Comments icon Comments

The Bristol has brought aboard Executive Chef Todd Stein, Partner at B. Hospitality Co. and Formento’s, to lead the next phase of contemporary American cuisine for the restaurant and help build on The Bristol’s 9-year legacy in Bucktown. Chef and Co-Owner Chris Pandel will continue to drive culinary strategy and day-to-day at B. Hospitality Co.’s additional establishments, Swift & Sons, Cold Storage and Balena.

"Chef Todd Stein has proven his remarkable culinary technique time and again, and we are beyond enthusiastic to see how this translates to The Bristol’s exploratory cuisine” - Phillip Walters, Co-Owner of B. Hospitality Co.

The Bristol will be sure to keep its neighborhood favorites – like the Monkey Bread and Amish Half-Chicken – and focus on a seasonal menu to attract locals and visiting gastronomes alike. Chef Stein has already introduced a number of new menu items, and will continue to update the menu over the next couple months.

Bristol New Chef 0002 Bristol Endive Salad
Endive Salad

The menu will continue to focus on whole animal butchery, farm-fresh produce and seasonable ingredients. Chef Stein’s goal is to let these ingredients speak for themselves, and really maximize natural and unique flavors from around the country. Some new key dishes include Smoked Whitefish Tartine, Endive Salad, Crispy Pig Ears and Whipped Feta with Sugar Snap Peas.

Bristol New Chef 0003 Bristol Cauliflower
Bristol New Chef 0000 Bristol Todd Stein Headshot
Chef Todd Stein


View Comments (0)