Owen & Engine
Head Chef: Charles Burkhardt
2700 N Western ave {Western + Schubert}
(773) 235-2930
If you don't want to spring for a flight to cross the pond but are craving traditional english pub food look no further than Owen & Engine. Dark wood, damask wallpaper, and English touches illuminate this anything but ordinary pub. Bar food isn't something difficult to find in Chicago, there's a watering hole on nearly every block. In 99% of the cases the "chef" and brewmaster are tinkering with your standard burgers, fries, and beers. Frozen patties, cheddar, and ketchup on a white bun... frozen potatoes fried and salted... frosty Miller/Bud Light. So typical, so unappealing, what wankers.
Owen & Engine breathes life into the watered-down pub scene and absolutely shines as it pays homage to century old British pubs. The expansive beer and IPA list are outlined well and rotate seasonally; the knowledge our server had was quite impressive as well. The food is what really seals the deal. Heavy proteins are featured in nearly all the menu items ideal for a hearty winter meal. The emphasis on fresh vegetables, garnishes, and herbs makes each dish more well-rounded.
{The haddock in the fish and chips is remarkably fresh. It's flown in from George Bank in the North Atlantic everyday. The fries were crisp and cut petite, the malt vinegar aioli dipping sauce was so tangy it puts ketchup to shame}
Also recommended but not pictured: The house ground stagel farms beef burger with carmalized onion and house potato bap (A soft white, flat, flour-coated breakfast roll). The bap roll was fluffy and overtly buttery. Butter bun on a giant burger might be pushing the limits of acceptable gluttony. More recommendations for you: the house-made bangers and mash, the roasted beef marrow bones appetizer, bubbles and squeak.
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