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4 Charles Prime Rib
Bavette's (Chicago)
Gilt Bar
Maude's Liquor Bar
Radio Anago
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The Power 20 – Brendan Sodikoff
Restaurant Business
"In Chicago’s competitive dining scene, it takes more than good food to be the name on both foodies’ and fellow restaurateurs’ lips. It takes a willingness to move quickly, to experiment and to switch it up when things don't work. That’s what Sodikoff has done."
The Best Restaurants in the World
Conde Nast Traveler
“I’ve only had 0.01 percent of America’s burgers, but this is by far the best I’ve ever tasted.”
11 Best Steakhouses in the World
Andrew Harper
"We had a wonderfully decadent dinner of cognac-infused foie gras with a tart blackberry compote, garlicky shrimp de Jonghe, tender lamb T-bone with rosemary and garlic, and flawless filet mignon with savory roasted tomatoes and spicy watercress."
Maude’s Liquor Bar
Conde Nast Traveler
"The food and drinks are typical of local restaurateur Brendan Sodikoff's growing empire of hotspots: seafood tower (check), expertly executed classic cocktails (check), side of pomme frites (check). It's all very beautiful, with a crowd to match."
36 Hours in Chicago
New York Times
"A favorite is Gilt Bar, a casual restaurant in the River North neighborhood that isn’t casual about its cooking."
Brendan Sodikoff’s Chicago Food Empire
Chicago Magazine
"I want people to be able to walk in and feel at home immediately."
Maude’s Tower Is Pure Joy for Seafood Lovers
Chicago Magazine
"Indulge in three tiers of shellfish heaven."
Brendan Sodikoff, Creator of Gilt Bar, Au Cheval, Maude’s, Bavette’s
A Drink With
"I think social intimacy is really important. I always like the dreams, the magic. It’s not to have people sit in the dark, but I want to create these little worlds for people even though there are a couple other hundred people in the same room."
7 Can’t Miss Chicago Coffee Shops
"Staunch precision meets cozy atmosphere pulsing with a bold but familiar café aroma at Sawada."
Six sommeliers you should know
Time Out Chicago
"Brendan Sodikoff’s rapidly expanding empire is most often associated with cocktails—smashes at Maude’s, old-fashioneds at Bavette’s. Yet each also has a distinct wine list, overseen by Jean Tomaro."
The Burger at Chicago’s Au Cheval is Just About Perfect
Bon Appetit
"Can’t a burger just be a burger? Yes, and we’ve found one in the perfect griddle burger at Chicago’s Au Cheval."
2016 Best of Chicago: Best Food Hall
Chicago Magazine
"There’s a cool factor at this River North lunch mecca that puts it in a league apart."
Restaurant Report: Green Street Smoked Meats in Chicago
New York Times
"Brendan Sodikoff, a one-man genre-engine of a restaurateur, opened Green Street Smoked Meats, about as authentic as Texas barbecue can be 1,000 miles northeast of Austin."
America’s Best Doughnuts
Food & Wine
"Gilt Bar owner Brendan Sodikoff started selling big, fresh doughnuts out of a brick storefront in the spring of 2011, and lines continue from early morning until the handful of flavors sell out."
America’s 50 Best Steakhouses in 2015
The Daily Meal
"The steak here is out of this world. Order the prime dry-aged 22-ounce bone-in ribeye, and prepare to be wowed."
Cheat Sheet: Brendan Sodikoff’s High Five Ramen
"High Five Ramen is a sensory utopia."
The California Clipper
Conde Nast Traveler
"The Clipper is an old bar from the ‘30s that has lots of red leather and wood. It has an old-school jukebox which allows me to control the music. I like to go late on Thursdays, and stay until they kick me out."
Restaurateur Brendan Sodikoff
WGN Radio
"Everyday I try to make myself replaceable.”
40 Under 40: Class of 2014
Crain's Chicago Business
"People are really special. If you find the right person with the right work ethic, attention to detail, management skills, that's really what opens up possibilities."
As You Read This, Brendan Sodikoff Is Opening Another Restaurant
Food Republic
"We’re trying to contribute to and preserve the culture of food and dining."
8 Questions for Brendan Sodikoff
Zagat Chicago
"I really love what I do. I think it's great when people like the restaurant we produce and I think it’s ok when they don’t. We’re still going to do it anyway."