Chef Zoë Schor elevates Americana comfort food at Split-Rail, featuring local and seasonal ingredients with a contemporary twist. After parting ways with DMK Restaurants’ Ada Street, Schor joined General Manager Michelle Szot and Sous Chef Michael Knutson to realize her dream of owning her own restaurant in the ideal location of West Town. The frequently changing menu brings classic dishes a new taste, like the loaded baked potato gnocchi with house bacon, sour cream, hook’s five-year cheddar, and crispy potato skins or the chicken nuggets with house-made honey mustard. For a sweet treat, there’s the Midwestern dessert Aunt T’s Pretzel Surprise, coming from a family recipe of Jell-O, Cool Whip and pretzels that are revamped as pannacotta, strawberry/pineapple gelatin and pretzel streusel. Schor curates the wine list herself, focusing on American wines, while craft cocktails like the Freedom From Want (referring to a famous Norman Rockwell painting) reference American culture and history. Housed in what used to be Clyde’s Donut Factory, the restaurant’s industrial exposed brick and vintage design mixed with a raised open kitchen, bright banquettes, and large windows make it an inviting space to dine with friends. With a nut-free kitchen, low proof/no-proof cocktails, and special menus for all dietary restrictions, anyone can find a tasty option.
Split-Rail
2500 W. Chicago Ave.
Chicago
773-697-4413
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Manon Blackman is a Make It Better intern and rising senior at Northwestern University, pursuing a dual-degree in journalism and vocal performance. When she’s not in class, you can find her running, experimenting with vegan cooking, and drinking lots of coffee.
