Ambar Chicago Brings Balkan Experience to Chicago
A new restaurant opened in Chicago unlike any I've been to before. Ambar, a tribute to the Balkan region, offers "dining without limits" serving unlimited small plates from dozens of meat, fish, and vegetarian choices.
Restauranteur Ivan Iričanin first brought this concept to the Washington, DC, area, where it has been recognized in the Michelin Guide. He chose Chicago as his next location because of its large Baltic population.
The Food: Fresh ingredients and spices reflecting the Balkan region which includes influences from Europe and Western Asia (Greek, Austrian, Hungarian, Mediterranean and Slavic cuisines) The Vibe: Informal with inside and outside seating. Inside tables are larger making sharing easier; outside tables are smaller.How It Works:This is a fixed-price multicourse menu with categories like: Beginnings, Soups & Salads, Meat & Poultry, Vegetables.Order as many dishes as you want in each category. I suggest ordering a course at a time so you don't have too much at once.Unlike a buffet where you serve yourself, servers bring small plates to your table.
Prices: Ambar offers different menus for Brunch, Lunch, and Dinner. They all have multiple courses. Prices currently begin at $35 and go to $55 for dinner, which also includes dessert. Kids under 7 eat free and 8-12 are half price.Special Menus: Ambar also has special menus for Vegetarians, those with Allergies and those who prefer A La Carte – dishes start at $6 each – perfect for Happy Hour (M-F 4-6pm). Enjoy Unique Drinks: In addition to a menu of cocktails, mocktails, and beer, Ambar pays homage to its heritage with a selection of wines from Balkan countries, such as Serbia, Greece, and Croatia. They also have a menu of Rakia, a fruit brandy made in the Balkan region.
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My friend, Mark, and I went to Ambar Chicago for lunch. It begins with a copy of the menu. You'll find seven categories, and everyone is encouraged to try food from each section. I will skip using the word "delicious" over and over again and just say that everything we ate was wonderful. Each plate was also big enough for both of us to taste a few bites.
As the driver, Mark ordered a Grapefruit Garden Fizz mocktail and I decided to try the Ambar House Sauvignon Blanc, from Moldova, which was light and citrusy.
Spreads
Spreads consisted of Urnebes (feta cheese pureed with chili flakes and red pepper jam), White Bean Hummus, Beet Tzatziki, and Ajvar (roasted red pepper, garlic, and onion). Served with fresh-from-the-oven pita bread and marinated olives with pickled vegetables.
Chef Signatures
The Chef Signatures we chose were: Steak Tartare, a tenderloin with a tomato pesto butter; Grilled Halloumi Cheese, with a drizzle of honey; Stuffed Pepper with orzo, kale, and tomato; and Cheese and Pepper Croquette, stuffed with sheep cheese, fried with panko, and covered with cranberry chutney.
Woodburning Oven
From the Woodburning Oven we had the Simica cheese pie and the Mushroom Flatbread, with sherry onions, leeks, and a bechamel sauce. The flatbread was huge and could have been a full meal for one person.
Soup and Salad
By the time we got to Soup & Salad, we were filling up. We just chose one item and made the right choice with the Beet Salad with goat cheese, candied pecans, and arugula, topped with a beet and pomegranate reduction.
Meat and Poultry
The Meat & Poultry choices all sounded good, but we knew our ability to eat a lot more was fading. We went with the waiter's recommendations of the Beef Short Rib Goulash over orzo and the Sarma, cabbage leaves over pork belly with rice and vegetables.
Veggies
Vegetable dishes are as creative as the rest. We got the Eggplant Moussaka, with a mushroom ragu, and the Crispy Corn Ribs, fried and served on whipped cheese.
Seafood
I got a break to digest since I am allergic to seafood. Mark was happy to take the lead with the Rakija, mussels flambeed in brandy and covered in a creamy garlic sauce, and Grilled Shrimp, marinated in lemon and garlic and served with a pancetta aioli.
Dessert
Since I skipped the seafood, I managed to find room to try some dessert. The Krempita, raspberries and custard in a flaky pastry, and Balkan donuts topped with Nutella definitely satisfied my sweet tooth.
I had to start with what made him decide to do an all-you-can-eat concept. 'We actually call it the 'Unlimited Balkan Experience' or 'Unlimited Small Plates,'" he explained. "It's deeply rooted in the traditions of Balkan hospitality. In our culture, generosity and abundance are key – when you're a guest, you're treated like family, and the table is always full."
He continued to clarify, "Our concept isn't about sheer volume like some 'all-you-can-eat' places; it's about variety and discovery. It allows guests to explore the entire spectrum of Balkan cuisine – from spreads and cheeses to salads, and grilled meats – without having to choose just one or two things. It encourages sharing, trying new dishes without risk, and truly immersing yourself in a culinary journey through the Balkans.'
As for the Chicago location, "It's been absolutely fantastic, honestly," said Iričanin. "Chicago has such a vibrant and knowledgeable food scene, and the city has truly embraced us with open arms."
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