You will be hard pressed to find a truer Chicago restaurant than South Water Kitchen. Executive Chef Roger Waysok, himself a Windy City original, prepares substantial breakfast, brunch, lunch, dinner and tavern dishes, each of which is framed around the classic Midwestern recipes he grew up with. Sit back and dive into a timeless tour of flavor with our Roasted All Natural Chicken, Grilled Rack of Lamb, or Grilled Veal Chop for example. Or venture over to Chef Waysok's delectable interpretations of established standards like the BLT Tuna Tartare, Deviled Eggs, or Smoked Pork Pizza. He's even created a slate of Downtown Dogs, like the classic Chicago Dog, the Bayou Dog, the Deep Sea Dog, and the Veggie Dog, that will gratify your tube-steak craving.