The B is a place I like to call home at least once a week, sometimes twice, when I am in Chicago. Everything about the place is comfortable to me. The food, which is constantly changing, is always artful, flavorful, and comforting. Chef Pandel has a real talent for delicately layering Italian perspectives into his distinctly local fare. His unabashed willingness to use all the parts of the animal make The B a favorite for me. Comfortable room, really nice people, excellent charcuterie, pastas, meats and desserts. Their new pasty chef, Amanda Rockman, is a a Rockstar and her Basque Cake is one of my favorite desserts of all time.
While the menu changes, things that are always there and worth it: Scotch Olives, Flatbread, Bone Marrow, Charcuterie, Pan Roasted Chicken and ANY of the house-made pastas. From time to time they will offer a Cote du Bouef, Pig Tail or Goat, which are not to be missed.