago and I still can’t stop thinking about the food — which says everything. Every dish was thoughtful, balanced, and deeply satisfying, the kind of meal that lingers with you long after you leave.
Just as memorable was the warmth of the staff — welcoming, knowledgeable, and genuinely excited to share the experience.
Petite Edith is one of those rare places that gets everything right: food, energy, and hospitality. We’ll absolutely be back!
… moreJust as memorable was the warmth of the staff — welcoming, knowledgeable, and genuinely excited to share the experience.
Petite Edith is one of those rare places that gets everything right: food, energy, and hospitality. We’ll absolutely be back!
Rebecca Fyffe
Last night I was thrilled to try Petite Edith, a new bistro concept by Chef Jenner Tomaska.
II’d like to know who designed Petite Edith, because the decor embodies understated elegance that is luxurious without calling attention to itself. It’s where contemporary design meets cozy hospitality. It’s the kind of place where you instantly feel at ease, and where the space itself feels like part of the meal.
The room opens under soaring ceilings lined with sculptural, wave-like acoustic panels. Suspended beneath them, fabric pendants lend the room a dreamy, almost oceanic calm. Their soft geometric luminosity evokes the quiet grace of jellyfish—a subtle nod to the natural world that keeps the space feeling alive. Paired with the rose-clay–colored acoustic forms undulating across the ceiling, the effect is immersive and textural—the kind of detail that makes the restaurant not just beautifully designed but beautifully felt. The exposed industrial ceiling adds a contemporary contrast that highlights the space’s stylish balance between refinement and urban character.
Throughout the restaurant, seating is arranged with intention: dark wood tables anchor the room, surrounded by graceful, curved-back chairs and plush banquettes upholstered in muted coral. Candles flicker on every table, giving the dining floor a soft glow of warmth. The energy is vibrant yet unhurried; the space hums pleasantly with conversation, never feeling crowded thanks to generous walkways, high ceilings, and smart spacing. A mural depicting birds serenely perched among delicate branches, wrapped in a soft blue halo of light, adds a touch of whimsy and artistry.
At the heart of the room, an elegant marble-topped bar curves organically, anchored by a ribbon-like ceiling installation that adds quiet elegance overhead. Behind the bar, warm brass accents and lush greenery create a focal point that draws the eye without overpowering the space. It’s a bar that makes you want to linger over sparkling wine or craft cocktails.
Floor-to-ceiling windows offer expansive views of the surrounding cityscape. At night, reflections of twinkling trees and the glow from nearby buildings blend beautifully with the restaurant’s interior light, blurring the line between indoors and out.
My only critique is that while poetic vagueness works on a degustation menu—where surprise is part of the experience—an à la carte menu needs to be more explicit so you can order what you actually want. I’d seen a photo on social media of a stunning butterflied whole fish and assumed it was the trout, so I ordered the trout, only to discover it was an entirely different dish. What I’d mistaken for a whole pan-fried trout was actually the butterflied seabream, served as their reimagined “Fish and ‘Chips”—a crisp, elegant presentation with onion butter, citrus, and smoked potatoes, which made the naming conventions feel a bit at odds with the idea that form should follow function. That said, the trout I accidentally ordered was extraordinary—perfectly cooked and, like everything we tried, thoroughly enjoyable. A simple clarification on the menu—such as “Fish and ‘Chips’ reimagined: butterflied whole seabream with onion butter, citrus, and smoked potatoes”—would prevent the confusion without diminishing the charm.
Staffed by seasoned industry veterans—from the hosts to the bartenders, servers, and bar backs—Petite Edith achieved the rare feat of offering genuinely warm, seamless service within a day of opening.
Petite Edith shares a similar milieu with Oliver’s and Creepies, and while I’m fond of all three, Petite Edith is the one I’ll return to soonest and most.
Petite Edith
868 N Wells St, Chicago
… moreII’d like to know who designed Petite Edith, because the decor embodies understated elegance that is luxurious without calling attention to itself. It’s where contemporary design meets cozy hospitality. It’s the kind of place where you instantly feel at ease, and where the space itself feels like part of the meal.
The room opens under soaring ceilings lined with sculptural, wave-like acoustic panels. Suspended beneath them, fabric pendants lend the room a dreamy, almost oceanic calm. Their soft geometric luminosity evokes the quiet grace of jellyfish—a subtle nod to the natural world that keeps the space feeling alive. Paired with the rose-clay–colored acoustic forms undulating across the ceiling, the effect is immersive and textural—the kind of detail that makes the restaurant not just beautifully designed but beautifully felt. The exposed industrial ceiling adds a contemporary contrast that highlights the space’s stylish balance between refinement and urban character.
Throughout the restaurant, seating is arranged with intention: dark wood tables anchor the room, surrounded by graceful, curved-back chairs and plush banquettes upholstered in muted coral. Candles flicker on every table, giving the dining floor a soft glow of warmth. The energy is vibrant yet unhurried; the space hums pleasantly with conversation, never feeling crowded thanks to generous walkways, high ceilings, and smart spacing. A mural depicting birds serenely perched among delicate branches, wrapped in a soft blue halo of light, adds a touch of whimsy and artistry.
At the heart of the room, an elegant marble-topped bar curves organically, anchored by a ribbon-like ceiling installation that adds quiet elegance overhead. Behind the bar, warm brass accents and lush greenery create a focal point that draws the eye without overpowering the space. It’s a bar that makes you want to linger over sparkling wine or craft cocktails.
Floor-to-ceiling windows offer expansive views of the surrounding cityscape. At night, reflections of twinkling trees and the glow from nearby buildings blend beautifully with the restaurant’s interior light, blurring the line between indoors and out.
My only critique is that while poetic vagueness works on a degustation menu—where surprise is part of the experience—an à la carte menu needs to be more explicit so you can order what you actually want. I’d seen a photo on social media of a stunning butterflied whole fish and assumed it was the trout, so I ordered the trout, only to discover it was an entirely different dish. What I’d mistaken for a whole pan-fried trout was actually the butterflied seabream, served as their reimagined “Fish and ‘Chips”—a crisp, elegant presentation with onion butter, citrus, and smoked potatoes, which made the naming conventions feel a bit at odds with the idea that form should follow function. That said, the trout I accidentally ordered was extraordinary—perfectly cooked and, like everything we tried, thoroughly enjoyable. A simple clarification on the menu—such as “Fish and ‘Chips’ reimagined: butterflied whole seabream with onion butter, citrus, and smoked potatoes”—would prevent the confusion without diminishing the charm.
Staffed by seasoned industry veterans—from the hosts to the bartenders, servers, and bar backs—Petite Edith achieved the rare feat of offering genuinely warm, seamless service within a day of opening.
Petite Edith shares a similar milieu with Oliver’s and Creepies, and while I’m fond of all three, Petite Edith is the one I’ll return to soonest and most.
Petite Edith
868 N Wells St, Chicago
Emily Miller
Sat at the bar with a friend. Our meal was amazing. We both have some dietary restrictions, I have celiac and she doesn’t eat dairy. And they completely accommodated us. The staff is amazing, the food was incredible, and a really nice atmosphere. The only reason I gave service four out of five stars was because the food was a bit slow to come out out of the kitchen, and they did not have any dairy free dessert option like sorbet for my friend. Can’t wait to go back.
… moreMary Schultz
Wow! Absolutely stunning venue with beautiful dishes. Well balanced and very satisfying. Service was also amazing, I felt like family and can’t wait to come back! I imagine this restaurant will become a legendary spot in Chicago.
… moreSteven Stein
Petit Édith delivered an absolutely exceptional dining experience. After the tremendous success of Esme, Chef Jenner Tomaska has once again created something truly special with Petit Édith.
The restaurant beautifully captures the spirit of a classic French bistro while elevating it with remarkable attention to detail. Every dish was clearly crafted with intention—each bite thoughtful, balanced, and absolutely delicious. The menu feels both comforting and refined, transporting you to a traditional Parisian bistro while still feeling fresh and modern.
What truly made the evening unforgettable, however, was the outstanding hospitality. The General Manager, Steven, took exceptional care of us and made us feel genuinely welcomed throughout the entire evening. Our server, Esabelle, was phenomenal—warm, attentive, and incredibly knowledgeable—ensuring that every part of our dining experience was seamless and enjoyable.
From the cuisine to the service to the atmosphere, everything was simply outstanding. We had an amazing time and are already looking forward to returning. Petit Édith is a truly special addition to the dining scene. ⭐️ ️
… moreThe restaurant beautifully captures the spirit of a classic French bistro while elevating it with remarkable attention to detail. Every dish was clearly crafted with intention—each bite thoughtful, balanced, and absolutely delicious. The menu feels both comforting and refined, transporting you to a traditional Parisian bistro while still feeling fresh and modern.
What truly made the evening unforgettable, however, was the outstanding hospitality. The General Manager, Steven, took exceptional care of us and made us feel genuinely welcomed throughout the entire evening. Our server, Esabelle, was phenomenal—warm, attentive, and incredibly knowledgeable—ensuring that every part of our dining experience was seamless and enjoyable.
From the cuisine to the service to the atmosphere, everything was simply outstanding. We had an amazing time and are already looking forward to returning. Petit Édith is a truly special addition to the dining scene. ⭐️ ️
Nell Fisher-Agnew
My husband and I had a wonderful experience at Petite Edith. From the moment we walked in the door the staff was welcoming. Our server was very knowlegeable about the menu and timed everything perfectly for us. The pain au fromage is decadent confort food. We followed that with duck consomme and the Edith Salad both were delicious and the perfect course between the pain au fromage and our entrées. The Margret de Canard was tender, and the cherry and turbin sauce complemented the duck. We also had the Steak au Poivre which was also cooked perfectly. When I think of French dining, duck and steak come to mind; you will not be dissapointed if you are looking for classic French faire done with exquisite ingredients. Finally, we had the cake and shake. The dessert is such a fun and delicious way to end a thouroughly delightful meal and experience! We plan to go back to try the other dishes.
… moreEldarbek “Eldar” Kamchybekov
Petite Edith delivers a truly enjoyable dining experience from start to finish. The food is delicious, thoughtfully prepared, and well-executed, making every dish feel intentional and satisfying.
The interior is warm and inviting, with a cozy yet stylish atmosphere that works perfectly for both a relaxed dinner and a special night out.
Service is where Petite Edith really shines. The staff is attentive and genuinely welcoming, taking the time to walk through the menu in detail and offer thoughtful recommendations. Their drink pairing suggestions were especially helpful and elevated the overall experience.
… moreThe interior is warm and inviting, with a cozy yet stylish atmosphere that works perfectly for both a relaxed dinner and a special night out.
Service is where Petite Edith really shines. The staff is attentive and genuinely welcoming, taking the time to walk through the menu in detail and offer thoughtful recommendations. Their drink pairing suggestions were especially helpful and elevated the overall experience.
Henry Meserow
I think Petit Edith has the opportunity to be a really great restaurant. I liked the menu and my server was fantastic, she was passionate about all things food and wine. So why did I give the food and the restaurant two stars? It’s simple. The food that should have been hot came out cold. The Clams Casino being the most memorable dish where the temperature was completely off. Clams Casino is the type of dish you order where it’s so hot that you almost burn your face of trying to eat it. I am not saying that’s the experience I am looking for, but for the dish to come out cold is unacceptable. I also have to comment on the duck breast being overcooked. It was advertised as medium rare and delivered medium well. I did have some very nice dishes like the tart, the mussels, the crudo, and the cake . I really do suspect that the challenges I experienced with the temperature of the food, excluding the duck, are as a result of poor dish timing/expediting. I am not going to write off this restaurant, but this restaurant commands a high price and has a serious pedigree. I imagine this is something they can correct and I hope this feedback is helpful.
… more