Au Cheval Places a Heavy Emphasis on its Burgers and Other Upscale Wonders
- Bruce
- Feb 13, 2023
- 4 min read
Updated: Apr 8, 2023
This diner works hard and efficiently to keep its customers happy.
On the near west side, Fulton Market is known as one of Chicago's neighborhoods to host unique restaurants and retail shops for residents and tourists to visit.
It was originally Chicago's meat-packing and industrial district in the 19th and 20th centuries. But when the 21st century came along -- corporate headquarters, tech businesses, hotels, and restaurants came into the picture and slowly gentrified the district's overall tone and energy.
Downtown Chicago may be the main attraction, but Fulton Market comes close to being the next go-to neighborhood.
Today, Fulton Market plays a minor role in being the initial plant for industrial organizations; however, it's mainly known for being Chicago's hip and entertainment neighborhood. There are hidden gems within the district that need to be uncovered; restaurants, services, and retail shops express their keen interest in customers to display the talents and creativity of their craft. These businesses may be hard to find -- but that's part of the fun.
Established in 2012 and on the corner of Randolph and Halsted, Au Chavel has built a reputation for serving burgers, eggs, and bacon. Their secret recipe, which they sprinkle on their eggs and bacon, consists of a blend of herbs and spices that will go to the restaurant's grave. Oddly enough, it's simple yet effective.
But don't be fooled -- the food isn't the only thing keeping Au Chavel in business; there's a reason why it takes one to two hours to be seated. Au Chavel does not take reservations and will only accept walk-ins on a first-come-first-served basis.
The service from the waitstaff reflects the style and character of the restaurant. As a Wisconsinite, I am inclined to stereotype every restaurant I visit that is not in Wisconsin with the traditional waitstaff etiquette: which usually includes a greeting, smile, and name.
Our server came to where I sat, which was a high top, but in this case, it was on the bar facing the kitchen staff. He casually set a water pitcher in front of me with an empty glass, explained how Au Chavel works and what they were known for, then left me alone with the menu if I didn't have questions.
It was a new experience, but for an upscale diner with a line of hungry customers on the waitlist at 8 PM on a Friday -- there was no need for customary etiquette. Regardless if they're busy or dead, the servers have a way of welcoming guests like it was their home.
My dinner started as it would have any other way: with a drink in my hand and a quick peek at the appetizers. I knew immediately that I wanted to try Au Chavel's burger, but my mission wouldn't have been accomplished if I limited myself to just one thing on the menu. I'd pack my bags immediately if I only ordered one item from the menu.
The message I'm trying to convey? Always make sure you order a little bit of something.
A restaurant provides wet naps with your wings after you've finished, or you can lick the excess sauce from your fingers -- this just proves that two types of people live in this world. But I suppose Au Cheval does things differently with their warm, folded towels.
Fried chicken is never something I'd order from "upscale," and not unless it was from Popeyes, but I wanted to take a risk. The sweet and sour sauce threw a curve ball with the crispy skin texture, though this wasn't your typical general Tso's chicken takeout on a late evening. This was a fried, sophisticated dish that warms the heart and soul.
Au Chavel is known for its burgers; the flat-top griddle is constantly running with an experienced line cook slinging out patties. Word spreads quickly about the best burger restaurant in the city, and people will immediately line up to get their hands on it. Au Chavel adds an extra patty to their burgers: a single becomes a double, and a double becomes a triple. This came to me as a surprise but a pleasant one.
It's rich and meaty, and of course, I had to pair it with a side of fries and garlic aioli.
But while I did enjoy the seasoned, over-easy egg and the lightly-coated special sauce -- I admit that the burger was dry. The patties were thin, which can make things difficult for any line cook to maintain the proper moisture a burger requires.
In the end, people will have grounds for liking a restaurant. Taking the time to enjoy a simple meal makes you appreciate the hard work behind it; restaurant owners ensure that their customers leave with a smile and full stomachs.
Au Chavel continues to stand at eleven years, and they've branched out to build other locations in Chicago, including a sister burger joint called Small Cheval. They have a reputation to protect, and the competition will only become fiercer.
4/5 stars
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