Apolonia in the South Loop Share this: Share on Facebook (Opens in new window) Facebook Share on Bluesky (Opens in new window) Bluesky Share on X (Opens in new window) X Print (Opens in new window) Print Email a link to a friend (Opens in new window) Email By Contributed ContentPUBLISHED: June 21, 2021 at 5:09 PM CDT | UPDATED: June 29, 2021 at 3:04 PM CDTGetting your Trinity Audio player ready... Chef/owner Stephen Gillanders cuts into a loaf of black truffle puff bread at Apolonia. Chef/owner Stephen Gillanders at Apolonia on June 17, 2021. Berkshire pork confit at Apolonia. Apolonia’s chef/owner Stephen Gillanders, left, talks with a group of lunch diners on June 17, 2021, in Chicago. Apolonia chef de cuisine Joe Spretnjak prepares a Berkshire pork confit entree. Apolonia’s cucumber and watermelon salad. Lamps illuminate the kitchen counter at Apolonia. A wood-burning oven keeps food items hot during lunch service at Apolonia. Chef de cuisine Joe Spretnjak shaves cheese atop black truffle puff bread. Chef de cuisine Joe Spretnjak, left, and chef/owner Stephen Gillanders work in the kitchen at Apolonia on June 17, 2021. Share this: Share on Facebook (Opens in new window) Facebook Share on Bluesky (Opens in new window) Bluesky Share on X (Opens in new window) X Print (Opens in new window) Print Email a link to a friend (Opens in new window) Email
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