Pan-Seared Hokkaido Scallops
$48Golden caramelized diver scallops, saffron-citrus reduction, wild coastal dill oil, sea foam, and edible calendula flowers.
Cellar Pairing: 2021 Chassagne-Montrachet Premier Cru
Two Michelin Stars • Chicago, Illinois
Architectural Elegance.
Sensory Gastronomy.
A restored 1922 Michigan Avenue landmark, reimagined as a seasonal tasting-menu restaurant.
01
Gastronomy
Seasonal Tasting Menus
Multi-course menus built around what's growing and available this week, sourced from regional farms and coastal waters.
02
Architecture
The 1922 Vault
Original brutalist concrete columns, restored with warm onyx lighting, inside a landmark Michigan Avenue building.
03
The Cellar
Curated Reserve
Four hundred bottles, including rare Grand Cru and biodynamic vintages, held in a climate-controlled vault.
The Urban Fork Ethos
Quiet Luxury, Precise Cooking
“We'd rather serve a 48-hour consommé than anything ornate. The pause between courses matters as much as the food.”
The Historic 1922 Vault • 442 N. Michigan Avenue
01
Seasonal Sourcing
We work directly with regional farms and foragers, so the menu changes with what's actually in season.
02
A Restored Space
The dining room sits inside a 1922 building, keeping its original concrete structure and adding warm, low lighting for an intimate room.
03
Classic Technique, Light Hand
French technique meets Japanese precision - the goal is depth of flavor without excess on the plate.
Curated Highlights
Signatures of the Season
A short list of dishes we're currently building the menu around.
A5 Miyazaki Wagyu Cap
$88Charred robata-grilled ribeye cap, 60-day fermented black garlic jus, braised spring leeks, and smooth maitake mushroom silk.
Cellar Pairing: 2018 Barolo Monprivato, Mascarello
Winter Truffle Agnolotti
$44Hand-folded egg pasta pillows, roasted hazelnut brown butter, shaved Umbrian black truffles, and aged Parmigiano Reggiano cloud.
Cellar Pairing: 2019 Brunello di Montalcino, Biondi-Santi
Smoked Valrhona Ganache
$26Single-origin 70% dark chocolate mousse quenelle, smoked sea salt crystals, blood orange glaze droplets, and 24k edible gold leaf.
Cellar Pairing: Ramos Pinto 20-Year Tawny Port
Architectural Environments
Designed for Immersion
Three distinct architectural sanctuaries tailored to elevated multi-course dining, botanical mixology rituals, and private cellar tastings.
Main Dining Room
The Sanctum
Our main dining room. 22-foot concrete ceilings, chandeliers, and Belgian linen tables.
Cocktail Salon
The Onyx Lounge
A backlit onyx bar serving botanical cocktails and Japanese whiskies. Walk-ins welcome.
Subterranean Cellar
The Sommelier Vault
Our underground cellar, available for private tastings led by Head Sommelier Mercier.
Join Us
Reserve Your Table
Reservations open 30 days in advance at 10:00 AM CST, for both the Main Dining Room and the Sommelier Vault.
✓ Direct Table Confirmation
✓ Sommelier Wine Pairings
✓ Bespoke Dietary Accommodations